View allAll Photos Tagged flatbread
Sprinkled with soy cheddar, I used the ripest tomatoes off the vine.
These are going to make some great panini. Recipe posted in the discussion.
A basket of Injera, "a sourdough-risen flatbread with a slightly spongy texture. Traditionally made out of teff flour, it is the national dish of Ethiopia, Somalia, Djibouti, and Eritrea. It is central to the dining process in those cultures as bread is the most fundamental component of any meal." From: Injera at Wikipedia. (Also from Queen of Sheba Restaurant, across from Bowman Field in Louisville, KY.)
How to make Tasty soft sweet potato flatbread.. Check out the recipe at thetortillachannel.com/soft-sweet-potato-flatbread/ or watch the video at www.youtube.com/watch?v=-8xTMB8T7uI
Kefir bread is one of the easiest breads ever! All you need is kefir and flour. This is my basic pizza and calzone dough, but it also makes a lovely flat bread when cooked on a cast iron griddle. I've never tried it, but other folks make baked rolls out of this dough too. The final product is sour like good sourdough, but you could cut the kefir with water or milk to make a milder dough. I wouldn't go below 50% kefir though, the kefir is the leavening agent.
Kefir Bread
2 cups dairy or non dairy kefir
Approximately 3 cups of whole wheat or white flour (I've never tried it with non-wheat flours - rye should work great but the gluten allows the bread to rise)
1 tsp salt
Pour the kefir into a big mixing bowl and gradually add the flour stirring with a wooden spoon. When you have added enough that the dough can be kneaded then switch to your hands and keep adding flour. Eventually turn it out on a floured board and knead 10 minutes (it's ok to stop and let it and your hands rest then resume later) or so until the dough is firm and springy. Pull the edges of the ball of dough down to make a tight ball.
Oil your cleaned bowl, put the ball of dough in the bowl and roll it around to get it all greasy. Cover with a towel and let sit overnight.
In the morning pull the dough out of the bowl, sprinkle 1 tsp salt over it and knead again until it is tight. It's best to give it another rise, but you could work with it at this point. If you let it sit then cover the bowl again and the next time you come back reknead it until it is tight again.
When you are ready cut and shape the bowl as you would like. This much dough makes 8 big sized or 12 small calzones or rolls, 2 big pizzas or 1 loaf of bread.
To make flat bread cut the dough into 8 or 12 portions and gently stretch into flat disks. Walk your fingers around the edge of the disk letting the weight of the dough pull the disk thinner. Working through the balls in succession and letting them rest between stretching works great. When they are stretched thin like pizza dough plop onto a hot, lightly oiled cast iron skillet or griddle. Bake until the bottom is browned, flip over and cook a few more minutes until the dough is cooked through. Serve with butter, jam, hummus, chili or any darn thing you want.
passing by, we were invited into the bakery. the place was too dark for photography but we managed to take these pictures out of the hole-in-the-wall shop.
being invited into shops and private houses was a repeated and always pleasant experience in syria. muslim hospitality is genuine and without ulterior motives. it is in itself reason enough to travel to the middle east.
Recipe adapted from Veganomicon - I rolled them paper thin! and they turned out delicious!
1 c all-purpose flour
1 c whole wheat flour
3/4 t salt
2 t sugar
2 T peanut oil
2 t sesame oil
5 scallions, green parts only, slicked into 1/2 inch sections
3/4 c warm water
1/2 c additional peanut oil for brushing
**Recipe above is directly out of the book. I did not have peanut oil, so used sesame oil in place each time the original called for it.
In a large bowl, sift together the flours, sugar, and salt. Pour in the oils and mix until crumbly. Add the scallions and stir in 1/2 c of warm water. Add remaining water gradually until a soft dough forms.
Turn the dough onto a lightly floured surface, kneeding until smooth. Roll the dough thich into a rope and slice into 8 parts. Roll each into a ball. Pour a tablespoon of oil into the original bowl and coat each ball with oil. Leave them in the bowl and cover with clean, slightly damp dish towel. Let the dough rest for 10-15 minutes.
Re-flour the surface and have your rolling pin ready. Roll the ball into the thinnest circle possible even to the edges. You can re-roll as necessary to coat both sides with flour. You are working for 1/8-inch thickness or less. Roll each ball into the circle and place them on a plate (you can use parchment paper in between to avoid sticking, in necessary).
Seat a heavy-bottomed pan (a skillet/cast-iron) over medium heat. Lightly brush the dough circles with oiland place in heated skillet. Cook on this isde until small bubbles rise ~90 seconds / 2 minutes. Flip and press down with spatula. The bread will slightly puff. Some dark spots are good.
Place the bread in a large bowl lined with a towel, folding dishcloth over to keep in warmth and moisture. For serving, you can slice or tear the bread into sections.
**I added a garlic clove and a pinch of salt to the oil that I brushed onto the dough for a little more flavor.
It turned out so well! It was hard to stop eating it! I think the recipe could work very well with a number of herbs in place of the scallions - cilantro, parsley.
The original recipe comes with a soy/ginger dipping sauce recipe, but I did not make that, as it was an accompaniment to the 2 Indian dishes I made.
I can't recommend this book enough - it's filled with amazing recipes! I use it every single week - sometimes multiple times.
This is a zataar extra in progress. The dough is spread with zataar (thyme mixture) and cheese. The "extra" part is after this step, tomato, olives and mint are wrapped up inside.
orange chicken, crab rangoon, pork dumpling, boneless spare ribs, shiitake mushrooms, red peppers, baby corn, water chestnuts, shredded carrots, cream cheese, mozzarella cheese
31/03/2006. Jac bought me lunch from a lebanese bakery near her work. This is flatbread stuffed with meat and capsicum. It is really tasty. I don't know what its proper lebanese name is.
Flatbread, aubergine rôtie, sauce tomate, mozzarella et romarin.
@ Merci - homemade food, Mérida, MX.
I used the mini tomato jackolanterns in this colorful fall harvest type bento.
Please read more about it at my blog: happylittlebento.blogspot.com/2011/09/flatbread-pizza-and...
Herbed Flatbread - Torradinha
Makes 16
* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
* 3 cups all-purpose flour, plus more for surface and hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar
* 1 large egg whisked with 1 tablespoon water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)
Directions
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Recipe Courtesy of Martha Stewart Living
Photography by Karen Mordechai
Lamb Flatbread from Palate Food & Wine.
See all the food from The Taste: www.averagebetty.com/videos/the-taste-test-video/
~Buckwheat flour
~Ground almonds
~Cinnamon
~Almond-milk
~Olive oil
~Porridge oats {ones used for quick-cook oatmeal}
~Egg-whites
..& that's it. Easy, delicious, full of energy, & good for my body & soul..
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Crispy Flatbread, parsnip & Garlic puree, mushrooms and braised garlic with fried egg from Madison & Rayne. www.madisonandrayne.com
Photo by Cindy Kurman