20 EASY FLATBREADS WE LOVE
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a flatbread in 30 minutes or less!
Nutrition Facts :
TANGY STUFFED FLATBREAD
Provided by Florence Fabricant
Categories brunch, side dish
Time 45m
Yield 2 large flatbreads, serving 4 or more
Number Of Ingredients 9
Steps:
- In a bowl, combine yogurt with 1/4 cup water, the cumin and salt. Add two cups of flour, a cup at a time, mixing well to make a dough that is soft but not sticky. Add a little more flour if necessary. Divide dough into two balls, cover and allow to sit at room temperature 15 to 30 minutes.
- Preheat a grill to a medium, not searingly hot, temperature. (Medium is as hot as some gas grills get.) Be sure the grates are clean and lightly oiled.
- Mix the cheeses, egg yolk, parsley and chili together in a bowl.
- On a floured board, roll out the dough into two rectangles, about 7 by 14 inches and 1/8-inch thick. Spoon half the filling over half of each rectangle, then fold dough to make a turnover that is roughly square. Press down with a fork on all the edges to enclose filling. Place the filled breads on a baking sheet to transport them to the grill.
- Grill breads uncovered on the cooking grate for 3 to 4 minutes on each side, until crisp and lightly browned. Watch carefully so they do not burn. The flatbreads should be moist but not doughy inside. Serve at once, cut into sections.
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- In a medium sized bowl with a wooden spoon, or in the bowl of a stand mixer with a dough hook attachment, stir the flour and salt together. Pour in the water and oil. If doing by hand, mix with a spoon until it becomes difficult and then turn out onto a lightly floured work surface, and knead the dough for about 3 minutes, or until soft and elastic but not sticky or dry. If doing this in a stand-mixer, knead the dough for 3 minutes.
- Scrub and peel the potatoes. Chop into medium chunks and boil in water until they can be pierced with a fork, about 15-20 minutes. Drain well. OR, you can bake whole potatoes by scrubbing them, leaving the skins on, pricking with a pointed knife all over (to let the steam escape so the potato does not explode) and microwave until soft, about 10-15 minutes depending on your microwave and the size of your potatoes. Some microwaves have a potato preset which is useful. Once baked and cooled enough to handle, scoop out the insides and mash with a fork. OR, use 3 cups leftover mashed potatoes (warm or cold.)
- Divide the dough evenly into 8 pieces. Shape each piece into a ball, dusting the work surface and your hands with a bit of flour if needed. Keep the dough covered as you roll each piece of dough, placing the ball back under the cover to keep them from drying out.
- Heat a large skillet over medium heat (cast iron is great for flatbread). Add a teaspoon of oil, spread it around and when a drop of water dances in the pan, it is ready and you can add your flatbread. Depending on the size of your pan, you may be able to fit two in a time but do not overcrowd the pan or the flatbreads can weld together.
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- Place the flour, water and salt in a bowl, mix with your hands until everything is incorporated and smooth. You may use a little more or less water than specified in the recipe, it depends on what type of flour you use.
- Boil or steam the potatoes like you would do for mashed potatoes. But don't incorporate the water as they need to be somewhat dry. If the mixture is wet it will make the interior mushy and will leak. I learned from my mistake (in the video is too mushy).
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