YOGURT FLATBREAD
Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 12 flatbreads
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
- Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
- To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
- Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
- When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
- To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.
HERBED YOGURT
This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.
Provided by Samin Nosrat
Categories condiments, dips and spreads
Time 15m
Yield About 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 2 grams
EASY YOGURT FLATBREADS
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Provided by John Torode
Categories Lunch, Side dish, Starter
Time 25m
Yield makes 12
Number Of Ingredients 7
Steps:
- Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.
- Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.
- Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.
Nutrition Facts : Calories 434 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
EASY YOGHURT FLATBREADS (VARYING SIZES)
Flatbreads consisting of natural yoghurt and flour. Adjust quantities for smaller or larger batches. Equal quantities of both flour and yoghurt. The following recipe is good for one person with a side salad when rolled thinly.
Provided by Dan Charles
Time 30m
Yield Serves 1
Number Of Ingredients 3
Steps:
- Sieve flour into a mixing bowl.
- Add natural yoghurt and spoon of oil and mix together until a dough is formed.
- Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
- If they are intended to be eaten by themselves, fry in Fry Light in a frying pan till golden brown.
- If intended as a pizza base, cook in a preheated oven at 200°C for 5 minutes. Remove from oven, turn upside down and add toppings. Place back in oven and cook for a further 10-15 minutes until the dough has browned and any cheese has melted. Serve with side salad and enjoy!
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.
SPICED BEEF FLATBREADS WITH YOGURT AND HERBS
Everyday ground beef is the star of these easy weeknight flatbreads inspired by Turkish lahmacun, which is sometimes called Turkish pizza. Spices, like cumin, coriander, and cinnamon, gives the beef lots of warm flavor while yogurt and parsley brighten the finished dish. You can also use ground lamb, chicken, or turkey instead of the beef.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees F for at least 20 minutes. Dust a large baking sheet with fine cornmeal.
- Cut the pizza dough into 4 equal pieces. Stretch or roll each piece out on a lightly floured work surface into a 6- to 8-inch round or oval. Arrange the dough rounds on the prepared baking sheet and drizzle them with oil. Bake in the preheated oven until puffed and browned in spots, 10 to 12 minutes.
- Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the beef and a generous pinch each of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the fat starts to render, about 3 minutes. Add the shallot and garlic and cook, stirring occasionally, until the beef is cooked through, about 5 minutes; spoon off any excess fat.
- Add the tomato paste, cinnamon, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Stir in the broth and simmer until the beef is coated in a light sauce, about 1 minute. Remove from the heat and season with salt and pepper.
- Spoon the spiced beef onto the flatbreads and drizzle with yogurt. Top the flatbreads with parsley, lemon zest and lemon juice. Serve immediately, passing crushed red pepper at the table if you like.
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HERBY SPELT AND YOGHURT FLATBREADS – WISE LIVING MAGAZINE
From wiselivingmagazine.co.uk
料理 Mediterranean合計時間 34 分カテゴリ Appetizer, Side Dish, Snackカロリー 665 (1 人分)
- Mix together the flour, baking powder and salt in a large bowl. Make a well in the centre and pour in the yoghurt and warm water. Combine to make a slightly sticky mixture. Turn out and knead for a good five minutes until you have a smooth ball. Leave to rest for at least 15 minutes in the bowl, covered with cling film or a clean, damp tea towel. (It’s even better if rested for a few hours.)
- Divide the dough in half. Lightly flour a work surface and roll one half into a circle about 5mm thick. Brush the top with some of the oil and sprinkle with half of the herbs – the more haphazardly the better – leaving some of the sprigs whole. Repeat this step with the remaining piece of dough.
- Place a large frying pan over a high heat until it is as hot as possible. Add the first flatbread and cook for two minutes, or until the base is golden and the edges are puffing up. Place under the grill for a further one to two minutes, or until the top is looking golden in patches and the herbs have wilted into the bread. Set aside while you cook the other flatbread.
SPELT YOGURT FLATBREAD | JERNEJ KITCHEN
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