EASY FLATBREAD
A gluten-free bread recipe, ideal as a lunchtime snack with some dips
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Yield Makes 8
Number Of Ingredients 3
Steps:
- Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
- Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.
Nutrition Facts : Calories 200 calories, Fat 2 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
CHICKPEA MOROCCAN FLATBREAD
A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.
Provided by Jamie Oliver
Categories main-dish
Yield 10 flatbreads
Number Of Ingredients 4
Steps:
- At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;
CORIANDER AND CUMIN FLATBREAD
Provided by Suzanne Goin
Categories Herb Side Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 flatbreads
Number Of Ingredients 9
Steps:
- Whisk 1 3/4 cups flour and salt in medium bowl to blend. Combine 3/4 cup lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over. Let stand until mixture is foamy, about 15 minutes.
- Add 1 tablespoon olive oil to yeast mixture; beat until blended. Add flour mixture and beat until soft, very sticky dough forms.
- Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Gather dough together and place in oiled bowl; brush dough lightly with olive oil. Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Combine cumin seeds and coriander seeds in small dry skillet. Stir over medium heat until aromatic and lightly toasted, about 2 minutes. Transfer to mortar or spice mill and crush seeds coarsely.
- Line 2 baking sheets with parchment paper. Turn dough out onto floured surface. Divide dough into 10 equal pieces. Roll each piece into ball. Cover with plastic wrap and let rest on floured work surface 15 minutes. Using fingers, dimple each ball, then press and stretch each into 3 1/2- to 4-inch round. Place dough rounds on prepared baking sheets, spacing apart. Brush each round lightly with olive oil. Sprinkle cumin-coriander mixture and parsley over each; press lightly to adhere. Cover with plastic wrap and let rise 30 minutes.
- Prepare barbecue (medium heat) or heat heavy large skillet (preferably cast-iron) over medium heat. Using metal spatula, transfer flatbreads, plain side down, to grill or skillet (work in batches if using skillet) and cook until lightly browned in spots and cooked through, about 4 minutes per side. Transfer to platter.
- Do ahead: Can be made 1 day ahead. Cool completely. Enclose in foil and store at room temperature. Rewarm in foil packet in 350°F oven until heated through, about 8 minutes.
- Serve warm.
CORIANDER BREAD
You'll have the best bread basket in town when you fill it with this fragrant, spicy bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 2
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm milk in large bowl. Stir in remaining ingredients except all-purpose flour. Stir in enough all-purpose flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead 5 to 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 loaf pans, 9x5x3 inches. Punch down dough; divide in half. Shape each half into a loaf, 8 inches long. Place loaves in pans. Cover and let rise in warm place 40 to 45 minutes or until double.
- Heat oven to 375°F.
- Cut lengthwise slash in top of each loaf. Bake 35 to 40 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pans to wire racks; cool. Store in plastic bag or airtight container at room temperature.
Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 160 mg
GROUND CORIANDER AND CILANTRO FLATBREADS
Provided by Bon Appétit Test Kitchen
Categories Bread Side Vegetarian Low Cal Low Cholesterol Cilantro Coriander Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
- Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.
QUICK & PUFFY FLATBREADS
Whip up these speedy flatbreads for an Indian-style feast. They're like a cheat's version of naan bread, and are great for mopping up a curry
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Makes 4 large or 6-8 small
Number Of Ingredients 6
Steps:
- Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
- Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
- Brush the flatbreads with a little melted butter or ghee, then serve.
Nutrition Facts : Calories 328 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.1 milligram of sodium
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