flat bread

Jammy Eggs and Feta Flatbreads with Herbs recipe | Epicurious.com

eggs

feta

lemon juice

olive oil

Kosher salt, freshly ground pepper

Palmful of chopped tender herbs (such as tarragon and/or chives)

flatbreads

Egg and Merguez Wraps recipe | Epicurious.com

plain whole-milk Greek yogurt

garlic clove, finely grated

Kosher salt

Tbsp. olive oil

lavash flour tortillas

red onion, halved, thinly sliced

dill pickles, sliced crosswise 1/4" thick

mint leaves

Pita recipe | Epicurious.com

water

instant yeast

(540 grams) bread flour, divided, plus more as needed

canola oil,

Morton kosher salt

A delicious and easy recipe for homemade focaccia!

Quick Sourdough Focaccia

liquid

yeast

whole wheat flour ((4 1/4 oz.))

all purpose or bread flour ((8 oz.))

water, lukewarm ((10 oz.))

sea salt

olive oil (I like Sciabica's)

Combine the starter, yeast, water and flours in the bowl of a stand mixer fitted with the paddle or dough hook attachment (both work!). Mix on low a couple of minutes until combined, scrape down the sides of the bowl, then increase to speed 3 and beat for 8 minutes. The dough should be very wet and sticky, almost batter-like, but not liquid. Add more flour or water as you knead if the dough seems overly wet or dry. Sprinkle on the salt, and beat on 3 for another five minutes. The dough should still be sticky, but should pull away from the sides of the bowl while it&#039;s mixing. Leave the dough in the bowl, cover tightly with a lid or plastic wrap, and let rise 1-2 hours until doubled or tripled in bulk.

Position a rack in the lower third of the oven and place a baking stone on top, if you have one. Place a sacrificial metal or cast iron pan on the floor of the oven - you will put ice in it to steam the oven, and it will become rusted and nasty. (UPDATE: a reader reported that the recipe works beautifully without this step, so I&#039;m calling it optional!) Preheat the oven to 500º.

Line a 9x12" (1/4 sheet) pan with a sling of parchment paper (the paper should lay flat in the bottom with the long ends sticking out.) Drizzle 2 tablespoons of the olive oil all over the bottom and sides of the paper. With a plastic scraper, turn the dough over in the bowl a few times, tamping out some of the air bubbles, then blob it onto the center of the oiled parchment. Drizzle the remaining oil on top and use your fingers to dimple the dough outwards towards the sides and corners. Let the dough rise until doubled in bulk, about 1 hour, until it mostly fills in the pan, dimpling out the dough a few more times to fill in the corners. The olive oil will pool in the corners, so use a teaspoon to "baste" the top of the focaccia with that oil. Sprinkle a bit of crunchy salt over the top, and any other toppings you like, and give the dough a last dimpling.

Fill a 1 cup measure with ice cubes. Quickly place the focaccia pan on the baking stone and toss the ice cube into the sacrificial pan on the floor of the oven. Close the door and don't open it again for the next 15 minutes.

After 15 minutes, rotate the focaccia, then turn the oven down to 450º and bake for another 5 - 15 minutes, until golden and lovely on top. Remove to a cooling rack for 10 minutes, then lift out of the pan and cool completely before snarfing.

Store the focaccia at room temperature in a plastic bag for up to a few days (but I doubt it will last that long!)

Bring the flavours of Spain to the table tonight with this incredible coca mallorquina recipe. This recipe is brought to you by Moro Olive Oil.

Coca mallorquina recipe

sachets dried instant yeast

tbs caster sugar

(450 grams) plain flour

milliliters Moro Primero Extra Virgin Olive Oil

red capsicums

onions, thinly sliced

garlic

paprika cumin

anchovy

capers

flat-leaf parsley leaves, chopped,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.

Sweet Roti

all-purpose flour

bread flour

granulated sugar

salt

vegetable oil

About ½ cup ghee or vegetable oil

sweetened condensed milk

sugar

Crisp, flaky, slightly chewy, sweet, gooey, sandy—you get all of these sensations at once when you bite into freshly made roti prepared the classic way: drizzled with sweetened condensed milk, sprinkled with sugar, and rolled up into a loose scroll.
To create the desired texture and to make stretching possible, you need to age the dough for 48 hours. This allows it to develop both flavor and gluten. I find this aspect of roti-making more important than the theatrical swinging, stretching, and slapping of the dough that professional roti makers do. That’s fun to watch, of course, and it serves a purpose, but an average person would need months of doing nothing but swinging and stretching dough to master the technique.
You can achieve the same result by stretching roti dough the way the Austrians stretch their strudel dough: on the table. It makes for a painfully boring party trick, but it gets delicious roti into your mouth in minutes instead of months. Different roti vendors in Bangkok have different ways of shaping their roti. The one I’ve recommended here is the easiest of all.

Epicurious

Combine both flours, the sugar, salt, and 1 tablespoon of the oil in a bowl and stir with your hands to mix. With one hand, gradually add the water to the flour mixture while mixing everything together with the other hand, halting the addition of water when a shaggy ball of dough has formed that cleans the bottom and sides of the bowl. (Be sure not to use more than 3⁄4 cup water.)

Divide the dough into four equal portions (a kitchen scale helps here), then form each portion into—this is crucial—a smooth, crack-free ball.

Place the balls in a food storage container with a lid. Pour the remaining 2 tablespoons oil over the dough balls and flip them around so they are evenly coated with the oil. Cover the container and refrigerate for 48 hours. The dough needs to come to room temperature before it can be used.

Put a roti dough ball in the middle of a large work surface, making sure it is surrounded by at least 6 inches of empty space on all sides. Using a rolling pin or the heel of your palm, flatten the dough into a 4-inch round of even thickness. Gently stretch the dough as thinly and as evenly as possible. The easiest way to do this is to pull from the center and work your way toward the edges, pressing the edges down against the work surface to secure the initial stretch, then stretching again until you have a large, paper-thin round (the edges will be slightly thicker than the middle, but as long as they are no more than 1⁄4 inch thick, don’t sweat it). The round should be 15 to 18 inches in diameter. Leave the dough there for now.

Heat 1 tablespoon of the ghee in a 10-to 12-inch frying pan over medium heat. When the ghee is hot, quickly fold all four edges of the stretched dough toward the middle to form a roughly 5-inch square. Holding the square by the top corners, quickly lay it, seam side down, in the hot frying pan. Fry, pressing down the dough with a spatula as you go, until golden brown on the underside, about 2 minutes. Flip the square and fry, adding another 1 tablespoon of ghee to form a shallow pool of oil (not to keep the roti from sticking to the pan, but to ensure flakiness), until the second side is golden brown, about 2 minutes longer. Transfer to a plate, seam side up. Drizzle about 1 tablespoon or slightly more of the condensed milk evenly over the surface and sprinkle with 1 teaspoon of the sugar, then roll up the roti like a yoga mat. Repeat with the remaining dough, condensed milk, and sugar. Enjoy while still warm and crisp.

Pide is a popular Turkish summer snack that can be made with different types of cheeses, but this version of the flatbread recipe uses sheep's-milk cheese.

Pide With Cheese

(250 g) all-purpose flour

Tbsp. (50 g) fresh yeast (or 3 sachets of active dry yeast)

spring onions (scallions)

parsley

dill

½ tsp. dried chile flakes

black pepper

¾ cup (100 g) all-purpose flour

(50 g) butter, melted

Pide is a popular Turkish summer snack. Other cheeses also work well in the recipe and there is an egg version, in which the egg is either mixed with the cheese or cracked on top of the flatbread.

Combine the flour and sugar with ½ teaspoon salt in a bowl. Dissolve the yeast in 175 ml (¾ cup/6 oz.) water. Make a well in the flour and mix in the yeast. Knead for  5 minutes into a dough, cover with a damp dish towel and rest for 30 minutes. Divide the dough into 4 equal parts, roll into balls and rest, covered, for a further 15 minutes.

Crumble the cheese into a bowl. Finely chop the spring onions (scallions), parsley, and dill and add to the bowl with all of the other filling ingredients. Season with ¼ teaspoon black pepper and ½ teaspoon salt and gently combine by hand. Divide the filling into 4 equal parts.

Preheat oven to 475°F. Flour your hands and flatten the dough. Stretch each disc into a 4 by 10-inch rectangle. Spread the filling equally among the rectangles. Fold ¾ inch of dough in all around and join the corners of the short sides together.

Put the flatbreads on a baking sheet. Bake in the oven for 9–10 minutes, making sure they are evenly baked. Remove from the oven, brush with melted butter, cut into 1½-inch strips and serve.

It took a long time to get the pizza dough recipe at Roberta’s right. Our pizza crust reaches back to some Italian traditions but it’s not classic Neapolitan.

Roberta's Pizza Dough

(2½ cups) fifty-fifty blend of 00 flour and King Arthur all-purpose flour

(scant 2 teaspoons) fine sea salt

dry yeast

(scant 1 teaspoon) good olive oil

(1 cup minus 1 tablespoon) lukewarm water

It took a very long time to get the pizza dough recipe at Roberta’s right. And we still tinker with it. Our pizza crust reaches back to some Italian traditions but it’s not classic Neapolitan by anyone’s definition. A true Neapolitan pie is so waifish that you have to eat it with a fork and knife. We think eating with your hands beats eating with a fork. So while our pizza is relatively thin, the crust is sturdy and chewy. You have to work with dough a few times to get a feel for how the way you handle it affects the texture. By combining yeast with flour and water, you create a living thing. Being a living thing, your dough is going to react to actions. Beat it up and it’s going to make your life really difficult. Stretch it against its will and it’s going to toughen up. But handle it like a newborn baby and it’s going to go pliable in your hands.

Your options for commercial yeast are fresh or active dry. Fresh yeast, also called cake yeast, makes for dough that’s arguably a little more flavorful, with a better, springier texture than active dry yeast. We like it.

In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.

After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.

Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass.

Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap. Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust—and flavor.

If you ever have a fresh warm flour tortilla made properly, you’ll understand why they’re so revered in northern Mexico. Pork lard gives the best results.

Tortillas de Harina (Flour Tortillas)

all-purpose flour,

pork lard (or substitute vegetable shortening), chilled

hot water, plus more if needed

Flour tortillas are most used in northern Mexico, where wheat has historically been abundant and cheap. In Mexico City, most flour tortillas come from a bag from the supermarket, but they’re common in households, since they keep longer and better than fresh corn tortillas. Still, if you ever have a fresh warm flour tortilla made properly, you’ll understand why they’re so revered in the north. Pork lard gives the best results. The secret to making flour tortillas is using hot water—not scalding, but warmer than lukewarm.

Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it’s a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.

Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.

Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable.

Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor!

Truffled Mushroom Pizza with Arugula Salad

recipe pizza dough

butter

garlic, pressed

mushrooms, sliced (cremini, shiitake, portobello etc.)

thyme

white truffle oil

fontina cheese

mozzarella cheese

arugula

EACH: lemon juice AND olive oil

cheese

MUSHROOMS: Clean and preheat your outdoor grill according...

MUSHROOMS: Clean and preheat your outdoor grill according to manufactures instructions if you’re making this on the grill. If you are preparing this in the oven, position a rack in the center of the oven and preheat the oven to 500ºF. Melt butter in a large skillet over medium heat. Add garlic and cook stirring frequently until fragrant. Stir in the mushrooms along with the dried thyme. Cook for about 7-9 minutes or until the mushrooms brown and become tender. Season with a big pinch of salt and pepper. Remove the mushrooms to a bowl or a plate and allow them to cool.

DOUGH: Make sure the dough is at room...

DOUGH: Make sure the dough is at room temperature before you proceed. Shape the dough out into a large, 12-inch circle. At this point you’ll want to flour a pizza peel (or a pizza pan) with flour and gently place the dough on it. If you’re making this on the grill, gather all your pizza ingredients (I like to pop everything onto a sheet pan as it makes it easier to carry outside.)  

OUTDOOR GRILL: Spray the grill grates with nonstick...

OUTDOOR GRILL: Spray the grill grates with nonstick cooking spray. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 2-4 minutes or until it’s browned on the underside but still doughy on top. Flip the dough using two tongs (or 1 pair of tongs and a spatula.)  Drizzle the cooked side with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Continue to grill for another 4-6 minutes or until the cheese melts and the dough cooks through. Drizzle the pizza with the remaining tablespoon of truffle oil.

OR OVEN: Place the shaped dough on a...

OR OVEN: Place the shaped dough on a large round baking tray. Brush the dough with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Place the baking pan in the preheated oven and bake for roughly 12-15 minutes or until the pizza crust is golden and the cheese is all melty! Drizzle the pizza with the remaining tablespoon of truffle oil.

ARUGULA SALAD: When the pizza is almost done,...

ARUGULA SALAD: When the pizza is almost done, toss the arugula, lemon juice, olive oil and a few shavings of parmesan cheese together season well with salt, pepper, and red pepper flakes (if desired). Slice the pizza, top with arugula salad and serve warm!

What could be better than soft fluffy naan bread with a hint of sweetness to mop up a lovely sauce curry!

Homemade Peshwari Naan Recipe

tsp (7 grams) instant yeast

120 ml (½ cup) warm water

300 g (2 ½ cups) strong white bread flour

tsp (5 grams) sugar ((caster

½ tsp baking powder

tsp (5 grams) salt

150 ml (½ cup + 2 tbsp) natural yogurt

g (2 tbsp) melted unsalted butter

flour

g (1 cup) ground almonds

tbsp desiccated coconut

brown sugar

unsalted butter (softened)

75 g (5 tbsp) melted unsalted butter

Place the yeast in a bowl and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.

Add the flour, sugar, baking powder, salt, yogurt and melted butter to the bowl of a stand mixer, along with the yeast and water mixture.

Mix the dough together using the dough hook until combined. The mixture will look dry at first, but will come together.

Once combined, continue to knead the dough with the dough hook for 10 minutes. By this point the dough will be quite sticky.

Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.

Meanwhile, make the coconut and almond filling by mixing the ground almonds, desiccated coconut, sugar and butter together in a small bowl, until combined. Put to one side.

Dust the work surface with a good sprinkling of flour. Divide the dough into 6 balls.

Dust each dough ball with flour and roll each one out into rectangles, approx. 10cm (4 inches) x 5cm (2 inches).

Divide the coconut/almond mixture between the dough rectangles, spreading it out, so it covers half of the dough. The filling may be a little crumbly, but that&#39;s fine.

Fold the dough over, so you now have a square of dough, measuring approx. 5cmx5cm (2 inches), and seal the edges with your fingertips. Repeat with the remaining dough.

Carefully shape each dough square into a teardrop or oval shape, approx 15cm (6 inches) long and about 10cm (4 inches) wide at the widest point. I prefer to use my hands for this part, but you can use a rolling pin if you prefer.Don’t worry if the naan breads are a little smaller. You basically want to get the dough fairly thin, but without the filling leaking out.

Preheat the oven to its lowest setting (to keep the naan breads warm).

Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over a high heat. When very hot, place a naan bread in the dry pan and fry for approx. 3 minutes, until it puffs up.

Turn the naan bread over a cook for another 3 minutes until golden patches appear on the bread. You can cook it for longer if you prefer darker patches (the pan may smoke a little if cooking for longer, so you may need to carefully wipe it out after cooking each naan).

When the naan bread is cooked, place on a baking tray and brush the top generously with the melted butter (approx 3/4 butter tbsp for each naan).

Cover the tray with foil and place in the oven.

Repeat, cooking each naan bread, brushing the top with melted butter and placing on top of the previously cooked naan bread (keeping them in a stack will keep them nice and soft). Each time you add a naan bread to the pile, re-cover the pile with the piece of foil and place back in the oven to keep warm until all the naan breads are cooked.

Serve with your favourite curry.

East African Chapati&nbsp;is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya,… What I like about this Bread is how soft it is and it goes along with a lot of meals

East African Chapati Recipe - How to make Chapati

all-purpose flour (plus a little more flour

Salt

Tablespoons oil

Water

In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.

Turn to a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic.&nbsp;Place in a bowl. Cover and let it rest in a warm place for about 20 to 30 minutes.

Turn onto a lightly floured surface; divide the dough into 8 equal parts and roll each piece into a circle. You can roll out the dough into a circle cook the Chapatis at this point. However, if you want a flaky and well-layered chapati, move on with the rest of the steps below.

Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. At this point, it should be like a rope then roll the ”rope-like” to form a coil then pull the tip towards the center of the coil and tuck in using your index finger then cover it up with a damp towel and leave it to rest for about 10 to 15 minutes. (Please refer to image above)

Flour your work surface again and start rolling out each of the coiled dough to about 1/8th thickness (the dough will eventually shrink up to about 1-2/4 inch thickness).

Preheat a non-stick pan or a heavy bottom skillet. Place the chapati on inside the pan and leave it to cook for a few seconds before disturbing it. 

Brush the surface of the chapati with a very thin layer of oil. Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of Oil.

Continue to flip over about one or two more times until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite dish.

https://www.youtube.com/watch?v=SZgEhh5ezRU

http://www.afropotluck.com/east-african-chapati-how-to-make-chapati/

This is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda,Mozambique, Kenya,...

This can be served with Curry stew but you can definitely serve this with your choice of sauce. 

This bread is a popular street food in Uganda and it is called Rolex (rolled Eggs) because a specially fried egg is being Rolled together with the Chapati .

Ingredients
3 Cups all purpose flour(plus a little more flour for kneading)
1 Teaspoon of Salt
3 Tablespoons of oil
11/4 Cups of Water
Some physical strength(LOL)

You can use the mixer if you have one. It makes the whole process easier.

For more details visit my website http://www.cheflolaskitchen.com

You can also find me here;
Facebook https://www.facebook.com/ChefLolasKit...
Instagram https://www.instagram.com/cheflolaski...

ENJOY!

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Latest Video: "Super Crispy Baked Potato Wedges" 
https://www.youtube.com/watch?v=YaVCk-U-Vic
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East African Chapati Recipe - Chef Lola's Kitchen

How to make fluffy, slightly chewy, flavorful no-knead Turkish bread with 8 ingredients, one bowl, and just minutes of hands-on prep. This pide bread is the perfect accompaniment to mezze and for mopping up sauces!

Easy No-Knead Turkish Bread (Ramadan Pide Bread)

white flour

tsp salt

egg (yolk and white separated)

water (warm)

milk (warm - use dairy-free if preferred.)

tsp sugar

tsp active dry yeast (or 25% less instant dry yeast)

Tbsp yogurt

nigella seeds

tsp white sesame seeds

Combine the warm water, milk, sugar, and dry yeast in a bowl, mix, and set aside for 5-10 minutes to activate the yeast.

Step 1: Prepare the yeast

In a large bowl, combine the sifted flour and salt. Then add the yeast mixture, oil, and egg white and mix well to obtain a fairly wet, sticky dough.

Cover the bowl with a kitchen towel and move to a warm area to rise for 30-40 minutes. During this time, the dough should double in size - you may need longer depending on the weather and several other factors.

Step 2: Mix the pide Turkish dough and prove it

Prepare a baking tray with parchment paper and a dusting of flour, then turn the dough out onto it. Shape it into a circular shape without knocking too much air out of it.

Cover with the kitchen towel again and rest for a further 20 minutes.

Step 3: The second prove

Top 14 flat bread recipes from across the web

The most viewed flat bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jammy Eggs and Feta Flatbreads with...

Egg and Merguez Wraps recipe | Epic...

Pita recipe | Epicurious.com

Quick Sourdough Focaccia

Coca mallorquina recipe

Sweet Roti

Pide With Cheese

Roberta's Pizza Dough

Tortillas de Harina (Flour Tortilla...

Truffled Mushroom Pizza with Arugul...

Homemade Peshwari Naan Recipe

East African Chapati Recipe - How t...

Easy No-Knead Turkish Bread (Ramada...

Roti Canai Recipe

Top 14 flat bread recipes from across the web

The most viewed flat bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jammy Eggs and Feta Flatbreads with...

Egg and Merguez Wraps recipe | Epic...

Pita recipe | Epicurious.com

Quick Sourdough Focaccia

Coca mallorquina recipe

Sweet Roti

Pide With Cheese

Roberta's Pizza Dough

Tortillas de Harina (Flour Tortilla...

Truffled Mushroom Pizza with Arugul...

Homemade Peshwari Naan Recipe

East African Chapati Recipe - How t...

Easy No-Knead Turkish Bread (Ramada...

Roti Canai Recipe

The most viewed flat bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine