FLATBREAD SANDWICHES RECIPES

Steps:

• In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
• Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
• Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
• Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
• If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
• Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
• If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.

Steps:

• For the candied bacon and spinach flatbread brunch pizza, preheat oven to 425°F or turn on broiler
• Heat a nonstick skillet over medium-high heat with olive oil, add the bacon and crisp
• Season with sugar and pepper and candy the bacon, then add the shallots, stir a minute and add spinach
• Add nutmeg as spinach wilts
•  Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet, top each with half the spinach and cheese and bake until cheese is melted and browned
• While the flatbreads are in the oven, cook eggs up or fried
• Top the flatbreads with the eggs
• Listicle: Rachael Ray 12
• 5-Inch Deep Frying Pan with Helper Handle For the carbonara flatbread pizza, preheat oven to 425°F or turn on broiler
• Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet
•    Heat a nonstick skillet over medium heat with EVOO and add the pancetta and a little black pepper and crisp
• Add the garlic and let cook for a minute
• Whisk up eggs and pecorino cheese, add to pancetta and soft scramble 1 to 2 minutes
•  Top flatbreads with eggs and mozzarella
• Bake until bubbly and brown, top with parsley and red pepper flakes and serve
•           For the potato flatbread pizza with fontina and fried eggs, preheat oven to 425°F or turn on broiler
• Heat EVOO in medium nonstick skillet over medium to medium-high heat
•  Add potatoes and season with salt and pepper and rosemary
•  Brown 3 minutes on each side
• Add garlic and let cook for a minute
• Fry eggs or cook to your liking
• Heat a griddle over medium-high heat and add a splash of water
• Add flatbreads, top-side down, then blister, flip and brush with a bit of melted butter
• Transfer to a baking sheet
• Top flatbreads with potatoes, fontina and Parm and bake until brown and bubbly
• Sprinkle with parsley and top with eggs