Mediterranean Bread Crisps Recipes

CRISP ROSEMARY FLATBREAD

Steps:

• Preheat oven to 450°F with a heavy baking sheet on rack in middle.
• Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
• Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
• Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

PITA CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

MEDITERRANEAN BREAD CRISPS

Steps:

• 1. Heat oven to 400°.2. Mix butter and cheese spread over bread. Sprinkle with olives. Place on ungreased cookie sheet. Bake about 10 minutes or until crisp.1 Crisp: Calories 75 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 10mg Sodium 150mg Carbohydrate 8g (Dietary Fiber 0g) Protein 2g % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 2% o Diet Exchanges: 1/2 Starch, 1 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEDITERRANEAN FLATBREAD RECIPE BY TASTY

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!

MEDITERRANEAN HERBED BREAD

Steps:

• Make 1 ½-Pound Recipe with bread machines that use 3 cups flour, or make 2-Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.1 Slice: 135 calories (10 calories from fat) 1g fat (0g saturated) 0mg cholesterol 300mg sodium 29 carbohydrates (1g dietary fiber 4g proteinSUCCESS TIPWe found from our testing that the same amount of yeast is needed for both the 1 ½-pound and 2-pound loaves.TRY THISDried herbs can be used when fresh herbs aren't available. For the 1 ½-pound loaf, use ½ teaspoon each of dried basil, oregano and thyme leaves for the 2-pound loaf, use ¾ teaspoon of each.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LAYERED MEDITERRANEAN DIP WITH PITA CHIPS

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

GRILLED MEDITERRANEAN BREAD CRISPS

Steps:

• Heat gas or charcoal grill.
• In small bowl, mix butter and cheese; set aside.
• Place bread on grill over medium heat.
• Cover grill, cook 3-5 minutes or until lightly toasted.
• Spread cheese mixture over toasted sides of bread.
• Sprinkle with olives.
• Place bread, olive sides up, on grill.
• Cover; cook 3-5 minutes or until cheese is melted.
• Garnish with oregano leaves.