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baking flatbreads on the Mini

Hungry CelesteHungry Celeste Posts: 531
edited 2:21AM in EggHead Forum
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.


  • MickeyMickey Posts: 18,734
    Looks good and sounds good.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Richard FlRichard Fl Posts: 8,248
    Looks great. I like flat bread for pizza. Would you please share the recipe as I do not have the book. TIA
  • Mr HollowayMr Holloway Posts: 2,034
    Bet they kill storebought :)

  • LobichoLobicho Posts: 557
    nice nice...
    great idea for next cook
  • 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!
  • Richard FlRichard Fl Posts: 8,248
    Thank You!
  • Richard FlRichard Fl Posts: 8,248
    No clue what that is.
  • 2Fategghead2Fategghead Posts: 9,623
    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? :)
  • "if I recall correctly" txtspk, sry.
  • 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.
  • thechief96thechief96 Posts: 1,908
    That looks quite good. Is the "filling" a filling or something to flavor the bread?
    Dave San Jose, CA The Duke of Loney
  • 2Fategghead2Fategghead Posts: 9,623
    :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. :whistle:
  • I haven't done flat breads on my egg yet but I am putting it on the list.
  • It's a cross between the two...thanks to the onions, the mixture has some body & heft. It doesn't dissolve into the makes a distinct layer between the layers of bread.
  • beesbees Posts: 335
    That looks great. When you ate them the next day how did you reheat them?
  • I put 'em in the toaster oven, on the bake setting at 350 for a few minutes.
  • Little StevenLittle Steven Posts: 28,817
    Hungry Celeste,

    That is very similar to a paratha. Have you tried them?



    Caledon, ON


  • 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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