Mini Grilled Flatbread
Recipe adapted from Kath Eats Real Food (without adding the herbs)
Makes 16 mini flatbread
2 cups unbleached flour (you can use 1 cup whole wheat flour + 1 cup unbleached flour).
3/4 cup warm water.
1/2 teaspoon salt.
1/4 teaspoon dry yeast.
1 Tablespoon olive oil.
1)place all ingredients in a bowl of mixer , knead for 10 minutes to make a soft dough.
2)Cover the dough and let rise for 90 minutes.
3)Preheat oven to 550 F.
3)Divide the dough into 16 pieces; shape each piece into a ball, allow to rest for at 20 minutes.
4)Roll them into circles (4 or 5-inch circle) on a floured board.
5)Bake on hot baking surface for 1 minute per side.
Hummus
2 cans (about 410g each)chickpeas.
1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
1/2 cup tahini.
2 Tablespoons olive oil.
salt (to taste)
enough water to smooth the hummus.
olive oil for drizzling.
Red hot pepper for garnish.
1)Place all all ingredients in a food processor.
2)Process until smooth (add water if need it).
3)Drizzle olive oil on top & sprinkle with red hot pepper .
Baba Ghanoush
500 g medium eggplants (roasted).
1/8 or 1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
8 Tablespoons tahini.
2 Tablespoons olive oil.
salt (to taste).
1/8 cup Fresh Labneh or you can use strained yogurt.
1/4 cup fresh coriander.
olive oil for drizzling.
1/4 cup fresh coriander for garnish.
1) Pierce eggplants in several places with a skewer.
2) Place whole eggplants on oven tray. Bake, uncovered in 450 F oven about an hour or until soft; cool 30 minutes.
3) Peel eggplants, chop flesh; discard skins.
4)Place all all ingredients in a food processor.
5)Process until just combined.
6)Drizzle olive oil on top & sprinkle with fresh coriander.
I am sending this Grilled Flatbread to Susan for YeastSpotting host this week by Nick .
Thank you so much Anam & Lien for sharing those awards with us.
& we passing those awards to all blogger friends (too many to list)
Have a good day
500 g medium eggplants (roasted).
1/8 or 1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
8 Tablespoons tahini.
2 Tablespoons olive oil.
salt (to taste).
1/8 cup Fresh Labneh or you can use strained yogurt.
1/4 cup fresh coriander.
olive oil for drizzling.
1/4 cup fresh coriander for garnish.
1) Pierce eggplants in several places with a skewer.
2) Place whole eggplants on oven tray. Bake, uncovered in 450 F oven about an hour or until soft; cool 30 minutes.
3) Peel eggplants, chop flesh; discard skins.
4)Place all all ingredients in a food processor.
5)Process until just combined.
6)Drizzle olive oil on top & sprinkle with fresh coriander.
I am sending this Grilled Flatbread to Susan for YeastSpotting host this week by Nick .
Thank you so much Anam & Lien for sharing those awards with us.
& we passing those awards to all blogger friends (too many to list)
Have a good day
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