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Turkish flatbread stuffed with scrambled chicken and cheese. Crispy on the outside, juicy in inside.
Such a perfect recipe for breakfast or dinner.
www.youtube.com/watch?v=1xxh-BcPCwM
Find more cake and baking recipes at Shobana's Kitchen Swiss
www.youtube.com/shobanaskitchen
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* Scrambled Chicken Recipe - www.youtube.com/watch?v=3H-GQ...
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* Quick & Healthy Breakfast Recipes - www.youtube.com/playlist?list...
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* Homemade Bun Recipes ( Hausgemachte Brote ) - www.youtube.com/playlist?list...
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* Chicken Recipes -
Uzbekistan
Tashkent
Chorsu bazaar
Chorsu bazar is a famous destination among many travelers. The bazar radiates vibes of local-style shopping, which also result in beautiful snaps. However, the special bread section in the bazar might be missed by the same tourists, despite being pretty well-known among locals.
Located on the left side of the blue-domed market, bakers use 16 traditional tandoor clay ovens, creating a warm, aromatic, and iconic scene.
Right before entering the section, you can see some people insistently offering the most common type of bread - lepyohskas.
Now you are in paradise of Uzbek bread ("non"). The pleasant and warm aroma of bread is all around. Sellers skillfully decorate their counters with traditional Tashkent-style bread - patir. This flatbread is thicker, heavier and does not go bad quickly.
The most popular bread is quda patir, which stands for “matchmaker bread”. It looks beautiful: it's a butterscotch-round-shaped flatbread with curved patterns and seeds on top. Uzbeks buy quda patir for events connected with wedding traditions.
A number of other Tashkent-style breads such as shirmoy non – soft white bread, lochira- shortbread, jizza non- bread with tiny lamb rinds - are always the most respected treats on an Uzbek table.
The best combination with any Tashkent-style bread is a cup of qaymoq – organic cream. Dip the warm bread into the qaymoq and feel the authentic taste of Uzbek breakfast!
Crispy, chewy flatbread topped with browned mozzarella and provolone cheeses, sliced zucchini squash, and caramelized red onions.
Blogged about here:
themousemarket.com/2010/04/17/starting-the-last-dessert-d...
Basil pesto | “3” cheese blend | prosciutto | grape tomatoes | red onion | arugula | fresh lemon
3 Restaurant
Franklin, MA
A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan and India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Alternative spellings and names include parantha, forota (in Sylheti), parauntha, prontha, parontay, porota (in Bengali), palata (pronounced: [pəlàtà]; in Burma), and farata (in Mauritius, Sri Lanka and the Maldives).
HISTORY
Recipes for various stuffed wheat parathas are mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.
Plain parathas and stuffed paratha
Parathas are one of the most popular unleavened flatbreads in the India part of the Indian Subcontinent and they are made by baking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry or some types of Turkish börek) using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato and/or cauliflower, green beans and carrots. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough, while some so called stuffed parathas resemble a filled pie squashed flat and shallow fried using two discs of dough sealed round the edges; alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough round the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered.
Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). 'Many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or paneer. A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha.
To achieve the layered dough for plain parathas, a number of different traditional techniques exist. These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the tava and shallow frying. Another method is to cut a circle of dough from the centre to its circumference along its radius, oiling the dough and starting at the cut edge rolling so as to form a cone which is then squashed into a disc shape and rolled out. The method of oiling and repeatedly folding the dough as in western puff pastry also exists, and this is combined with folding patterns that give traditional geometrical shapes to the finished parathas. Plain parathas can be round, heptagonal, square, or triangular.
SERVING
The paratha is an important part of a traditional South Asian breakfast. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually the paratha is eaten with dollops of white butter on top of it. Side dishes which go very well with paratha are curd, fried egg, omelette, qeema (ground mutton cooked with vegetables and spices), nihari (a lamb dish), jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers.
READY-MADE VARITIES
The process of layering the "skins" of dough in a parantha can make preparation a difficult process. This, mixed with the popularity of this flatbread, has opened the market to several ranges of frozen parantha, especially in Western markets where consumers seek authenticity, but lack the time or the skills required to make a parantha from scratch. Ready-to-cook parantha may also be purchased. These preparations offer one-step preparation and save time. Some of the ready-to-cook products in the market are just the stuffings for making the stuffed paranthas.
WIKIPEDIA
San Marzano Tomato Sauce, Date Paste, Caramelized Onions, Cheese Blend, Lamb Sausage and Cilantro Lemon Yogurt
Vancouver, BC
Enjoyed at the Tampa World of Beers while editing the morning’s earlier pix. It comprises blackened steak, mushrooms, caramelised onions, mozzarella, rocket/arugula and a sweet balsamic glaze. The beer is a Three Mavins lager, brewed in Ft. Lauderdale.
Smoked Tofurky Deli Slices, Roasted Garlic Hummus, green onions, red onions, red cabbage, and spinach.
The Dorze people live in distinctive beehive-shaped woven bamboo huts. For the most part, life there continues much as it has for hundreds of years, with people spinning and weaving their cotton by hand, herding their cattle, cooking flat bread on the fire, and making liquor from the flesh of the false banana tree. In the absence of electricity, laundry is still done in a tub or in the closest running stream.
For the story, please visit: www.ursulasweeklywanders.com/portraits-2/roadside-and-vil...
A golden flatbread glistening with olive oil forms the base, crowned by vibrant green spinach leaves, tender sautéed mushrooms, and crumbled creamy feta cheese. Warm, savory aromas rise from the melted cheese mingling with earthy mushrooms and fresh spinach. Perfectly baked edges offer a delightful crunch, making this appetizing hors d'oeuvre, irresistible for any gathering.
A few years ago we took a fall road trip up to Maine and around the East coast. One of our very favorite stops was Burlington, Vermont. We found this place there called the American Flatbread Company that had the World's Greatest Pizza. Seriously. We ate 3 meals there in two days -- it was damn good stuff.
Last week we were at Target, and we spotted American Flatbread Pizza offered in the freezer section. Imagine our excitement! While we were thrilled about the chance at eating this treasure in our own home, the thing cost TEN DOLLARS. I dunno about you guys, but I think that's pretty pricey for a frozen pie. So we pondered it, and decided to splurge and eat it during the big Kansas vs. Texas game (way bigger deal to us than the Super Bowl).
And tonight was the night. So the verdict? Ehhh. It's better than your average frozen pizza. But for ten bucks, I'd rather get something fresh from delivery. Or from Punch, which is also Damn Good Pizza.
It's not pizza. I can't bear to call it pizza. We'll call it flatbread, okay? With cheese. Flatbread with cheese.
Roasted Acorn Squash and Gorgonzola PIzza on smittenkitchen.com