Garlic Flatbread Food

GARLIC CHEESE FLATBREAD

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

GRILLED GARLIC FLATBREAD

Steps:

• Whisk 3 tablespoons olive oil, 1 minced garlic clove and 1/4 teaspoon each kosher salt, dried oregano and red pepper flakes. Stretch 1 pound pizza dough into a 1/2-inch-thick round. Brush with some of the garlic oil, flip onto the grill and cook over medium heat, covered, until puffy, 10 minutes. Brush with more of the oil, flip, cover and cook through, 5 more minutes. Brush with the remaining oil. Sprinkle with grated Parmesan.

GARLIC FLAT BREAD

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer.
• Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tbslp. of water or flour if needed).
• When cycle is completed, turn dough onto floured surface.
• Roll into 12-inch circle.
• Transfer to a 14-inch pizza pan coated with non-stick cooking spray.
• Cover; let rise in a warm place until doubled, about 30 minutes.
• In a small skillet, cook garlic in butter over medium heat for about 5 minutes, stirring frequently.
• With the end of a wooden spoon handle, make indentations in dough at 1-inch intervals.
• Top with garlic butter and sprinkle with cheeses.
• Bake at 400 degrees for 15-20 minutes or until golden brown.
• Remove to a wire rack.
• Cut into wedges or squares and serve warm.

GARLIC-CHEESE FLATBREAD

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.

ROSEMARY & GARLIC FLATBREAD

Steps:

• Dissolve yeast and sugar in warm water and rest for 5 minutes.
• Grind salt with rosemary and garlic in pestle and mortar to form a paste.
• Add 2 tablespoons olive oil to paste and mix well.
• Add yeast water and olive oil/herb mix to flour and knead to an elastic dough.
• Rest for 30 minutes in a warm place.
• Turn dough out on lightly floured surface and divide in 8 or 10 portions.
• Roll each portion out to 1/8 inch and brush both sides lightly with oil.
• Grill on a hot grill (coals or gas) for 3 minutes a side until puffy and done.
• Serve warm.

SKILLET GARLIC FLATBREAD

Steps:

• Mix flour, baking powder, and salt in a large bowl; add butter and crush into the flour mixture with hands until it resembles breadcrumbs.
• Mix hot water and garlic into the flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into discs.
• Cover dough with a clean kitchen towel and let sit for 20 minutes.
• Heat a cast-iron skillet over-medium high heat.
• Roll out one of the dough discs to about the size of your skillet. Cook in hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.

GARLIC FLATBREAD

Steps:

• Lightly spoon whole wheat flour into a dry measuring cup.
• Level with a knife.
• Combine whole wheat flour, 1/4 cup water, and yeast in a bowl.
• Let stand for 10 minutes.
• Lightly spoon all-purpose flour into dry measuring cups.
• Level with a knife.
• Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl.
• Add yeast mixture.
• Stir until a dough forms.
• Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic, about 10 minutes.
• Add enough of remaining 1/4 cup all-purpose flour, one tablespoon at a time, to prevent the dough from sticking to your hands (Dough will, however, feel sticky).
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in warm place (85° F), free from drafts, for one hour or until doubled in size.
• (Gently press fingers into dough. If indentation remains, dough has risen enough.).
• Preheat oven to 450°.
• Punch dough down.
• Cover and let rest for 5 minutes.
• Divide dough in half.
• Roll each half into a 9-inch circle on a lightly floured surface.
• Place on baking sheets sprinkled with cornmeal.
• Lightly coat dough with cooking spray.
• Sprinkle dough evenly with sliced garlic.
• Press garlic into dough using fingertips.
• Bake at 450° for 10 minutes or until crisp and garlic begins to brown.
• Remove flatbreads from oven. Cool on wire rack.
• Serve and enjoy!

GARLIC-ROSEMARY FLATBREAD

Steps:

• Preheat oven to 425.
• In a small saucepan, heat butter and oil over medium heat.
• Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute.
• Remove from heat; set aside.
• Sprinkle the bottom of 2 rimmed baking sheets with cornmeal.
• Divide the dough into four equal pieces. Roll out each piece into a 1/4 inch thick round.
• Arrange 2 rounds on each sheet.
• Brush with butter mixture, leaving most of the garlic behind.
• Sprinkle rounds with rosemary.
• Bake flatbreads until golden brown, about 15 minutes.
• Transfer to a wire rack to cool slightly.
• Drizzle with oil, and season with salt.
• Serve warm or at room temperature.