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baking flatbreads on the Mini
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Hungry Celeste
Posts: 534
Fired up my Mini this weekend after a long hiatus. Made some tasty kebabs, but the flatbreads stole the show...simple flour/water/yeast dough, pressed flat & filled w/a mixture of minced onions, parsley, cumin, paprika, chile flakes, and a little butter (r'ghayef, a recipe in Anissa Helou's Mediterranean Street Food). Cooked 'em 1 at a time on the baking stone...great straight off the stone and equally good reheated the next day.
Comments
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Looks good and sounds good.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks great. I like flat bread for pizza. Would you please share the recipe as I do not have the book. TIA
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Nice
Bet they kill storebought
Shane -
nice
nice nice...
great idea for next cook
thanks -
I don't have the book at hand, but it was a simple, straight dough: IIRC, a cup of flour, 1/2 tsp yeast, and 1/4 cup water. I kneaded by hand until supple (maybe 10 mins), then let it rest while I chopped half an onion and made the filling: mixed the onion w/2 T softened butter, 1/2 tsp ground cumin, 1 tsp hot paprika, a handful of chopped parsley, and several shakes of red pepper flakes.
Back to the rested dough: divided it into four, and rolled/stretched/pressed it thinly on an oiled surface. Spread filling on one side, fold the dough over it, then fold over again, turn the whole package over, and strech/press it out again. Fold again, flip, and stretch one more time. Baked on a preheated stone around 450-500 degrees until well-colored on bottom, then flipped and cooked until nicely browned on other side.
The dough wants to resist, so you just have to be patient and let it rest a bit between stretches. It probably would have been much easier to stretch if I had waited 30 mins between mixing & stretching, but I didn't want to wait! -
Thank You!
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No clue what that is.
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I think I would like this cook. I haven't ate or used flat bread and I am wondering. Will I eat this as is or do I stuff it with more food after it's baked?
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"if I recall correctly" txtspk, sry.
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I ate it plain, as well as wrapped around the kebabs. My hubby split his and stuffed it full of kebabs. Does the Y chromosome contain some sort of sandwich DNA? That man turns everything into a sandwich. Lol.
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That looks quite good. Is the "filling" a filling or something to flavor the bread?Dave San Jose, CA The Duke of Loney
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:laugh: May be it's a man thing cause as you know I haven't spoke to your hubby yet we are thinking along the same lines.
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I haven't done flat breads on my egg yet but I am putting it on the list.
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It's a cross between the two...thanks to the onions, the mixture has some body & heft. It doesn't dissolve into the bread...it makes a distinct layer between the layers of bread.
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That looks great. When you ate them the next day how did you reheat them?
Randy -
I put 'em in the toaster oven, on the bake setting at 350 for a few minutes.
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Hungry Celeste,
That is very similar to a paratha. Have you tried them?
SteveSteve
Caledon, ON
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Yes, kind of like a paratha, but no oil in the dough itself, just in the filling. Methi paratha (with fenugreek leaves inside) is probably my favorite paratha variation. I'm a big fan of stuffed parathas, filled naan (esp keema naan w/lamb inside), rotis, chappatis...I never met a flatbread I didn't like! Sure wish I had the skill to make Indonesian style paper thin roti canai. YouTube has some awesome video footage of commercial roti canai makers...that's really cool handiwork.
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