This is similar to the classic Baba Ganoush we know and love but using courgettes (zucchini) instead of aubergine (eggplant). This recipe is great if you have a glut of large courgettes since they are the ones you need here. Cumin and ground black cardamon add an aromatic taste to this smoky...
Mana'eesh is an olive oil-rich bread, often topped with za'atar. Its actually very easy to make, even if you can't cook it traditionally. I did mine in the oven on baking trays, 2 on each. In theory, the quantity is good for 6, but I just made 4 from mine. The recipe is from Karen's Kitchen...
2 cups all purpose flour
¼ cup yogurt
½ cup luke warm water
1 tsp sugar
1/2 tsp salt
2 tsp or 7 g dry yeast
2 tbsp butter
2 cloves of garlic
2 tbsp of chopped cilantro
First, mince or crush the garlics and start melting the...
I previously posted a Moroccan Flatbread recipe that I really love. The main difference between that and the traditional method is that I sauté the onions first: I prefer a less harsh bite. In this case, the most significant difference is the use of yogurt to fill out the volume. It's a Weight...
Serves 12-16 (two oven sheets) | Dough rising time 5-6 hours, preparation & baking time 30 minutes
This is a focaccia-inspired buttermilk flatbread.
1000 ml/~1000 g buttermilk (or 750 ml milk and 250 ml crème fraîche/700 ml milk and 300 ml yoghourt)
Genoese Chickpea Flatbread, Farinata di Ceci Genovese – aka Farinata – is a very thin unleavened savoury flatbread made only with chickpea flour, water and Extra Virgin Olive Oil, a speciality typical of the city of Genoa, Liguria.
Farinata has no yeast, it’s gluten-free and dairy-free...
Piadina Romagnola, aka “piada“, is a specialty from Emilia Romagna, in particular from the seaside city of Rimini.
Piadina is actually made of simple, easy ingredients to source, thus feasible at home as well. There are of course many variations in terms of how the dough should be prepared but...
These koftas use both ground and whole cumin seeds and the taste of cumin is very much in the foreground. The recipe also uses a lot of coriander (cilantro) so its a great way to use up that wilting bunch of coriander lingering in the fridge. The coriander brightens the earthy taste of the...
Do you make flatbreads? We are talking a whole range of flatbreads here both leavened and unleavened such as pitta, roti, paratha, naan, tortilla. Many of them are very easy to make and very fast to make, too. Have you ever tried?
Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.
I'm not sure if I can adequately express how much I love this preparation. The initial thought might be to...
This is a really easy gluten free, vegan flatbread for serving with curry.
Makes 4 (for 2 people)
6 tbsp chickpea flour (besan)
1 tbsp rice flour
1 cup water
Salt to taste ~(I added about 1/2 tsp)
I also added: 1/2 tsp turmeric and 1/2 tsp chilli. Fresh coriander would be nice in this, I...
I've been experimenting with different chickpea flour breads/pancakes, so thought I would log my attempts here :)
So, this should have wheat flour in so I replaced that with gluten-free flour. I did not add the spices as I just wanted to try and get the texture right. I didn't. It did not puff...
Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, since the process of cooking the bread doesn't fully cook the onion inside. This is why I saute the onion first before folding it inside the dough.
1⁄2 teaspoon dry...
I was on the hunt for recipes involving semolina for the latest ingredient challenge and came across these Batbout (Moroccan Pita Bread) which I though would go really well with tonight's evening meal of (vegan) chilli sans carne!
Makes around 40 Batbout
450g plain white flour...
This is super simple. Hardly a recipe at all! The bread has a pleasing nutty taste and puffs up in the pan quite well. This recipe makes 4 x 7 inch flatbreads (or 2 larger flatbreads).
Photographed today in daylight
200g spelt flour
1 tsp salt (or to taste)
Well in theory in it meant to be orange juice, but my OH came home with Orange, Mandarin and Grapefruit juice, so I had to make it with that!
So I have taken the recipe directly from here (http://www.myfoodandhappiness.com/thyme-olive-oil-protein-spelt-bread/) - but I will say I will make...
This recipe is based I've based the traditional Finnish recipe for potato flatbread or Rieska. They are usually served with pickled fish such as gravlax or you could serve with smoked salmon or cheese.
300g mashed parsnip cooled
100g whole spelt flour
1 large free-range egg
I love chickpeas and have been using a lot of gram flour (chickpea flour) recently in various dosa that I make, but I have also been looking for other options and ways to use chickpeas.
Today I came across Socca (also known as Farinata, farina, fainá, torta di ceci or cecina, karantita and so...