JAMMY EGGS AND FETA FLATBREADS WITH HERBS
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers' market.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Egg Feta Flat Bread Quick & Easy Quick and Healthy Healthy Vegetarian
Yield 2 servings
Number Of Ingredients 7
Steps:
- Carefully lower eggs into a small saucepan of gently boiling water; cook 7 minutes. Transfer to a bowl of ice water and let sit until cool enough to handle; drain. Peel eggs; tear into large pieces.
- Coarsely mash feta in a small bowl with lemon juice and oil; season with salt and pepper. Gently fold in eggs.
- Spoon egg mixture over flatbreads and top with herbs.
FETA-STUFFED GRILLED FLATBREAD
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don't know what's in them. Feel free to use this recipe as a jumping off point for your own stuffings. The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses. Or skip the stuffing and grill up this dough all by itself. The basil oil makes a great dipping sauce with both stuffed and unstuffed flatbreads.
Provided by Melissa Clark
Categories dinner, lunch, sandwiches, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
- Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
- Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
- In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
- Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
- On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
- Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 3 grams
TEAR-AND-SHARE FETA FLATBREADS
Scatter classic antipasti over flatbreads for a simple and delicious starter that's great for sharing. Using quality ham makes all the difference
Provided by Tom Kerridge
Categories Starter
Time 1h
Number Of Ingredients 12
Steps:
- Put all the flatbread ingredients in a bowl with ½ tsp salt and 100ml warm water. Using your hands, bring together to form a dough, adding more water if needed. Tip onto a work surface and knead for 10 mins until smooth and elastic. Return the dough to the bowl, cover with cling film and leave to prove somewhere warm for about 1 hr, or until doubled in size.
- Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the onion in a roasting tin, scatter over the nigella seeds, oil, thyme and some salt, and toss together. Roast for 25 mins, turning the onion every 5 mins or so to ensure even colouring and cooking. Remove from the oven and leave to cool. Can be made up to two days ahead.
- Tip the dough onto a lightly floured surface. Divide it in two, then roll each piece out into a long oval shape. Transfer each flatbread to a baking sheet. Bake in the oven for 10 mins until puffed up and golden, then spread with onion marmalade and scatter with the roasted onions. Top with the ham, scatter over the crumbled feta, then return to the oven for 5-10 mins more. Scatter with parsley and spring onion, drizzle with a bit more oil, and serve.
Nutrition Facts : Calories 334 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
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