HALLOUMI FLATBREADS
Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
- Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
- Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.
Nutrition Facts : Calories 693 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium
Y NOT BUCKWHEAT FLATBREAD WITH SPICY HUMMUS AND VEGETABLES
Provided by Bobby Flay
Number Of Ingredients 24
Steps:
- For the Flatbread: In an electric mixer fitted with a paddle attachment, combine the yeast, sugar and water. Mix for 1 minute on low speed and let sit until the mixture just begins to bubble. Attach the dough hook and add the flours and salt to the yeast mixture. Mix until it forms a mass, the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll. Divide the dough into pieces, roll into balls and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature or place on a lightly greased baking sheet, cover and let proof overnight in the refrigerator. To form flatbread pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk on a floured surface into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes at 425 degrees F. until dough starts to get crisp on the edges but still remains chewy. For the Spicy Hummus: Place chickpeas, garlic, chipotle puree, lemon juice and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper. For the Vegetables: To assemble and bake: Preheat oven to 450 degrees F. Top each pre-baked flatbread with the spicy hummus. Arrange any or all of the veggies on top of the hummus. Season with salt, pepper and ancho powder. Place the bread back in the oven and bake for 5 minutes to heat through. Remove and add olives, goat cheese and fresh basil. Cut into small squares and place on a platter.
- Additional serving suggestions: Spiced nuts Marinated olives Cheese platter with an assortment of cheeses and crackers Crudite
FLATBREADS
Make our easiest ever flatbread recipe with just a handful of ingredients. They're perfect for mopping up a warming curry or saucy shakshuka
Provided by Lulu Grimes
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 4
Steps:
- Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it's too dry, add water.
- Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
- Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
- Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
Nutrition Facts : Calories 204 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
EASY GLUTEN-FREE BUCKWHEAT FLATBREAD
This bread is really delicious and reminds me of a wholegrain sourdough rye. I don't buy processed GF products, so I devised the following adaptable recipe for a flatbread that's very easy to make, and you can effortlessly adjust it to lots of different flavors and textures. My husband, who doesn't have to eat GF will frequently polish off the whole tray, when I add a bruschetta topping of chopped tomatoes, parsley, garlic, and olive oil. You can add olives, sun-dried tomatoes, rosemary or oregano, sesame seeds, etc. into the mix, and even use it as a pizza base. It's not paleo or AIP since it includes grains, but it is a good substitute for those upgrading their eating habits for health reasons.
Provided by Scoopers
Categories Quick Breads
Time 55m
Yield 1 Tray, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
- The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
- Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
- Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
- Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
- When you are ready to bake, preheat oven to 350.
- Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
- If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
- If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
- Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
- Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
- Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
- The squares can also be left out to dry to make crackers.
- The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.
Nutrition Facts : Calories 325.4, Fat 24.3, SaturatedFat 2.9, Sodium 593.7, Carbohydrate 21.2, Fiber 8.6, Sugar 1.3, Protein 10.2
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- In another wide bowl, measure the flour and add the rest of the ingredients except the water. Add one tsp of oil to the flour mixture and mix them all together.
- Now slowly sprinkle warm water and start kneading the flour to form a soft dough. Do not add too much water as this does not need a lot and the potatoes have enough moisture.
- You won't be able to make a perfect smooth dough and it will still be a little sticky. As long as the dough comes together, we are good.
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