SHORTCUT POTATO HERB FLATBREAD
Provided by Tara Bench
Categories main-dish
Time 40m
Yield 12 to 15 appetizer servings, 6 to 8 main servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Divide the dough into 3 pieces. Stretch the dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to the prepared baking sheet.
- Using a mandoline or slicer, slice the potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.
- Sprinkle with the rosemary, 1/2 teaspoon salt and pepper. Drizzle with the olive oil and bake until the crust is crisp and deep brown, about 20 minutes. Serve warm or at room temperature.
HERBED FLATBREAD
One bite of these rosemary-thyme crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
- Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
- Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
- Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
FLATBREAD WITH FINGERLING POTATOES, SHITAKE MUSHROOMS, AND TRUFFLE OIL
Provided by Claudia Fleming
Categories Bread Mushroom Potato Appetizer Valentine's Day Vegetarian Sour Cream Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 23
Steps:
- Make flatbread:
- In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Stir in milk powder until dissolved, about 5 seconds.
- In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic but still sticky, about 10 minutes.
- First rise:
- Using vegetable oil, lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, about 1 ½ hours.
- Second rise:
- Using vegetable oil, liberally oil heavy baking sheet. Using hands, lift dough from bowl and gently turn over several times to remove excess air. Shape into ball and transfer to prepared baking sheet. Cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes.
- Shaping and final rise:
- Using fingertips, press and spread dough to edges of baking sheet. (If dough tears, mend hole by pressing surrounding dough together Cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) until puffy, about 1 1/2 hours.
- Make topping:
- Preheat oven to 475°F.
- In medium saucepan over moderately high heat, combine potatoes, 4 sprigs thyme, garlic, salt, and enough water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until potatoes are easily pierced with fork, about 20 minutes. Immediately drain, discarding thyme sprigs and garlic. When cool enough to handle, slice potatoes into 1/4-inch-thick rounds and reserve. (Potatoes can be prepared ahead and refrigerated, covered, up to 24 hours.)
- In medium sauté pan over moderately high heat, heat canola oil and butter until hot but not smoking. Add mushrooms and sauté 1 minute. Add shallots and sauté until light golden brown and soft, about 2 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer to paper-towel-lined plate and reserve. (Mushrooms can be prepared ahead and refrigerated, covered, up to 24 hours.)
- Assemble flatbread:
- Arrange potato slices on flatbread, then brush with olive oil and sprinkle with thyme leaves. Spread mushroom mixture on top, then drizzle with 2 tablespoons white truffle oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake, rotating pan 180 degrees halfway through, until crust is light golden brown, 20 to 22 minutes.
- While flatbread bakes, in small bowl, whisk together crème fraîche and remaining 2 tablespoons truffle oil.
- Transfer flatbread to large cutting board and let cool about 5 minutes. Drizzle with truffle oil-infused crème fraˆhe and sprinkle with chives. Using pizza wheel or very sharp knife, cut into slices and serve immediately.
HERBED FLATBREAD
Instead of serve the traditional dinner roll, try this delicious flat bread. It is very easy to make and is so flavorful. It goes especially well with homemade soups or salads.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Time 30m
Yield 3 flatbreads.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, herbs, baking powder and salt. Stir in water and 1/3 cup oil until mixture forms a soft dough. Turn onto a floured surface; knead for 1 minute. , Divide dough into thirds; shape into balls. Roll each ball into a 10-in. circle on parchment. Lightly brush each with remaining oil; sprinkle with salt. Slide parchment onto a baking sheet. , Bake at 450° for 8-10 minutes or until golden brown. Remove from pan to a wire rack to cool. Repeat with remaining dough. Break into pieces for serving.
Nutrition Facts : Calories 146 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 188mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
GARLIC-HERB FLATBREAD
I had a craving for something dry and savory one night, and tweaked another recipe to make what I wanted. I ended up creating this delicious flatbread that even the picky eaters in my family love.
Provided by clare a.
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
- Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until golden brown and crispy, about 20 minutes.
Nutrition Facts : Calories 164.2 calories, Carbohydrate 18.9 g, Cholesterol 21.8 mg, Fat 8.4 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 230.5 mg, Sugar 0.4 g
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- Heat oven 400°F. Divide dough into 3 pieces. Stretch dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to a parchment-lined baking sheet.
- Using a mandolin or slicer, slice potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.
- Sprinkle with salt, herbs and pepper. Drizzle with olive oil and bake 20 min, or until crust is crisp and deep brown. Serve warm or at room temperature.
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