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Posts Tagged ‘flatbread’

by Sarah Steimer

Lavash with oregano, cheese and sesame seeds

I love when restaurants serve soup with nice flat, crispy crackers like this lavash. It keeps you from filling up on a hunk of bread, and they offer a wonderful, salty bite in between slurps. Make this at home to really jazz up your own soup night.

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by Sarah Steimer

My pizza Monday got a big seasonal upgrade with these flatbreads! I only used half the recipe per dinner, which made two flatbreads; four flatbreads total.

My pizza Monday got a big seasonal upgrade with these flatbreads! I only used half the recipe per dinner, freezing the other half to use another night. I probably had it in the freezer for about two weeks, and it tasted just as good as the fresh dough.

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by Caitlin Saniga

No one in our family knows where the word “machinic” came from. We don’t even know what it means, really. For all I know, Baboo, who is Ukranian and made this recipe often, could have made up the recipe and the word. But to us, it means sauerkraut bread. Machinic is a soft, thin bread flavored primarily by sauerkraut and bacon grease, and it’s great served as a snack or with hearty dishes of meat and vegetables. My favorite part of machinic are the crispy edges. Yum!

  • 4 cups flour
  • 4 strips bacon, cut in small pieces (optional)
  • 1/2 cup bacon fat
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 bag sauerkraut, with some of the liquid drained, and cut in pieces

Mom hit the jackpot when she found this handwritten recipe from Baboo because Baboo hardly ever wrote down recipes. Many of them simply lived in her head. I want to frame this!

Preheat the oven to 350 degrees.

Mix together the flour, bacon, bacon fat, salt and baking powder. Add the sauerkraut, and mix in with your hands. You might have to add a little water to a make a soft but not sticky dough, Baboo notes.

Sprinkle flour over a flat surface, and roll out the dough until it’s about 1/4-inch thick. Transfer the dough to a baking sheet, and use a pizza cutter to slice the dough into 2-inch squares. Bake for about 1 hour.

Makes about 20 squares (plus other crunchy odds and ends).

Recipe: Great Grandma Saniga

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by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

  • 1/2 cup raw quinoa
  • 1/2 cup whole wheat flour
  • 1 egg white
  • 1/2 cup water
  • salt and pepper, to taste
  • 2/3 cup plain or garlic hummus
  • 1/3 cup crumbled feta
  • 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
  • 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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