Flatbread In 10 Minutes Food

FLATBREAD IN 10 MINUTES

Flatbread in 10 Minutes image

This isn't authentic flatbread - it's a cheat. However, it's incredibly easy and quick to make, and it works in a pinch for serving with an Indian meal.

Provided by Greeny4444

Categories Breads

Time 15m

Yield 8 flatbreads, 8 serving(s)

Number Of Ingredients 2

Ingredients

1 (16 1/3 ounce) package refrigerated biscuits (I use Grands reduced-fat flaky layer biscuits)
wax paper

Steps:

Between two sheets of wax paper, roll out each biscuit into a 6-in. circle with a rolling pin or a large soup can. It might be difficult, because the dough is springy, but press kind of hard.
In a small, nonstick skillet over medium-low to medium heat, cook each biscuit for 60 seconds on each side, or until golden brown.
DO NOT put any oil in the pan. Cook them in a completely dry pan.
Stack the bread on a plate and cover with foil to keep warm.

Nutrition Facts : Calories 204.1, Fat 8.8, SaturatedFat 2.2, Cholesterol 0.6, Sodium 626.2, Carbohydrate 27, Fiber 0.5, Sugar 4.7, Protein 4.3

10-MINUTE CHICKEN FLATBREADS WITH HUMMUS AND YOGURT

10-Minute Chicken Flatbreads with Hummus and Yogurt image

Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it-in separate piles, or as a multi-layered flatbread.

Provided by Anna Stockwell

Categories Quick & Easy Dinner Kid-Friendly Chicken Flat Bread Hummus Cucumber Yogurt Quick and Healthy Small Plates

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more for serving
3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)
1 large tomato, cut into 1/2" cubes (about 12 ounces)
1 (10-ounce) container hummus
1 cup plain unsweetened yogurt (either Greek or regular)
1/4 cup parsley leaves (optional)
4 pitas
Lemon wedges and flaky sea salt (for serving)

Steps:

Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.

PIDE WITH CHEESE

Pide With Cheese image

Pide is a popular Turkish summer snack that can be made with different types of cheeses, but this version of the flatbread recipe uses sheep's-milk cheese.

Provided by Musa Dagdeviren

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 cups (250 g) all-purpose flour
1 tsp. sugar
3 Tbsp. (50 g) fresh yeast (or 3 sachets of active dry yeast)
½ tsp. salt
11 oz. (300 g) unsalted sheep's-milk cheese, crumbled
4 spring onions (scallions)
1 bunch flat-leaf parsley
5 dill sprigs
2 eggs
½ tsp. dried chile flakes
¼ tsp. black pepper
½ tsp. salt
¾ cup (100 g) all-purpose flour
¼ cup (50 g) butter, melted

Steps:

Combine the flour and sugar with ½ teaspoon salt in a bowl. Dissolve the yeast in 175 ml (¾ cup/6 oz.) water. Make a well in the flour and mix in the yeast. Knead for 5 minutes into a dough, cover with a damp dish towel and rest for 30 minutes. Divide the dough into 4 equal parts, roll into balls and rest, covered, for a further 15 minutes.
Crumble the cheese into a bowl. Finely chop the spring onions (scallions), parsley, and dill and add to the bowl with all of the other filling ingredients. Season with ¼ teaspoon black pepper and ½ teaspoon salt and gently combine by hand. Divide the filling into 4 equal parts.
Preheat oven to 475°F. Flour your hands and flatten the dough. Stretch each disc into a 4 by 10-inch rectangle. Spread the filling equally among the rectangles. Fold ¾ inch of dough in all around and join the corners of the short sides together.
Put the flatbreads on a baking sheet. Bake in the oven for 9-10 minutes, making sure they are evenly baked. Remove from the oven, brush with melted butter, cut into 1½-inch strips and serve.

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