Sesame Flatbread Food

EASY SESAME GARLIC FLATBREAD

Steps:

• Add garlic, sesame seeds and the olive oil to a cold skillet. Place the skillet over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
• Meanwhile, in a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
• Add 1 cup of the flour and the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
• Stir in the remaining cup of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth, adding more flour if the dough seems unreasonably sticky. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
• After 1 hour, turn the dough out onto a lightly floured work surface and cut into 6 equally sized pieces for large flatbreads or 8 pieces for smaller flatbreads. Shape into balls, cover with a damp dishtowel and let the dough rest for 5 to 10 minutes.
• Heat a large, heavy-bottomed skillet or grill pan over medium heat (see note below).
• Use your fingertips to press each dough ball into a flat disk, about 1/8 inch thick.
• Lightly oil the skillet then carefully lay down the flatbread and cook 1 to 2 minutes or until it's starting to brown. Flip then continue to cook until cooked all the way through. If the pan seems too hot or is smoking, turn the heat down slightly. Continue with remaining flatbreads.
• If you would prefer to bake the flatbreads, bake them in a 425 degree F oven until puffed and cooked through, about 10 minutes. (Baking allows you to cook multiple flatbreads at one time, but the bread won't be as soft as when using a skillet.)

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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SESAME FLATBREAD

Steps:

• Preheat a baking sheet under the broiler. Divide 1 pound refrigerated pizza dough into 4 balls; coat with olive oil and season with salt. Roll in 1/4 cup sesame seeds. Thinly stretch out the dough and broil, two at a time, on the hot baking sheet until golden, 3 minutes per side. Serve with plain Greek yogurt mixed with harissa and olive oil.

SESAME FLATBREADS

Steps:

• Heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
• Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

SESAME FLATBREAD

Steps:

• In a small bowl, whisk together 2/3 cup warm water (154 grams), yeast and sugar. Let the mixture stand until foamy, about 10 minutes.
• In a separate bowl, whisk together the flours and salt. Stir in the yeast mixture and butter or canola. Knead the dough on a lightly floured surface until smooth and elastic. Transfer dough to a lightly greased bowl and cover it with a dish towel. Let it rise in a warm place until doubled, about 1 1/2 hours. Punch down the dough and knead it for 2 minutes.
• Preheat the oven to 500 degrees. Divide the dough into 6 equal balls. On a lightly floured surface, roll out a ball into an 8-inch circle. Brush with sesame oil and sprinkle with 1 teaspoon sesame seeds. Fold in all four sides of the circle to meet in the middle, forming a rectangle. Roll the dough again to 8 inches in diameter, then brush with sesame oil, fold in the sides again and roll to 8 inches. Brush the surface with additional sesame oil and transfer dough to a large greased baking sheet. Sprinkle with coarse sea salt. Repeat with the remaining dough balls. (You may need to use several baking sheets, or bake in batches, keeping unrolled dough loosely covered with plastic wrap or a dish towel until ready to use.)
• Bake until golden and slightly puffed, 7 to 10 minutes. Transfer to a wire rack to cool slightly.

SHAO BING

Steps:

• To make the roux, in a small pan over medium heat, heat the oil for 1 minute, or until the surface starts to shimmer slightly. Add the flour and, using a heatproof spatula or a small whisk, stir quickly to combine. Reduce the heat to low. Stir the mixture constantly for about 3 minutes, or until the color of the roux resembles peanut butter. Remove the pan from the heat. Continue to stir for about 1 minute, letting the residual heat from the pan brown the roux even more. Scrape the roux into a heatproof bowl and set aside.
• To make the shao bing, put the flour in a large bowl. Add the boiling water and, using a spatula or a wooden spoon, stir quickly to distribute. Add the cold water and stir to combine. As the dough forms, you can use your hands to start bringing the dough together. If it feels too dry, you can add 1 to 2 tablespoons warm tap water. Once you've worked all the flour into the mound of dough, take the dough out of the bowl and knead it on a work surface for 2 minutes, or until smooth. The dough should feel damp but not sticky.
• Lightly dust your work surface with flour. Roll out the dough into a rectangle about 18 inches long by 12 inches wide and ¼ inch thick; be sure the longer edge is parallel to the edge of your work surface. Stir the roux a few times. Using a spatula or large spoon, spread about 4 tablespoons of the roux on the dough, leaving a ½-inch border around the edge. Sprinkle the salt over the roux. (It may seem like it's too much salt but it isn't.)
• Starting from the longer edge of the rectangle, roll the dough into a cylinder, then seal the ends by pinching the edges together to create a seam. Cut the cylinder of dough into 8 equal segments.
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
• Turn each segment of the dough so that the seam is on the bottom and the cut edge (where you see the coil of dough) is facing you. Roll out the dough into a rectangle about 5 inches long by 3½ inches wide and ¼ inch thick. Flip the rectangle so that the seam side is now facing up. Trifold the rectangle as if you were folding a letter. With the folded edge perpendicular to you, roll out the dough again into a rectangle about 5 inches long by 3½ inches wide. Repeat the trifold and set aside, with the flap facing down. Repeat with the remaining pieces of dough.
• Put the sesame seeds on a small plate. Brush a little water on the surface of each piece of dough. Dip the moistened sides into the sesame seeds. With the seed side up, roll each dough into a rectangle about 5 inches long by 3½ inches wide and ¼ inch thick. Place the bread on the prepared baking sheet. Repeat with the remaining dough. Bake for 15 minutes, then flip the breads and bake for 4 minutes more, or until the breads puff up and have a lightly browned color on the surface.
• Remove the breads from the oven and let them cool slightly before serving.

SIMPLE SESAME FLATBREADS

Steps:

• Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it'll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
• Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.