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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.
Honey hot pepperoni flatbread at the World of Beer, Tampa. They knew it was my birthday too, so this beer was on the house. Many thanks!
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
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.
~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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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, shedded carrots, cream cheese, mozzarella check.
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.
orange chicken, crab rangoon, pork dumpling, boneless spare ribs, shiitake mushrooms, red peppers, baby corn, water chestnuts, shredded carrots, cream cheese, mozzarella cheese
Crispy Flatbread, parsnip & Garlic puree, mushrooms and braised garlic with fried egg from Madison & Rayne. www.madisonandrayne.com
Photo by Cindy Kurman
Lamadzho or lahmacun, lagmadzho (Armenian flatbread) is a traditional Armenian dish. Initially Armenian flatbread recipe is a traditional Arabic cuisine, but now it is the national dish, not only in Armenia, but also in Georgia, Iran, Iraq, Palestine, Syria and Turkey.
In general, Armenian...
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
Serves 2 to 4. Fresh mozzarella, tomatoes, & oregano with rosemary and basil. Drizzled with extra virgin olive oil and balsamic glaze.
Flatbread
Prosciutto, goat cheese, persimmon, hazelnuts, fennel seed. ($12)
Ruxbin
Chicago, Illinois
(December 28, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Toasted Naan flatbread smeared with roasted red bell pepper hummus and topped with tomato, cucumber, red onion, kalamata olives, crumbled feta.
Ellenos Marionberry Greek Yogurt (best yogurt ever!); dolmades; tzatziki to dollop on the salad flatbread