BASIC FLATBREAD RECIPE RECIPES
PIADINA (ITALIAN FLATBREAD) RECIPE | ALLRECIPES
Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!
Provided by rosa
Categories Quick Bread
Total Time 24 minutes
Prep Time 20 minutes
Cook Time 4 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
- Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
- Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 429.5 calories, CarbohydrateContent 47.7 g, CholesterolContent 21.3 mg, FatContent 23 g, FiberContent 1.7 g, ProteinContent 6.5 g, SaturatedFatContent 8.9 g, SodiumContent 40.9 mg, SugarContent 0.2 g
SOFT AND FLUFFY FLATBREAD (NO YEAST) - INSPIRED TASTE
This soft and fluffy flatbread recipe calls on baking powder instead of yeast. It takes minutes to make the bread dough and about 10 additional minutes to allow the dough to rest before cooking. These homemade flatbreads are cooked in a skillet on the stovetop, which means you can make these in about 30 minutes!
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the flour, baking powder, and salt together until well blended.
- Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
- Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
- Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that’s between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that’s less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
- Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
- Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.
Nutrition Facts : ServingSize 1 flatbread, Calories 194, FatContent 5.1g, SaturatedFatContent 0.7g, CholesterolContent 0mg, SodiumContent 390.7mg, CarbohydrateContent 33g, FiberContent 1.2g, SugarContent 0.1g, ProteinContent 4.3g
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From cooking.nytimes.com
Reviews 5
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From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine provencal
Calories 165 per serving
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From noreciperequired.com
Reviews 2.5
Total Time 25 minutes
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Total Time 25 minutes
- Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways. Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness. The flavors involved are often strong and leave a big impact on the food. Brining on the other hand, uses osmosis (via a combination of salt and water), to develop flavor and moisture. How does brining work? Salt draws moisture out of food; which doesn’t sounds like a good thing. As an experiment, take two slices of eggplant, and liberally salt one but not the other. Let them sit on separate plates for 10 minutes. When you come back, you’ll find that the salted slice has exuded a significant amount of water to the surface, while the other still looks relatively dry. That water is drawn out by the salt. So you may ask, if salt pulls water out of food, wouldn’t brining a piece of meat pull all of the moisture out of it? Well, the answer is it does, but that ok because of….Osmosis. Osmosis, is a process where water moves and out of cells. And because salt draws water, we can use it to actually move water in and out of food. Without getting into the gory details, the salt in a brine, given enough time, will carry moisture (and potentially flavor) into whatever is being brined. Most brines also contain sugar, to balance out the salt, and bring some additional flavor the party. You can also add many other flavors, like peppercorn, or other spices, herbs, or other flavoring liquids. Unlike marinades, you need to brine for a long time (I never do less than 8 hours). Short periods will draw moisture out of food, without giving time for it to be pulled back in. Applications – what should I brine? I generally use brines for low fat cuts of meat. Brines are great for chicken, pork, and turkeys. In fact, I don’t think I’ve cooked an unbrined pork chop in years. Depending on the meat, and what your mood is, you can vary up the brine’s flavors but they should always have salt, sugar and water. Some Brine Recipes: Chicken or Turkey Brine Pork Brine Flavored Brines How to make a brine The basic brine consists of three elements – salt, sugar, and water (technically just water and salt, but I never make one without sugar). I use about ½ cup of both sugar and salt to one quart of water. To ensure that the salt and sugar dissolve in the water, I’ll mix the salt/sugar in boiling water, using ½ the amount of total water, and then cool the mixture by added the other ½ quart’s worth of water in ice cubes. While water is water, and salt, salt (actually there’s many different types of salt, but for a brine I’d just use regular kosher salt), you can definitely have some fun with the sugar. White table sugar is just fine to use, but brown sugar carries a different flavor, as does honey, molasses, and maple syrup. By swapping any of these with white sugar you can modify the flavor of the finished product. You can also add other flavor components to the dish – peppercorns at a minimum, but any other spices or herbs you’d like, or aromatic vegetables like onion, carrot and celery. With each, the flavor will get carried into the meat as it brines. Preparation & Cooking I like to take the meat out of the brine for 15 – 20 minutes before I’m ready to cook it, so that it comes back up to room temperature (always keep your brining foods in the fridge) and to release some of the excess moisture. Then I season them as normal. One thing to note, is that the meat’s taken on a lot more sugar than its natural state, and sugar burns more quickly than protein. So be a bit more diligent than normal and check the sear a little sooner than you might otherwise to prevent burning.
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From bbc.co.uk
Reviews 3.5
Cuisine Turkish and Middle Eastern
From bbc.co.uk
Reviews 3.5
Cuisine Turkish and Middle Eastern
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