ITALIAN FLATBREADS
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! -Cynthia M. Bent, Newark, DE
Provided by Taste of Home
Time 35m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FARINATA (ITALIAN FLATBREAD)
Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.
Provided by Fioa
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 7.2 g, Cholesterol 5.7 mg, Fat 9.5 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 36.7 mg, Sugar 1.3 g
ITALIAN FLATBREAD
This warm three-cheese bread is a visual feast with its delicate flecks of Italian herbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.
- Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.
- Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
Nutrition Facts : Calories 125, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
(BIG AS A) CATHEAD BISCUITS
This is my mom's biscuit recipe, passed down from her mom and grandma who lived their entire lives on the Mississippi Delta. Of course it took a lot of trial and error to get it right because she was from the 'handful of this and a pinch of that' school of cooking. You can use milk or plain yogurt in place of the buttermilk. Shortening or butter can stand in for the lard. Serve with butter, jelly, honey, gravy, or whatever your favorite biscuit topping is.
Provided by Susan Gamble
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Prepare a 9-inch cake pan with cooking spray.
- Mix flour, baking powder, salt, and baking soda together in a mixing bowl.
- Mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal.
- Make a well in the center of the flour mixture. Pour milk into the well. Stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. From here, use your hands to carefully mix to ensure even consistency.
- Divide dough into 8 equal chunks and shape each into a thick biscuit. Put the shaped biscuits into the prepared cake pan with the sides touching.
- Bake in preheated oven until the tops are light golden brown, about 15 minutes.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 28.5 g, Cholesterol 8.1 mg, Fat 7.8 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 390.5 mg, Sugar 1.6 g
FLATBREAD IN 10 MINUTES
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
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
PILLSBURY ITALIAN BISCUIT FLATBREAD
This recipe came from Edith Shulman of Sedona AZ Bake-off Contest 32, 1986. She won $2,000! I found this on the Pillsbury website and really liked it and wanted to put it on Recipezaar for safekeeping. (I altered the recipe to include a little topping of Mozarella cheese)
Provided by JOY1998
Categories Breads
Time 30m
Yield 10-16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Combine all ingredients through garlic in a bowl.
- Separate the biscuits. Split the biscuits into the top and bottom half of biscuit.
- Flatten each biscuit on an ungreased cookie sheet.
- Spread about 1 tbl or more of cheese mixture over each flattened biscuit round. Top with a bit of Mozarella cheese if desired.
- Bake at 400 F for about 10 to 13 minutes or until golden brown.
- Serve warm.
ITALIAN BISCUIT FLATBREAD
This is a "focaccia-like" bread. They are a breeze to make and are delightful with vegetable soups! I have been making these for so long I have forgotten where I found the recipe. This is fun to make with the kids too!
Provided by Michelle S.
Categories Breads
Time 28m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- In a small bowl combine mayonnaise, cheese, basil, oregano, green onion and garlic.
- Separate dough into 10 biscuits.
- On an ungreased cookie sheets, press or roll each biscuit to a 4 inch circle.
- Spread approximately 1 tablespoon of the cheese mixture over each of the circles to within 1/4 inch of edge.
- Bake for 10- 13 minutes or until golden brown.
Nutrition Facts : Calories 166.8, Fat 9.7, SaturatedFat 2.7, Cholesterol 8.9, Sodium 500.3, Carbohydrate 15.9, Fiber 0.6, Sugar 3.2, Protein 4.5
ITALIAN BISCUIT FLATBREAD
Provided by Suzanne Solberg
Categories Bread Cheese Herb Onion Bake Quick & Easy Bon Appétit Los Angeles California
Yield Makes 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Combine first 6 ingredients in medium bowl. Separate dough into individual biscuits. Flatten each to 5-inch-diameter circle using fingers. Arrange 1 inch apart on cookie sheet. Spread 1 generous tablespoon cheese mixture on each biscuit to within 1/4 inch of edges. Bake until golden brown, about 12 minutes. Serve warm.
GRANDS! MONKEY BREAD
Provided by Food Network
Time 1h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
PIADINA RECIPE | AUTHENTIC ITALIAN FLATBREAD
Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches. In Italy it's also known as Piadina Romagnola, for the name of the region where it's born, Romagna. The perfect Piadina has a soft texture and a slightly burnt surface. Unlike bread, Piadina has no leavening. Its dough needs only a short rest to make it softer. If you don't have time, it's not even necessary. That's why it's so easy and fast to make.
Provided by Recipes from Italy
Categories bread recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil and water. Mix everything for a few minutes until you get a soft but compact dough.
- Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 0z).
- Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel. Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4/5 mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
- Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.
Nutrition Facts : ServingSize 100 g, Calories 320 cal
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- Focaccia. Focaccia is an oven-baked flatbread with a similar texture to pizza dough. It’s believed that the Romans invented this style of bread – but they cooked theirs on the hearth, which produces a far crispier version than modern-day offerings.
- Pane Toscano. Literally translated as “Tuscan bread”, this beautiful bread is a regional specialty of Tuscany. This is a large round, springy bread that is similar to a white loaf, but much flatter.
- Pizza Bianca. As the name suggests, this addition to our list is a cross between pizza and bread. The dough is rolled out quite thick, which is why it looks more like bread than pizza when it comes out of the oven!
- Ciabatta. Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread.
- Coppia Ferrarese. One of the most popular styles of bread worldwide right now is sourdough! If you’re a big sourdough fan, you should definitely try the Italian version of Coppia Ferrarese.
- Piadina Romagnola. Originally a staple for the poor peasantry of Emilia-Romagna, this flatbread has now been awarded a Protected Geographical Indication status and has a special place within this region’s cuisine.
- Ciambella. Crusty on the outside, soft on the inside – ciambella is a great rustic style of bread found in Puglia and the Basilicata areas of Italy. The dough is rolled out into a thick sausage and joined together in a circle shape to be baked, giving it its distinctive appearance.
- Certosino. Certosino is another popular Italian sweetbread, this time from the Bologna region. Traditionally prepared for Christmas festivities, this rich sweet bread is filled with almonds, pine nuts, cocoa powder, dark chocolate, honey, and candied fruit.
- Pane di Segale. Pane di Segale is the Italian version of rye bread. In Italy, there are very few brown loaves available as virtually all wheat is milled to be white flour.
- Pane Altopascio. Altopascio is a traditional saltless bread hailing from Lucchesia in Tuscany. Generally a rectangular or elongated shape, with a crunchy gold crust, this bread dates back to the middle ages.
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