Showing posts with label Flatbread. Show all posts
Showing posts with label Flatbread. Show all posts
Showing posts with label Flatbread. Show all posts
Showing posts with label Flatbread. Show all posts

Low Crab Coconut Flour & Oat Fiber Flatbread#BreadBakers

These keto flatbreads are vegan and gluten free and are must-have keto staples. They’re so easy to make and super low carb. I make toasties, wraps, pizzas, salad rolls out of them and can be used to make sweet treats by slathering them with any keto approved fruit coulis or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy.
Makes 12 Flatbreads
Ingredients

60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
24 Tablespoons Hot Water

Method
Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water 22 tablespoons and knead with a spoon, because the water is very hot. After that knead the dough with your hand adding a tablespoon water at a time. ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes. 
Then cut into 12 equal parts. Moisten your hand with little water and roll into smooth ball.
Roll each ball between two plastic sheets with a rolling pin  
Or use a puri /tortilla press to make these. 
Place a ball between two plastic sheets and press it. 
Heat a non stick pan and bake them on one side for 3 minutes low flame.    
Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.  
These puffed up like normal wheat flour rotis. Your will love these low crab flatbreads.  Our low crab flatbread is ready.
Like wise make the rest, I usually bake and side by side roll another one. 
Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!

Net carb per flatbread varies depending on the flour you use. Check your product package. These coconut flour flatbreads works out approx. 0.5 carb as the rest of the ingredients have close to 0 carb.
Labels : Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Bread Bakers 
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 

Continue Reading
6 comments
Share:

Beetroot Pinwheel Paratha#BreadBakers

These are super soft to eat. Had guest for lunch so made these parathas, they were surprised that this was made of whole wheat flour , were so soft and delicious to eat.
Ingredients
For the Beetroot Dough

2 Cups Whole Wheat Flour
1 Cup Boiled & Puree Beetroot
1 Tablespoon Desi Ghee
¼ Teaspoon Chilly powder
½ Teaspoon Sea Salt or to taste
Water as required to knead the dough
¼ Teaspoon Each Coarsely Ground Ajwain & Cumin seeds
For The White Dough
2 Cups Whole Wheat Flour
½ Teaspoon Sea Salt or to taste
1 Tablespoon Desi Ghee
Water as required to knead the dough
¼ Teaspoon Each Roasted & Coarsely Ajwain & Cumin seeds

Method
For the Beetroot Dough
In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add the beetroot and mix well, then add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
For The White Dough 
  
In a bowl add all the dry ingredients and mix well then add the ghee and mix it till incorporated. Add water a little at a time and knead to soft smooth dough. Place this into a container and keep aside.
Let both the dough rest for at least 30 minutes. Divide each dough into 3 equals part. Roll them into balls.
Take one beetroot ball dough and roll it into medium thick circle. Take another ball of white dough and roll it into a medium thick circle.
Place both the dough above each other. Lightly wet the surface
Roll it into tight roll/cylindrical shape 
The roll is ready.
Cut into small circles 2" equal parts.
Press each part of the dough separately.
Roll this into medium thick parathas and cook on a heated girdle/tawa. 
When one side is cooked flip then cook the other side till brown dots appear. Apply desi ghee on both sides.
Serve with raita /dal or any sabzi.
Labels: Parathas, Beetroot, Flatbread, Bread Bakers, Pinwheel,100% Whole Wheat, Healthy

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
BreadBakers

Continue Reading
8 comments
Share:

Vegan Scallion Pancakes (Cong You Bing) - Chinese#BreadBakers

Green onion pancakes (Cong You Bing) are a breakfast and snack staple in China and Taiwan. The green onion, also called the scallion or spring onion. This green onion an herb that’s indispensable in Chinese cooking. A scallion pancake is a Chinese savory, unleavened flatbread/pancake with oil and minced scallions (tender green onions).
Unlike the Western pancakes, this is made with dough instead of batter. The end result is a flaky flatbread. Pan frying the pancakes releases the aroma from the green onion and makes them irresistible.
Hot water is used to gelatinize some of the gluten in the flour making a soft flaky pancake. Scallion pancakes are also a street food of China. Though these are called scallion pancakes, they are actually more of a flatbread than a pancake. Made from unleavened/non yeasted dough that’s rolled into layers (like parathas ) with scallions and fried in sesame or peanut oil, they’re crisp and flaky on the outside with a soft, chewy center. To give it a healthy twist I have used half whole wheat flour.

These can be had without any dipping sauce, but, we enjoyed it with Sweet Chili Sauce.

Makes 4 pancakes
Ingredients
For the Dough

4 Teaspoons Sesame oil
1 Cup All Purpose flour
1 Cup Whole Wheat flour
¾ Cup Hot Water
½ Teaspoon Salt
For The Filling
6 - 7 Scallions /Spring Onions - finely chopped
½ Teaspoon Salt
Vegetable or Sesame oil as required

Method
In a bowl, add the flour, salt and boiling water. Mix it with a spoon on until the dough comes together. Take the dough on to a work surface, knead until the dough is smooth and not super sticky. Cover the bowl with a damp towel and let the dough rest for at least 30 minutes.
Chop the scallions finely, keep them aside.
On a well floured surface, cut the dough into 4 equal-sized pieces. Shape each piece into a round ball.
Using plenty of flour to keep the dough from sticking, roll one of the balls out into an a big circle. Brush just a teaspoon of sesame oil onto the dough and use a pastry brush to spread it around evenly.
Evenly distribute a little of the chopped scallions on top of the dough and then sprinkle with a pinch of sea salt.
Roll the dough as if you're making flaky parathas / cinnamon rolls. 
Then hold the two ends of the rolls and lightly tap it on the work surface to stretch it a little longer.
Wrap the rolled dough around itself so it looks like a snail shell/coil, pinching the ends.
Flatten out the coil with your hand and roll out to a thick circle. 
If you want your pancake to have more crunchy surface area you can roll it out thinner, but in doing this the layers in the dough you just created will fuse together and start breaking at the edges. So the pancakes should be a little thick. Repeat the same method with the rest of the dough to make the pancakes.
Heat a a heavy bottomed frying pan over medium low heat with a tablespoon of oil. 
When the oil is hot, place the pancake on it and let is cook until just brown spots start to appear on the bottom side, then flip and fry the other side for another few minutes or until golden spots appear on it. 
Keep flipping and pressing the pancake till it's golden on both sides, smear a little oil as your are flipping, to gets a nice golden crust on top. 
Be careful not to have the heat too high, otherwise the scallion pancake will burn before it cooks through. Fry the rest of the pancakes, by adding another tablespoon of oil to both sides of the pancake. As the scallion pancakes are cooked, transfer them to a paper towel lined to drain any excess oil. 
They are all ready, serve hot. 
Serve hot with a little bit of soy sauce or Hot chili sauce or sweet chili sauce and a some chopped scallions to either of the sauces you choose to enjoy it with.
Labels: Appetizer, Breakfast, Chinese, Pancakes, Scallions, Street food, Flatbread, Asian Cuisine, China
For Bread bake this month our host Wendy Klik asked us to share our favorite Chinese Bread recipes. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.  
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Continue Reading
5 comments
Share:

Herbed Whole Wheat Piadinas & Sandwiches#SundayFunday

Piadina or Piada is a thin Italian flatbread. When we visited Italy, we enjoyed having these sandwiches. This was on my to do list, for a long time. Thanks to our Sunday Funday event wherein each Sunday a theme is chosen, we prepare dishes what our family loves. Today our host for Sunday Funday is Sue of Palatable Pastime and the theme is Roman or Italian Recipes.

Makes 9 - 10 Flatbreads - depending on the size
Ingredients

2 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1 Teaspoon Sea Salt
2 Teaspoons Baking Powder
1⁄4 Teaspoon Baking Soda
1 Teaspoon Mixed Italian Herbs
½ Teaspoon Dried Basil
1⁄4 Teaspoon Dried Thyme
2 Tablespoons Olive Oil
1½ Cold Water
For the Sandwiches
Butter as required 
Vegetarian
Mayonnaise
Lettuce Leaves
Tomato Slices - deseeded
Broccoli Tater Tots
Cheese Slices
Non Vegetarian
Mayonnaise
Thousand Island
Lettuce Leaves
Tomato Slices - deseeded
Ham Slices
Cheese Slices

Method
Mix all the dry ingredients well. Now add the oil and again mix till the olive oil is well incorporated. Add water a little at a time and knead into a soft dough. Keep the dough aside covered for at least 15 minutes to rest.
After 15 minutes divide the dough into 9 - 10 equal balls.
Take one ball of dough and on a well dusted work surface roll it into a thin circle approximately 8 -9" round. Like wise roll all and keep aside.
Bake the bread on a medium hot skillet till golden spot appear on both side on medium low flame. 
Wrap them in a cloth and store them in a container. You can also use olive oil for frying.  These are really soft to enjoy!! 
Serve with any dish. I love them with soups or make sandwiches or enjoy them with grilled veggies.

Made sandwiches and enjoyed them for dinner. For my hubby veg, with broccoli tater tots and cheese for me with ham and cheese. 
For the Veg Sandwich 
Apply mayonnaise on the piadina, then lettuce leaves, sliced and de seed tomato , broccoli tater tots
Top it up with cheese, fold it
Grilled them in the sandwich toaster with butter.
For the Non Veg
Applied mayo, then thousand island , lettuce leaves, tomato slices, ham slices and top it with cheese then grilled them in sandwich toaster with butter.
These are yum.. yum !!
Labels: Breads, Flatbread, Italy, Italian seasoning, Dried Basil, Dried Thyme, Olive Oil, Whole Wheat Flour, Vegan, Sandwiches, Broccoli, Ham, Main course 
Sunday Funday Roman or Italian Recipes.

Sunday Funday: Roman or Italian Recipes

(as a Tribute to Augustus Caesar, namesake of August)

Continue Reading
5 comments
Share: