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Fainá—a flatbread made from chickpea flour—is simple to prepare and tastes great. Plus it's vegan-friendly and gluten-free! Check out my recipe for fainá on Hispanic Kitchen.
Stopped for a quick lunch after visiting relatives in the morning. Food was good, the heat from the oven welcome and the oven a delight to photograph. Then it was off for the 8 hour drive back to home.
My blog entry for this visit to the Portsmouth and Amesbury area can be seen here: Portsmounth and Amesbury
Follow my travels and photographic adventures at: www.MegapixelTravel.com
Copyright © 2013 Elizabeth Root Blackmer. All rights reserved.
You are invited to visit my website at www.brootphoto.com.
These are gone now. The taste is fantastic.
I'm going to add rosemary next time. maybe a bit of baking powder?
I love the endless playing.
Since this restaurant is verry popular and you will be waiting for a while, have a beer. They have there own or you could have beer from an other brewery. Burlington, Vermont.
American Flatbread Vegan Harvest frozen pizza, still in the packaging.
Reviewed here: www.easyvegan.info/2013/07/31/american-flatbread-vegan-ha...
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.
Prosciutto, broccoli rabe pesto
To read about my experience, please head over to The Wandering Eater
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I grilled some corn on the cob, asparagus, yellow squash and a small chicken breast. Everything was perfect.
Cauliflower Flatbread
With Pesto
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sautéed mushrooms and onions, etc and dusted with a bit of parmesan or cheese of your choice.
Lavash is a soft, thin flatbread popular in several countries of the northern parts of the Middle-East.
Lavash is a soft, thin flatbread popular in several countries of the northern parts of the Middle-East.
Taken in 2013.
Firewood for the open oven at the Flatbread [Pizza] Company in Portland, Maine, where we had lunch. It was stacked on the back deck, which overlooks the harbor.
This man, strategically positioned near a major bus stop, was selling a kind of pita bread from his tricycle. It was delicious. It puffed up from the inside and had a very slight sweet and salty flavor. Will buy again tomorrow (1 yuan)