Flatbreadin10minutes Recipes

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FLATBREAD IN 10 MINUTES

This isn't authentic flatbread - it's a cheat. However, it's incredibly easy and quick to make, and it works in a pinch for serving with an Indian meal.

Provided by Greeny4444

Categories     Breads

Time 15m

Yield 8 flatbreads, 8 serving(s)

Number Of Ingredients 2



Flatbread in 10 Minutes image

Steps:

  • Between two sheets of wax paper, roll out each biscuit into a 6-in. circle with a rolling pin or a large soup can. It might be difficult, because the dough is springy, but press kind of hard.
  • In a small, nonstick skillet over medium-low to medium heat, cook each biscuit for 60 seconds on each side, or until golden brown.
  • DO NOT put any oil in the pan. Cook them in a completely dry pan.
  • Stack the bread on a plate and cover with foil to keep warm.

Nutrition Facts : Calories 204.1, Fat 8.8, SaturatedFat 2.2, Cholesterol 0.6, Sodium 626.2, Carbohydrate 27, Fiber 0.5, Sugar 4.7, Protein 4.3

1 (16 1/3 ounce) package refrigerated biscuits (I use Grands reduced-fat flaky layer biscuits)
wax paper

FLATBREAD

Provided by Food Network

Categories     appetizer

Yield 8 breads

Number Of Ingredients 7



Flatbread image

Steps:

  • Combine the yeast and water in the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and place it into a lightly oiled bowl, turning to coat. Cover the dough with plastic and allow it to rise until doubled, about 1 hour. Punch the dough down, cover, and let it rise a second time until doubled, about 45 minutes.
  • Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3 ounces each. Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes. On a lightly floured work surface roll the balls out, dusting with flour as needed. Roll into 7-inch disks. Prepare a hot charcoal or stove top grill. Lightly brush the disks with olive oil. Place the disks, oiled side down on the grill. The breads will begin to rise almost immediately. When golden brown on 1 side, flip the breads over, brush again and cook until brown. Remove from the grill and serve warm.
  • VARIATIONS: Calzones: Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and coarsely ground black pepper and fold over.
  • Pizzas: After turning top with a simple tomato sauce made with fresh basil and roasted garlic. Yield: 3/4 cup

1 package dry active yeast
1 1/4 cups warm water (not over 110 degrees)
2 3/4 cups unbleached all-purpose flour, plus additional for rolling
1/4 cup wholle wheat flour or coarse rye flour
2 teaspoons Kosher salt
2 teaspoons crushed fennel seed
Olive oil, for brushing breads

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