View allAll Photos Tagged flatbread
Gorgonzola cheese and Calmyrna fig Flatbread made in the restaurant's brick oven . At the
Rock Fish Grill , Anacortes , Washington . Goes down well with a pint of IPA
This is hummus made with dried chickpeas, tahini, water, lemon juice, salt, olive oil, smoked paprika, some cayenne, and some black pepper. The bread is made with yogurt, milk, salt, honey, yeast, and bread flour, and made in pretty much the usual way, other than rolling it out and frying it in olive oil. This bread is one of my family's favorite recipes.
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.
we've recently ventured into our local kosher market, where we've been completely unable to resist the baklavas and flat breads. in a completely unorthodox manner, i've slathered this innocent piece of flat bread with butter (oh the horror!) and roughly chopped garlic. stuck on the bbq, it makes an excellent scoffalofagus accompaniment to beer.
An aniseed flavoured yeasted flatbread from Morocco. Excellent for mopping up soups and gravies.
Post on my blog.
I've found that these flatbreads/wraps that I've been buying are the perfect way to make myself something to eat without too much effort. I've been using provolone instead of mozzarella — much tastier.
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.
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)
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.
American Flatbread Vegan Harvest frozen pizza, still in the packaging.
Reviewed here: www.easyvegan.info/2013/07/31/american-flatbread-vegan-ha...