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A large central oven baked all the flatbreads. People also placed desserts by the entrance of the oven to heat them up just before serving. The oven was built using local stone and clay.
Ingredients from the 99 Cent Store: Naan bread mix, shredded cheddar cheese, tuna in water, vegetable oil. Not from dollar store: mayo, seasonings
A picture taken from the video Spinach Paratha (Indian Flatbread) on ThursdayForDinner.com take a look at it here: tinyurl.com/paratha
Flatbreads are great to make appetizers or DIY pizzas.
You can put anything you like on it. VOILA...you've got a quick meal, snack, or appetizer.
Grilled white meat chicken, sun dried tomatoes, red peppers, cheese and creamy pesto sauce in a soft flatbread
New from Lean Cuisine! Quite tasty and well seasoned.
Served with dipping sauce. Next time I'm going to try making these thicker like a green onion cake. Not sure why I didn't slice them up first, would have made for a more interesting picture.
From Veganomicon.
Falafel with Tahini Flatbreads recipe here: couscous-consciousness.blogspot.co.nz/2014/03/falafel-wit...
Rossopomodoro Kingston is, I believe, one of the newest in the Rossopomodoro chain of restaurants. Rossopomodoro first opened its doors in Naples in 1999, and, since then, have been slowly but surely gaining a (delicious) foothold all over the UK. Most of them seem to be located around greater London, but thereâs now a few in other parts of the UK, such as Newcastle and Birmingham. I think thereâs a few of them to be found abroad as well (I read somewhere the number is 80+ but donât quote me on that!) Anyway, the one in our very own lovely historic Kingston lives inside the John Lewis shopping centre (first floor) - and has been âtransplanted' into what I think used to be the old John Lewis cafe. The faux wooden decor is kinda at odds with the more minimal backdrop of John Lewis, but hey - all in good fun.
Atmosphere - light and on the main part family friendly. Great views over Kingstonâs High street. Many bambinos in attendance when I dragged my mother along on one cold November afternoon. Speaking of bambinos, the Rossopomodoro 'Bambini Pizza Masterclasses' are a way to force your children to concentrate on the process of learning about, making and (presumably) eating pizza. Speaking of pizza, if youâre gluten free - nearly all the pizzas on the menu can made gluten free. Best to mention this in advance of booking your table as apparently they have to reserve the dough! Other stuff to note? They open early - food starts at 0930. No way in hell Iâd eat this stuff for breakfast, or right back to sleep I would go...
Overall verdict on said food? Seems legit to me. I have been told that all the pizza chefs are Neapolitan. They use people from Neapolitan pizzaioli families (i.e families where generations of people have basically made pizza for a living). Most/all food sourced directly from the Neapolitan region of Campania (most especially the case with the meats and cheeses anyway!). Pizzas made with flour from Naples and lovingly immolated in a wood fired oven (which, from the outside, looks a bit like a cross between a still and the space suits from Sunshineâ¦). The menu is unhealthy - but you knew this, right? Mainly pizza and pasta with a few Neapolitan specialities (probably some stuff youâve not yet seen - unusual takes on traditional Italian foods, but no gastronomic reinventions of the wheelâ¦). The wine list is pretty reasonable, nothing too expensive, and mainly Italian. Thereâs also a limited selection of (mainly Italian) cocktails. Get a delicious negroni :3
Hereâs a kinda relevant piece of trivia I read a while back: apparently, though the idea of people putting stuff onto flatbreads has existed for thousands of years ('proto pizzas?â), the first "Pizza Margheritaâ was made in Naples in June 1889, in honour of the Queen consort of Italy, Margherita of Savoy. It was created by a Neapolitan pizza maker, Raffaele Esposito, who garnished the top with tomatoes, mozzarella, and basil - which represented the national colours of Italy. So thank Raffaele (and Naples), the next time you go to town on one of those bad boys!
All in all - pretty damned impressive for a chain restaurant and one I wouldnât hesitate to recommend to anyone who ever enjoyed an Italian meal. Like pizza and pasta more than the average bear? Give this a try. Just remember not to eat much before you go ^_^
A picture taken from the video Spinach Paratha (Indian Flatbread) on ThursdayForDinner.com take a look at it here: tinyurl.com/paratha
Long exposure during dinner inside the Flatbread Company in Portsmouth. A pizza place that sources local produce and meats and cooks all the pizzas in an ancient design stone oven.
For more on Raymi's visit to Jamba, check out her blog: raymitheminx.com/2012/01/06/we-jamba-we-jam/
I adapted some dough I had in the fridge into these flatbreads for lunch today. They were probably better than the originals that I had made with mixed grain flours. This dough from Burp! blog is so good and versatile (easy too, if you have sourdough starter on hand).
Homemade flat bread using whole wheat flour, water, vegetable oil, a little sugar and salt, pinch of yeast.
Chapatis, aka roti - a Bread Baking Babes' project for January 2015
more information, including recipes and video at blog from OUR kitchen: etherwork.net/blog/bbb-chapatis
Trini Lime Caribbean Restaurant, Cayce SC. It's a tender, layered flatbread, served hot. Wonderful!
From the NY Times Cooking:
cooking.nytimes.com/recipes/1024699-buss-up-shut-paratha-...
In Trinidad and Tobago, this roti is called buss up shut because it resembles a torn — busted up — shirt after the flaky layers of paratha roti are shredded during the cooking process. This version comes from Peter Prime, the executive chef of the Caribbean restaurant Bammy’s in Washington, D.C. Across the world, from the Indian subcontinent to the Caribbean Islands and East Africa, roti is used to describe several versions of flat, unleavened bread cooked on the stovetop. Here, the soft dough is brushed with a combination of butter or ghee and coconut oil for a toasted nuttiness that lingers faintly within the finished tender and chewy layers. The roti should be served while it’s still hot, but can also be cooled completely, wrapped in a sealed bag and frozen. Defrost and warm up by steaming gently for a few minutes. —Yewande Komolafe