Tuesday, February 14, 2017


 These flatbreads are easy to make, and since there is a use of similar ingredients in all three variations, you'll be able to keep all ingredients on the counter and make these beauties in no time. There are few cooking steps- however if you do not have the time to make a homemade dough, I'd recommend buying a whole wheat dough or already made lavash and following the rest of the steps. These are so beautiful, tasty, and healthy, making them a perfect appetizer for a lunch or dinner party. 
1 tsp honey
1 1/2 cups warm water
1 tbsp active dry yeast
1 tbsp extra virgin olive oil
1 tsp kosher salt
3 1/2 cups whole wheat flour

Directions: In a large bowl dissolve honey in warm water. Sprinkle yeast into water, and let stand for 10 minutes until foaming. Stir the olive oil and salt into yeast mixture, then slowly mix in the flour. Once the dough starts to form, knead on a floured surface until it becomes smooth- about 7 minutes. Place dough in an oiled bowl, cover with a thin towel, and let it rise for about 1 hour (it will double in size). Take a full size baking sheet, line with parchment paper (about 26 x 18 inch) and roll out dough until it meets all four corners in a thin even layer. Preheat oven to 425°. Bake dough for 16 minutes- 20 minutes until it is crisp. Once flatbread has cooled, cut flatbreads into rectangles using a pizza cutter.

yields: 18 flatbread toasts

Pesto & Mushroom
1 cup basil
1 cup parsley
1/2 cup toasted pinenuts
3 cloves garlic cloves, crushed
1 tsp kosher salt
1 tsp coarse black pepper
1/3 cup olive oil
2 cups shiitake mushrooms
2 tbsp truffle oil
1/3 cup pea shoots, chopped
chili flakes for garnish
2 tbsp toasted pinenuts crushed

Directions: In a small processor pulse the basil, parsley, pine nuts, garlic, salt and pepper until smooth. Stir in olive oil after. on a small baking sheet toss mushrooms with truffle oil and a sprinkle of kosher salt and black pepper. Bake on middle rack of oven on 425°,  until mushrooms begin to crisp about 10-15 minutes. Spread flatbreads with pesto, top with pea shoots, mushrooms, crushed pine nuts and chili flakes. 

Pumpkin Hummus & Pepper
 2 tbsp lemon juice
1/4 cup tahini paste
2 garlic cloves, crushed 
1 tsp kosher salt 
1 can garbanzo beans 
2 tsp olive oil
1 cup pumpkin puree 
1 tsp cumin
1 tsp hot paprika
1 cup mini sweet peppers, roasted
1 jalapeno
1/2 bunch of cilantro

Directions: In a fitted bowl of a processor, pulse together the lemon juice, tahini, garlic, salt, beans, oil, pumpkin puree, cumin and paprika. Pulse until mixture is smooth. Finely chop jalapeno and cilantro together. Spread flatbreads with hummus, top with sliced roasted sweet peppers, and sprinkle with jalapeno-cilantro mixture. 

Tahini & Sun-dried Tomatoes
1/2 cup tahini paste
3 tbsp lemon juice
1 tsp kosher salt 
1/4 cup warm water
1 cup sun-dried tomatoes in oil, medium chopped
2 tbsp pesto (from above recipe)

Directions: Whisk together tahini paste, lemon juice, kosher salt, and warm water until completely combined into smooth tahini mixture. Spread over flatbreads and top with sun-dried tomatoes in oil, and small sprinkles of pesto (from recipe above).

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