Flatbreads Food

HOMEMADE FLAT BREAD

Homemade Flat Bread image

Get this easy Homemade Flatbread recipe from Food Network, and flavor yours with fresh thyme.

Provided by Food Network

Categories appetizer

Time 2h15m

Yield 20 servings

Number Of Ingredients 7

Ingredients

1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh thyme leaves
3/4 cup water (might need more)
1 teaspoon oil

Steps:

In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

QUICK & PUFFY FLATBREADS

Quick & puffy flatbreads image

Whip up these speedy flatbreads for an Indian-style feast. They're like a cheat's version of naan bread, and are great for mopping up a curry

Provided by Tom Kerridge

Categories Side dish

Time 30m

Yield Makes 4 large or 6-8 small

Number Of Ingredients 6

Ingredients

300g self-raising flour, plus extra for dusting
½ tsp baking powder
150g natural yogurt
1 tbsp vegetable oil
melted ghee or butter, for brushing
cumin seeds, chopped garlic cloves, chopped coriander or chopped chillies (optional)

Steps:

Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
Brush the flatbreads with a little melted butter or ghee, then serve.

Nutrition Facts : Calories 328 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.1 milligram of sodium

FLATBREADS

Flatbreads image

Use this to make our Flatbread with Sorrel Pesto and Edible-Weed Salad.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 8

Number Of Ingredients 5

Ingredients

2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup warm water (110 degrees)
2 cups all-purpose flour, plus more for surface
Coarse sea salt
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, plus more for bowl and drizzling

Steps:

Preheat oven to 450 degrees. Combine yeast and water, and let stand until foamy, about 5 minutes. Stir well.
Pulse flour and 1 teaspoon salt in a food processor to combine. Add yeast mixture and oil. Process just until dough forms. Turn dough onto a lightly floured surface. Knead for 1 minute. Shape into a ball. Place in an oiled bowl, and turn to coat. Cover loosely with plastic wrap. Let rise until doubled, about 1 hour.
Punch dough. Divide into 4 pieces. Shape each piece into a 6-inch disk. Drizzle with oil. Sprinkle with salt. Place flatbreads on an inverted baking sheet.
Bake, without turning, until both sides of each flatbread are golden, 10 to 12 minutes. Let cool completely on sheets. Cut each flatbread in half crosswise.

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