View allAll Photos Tagged flatbread
I had great success in the kitchen this week making flatbread with kamut flour. I adapted a recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall. Basically, I mixed some kamut flour and salt together, then poured in some warm water with a bit of olive oil mixed in, and mixed with my hand until it reached a slightly sticky consistency. I had to use more water than the recipe called for, likely because I used kamut flour instead of wheat. I just kept adding it until it was sticky, then kneaded the dough in a ball for about four minutes. I covered the ball and let it rest in the bowl for half an hour before rolling out with a rolling pin and cooking on med-high in a wee bit of oil. Delicious!
Flavourful and crisp points just for Jump: black sesame parmesan, sesame seed, pesto and sea salt, parmesan sea salt. So good.
The flatbread dough is actually made a day in advance (and ferments overnight) before being rolled out super thin (giving it a light and crisp texture after baking). Each sheet gets brushed with herb and garlic oil before being dressed with an assortment of toppings (sesame, parmesan, pesto, etc.) and is then hand cut into points. The baking process is very fast at a high heat with just a hint of steam to allow for a characteristic snap as it is bitten.
Ingredients
1 Wildtree Fabulous Garlic Flatbread Mix
1/2 cup Greek yogurt
2 tablespoons milk
2 tablespoons Wildtree All Natural Grapeseed Oil (separated)
1 lb boneless skinless chicken breast, cut into pieces
1 tablespoon Wildtree Blazin' Buffalo Blend
1/2 cup mushrooms, thinly sliced
1/2 cup onion, thinly sliced
½ cup smoked bleu cheese crumbles
Method of Preparation
Preheat oven to 400.
Combine the Flatbread Mix, yogurt, milk, and 1 tbsp oil together and mix until a soft dough forms. Roll out into rectangle and place on a Silicone Baking Mat Set (2 pk.) Non Stick Surface lined baking sheet. Set aside. (Can be placed into the fridge for up to a 3 days before baking)
Place one Tbsp of Wildtree All Natural Grapeseed Oil into skillet and place on Medium Heat. Toss chicken pieces with the Wiltree Blazin’ Bufflao Blend and place into heated skillet. Cook 15 to 20 minutes until chicken is no longer pink. (This step can be completed the night before assembly to allow for faster prep on meal night)
Layer mushrooms, onions, cooked chicken, and smoked bleu cheese crumbles onto the flatbread dough.
Bake for 20 minutes or until browned. Serve immediately.
Thanksgiving 2005 - Flatbread starters: Sweet Thai Chilli glazed Garlic Bread Soldiers and Smoked Turkey Breast, Roasted Red Peppers, Mushrooms and Pesto Kamut-Spelt Flatbread
The flatbread dough is actually made a day in advance (and ferments overnight) before being rolled out super thin (giving it a light and crisp texture after baking). Each sheet gets brushed with herb and garlic oil before being dressed with an assortment of toppings (sesame, parmesan, pesto, etc.) and is then hand cut into points. The baking process is very fast at a high heat with just a hint of steam to allow for a characteristic snap as it is bitten.
YUM. we're totally making this again. or a different version of it at least.
most of the stuff is from the fulton farmers market, all of it is local.
from the fulton farmers market: pizza dough from broder's, garlic goat cheese from singing hills goat dairy, radishes from waxwing farm, kale from gardens of eagan, and spinach
otherwise the beef and pancetta are from clancey's; onions from the wedge
dinner 6.4.11
Barbecue Pork Flatbread
Apricot glaze, pickled chiles, cheddar. ($15)
Woodberry Kitchen
Baltimore, Maryland
(May 14, 2012)
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I think this is Lebanese in origin, but I'm not entirely sure. Great cooker though. It seemed like a cross between a crepe and pita bread filled with creamy white cheese and vegetables. This is from the breakfast buffet at the Millennium Hotel in Doha, Qatar.
Fiery Artichoke, Roasted Red Pepper, Olives, Marinara Flatbread
They dropped my leftovers while boxing it, so they remade the pizza for take-home!
From La Cave at Wynn, Las Vegas.
In the background, CEVICHE TROPiCAL, Ahi tuna with mango, jicama and watermelon
Chopped fajita steak with queso fresco, mushrooms and cherry salsa
MANGO MARGARiTA: frozen Casa rita with fresh mango purée and an extra splash of Sauza blanco
Organic ingredients: refried black beans, turmeric, black pepper and garlic, nutritional yeast, flax meal, red onions, green onions, and baby spinach. Served on whole wheat flatbread.
Lavash is a soft, thin flatbread popular in several countries of the northern parts of the Middle-East.
Tiger prawns with asparagus, spinach, diced red onion, mozzarella, tomato.
We're going to Prezzo today for the annual tech's christmas lunch. Eight of us have made it this year. Three of us are ex tech's.
Prezzo - Braintree, Unit 2/Freeport Village/Charter Way, Braintree, CM77 8YH.
13th December 2010, Braintree, Essex.
Seven-Spiced Lamb
Sumac onions, toné flatbread.
(Gerald Addison and Chris Morgan; Maydan; Washington, D.C.)
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
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