Aldeburgh Flatbread Recipes

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ALDEBURGH FLATBREAD



Aldeburgh Flatbread image

Cook on a grill pan, BBq grill or frying pan. knead in your own favourite blend of crushed seeds, spices and herbs. A good combination is 1 tsp fennel seeds, 1 tsp crushed coriander seeds, 1 tbsp thyme, 1 tbsp marjoram or basil and 2 green spring onions finely chopped. knead these flavours in when the dough is ready not before.

Provided by Wild Thyme Flour

Categories     European

Time 30m

Yield 8 flatbreads

Number Of Ingredients 6

1 tablespoon dry yeast (a bit less than a tbsp)
1/4 teaspoon honey
300 ml water, hand-hot
500 g strong white flour
1 teaspoon fine sea salt
4 tablespoons fruity olive oil

Steps:

  • Cream the yeast with the honey, add teh water and mix. sprinkle on a tbsp of flour and leave to stand 15 minutes or until frothy.
  • Add the salt to the flour, then add the yeast mixture and the olive oil.Mix until you form a ball of dough, then transfer to a floured surface and knead with the heeel of your hand for 5 -8 minutes, or until the doughis smooth and elastic.
  • Work in your chosen seasonings such as 1 tsp fennel seeds, 1 tsp crushed coriander seeds, 1 tbsp thyme, 1 tbsp marjoram or basil and 2 green spring onions finely chopped. knead about 3 minutes or until evenly distributed. Do not add too many ingredients or it will be hard to knead.
  • Flatten out and let rise for 15 minutes. pre heat a frying pan or grill pan or BBQ and grill about 2 minute on each side.

MEDITERRANEAN FLATBREAD RECIPE BY TASTY



Mediterranean Flatbread Recipe by Tasty image

Here's what you need: olive oil, kale, salt, garlic, pine nuts, red pepper flake, sun-dried tomato, flatbreads, hummus

Provided by Rachel Gaewski

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

olive oil, to taste
4 cups kale, chopped
salt, to taste
2 cloves garlic, minced
2 tablespoons pine nuts
red pepper flake, to taste
⅓ cup sun-dried tomato
2 flatbreads
4 tablespoons hummus

Steps:

  • In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
  • Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
  • Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
  • Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
  • In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
  • Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
  • Sprinkle with more red pepper flakes, if desired, and serve.
  • Enjoy!

Nutrition Facts : Calories 564 calories, Carbohydrate 68 grams, Fat 27 grams, Fiber 19 grams, Protein 26 grams, Sugar 19 grams

FINNISH-AMERICAN FLATBREAD



Finnish-American Flatbread image

A very delicious Finnish flatbread made with wheat and rye flours. Cream of rye cereal can be used in place of the rye flour if coarse ground is not available. This recipe makes 4 to 5 flatbreads.

Provided by 2CHAE

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 2h20m

Yield 12

Number Of Ingredients 8

4 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
¾ cup coarse whole wheat flour
¾ cup coarse whole rye flour
8 cups bread flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes.
  • Stir in the salt, whole wheat flour and rye flour. Mix in the bread flour 1 cup at a time until the dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
  • Punch down the dough and divide into 4 or 5 portions. Form each one into a ball, and let rise again until doubled, about 20 minutes.
  • Place each ball onto a baking sheet and flatten out into an oval 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 20 minutes in the preheated oven, or until browned on the top and bottom. Brush the tops with butter while still warm.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 78.2 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 1.5 g, Sodium 406.4 mg, Sugar 0.7 g

ALGERIAN FLATBREAD



Algerian Flatbread image

Provided by Farid Zadi

Categories     Bread     Vegetarian     Spice     Pan-Fry     Whole Wheat     Gourmet

Yield Makes 12 flatbreads

Number Of Ingredients 7

3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
1 teaspoon salt
1/2 cup olive oil, divided
1 1/2 cups water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon turmeric

Steps:

  • Make dough:
  • Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
  • Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
  • Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
  • Form flatbreads:
  • Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
  • Make 11 more spirals in same manner.
  • Finish and cook flatbreads:
  • Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
  • What to drink:
  • Cape Mentelle Margaret River Chardonnay '05

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