Sesame Flatbreads Recipes

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SESAME FLATBREAD



Sesame Flatbread image

The Sesame Flatbread recipe out of our category Bread! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h45m

Yield 3

Number Of Ingredients 10

500 grams Pastry flour
1 cube Yeast 42 grams (approximately 1-1/2 ounces)
250 milliliters lukewarm water
salt
Pastry flour (for the work surface)
vegetable oil (for baking sheet)
1 egg yolk
1 tsp sugar
1 tsp olive oil
2 Tbsps Sesame seeds

Steps:

  • Dissolve the yeast in the water and knead with flour and salt into a smooth dough. Let rise in a warm place about 1 hour.
  • Knead the dough again on floured surface, cut in half, shape into balls and flatten into round cakes of about 20 cm (approximately 8 inches).
  • Place the patties on a greased baking sheet and press with fingertips to make slight depressions in a pattern.
  • Mix egg yolks, sugar, olive oil and 2 tablespoons of water and brush on the cakes. Sprinkle with sesame seeds and let rest about 15 minutes. Bake in a preheated oven (220°C) (approximately 425°F) for 5 minutes. Mist with a small amount of water and close the door immediately.
  • Bake the flatbread another 10 minutes, or until lightly browned. Remove and let cool.

EASY SESAME GARLIC FLATBREAD



Easy Sesame Garlic Flatbread image

Use these homemade flatbreads for folded sandwiches, for dipping into soups or cut them into wedges and serve next to your favorite dips. They are soft and fluffy in the middle and give just enough to fold them slightly. You won't be able to make closed wraps with these - think of them more like what surrounds a gyro or similar to the texture of naan bread.

Provided by Adam and Joanne Gallagher

Categories     Bread

Time 1h40m

Yield Makes 6 large or 8 small flatbreads

Number Of Ingredients 9

2 garlic cloves, finely minced
2 tablespoons sesame seeds
3 tablespoons olive oil
3/4 cup warm water
2 1/4 teaspoons active dry yeast (1 packet)
1/2 teaspoon honey or sugar
2 cups (260 grams) all-purpose flour, plus more as needed
3/4 teaspoon fine sea salt
Neutral flavored oil for lightly coating skillet such as grape seed or canola

Steps:

  • Add garlic, sesame seeds and the olive oil to a cold skillet. Place the skillet over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
  • Meanwhile, in a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
  • Add 1 cup of the flour and the infused garlic-olive oil mixture to the bowl with yeast. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
  • Stir in the remaining cup of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth, adding more flour if the dough seems unreasonably sticky. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
  • After 1 hour, turn the dough out onto a lightly floured work surface and cut into 6 equally sized pieces for large flatbreads or 8 pieces for smaller flatbreads. Shape into balls, cover with a damp dishtowel and let the dough rest for 5 to 10 minutes.
  • Heat a large, heavy-bottomed skillet or grill pan over medium heat (see note below).
  • Use your fingertips to press each dough ball into a flat disk, about 1/8 inch thick.
  • Lightly oil the skillet then carefully lay down the flatbread and cook 1 to 2 minutes or until it's starting to brown. Flip then continue to cook until cooked all the way through. If the pan seems too hot or is smoking, turn the heat down slightly. Continue with remaining flatbreads.
  • If you would prefer to bake the flatbreads, bake them in a 425 degree F oven until puffed and cooked through, about 10 minutes. (Baking allows you to cook multiple flatbreads at one time, but the bread won't be as soft as when using a skillet.)

Nutrition Facts : ServingSize 1 small flatbread (1 of 8), Calories 178, Protein 4 g, Carbohydrate 25 g, Fiber 2 g, Sugar 0 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 220 mg

SESAME FLATBREAD



Sesame Flatbread image

Provided by Melissa Clark

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 teaspoon active dry yeast (4 grams)
1 teaspoon sugar (5 grams)
1 1/2 cups all-purpose flour 182 grams, more for work surface
1/2 cup whole-wheat flour (67 grams)
1 teaspoon fine sea salt (5 grams)
6 tablespoons unsalted melted butter or canola oil 85 grams, more for bowl and baking sheet
3 tablespoons toasted Asian sesame oil (42 grams)
2 tablespoons sesame seeds (20 grams)
Coarse sea salt, for sprinkling

Steps:

  • In a small bowl, whisk together 2/3 cup warm water (154 grams), yeast and sugar. Let the mixture stand until foamy, about 10 minutes.
  • In a separate bowl, whisk together the flours and salt. Stir in the yeast mixture and butter or canola. Knead the dough on a lightly floured surface until smooth and elastic. Transfer dough to a lightly greased bowl and cover it with a dish towel. Let it rise in a warm place until doubled, about 1 1/2 hours. Punch down the dough and knead it for 2 minutes.
  • Preheat the oven to 500 degrees. Divide the dough into 6 equal balls. On a lightly floured surface, roll out a ball into an 8-inch circle. Brush with sesame oil and sprinkle with 1 teaspoon sesame seeds. Fold in all four sides of the circle to meet in the middle, forming a rectangle. Roll the dough again to 8 inches in diameter, then brush with sesame oil, fold in the sides again and roll to 8 inches. Brush the surface with additional sesame oil and transfer dough to a large greased baking sheet. Sprinkle with coarse sea salt. Repeat with the remaining dough balls. (You may need to use several baking sheets, or bake in batches, keeping unrolled dough loosely covered with plastic wrap or a dish towel until ready to use.)
  • Bake until golden and slightly puffed, 7 to 10 minutes. Transfer to a wire rack to cool slightly.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 1 gram, TransFat 0 grams

SESAME FLATBREADS



Sesame Flatbreads image

Turn everyday dinner roll dough into an elegant gourmet side with this quick and easy trick. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Time 20m

Yield 2 servings.

Number Of Ingredients 4

2 frozen Texas-size whole wheat dinner rolls, thawed
Cooking spray
1/8 teaspoon garlic powder
1/2 teaspoon sesame seeds

Steps:

  • On a baking sheet coated with cooking spray, press dough to 1/4-in. thickness. Spritz with cooking spray. Sprinkle with garlic powder and sesame seeds. Bake at 425° for 7-9 minutes or until lightly browned.

Nutrition Facts : Calories 146 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

SESAME FLATBREAD



Sesame Flatbread image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Preheat a baking sheet under the broiler. Divide 1 pound refrigerated pizza dough into 4 balls; coat with olive oil and season with salt. Roll in 1/4 cup sesame seeds. Thinly stretch out the dough and broil, two at a time, on the hot baking sheet until golden, 3 minutes per side. Serve with plain Greek yogurt mixed with harissa and olive oil.

SHAO BING



Shao Bing image

These sesame flatbreads can be made ahead and frozen. Or, if you plan ahead, made fresh for breakfast.

Provided by Hsiao-Ching Chou

Yield Makes 8 flatbreads

Number Of Ingredients 8

¼ cup vegetable oil
¼ cup all-purpose flour
3 cups all-purpose flour, plus more for dusting
⅔ cup boiling water
⅓ cup cold tap water
1 to 2 tablespoons warm tap water, plus more for brushing the dough
1 teaspoon kosher salt
¼ cup sesame seeds

Steps:

  • To make the roux, in a small pan over medium heat, heat the oil for 1 minute, or until the surface starts to shimmer slightly. Add the flour and, using a heatproof spatula or a small whisk, stir quickly to combine. Reduce the heat to low. Stir the mixture constantly for about 3 minutes, or until the color of the roux resembles peanut butter. Remove the pan from the heat. Continue to stir for about 1 minute, letting the residual heat from the pan brown the roux even more. Scrape the roux into a heatproof bowl and set aside.
  • To make the shao bing, put the flour in a large bowl. Add the boiling water and, using a spatula or a wooden spoon, stir quickly to distribute. Add the cold water and stir to combine. As the dough forms, you can use your hands to start bringing the dough together. If it feels too dry, you can add 1 to 2 tablespoons warm tap water. Once you've worked all the flour into the mound of dough, take the dough out of the bowl and knead it on a work surface for 2 minutes, or until smooth. The dough should feel damp but not sticky.
  • Lightly dust your work surface with flour. Roll out the dough into a rectangle about 18 inches long by 12 inches wide and ¼ inch thick; be sure the longer edge is parallel to the edge of your work surface. Stir the roux a few times. Using a spatula or large spoon, spread about 4 tablespoons of the roux on the dough, leaving a ½-inch border around the edge. Sprinkle the salt over the roux. (It may seem like it's too much salt but it isn't.)
  • Starting from the longer edge of the rectangle, roll the dough into a cylinder, then seal the ends by pinching the edges together to create a seam. Cut the cylinder of dough into 8 equal segments.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
  • Turn each segment of the dough so that the seam is on the bottom and the cut edge (where you see the coil of dough) is facing you. Roll out the dough into a rectangle about 5 inches long by 3½ inches wide and ¼ inch thick. Flip the rectangle so that the seam side is now facing up. Trifold the rectangle as if you were folding a letter. With the folded edge perpendicular to you, roll out the dough again into a rectangle about 5 inches long by 3½ inches wide. Repeat the trifold and set aside, with the flap facing down. Repeat with the remaining pieces of dough.
  • Put the sesame seeds on a small plate. Brush a little water on the surface of each piece of dough. Dip the moistened sides into the sesame seeds. With the seed side up, roll each dough into a rectangle about 5 inches long by 3½ inches wide and ¼ inch thick. Place the bread on the prepared baking sheet. Repeat with the remaining dough. Bake for 15 minutes, then flip the breads and bake for 4 minutes more, or until the breads puff up and have a lightly browned color on the surface.
  • Remove the breads from the oven and let them cool slightly before serving.

SIMPLE SESAME FLATBREADS



Simple sesame flatbreads image

These simple flatbreads are an impressive addition to any sharing platter. They're surprisingly easy to cook and need just a handful of ingredients

Provided by Cassie Best

Time 1h10m

Yield makes 6

Number Of Ingredients 4

300g self-raising flour , plus extra for dusting
250g natural yogurt (buy a 500g pot and save the rest for lamb meatballs, see goes well with)
4 tbsp sesame seeds
1-2 tbsp vegetable oil

Steps:

  • Tip the flour into a large bowl and add 1 tsp salt. Add the yogurt, 2 tbsp water and the sesame seeds, then mix to make a dough (it'll be quite wet). Flour the work surface and tip out the dough. Divide into six pieces. Working with one ball at a time, and keeping the others covered with a tea towel, roll into flatbreads about 0.5cm thick.
  • Heat a large griddle or frying pan until really hot. Brush one flatbread with oil, then put in the pan, oil-side down. Cook for 2-3 mins each side until bubbles appear on the surface and the underneath is brown. Turn over and cook for another 2 mins, then transfer to a plate. Continue cooking the remaining flatbreads. Wrap them in foil and keep warm in a low oven until ready to serve, or serve at room temperature.

Nutrition Facts : Calories 265 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium

SESAME FLATBREADS



Sesame Flatbreads image

Make and share this Sesame Flatbreads recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Quick Breads

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

200 g self-raising flour
2 tablespoons sesame seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
200 ml water

Steps:

  • Heat grill to high
  • Dust a non-stick baking sheet with a little flour.
  • Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl.
  • Stir in a little water and keep adding water until you get a smooth dough.
  • Divide the dough into 4 and press each piece into an oval approx 5mm thick.
  • Place on the sheet and grill for 3 mins on each side until puffed and golden.
  • Brush with a little olive oil before serving, if you like.

Nutrition Facts : Calories 203.1, Fat 2.7, SaturatedFat 0.4, Sodium 781.9, Carbohydrate 38.2, Fiber 1.9, Sugar 0.1, Protein 5.8

SESAME FLATBREADS



Sesame flatbreads image

Perfect with hummus, these tasty flatbreads upstage pitta - and they're yeast-free too

Provided by Lesley Waters

Categories     Canapes, Lunch, Snack

Time 16m

Number Of Ingredients 7

200g self-raising flour
2 tbsp sesame seeds
a pinch of salt
a grind of black pepper
150g pot natural yogurt
1 tbsp milk or water
a little olive oil

Steps:

  • Heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
  • Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

Nutrition Facts : Calories 231 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.79 milligram of sodium

SEEDED FLATBREAD



Seeded Flatbread image

We love the wonderful nutty flavor of this bread and wanted to replace the sandwich rounds I was still buying. When sliced, they're the perfect size for a tuna sandwich or for toasting with butter and jam. Store in a plastic bag.

Provided by WENDYDARLING

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 1h45m

Yield 16

Number Of Ingredients 12

1 cup bread flour
1 cup spelt flour
¼ cup brown sugar
2 tablespoons sesame seeds
1 tablespoon quinoa
1 tablespoon sunflower seeds
1 tablespoon millet
1 tablespoon oats
1 tablespoon flax seeds
¾ cup warm milk
1 tablespoon olive oil
2 teaspoons bread machine yeast

Steps:

  • Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
  • Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
  • Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
  • Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.

Nutrition Facts : Calories 104 calories, Carbohydrate 17.4 g, Cholesterol 0.9 mg, Fat 2.6 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 6.8 mg, Sugar 4.2 g

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