Pita

It has been way too hot for bread baking lately so I have been searching for grill friendly alternatives.  I finally settled on making pita.  I have made pita once before, and remember them turning out pretty well and the recipe being fairly easy.  Time to give it another go. A bread or pizza stone…

Sun-dried Tomato and Basil Flatbreads

Here is my other promised flatbread post.  Sun-dried tomato and fresh basil flatbreads made out of a blend of cornmeal, semolina, and regular flour and spiked with a bottle of hard cider. Ingredients: 1 cup Cornmeal + more for dusting 1 cup Semolina Flour 2-3 cup Flour 2 tsp Salt 1 tbsp Honey 4 tsp…

Rye, Beer, and Olive Flatbreads

The sourdough starter, that I began back in November, found its untimely end this week.  I figured that the blackish tint it developed did not bode well for human consumption, and considering that it will take a few days to develop my new starter, I had to come up with a new flatbread recipe that…

Spelt Sourdough Flatbreads with Honey Whipped Feta

We have a local restaurant that serves up a delightful honey whipped feta dish.  It’s smooth, creamy, and rich.  Tangy, sweet, and salty.  Completely inspiring.  My only problem with it is that it’s about a whomping ten bucks for about a tablespoonful of the stuff with an additional three bucks for a single piece of…

Hummus Flatbreads

Hummus Flatbreads… because apparently it’s a thing. I took a stab at making one last night for dinner, and was surprisingly pleased by the results.  I grilled my flatbread on a hot grill, and then coated it with a thin layer of hummus followed by a salad of fresh greens, tomatoes, and grilled veggies.  This…

Red Pepper & Egg Flatbreads

This recipe was adapted from the Jerusalem cookbook.  Instead of the puff pastry I used pizza dough, and I sautéed the peppers in the stovetop instead of roasting them along with another few adjustments.  Lessons learned: 1) there is a reason that they suggest roasting instead of sautéing the peppers, not only does the final product…