ITALIAN FLATBREADS
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! -Cynthia M. Bent, Newark, DE
Provided by Taste of Home
Time 35m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
ITALIAN FLATBREAD
Make and share this Italian Flatbread recipe from Food.com.
Provided by swiz58
Categories Yeast Breads
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes and warm water.
- Stir in honey and yeast.
- Let stand 15 minutes.
- Stir in one cup of flour.
- Blend in salt and oil.
- Beat in remaining flour to make a soft dough.
- Knead until smooth and elastic.
- Allow to rise one hour.
- Punch down and add flour if sticky.
- Rest 10 minutes.
- Roll dough into 12X15 rectangle.
- Place on greased cookie sheet.
- Poke holes in dough.
- Combine oil and garlic for topping.
- Brush over bread.
- Combine rest of ingredients.
- Sprinkle over dough.
- Let dough rise for 30 minutes.
- Bake at 450* for 15 minutes.
Nutrition Facts : Calories 451.4, Fat 19.1, SaturatedFat 3.8, Cholesterol 8, Sodium 1013.1, Carbohydrate 58.6, Fiber 2.9, Sugar 3.8, Protein 11.2
FARINATA (ITALIAN FLATBREAD)
Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.
Provided by Fioa
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 7.2 g, Cholesterol 5.7 mg, Fat 9.5 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 36.7 mg, Sugar 1.3 g
ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
PIADINA (ITALIAN FLATBREAD)
Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!
Provided by rosa
Categories Bread Quick Bread Recipes
Time 24m
Yield 4
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
- Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
- Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g
HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, olive oil, all-purpose flour, salt, dried thyme, black pepper, fresh rosemary, mixed tomato, fresh rosemary, caramelized onion, garlic, mixed olive, parmesan cheese, mozzarella cheese, gorgonzola cheese
Provided by Jordan Kenna
Categories Appetizers
Yield 4 servings
Number Of Ingredients 16
Steps:
- Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
- Add olive oil to water and mix.
- In a large bowl, mix flour, salt, pepper, and herbs together.
- Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
- NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
- Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
- Cover and let the dough rise until it doubles in size about 1 hour.
- While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
- Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
- Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
- Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
- Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
- Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
- Using your fingers, poke the the dough all over--creating small dimples across the surface.
- Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
- Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
- Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
- Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
- Allow the bread to cool for 10 minutes before cutting into equal pieces.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 119 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams
ITALIAN FLATBREAD
This warm three-cheese bread is a visual feast with its delicate flecks of Italian herbs.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 27m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Mix Bisquick and hot water until stiff dough forms. Let stand 10 minutes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 60 times.
- Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.
- Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.
Nutrition Facts : Calories 125, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
PIADINA - ITALIAN FLAT BREAD FOR EVERYTHING!
Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination.
Provided by Brandess
Categories Quick Breads
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
- Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
- Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
- Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.
Nutrition Facts : Calories 346.8, Fat 8.9, SaturatedFat 1.2, Sodium 626.4, Carbohydrate 57.9, Fiber 2.1, Sugar 0.2, Protein 7.8
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#time-to-make #course #preparation #appetizers #breads #yeast #4-hours-or-less
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