GARLIC HERB FLATBREAD
Steps:
- To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
- Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
- Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
- Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
- Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
- In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
- One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
- Lightly grease preheated skillet and lay down flatbread. Don't touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
- Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
Nutrition Facts : ServingSize 1 flatbreads, Calories 175 kcal, Carbohydrate 32.6 g, Protein 5.3 g, Fat 3 g, Sodium 270 mg, Fiber 3 g, Sugar 0.8 g
HERBED FLATBREAD
Provided by Giada De Laurentiis
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.
SOCCA
Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
FESTIVE PUMPKIN FALAFEL
My pumpkin falafels are a healthy twist on the classic. Pumpkin adds a light sweetness to the vegan falafel while keeping the patties moist. Serve sandwich-style, as an appetizer over a bed of greens, or with soup and salad. Top these beauties with maple tahini sauce. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. Place the first 10 ingredients in a food processor; pulse until combined. Drop by tablespoonfuls onto a greased baking sheet. Bake until firm and golden brown, 30-35 minutes., Meanwhile, in a small bowl, combine tahini, water, syrup, vinegar and salt. Serve falafel in pita halves with maple tahini sauce and optional toppings as desired.
Nutrition Facts : Calories 469 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 1132mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 8g fiber), Protein 14g protein.
HERBED FLATBREAD
One bite of these rosemary-thyme crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 16
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
HERBED PUMPKIN
Make and share this Herbed Pumpkin recipe from Food.com.
Provided by mummamills
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
- Melt about 100gr butter, add pumpkin, and coat in butter.
- Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
- If the pumpkin isnt very sweet, you can sprinkle with the sugar.
- Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
- Enough to come about half way up the pumpkin.
- Cover and turn heat right down.
- Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
- When the pumpkin is cooked, turn off heat.
- When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).
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ROSEMARY PUMPKIN FLATBREAD. YEAST-FREE - VEGAN RICHA
From veganricha.com
5/5 (3)Total Time 55 minsCategory FlatbreadCalories 96 per serving
- Add water 1 tbsp at a time to make a smooth soft lightly sticky dough. Cover the dough and let it sit for 15 to 20 minutes.
- Oil hands and knead for a minute. Add a tablespoon of flour if needed if the dough is too sticky. Divide dough into equal parts and shape into balls. Keep the balls covered with a kitchen towel.
EASY PUMPKIN FLATBREAD RECIPE - HAPPY FOODS TUBE
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5/5 (9)Total Time 40 minsCategory BreadCalories 86 per serving
- On a clean work top, mix all the ingredients together. Start kneading them until you form dough.
- Cook on a hot and dry frying pan/skillet for about 1-2 minutes per side or until they have nice brown spots.
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