Does anyone have a simple flat bread recipe like they make in Jordan?!
Answers:
Za'atar Flatbread
Makes three 8-inch breads
2 teaspoons instant yeast
3 cups unbleached all-purpose flour (plus a few more tablespoons if needed)
1/2 teaspoon coarse (kosher) salt
1/2 cup milk, heated to lukewarm
1/2 cup canola or other vegetable oil
1/4 cup za'atar
1/3 cup olive oil
In a large bowl, whisk together yeast, flour and salt!. Stir in milk and canola oil!. Knead until smooth, either by hand on a lightly floured surface for about 10 minutes or at medium speed of a stand mixer for about 3 minutes, adding flour a tablespoon at a time if dough is too sticky to work!. Press a large piece of plastic wrap directly onto the dough and let it rise in the bowl until doubled, about 1 hour (when a finger lightly pressed into the dough leaves an indentation that does not spring back, dough is doubled)!.
Meanwhile, preheat oven to 400 degrees and lightly grease two sheet pans!. Stir together za'atar and olive oil in a small bowl!.
Divide dough into thirds and shape each piece into a ball!. Roll out a ball on a lightly floured surface into an 8-inch round (don't worry if it doesn't look perfect) and transfer to a baking sheet!. Dimple round all over with fingertips and brush with olive oil mixture; repeat with remaining dough balls!.
Bake flatbreads until lightly browned and crisp around the edges, swapping pans from top to bottom midway through if needed, about 10 to 15 minutes!.
Serve warm!.
Black-Olive Yogurt Cheese with Flatbread
Servings: Makes 1 cup!.
Ingredients
1 cup plain whole-milk yogurt
1/3 cup Kalamata olives, pitted, cut into slivers
2 teaspoons fresh lemon juice
Assorted flatbreads and/or crackers
Preparation
Wet large square of cheesecloth and wring dry!. Line sieve with damp cloth; place sieve over bowl!. Spoon yogurt into sieve, fold cheesecloth ends over yogurt, and chill overnight to drain!.
Scrape drained yogurt into medium bowl!. Mix in olives and lemon juice!.
Do ahead: Can be made 1 hour ahead!. Cover; chill!.
Season with salt and pepper!. Transfer to small bowl!. Place on platter with flatbreads and/or crackers!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Makes three 8-inch breads
2 teaspoons instant yeast
3 cups unbleached all-purpose flour (plus a few more tablespoons if needed)
1/2 teaspoon coarse (kosher) salt
1/2 cup milk, heated to lukewarm
1/2 cup canola or other vegetable oil
1/4 cup za'atar
1/3 cup olive oil
In a large bowl, whisk together yeast, flour and salt!. Stir in milk and canola oil!. Knead until smooth, either by hand on a lightly floured surface for about 10 minutes or at medium speed of a stand mixer for about 3 minutes, adding flour a tablespoon at a time if dough is too sticky to work!. Press a large piece of plastic wrap directly onto the dough and let it rise in the bowl until doubled, about 1 hour (when a finger lightly pressed into the dough leaves an indentation that does not spring back, dough is doubled)!.
Meanwhile, preheat oven to 400 degrees and lightly grease two sheet pans!. Stir together za'atar and olive oil in a small bowl!.
Divide dough into thirds and shape each piece into a ball!. Roll out a ball on a lightly floured surface into an 8-inch round (don't worry if it doesn't look perfect) and transfer to a baking sheet!. Dimple round all over with fingertips and brush with olive oil mixture; repeat with remaining dough balls!.
Bake flatbreads until lightly browned and crisp around the edges, swapping pans from top to bottom midway through if needed, about 10 to 15 minutes!.
Serve warm!.
Black-Olive Yogurt Cheese with Flatbread
Servings: Makes 1 cup!.
Ingredients
1 cup plain whole-milk yogurt
1/3 cup Kalamata olives, pitted, cut into slivers
2 teaspoons fresh lemon juice
Assorted flatbreads and/or crackers
Preparation
Wet large square of cheesecloth and wring dry!. Line sieve with damp cloth; place sieve over bowl!. Spoon yogurt into sieve, fold cheesecloth ends over yogurt, and chill overnight to drain!.
Scrape drained yogurt into medium bowl!. Mix in olives and lemon juice!.
Do ahead: Can be made 1 hour ahead!. Cover; chill!.
Season with salt and pepper!. Transfer to small bowl!. Place on platter with flatbreads and/or crackers!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Ingredients
2 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup water
cooking spray
Directions
1!. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball!.
2!. Turn dough onto a floured work surface and knead for 5 minutes!.
3!. Transfer to a bowl and cover tightly with plastic wrap!.
4!. Let dough rest for 30 to 90 minutes!.
5!. Preheat oven to 200 degrees F (95 degrees C)!.
6!. Divide dough into 8 equal pieces!.
7!. Roll each piece into a 7-inch (18-cm) circle!.
8!. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat!.
9!. Cook a chapati for 1 minute!.
10!. Turn over and cook 5 minutes on second side or until chapati bubbles up!.
11!. Flip back to first side and cook for 5 minutes!.
12!. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla!.
13!. Keep cooked chapatis warm in the oven while you cook the remaining dough!.
14!. If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C)!.
15!. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
2 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup water
cooking spray
Directions
1!. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball!.
2!. Turn dough onto a floured work surface and knead for 5 minutes!.
3!. Transfer to a bowl and cover tightly with plastic wrap!.
4!. Let dough rest for 30 to 90 minutes!.
5!. Preheat oven to 200 degrees F (95 degrees C)!.
6!. Divide dough into 8 equal pieces!.
7!. Roll each piece into a 7-inch (18-cm) circle!.
8!. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat!.
9!. Cook a chapati for 1 minute!.
10!. Turn over and cook 5 minutes on second side or until chapati bubbles up!.
11!. Flip back to first side and cook for 5 minutes!.
12!. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla!.
13!. Keep cooked chapatis warm in the oven while you cook the remaining dough!.
14!. If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C)!.
15!. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
Garlic-Cheese Flat Bread--very easy!
1 (13!.8 ounce) package refrigerated pizza crust
1/4 cup butter or margarine, melted
4 garlic cloves, minced
1 tablespoon minced fresh basil
1 cup shredded Cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated Parmesan cheese
Press dough onto a greased 15-in!. x 10-in!. x 1-in!. baking pan!. In a small bowl, combine butter, garlic and basil; drizzle over dough!. Sprinkle with the cheeses!. Bake at 400 degrees F for 10-12 minutes or until crisp!. Cut into squares!. Serve warm!.Www@FoodAQ@Com
1 (13!.8 ounce) package refrigerated pizza crust
1/4 cup butter or margarine, melted
4 garlic cloves, minced
1 tablespoon minced fresh basil
1 cup shredded Cheddar cheese
1/2 cup grated Romano cheese
1/4 cup grated Parmesan cheese
Press dough onto a greased 15-in!. x 10-in!. x 1-in!. baking pan!. In a small bowl, combine butter, garlic and basil; drizzle over dough!. Sprinkle with the cheeses!. Bake at 400 degrees F for 10-12 minutes or until crisp!. Cut into squares!. Serve warm!.Www@FoodAQ@Com
OOh gonna make me some!.
Thanks for the question!.Www@FoodAQ@Com
Thanks for the question!.Www@FoodAQ@Com