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    Flatbread: Toppings, Dips, and Drizzles
    Flatbread: Toppings, Dips, and Drizzles
    Flatbread: Toppings, Dips, and Drizzles
    Ebook143 pages33 minutes

    Flatbread: Toppings, Dips, and Drizzles

    By Anni Daulter

    4.5/5

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    Read preview

    About this ebook

    The author of Sacred Pregnancy and The Organic Family Cookbook offers 60 savory, sweet, and easy-to-eat recipes featuring delectable flatbreads.
     
    In Flatbread, timeless staples from around the world meet innovative flavor combinations. With Anni Daulter fresh approach to traditional recipes, various types of flatbreads—including sourdough, sweet dough, and gluten-free—are enhanced with dips, drizzles, and creative toppings to make appetizers, main courses, and desserts.
     
    Artichoke and Truffle Dip, Tamarind Chutney, Fiery Balsamic Glaze, and Calendula Infused Truffle Oil are just some of the dips and drizzles that combine with topping recipes like Good Morning Sunshine, Eden’s Delight, Honeyed Marrakech Lamb, Mexican Street Fair, Cherry Love, and Blueberry Sunrise.
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 13, 2018
    ISBN9781423648567
    Flatbread: Toppings, Dips, and Drizzles

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      Book preview

      Flatbread - Anni Daulter

      Introduction

      Flatbreads are iconic comfort foods that span the globe. They are easy, versatile, and delicious. In Flatbread: Toppings, Dips & Drizzles, we take these comfort staples to the next level with sensational dipping sauces, delightful drizzles, inspired topping combinations, and modern flavors. These tempting, finger-licking pleasures are fit to grace any table, whether it be the humble midweek meal or a fabulous evening soirée. Flatbreads are the perfect accompaniment to any meal with their crowd-pleasing array and flexibility.

      As we get started, know that all of the recipes are totally versatile. You are free to use your taste imagination to combine favorite sauces, bases, and toppings. We walk you through timeless dough choices, delectable dips, drizzles, and sauces of our choosing, while encouraging you to mix and match when inspired.

      Photo of flatbread.Photo of herbs.Photo of flatbread.

      It’s in the Dough

      Photo of flatbread.

      Dough like a Pro

      Top Tips

      Proof your yeast if it has been in your cupboard for a while. This extra step can make the difference between depressed, hard, and stodgy flatbread, and soft, fluffy, well-crusted perfection. It is so worth the 10 minutes of your time. To proof, following the ingredient measurements in your recipe, mix the recommended amount of yeast with the sugar and add 1/4 cup warm but not hot water. Let stand for 10 minutes. It should develop a foamy bubbly top. If it does, you are good to go. Just add to flour and decrease the water for the recipe by 1/4 cup if the yeast in the recipe was mixed dry into the flour. If the bubbles don’t appear, your yeast might be dead and needs to be replaced.

      Get your hands dirty. It is far easier to tell the texture of the dough by getting your hands in there and kneading, rather than using a dough hook and mixer.

      Water lightly. Add your water a little at a time as the amount varies depending on the type and quality of flour, and the humidity of the day.

      Invest in a pizza stone and paddle. The stone helps for even, fast cooking, and is a flatbread essential. You can build the flatbread or pizza right on the paddle and then use that to quickly slide the dough onto the hot stone. If you aren’t using a paddle, once rolled out, transfer your dough to a baking sheet and build your flatbread or pizza directly on the sheet to skip the tricky transfer into the oven.

      Photo of pinenuts.

      The Classic

      This versatile pizza-like bread is classic yeasted dough which needs time to rise. The time allows for the gluten to develop and enriches the flavor.

      Makes 4 (10- to 12-inch) flatbread bases

      1 tablespoon sugar

      1 packet activated yeast

      1/4 cup lukewarm water

      1/2 tablespoon salt

      4-1/2 cups all-purpose flour

      1 cup water, plus extra as needed

      3 tablespoons olive oil

      Extra flour, for kneading

      Semolina flour, for rolling

      In a small liquid measuring cup, mix together the sugar and yeast. Add 1/4 cup warm water and leave for about 10 minutes. It should become frothy and bubbly.

      Mix

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