View allAll Photos Tagged flatbread
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.
Organic tomato sauce, mozzarella cheese, Schinken speck, brown mushrooms & mango. Topped with roughly chopped arugula & parmesan cheese.
Vancouver, BC
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.
Start the New Year with this delicious and healthy breakfast of Lauki Ka Thepla or Bottle Gourd Flat Bread. Click on the link for the recipe.
100 x 2025, Theme: RF 16mm f/2.8 STM lens, image 88/100.
The Miller House Cafe & Brasserie in Glenora village claims one of the most picturesque views in Prince Edward County overlooking Bay of Quinte. I'd go further to say its one of the most breathtaking places I've eaten in Ontario. I'd rather sit and enjoy this view than anything at the CN Tower or any rooftop restaurant in Toronto or Niagara Falls. The Miller House specializes in sharing plates, and accepts only walk-in parties of 6 or less, no reservations. Our timing the Sunday after Labour Day was perfect. Along with a plate of meat and cheese, we enjoyed tarte flambee, Alsatian flatbread, with white cheese, onion, bacon, and mushrooms.
Thank you to everyone who visits, faves, and comments.
I am a sucker for great food photography, so when I saw Smitten Kitchen's quick and easy recipe for scrumptious-looking rosemary flatbread, I couldn't resist. Here's the recipe: smittenkitchen.com/blog/2008/08/crisp-rosemary-flatbread/
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.
Flatbread
Crème fraîche.
Dirty French
New York, New York
(January 26, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
GFCF Indian flatbread made with brown rice, served with a chutney made with split mung beans and coconut.
I am a sucker for great food photography, so when I saw Smitten Kitchen's quick and easy recipe for scrumptious-looking rosemary flatbread, I couldn't resist. Here's the recipe: smittenkitchen.com/blog/2008/08/crisp-rosemary-flatbread/
As kids my mom would give us a salad made of sliced banana, thinly coated with mayo and sprinkled with corn flake crumbs.
This is my version of that.
Lay out a slice of flat bread, spread with tofu ricotta, sprinkle with ground granola and pop in the banana and roll up, then cut.
For dinner tonight I made chickpea curry, a Greek-ish salad, and a flatbread filled with potatoes seasoned with Sriracha chile sauce, garlic, and lemon. I invented it myself. Came out delish. If you try this, let me know how it comes out!
This is the first recipe I have shared, so if something is not clear or does not work, I'd love to hear about it so I can improve it.
Preheat oven to 450 degrees fahrenheit
1) Make Fillling
Ingredients
1 large potato
a squirt of Sriracha hot sauce (or whatever hot sauce you like)
juice from 1/2 a lemon
6 cloves of garlic
a little vegetable oil or butter
Directions:
-boil (or microwave) potato until cooked
-mash the potato
-peel and chop garlic and saute in a little vegetable oil or butter
-pour oil and garlic into mashed potatoes
-add a squirt of hot sauce
-add the juice from half a lemon
-add a dash of salt
-mash it all together.
2) Make flatbread
Ingredients
2 1/4 cups of flour
1/2 cup water
1/2 teaspoon salt
-Put flour and salt in a bowl
-stir with a fork so salt mixes with flour
-gradually add water while stirring with a big spoon
-put flour on your hands and pick up the dough and mush it into a big ball
-sprinkle flour onto a cutting board and put the dough ball in the middle
-roll the dough ball until it's 1/4 inch thick (sprinkling flower on rolling pin and dough if it is too sticky)
3)
-Put filling on the flatbread and spread it so it covers 1/3 of the area
-Fold the rest of the flatbread over it and pinch the dough together so the filling is enclosed
-put the flatbread on a cookie sheet and put it in the oven
-cook for 12 minutes
4) Take it out, let it cool a few minutes and chow down!