Whether you're looking for a tasty snack or something simple to make for dinner, check out these flatbread recipes for inspiration!
How to make the most Incredible 5-MINUTE Garlic Flatbread Recipe. The flatbreads are easy to make, loaded with garlic flavor and done in a flash. Vegan.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
Lagana is a Greek bread that is very similar to focaccia. This flatbread makes for the perfect canvas for an edible garden landscape. Add your favorite toppings to create beautiful and delicious bread.
This Homemade Naan Bread Is Soft, Chewy, And Simply Delicious. You Won’t Believe How Easy It Is To Make And Will Want It As A Side To Every Meal. EASY NAAN RECIPE I love making homemade bread, and
Chapati Flatbread - An easy flatbread recipe made from just 3 simple ingredients. Also known as roti, this flatbread is popular across India, East Africa, and more.
Morocco is a Northwestern African country with rugged mountains, large tracts of desert and lengthy coastline with Atlantic ocean and Mediterranean sea. Moroccan cuisine is a mix of Arabic, Andalusian and Mediterranean cuisines with European and Subsaharan influence. Moroccan's quite popular and familiar dish is Couscous, its quite a old national delicacy. Daily meal of a moroccan people have a bread in their menu. Bread in Morocco is traditionally made with durum wheat semolina and its known as Khobz. Bakeries in Morocco serves fresh breads as its a staple in every city, town and village. Moroccan cuisine have number of flat breads and they do exists as both leavened and unleavened which are mostly pan fried breads.Bread will be always on each Moroccan tables and eaten with almost every meal. Bread is always served with traditional cuisine of Morocco which consists of tajines, stews and soups. Moroccan breads are primarily made by all women at home and often twice daily. This results in fresh and delicious breads of all kinds from flatbreads to pancakes. Bread in Morocco is a key of any Moroccan diet. There is an ancient Moroccan proverb which says that “manage with bread and butter until God sends honey”. In cities, Moroccans can be spotted daily earlier in the morning carrying bags of assorted breads that they picked up at the market. In villages women bake their own bread from scratch with earthen ovens.Historically, bread has played an important role in the life of Moroccans. Until the 1980’s, almost all Moroccan families made their own bread. There are some flatbreads which are quite popular in Moroccan cuisine. Rghaif which is folded and fried flatbreads like msemen and meloui or crepe-like beghrir are frequently eaten as bread for breakfast, tea time or a snack.Am running this whole month of blogging marathon with A-Z International flatbreads, hence am posting this fabulous, dangerously delicious Moroccan stuffed flatbread aka R'ghayef for today's alphabetic letter aka 'R'. R'ghayef is very much like Msemen or Meloui but its has stuffing inside, you can stuff anything you desire, mine is stuffed with some spicy onion filling and we loved it. Recipe Source: Here 3cups All purpose flour 1cup Fine semolina 1tsp Salt 1/2tsp Sugar 2tbsp Oil 1tsp Instant yeast 3tbsp Oil (for brushing) Oil for shaping (as per need) For Stuffing: 1/2cup Onion (finely chopped) 5tbsp Butter 1tsp Paprika powder 1/2tsp Cumin powder Salt Take the flour, semolina,sugar, salt and instant yeast in a bowl, add gradually enough luke warm water and knead. Drop the dough to a floured surface, knead well until the dough turns soft, smooth and elastic. Grease a bowl, arrange the dough, wrap it and arrange in a warm place for an hour. After an hour, punch the dough, knead again and divide the dough as 8-10 balls, brush the balls with oil and wrap them. Let them sit again for half an hour. Meanwhile prepare the stuffing, mix the paprika powder, cumin powder, butter in a bowl. Add the onion, salt,mix everything well. Now take a dough ball, grease the working surface with enough oil, flatten it well with oiled hands as much as possible, now take a spoon full of the prepared stuffing. Drop it and spread evenly with your hands on the flatten dough. Fold the edges over, and fold the edges again to seal well the stuffing. Flatten it well again. Meanwhile heat a griddle, once its hot, drop the flattened rghaif/flatbread, drizzle some oil and cook on both sides. Once its turns golden brown on both sides, remove and serve hot. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
Recipe video above. The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it's perfect for using as a wrap, stuffed with whatever takes your fancy. It's also a great make ahead recipe - the dough keeps for around 3 days. See NOTES for substitutions, including using GLUTEN FREE flour. 30 minute resting time. Recipe VIDEO below.
This quick-to-assemble flatbread is wonderfully crisp and chewy, with terrific flavor from nutty nigella and sesame seeds.
Flatbread on the keto diet? Oh yes!! Using keto flatbread as a base you can enjoy these 15 Fantastic Flatbread Recipes. Pizza is on the menu!
When I was looking for a flat bread for the alphabet R, I came across this Finnish potao flat bread Rieska. With potato as the base, this flat bread was so different from the normal all purpose one…
Yogurt Flatbreads. A quick easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.
These sourdough flatbreads are incredibly versatile and will become a family favorite at your house in no time. You can serve them in so many different ways and the leftovers make amazing pizzas or pita chips!
2 teaspoons active dry yeast 2 cups warm water 5 cups unbleached all-purpose flour 2 ½ teaspoons salt 1.In the bowl of a standing mixer or a large bowl, dissolve the yeast in the water. Let sit for 2 to 3 minutes, until the yeast is beginning to get creamy. Add 2 cups of the flour and stir 100 times in the same direction to combine. Cover with plastic and set in a warm spot to rise for 1 hour. 2. If making the dough in a standing mixer: Combine the remaining flour and the salt and add to the yeast mixture all at once. Mix together using the paddle, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl, clusters around the dough hook, and slaps against the sides of the bowl, about 8 minutes. Add flour as needed. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes longer. The dough should be sticky. If making the dough by hand: Stir the salt into the dough. Fold in the flour a cup at a time, using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape out onto a lightly floured work surface, and knead for 10 minutes, adding flour as necessary, until the dough is elastic. It should be sticky. 3.Transfer the dough to a clean, lightly oiled bowl, rounded side down, then turn so the rounded side is up. Cover the bowl tightly with plastic wrap and leave it in a warm spor to rise until doubled, about 1 ½ hours. 4.Punch down the dough and let rise again until doubled, about 45 minutes. 5.Line 2 baking sheets with parchment and lightly oil the parchment. Divide the dough into 4 equal balls. Roll or press out to a 1-inch thickness, and place 2 on each baking sheet. Cover with lightly oiled plastic and damp kitchen towel and let rise in a warm spot for 30 minutes while you heat the oven. 6.Place a baking stone on the center rack and heat the oven to 450*F. Bake the breads for 20 to 25 minutes, until puffed and light brown. Cool on a rack. Advance preparation: Follow the recipe through Step 3. Then punch down the dough, form into a ball, oil the ball lightly with olive oil, and place in a plastic freezer bag. Refrigerate for up to 1 week.
Garlic Herb Butter Flatbread – Buttery, garlicky and super delicious! No need for extra ingredients or steps to make these garlic herb butter flatbreads. Perfect for a refined appetizer, this…
My delicious and easy flatbread recipe uses a base of yogurt and flour — and that's it! Use it everywhere you'd normally use regular bread :).
This easy flatbread recipe uses no yeast and is soft and delicious. Perfect served with shawarma and curries or served with hummus as a snack.
How to make the most Incredible 5-MINUTE Garlic Flatbread Recipe. The flatbreads are easy to make, loaded with garlic flavor and done in a flash. Vegan.
An Indian-style flatbread, this Naan bread recipe is as simple as it is delicious. Yogurt is the key ingredient to make this yummy bread soft and pillowy!
This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!
How to make the most Incredible 5-MINUTE Garlic Flatbread Recipe. The flatbreads are easy to make, loaded with garlic flavor and done in a flash. Vegan.
Easy Yoghurt Flatbreads which are thick, soft and chewy. Make this delicious, no-yeast flatbread recipe with step-by-step photos.
La Piadina is a soft and fluffy Italian flatbread that can be filled with anything you like from cured meats, cheese and grilled veggies. So delicious, easy to make and yeast free, perfect for lunch or a snack!
Umbria is a region of central Italy, and its the only region having neither a coastline nor a border with other countries. Wiki says that Umbria is known for its landscapes, traditions, history, culinary delights, artistic legacy and influence on culture.Umbrian cuisine have its origins from its Etruscan roots and they are simple, relying very heavily on the seasonal ingredients that can be found easily in their own soil. Hence their cuisine is highly prepared with mushrooms, wild asparagus and many other fresh vegetables including the highly prized truffles that grow throughout the region.Bread varieties change from region to region across Italy, but also vary greatly across a specific region. Umbrian cuisine is about good flavor, freshness, and simplicity. It’s rich soil provides its residents an unlimited number of amazing seasonal ingredients which are simply prepared to highlight the true flavor of each dish.Umbria is birthplace to the ancient art of butchery, and home to the treasured black truffle. Hence Umbrian cuisine is unique to the region, and authentic to it’s origins. Umbrian bread varieties are numerous, but many are saltless which originated from the 16th century when the Pope imposed a salt tax on the people who refused to pay it. The only one bread which is widely enjoyed across the entire region of Umbria is torta al testo.This is a flatbread cooked on a griddle pan that resembles a piadina and is often stuffed with cured meats, sausages, or sauteed greens. Another bread that was traditionally served at Easter is a cheese bread, often called Torcoletti, ii is made with Pecorino cheese and is baked in a ring shape.Coming to my Umbrian flatbread, i have been googling for a flatbread which starts with alphabetic letter 'U' hence i landed to this recipe. Do you know, this flatbread is also named as Crescio, and this bread is one of the traditional Umbrian peasant foods. Earlier torta is unleavened and cooked on stone, then this bread is placed on hot coals in fireplace. Umbrian farmers turned this bread as leavened to conserve them for a long as this bread calls for time consuming and more work as they want to conserve their energy for working in fields. Umbrian homes use a cast iron place to prepare this bread through stove top. Am running this month's blogging marathon with A-Z International flatbreads and here comes 21st flatbread for the theme. Recipe Source: Here 2cups All purpose flour 1/2tsp Instant yeast 1 Egg 2tbsp Gtrated Parmesan 1tsp Salt 1tsp Sugar 1 tbsp Oive oil Luke warm water Take the flour, cheese, olive oil, sugar,salt, yeast and egg in a bowl. Add the luke warm water and knead everything well. Turn the dough to a lightly floured surface and knead for about 10 minutes, if the dough is sticky, add some flour and knead until the dough is smooth and elastic. Place the dough in a greased bowl,wrap it with a cling flim and leave in a warm place until the dough doubled in size for 2 hours. Heat a cast iron skillet or a griddle to a medium heat. Do not grease it. Transfer the dough to a floured surface, and stretch the dough with your hands until its turns as a thick disc. Place the flattened dough on to the skillet and prick with a fork to prevent air bubbles. If the dough is too soft, transfer it to the skillet first and then, with wet hands, stretch it to cover the bottom of the skillet. Cook slowly for about 30-40 minutes until the bread turns golden on both sides, dont forget to turn the bread atleast for 3 to 4 times. Cut into wedges and keep it in a cotton tea towel until ready to serve. Fill the wedges with your favourite meats or cheese and enjoy. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up
This homemade soft flatbread recipe is super easy to make and is perfect for sandwiches, gyros or even mini pizzas!
What an exciting month September was. It was the month of mega marathon where a group of bloggers get together and blog non stop the whole month (except for Sundays) with a chosen theme. This year,…
