View allAll Photos Tagged flatbread
(flour, coconut milk, coconut oil, yeast, salt, sugar, baking soda, peanut butter, pine nuts, desiccated coconut)
San Marzano Tomato Sauce, Date Paste, Caramelized Onions, Cheese Blend, Lamb Sausage and Cilantro Lemon Yogurt
Vancouver, BC
Polish your pancake skills in this Saturday’s Guardian. You’ve got two weeks to get flipping perfect for Shrove Tuesday on 21st February, and that means lots of pancake trials to do so you look a star.
It’s both curious and reassuring that after many hundreds of years we still celebrate pancake making every Shrove Tuesday, while many other English food traditions have disappeared. They’re essentially a kind of griddle flatbread, and when thought of like that they make more sense in on a menu. They can wrap a soft filling and keep it intact when refried in a hot pan or baked, or form a trencher-like base to soak up the juice from food served on it: anything from a stack of American pancakes topped with bacon and syrup through to soft Staffordshire oatcakes served with cheese or sausages.
The recipes for ale and wheatgerm pancakes (left), and thick buttermilk pancakes (right), are coming up in this Saturday’s Guardian Weekend Magazine, 11th February 2012..
Inspired by the memory of our vacation in Vermont (Burlington area) last year, the Mrs whipped up some flatbreads for dinner tonight. This one was Greek themed. Hummus, tomatoes, kalamata olives, etc.
Flatbread
Crème fraîche.
Dirty French
New York, New York
(January 26, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Smoked Tofurky Deli Slices, Roasted Garlic Hummus, green onions, red onions, red cabbage, and spinach.
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
with yellow squash, green onions, cheese & a white sauce.
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GFCF Indian flatbread made with brown rice, served with a chutney made with split mung beans and coconut.
Making avocado paratha flatbread. Check out the recipe at thetortillachannel.com/avocado-paratha/ or watch the video at www.youtube.com/watch?v=cFqQRDj_zOQ
The connotation of the term 'flatbread', for me, is that of a deli sandwich that is on a much smaller, rolled-rolled out bun, that costs as much as the normal sized deli buns (i.e. same price, less sandwich). So, in general, I scoff at Subway's advertisements of flatbreads as just a scheme to trick me out of a hearty loaf of whole wheat. However, I've been going about this all wrong (well, maybe not with Subway). We hoped over to the Contempo Cafe for lunch, and I tried the marinated beef flatbread, and this entire paradigm was reversed. This was more like an uniquely arranged pizza, with flavors not traditional to a circular pie. Thus, I have scouted out all of the locations around Disney World that prepare flatbreads for our next trip and plan to indulge myself in the flat goodness.
martha stewart says these fall somewhere in between a crepe and a flatbread, but my recipe calls it a niçoise-style flatbread. socca is made with garbanzo (chick pea) flour, olive oil, water and fresh herbs, and cooked over a hot griddle. i prefer them paper thin, sprinkled with sea salt and served in wedges along with mediterranean influenced dips and sauces, but many people make them thicker and use them as wraps for fillings.