Explore by Tags

Entries tagged with 'flatbreads'

5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella

One-Pot Wonders Yasmin Fahr Post a comment

Prosciutto, mozzarella, tomatoes, and arugula come together for a crisp, light pizza dinner. This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all. More

Gluten-Free Tuesday: Skillet Flatbread

Gluten Free Tuesday Elizabeth Barbone 2 comments

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

S. H. Fernando Jr.'s Hoppers

Caroline Russock Post a comment

Hoppers, a Sri Lankan roadside snack, are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process, making for lacey-crisp edges and a tender center. They're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys. More

S. H. Fernando Jr.'s Hoppers

Serious Eats Caroline Russock 3 comments

Hoppers, a Sri Lankan roadside snack are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process making for lacey-crisp edges and a tender center. S.H. Fernando Jr., author of Rice & Curry says that they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions. More

Halloumi-stuffed Olive Oil Flatbread

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.... More

The Fundamental Techniques of Classic Bread Baking's Carta di Musica

Serious Eats dbcurrie Post a comment

I fell in love with the idea of Carta di Musica the first time I heard the name. It refers to the thinness of these crisp flatbreads, and the idea that you should be able to see though them when they're rolled thin enough. There's also something appealing about breaking a big crisp flatbread into pieces. More

Bread Baking: Cheese and Sesame Flatbreads

Serious Eats dbcurrie 5 comments

Flatbreads are fun. They puff up when they bake like little pillows. The cheese bits add a heckuvalot of flavor and the bottoms get a little crisp in spots. Use these in place of buns, wraps, or flour tortillas. It's also a great way to use cheese that's starting to dry up. More

Bread Baking: Lemon Basil Flatbreads

Serious Eats dbcurrie 15 comments

Flatbreads are great. You can eat them as wraps for sandwiches, or tear them up and use them as a vehicle for dips or to sop up gravy. Call them tortillas and fill them with spicy Mexican flavors, or call them pitas and fill them with lamb and tzatziki. If you make too many, cut them in triangles and put them in a low oven to get crispy, and you've got chips. What's not to love? More

Jamba Juice's New California Flatbreads: We Ate Them So You Don't Have To

Slice Carey Jones 21 comments

"It's the coal in your pizza stocking." In making my way through one of Jamba Juice's new California Flatbreads, I could only find one reason to be thankful— that they didn't call them "pizzas." To have done so would've constituted a disgrace to the name of pizza. As it is, they're only a disgrace to flatbreads, and California. Which, I presume, readers of this blog don't care about quite as much. Currently in limited release in New York City, the $4 flatbreads are marketed as a healthy alternative to fast food lunches, an on-the-go personal pizza for the conscientious eater.... More

Cook the Book: Scallion Flat Breads

Serious Eats Caroline Russock 4 comments

These scallion flat breads from The Asian Grill are a take on the Chinese restaurant staple, the scallion pancake. This is version a little lighter and not as greasy. The flat breads are great by themselves, used as a wrap,... More

Cook the Book: Gougères from Burgundy

Serious Eats Adam Kuban 5 comments

And so we've come to the last dance with this week's Cook the Book entry, Anissa Helou's Savory Baking From the Mediterranean. Today's recipe is for Gougères Bourguignonnes, "Gougères From Burgundy." While gougères are often made on a baking sheet,... More

Cook the Book: Little Milk Breads

Serious Eats Adam Kuban Post a comment

Today's Cook the Book recipe for petits pains au lait, "Little Milk Breads," is one that author Anissa Helou says is made all over France. Unlike the also-ubiquitous baguette, however, Helou says these treats can be just as good as... More

Cook the Book: Pita Bread

Serious Eats Adam Kuban 4 comments

When you think "flatbread," it's likely that one of the first flatbreads that comes to mind is pita bread. Anissa Helou, who wrote this week's Cook the Book selection, offers this recipe for home baking in Savory Baking From the... More

Cook the Book: Turkish Flatbreads with Spinach and Cheese

Serious Eats Adam Kuban 1 comment

Today's Cook the Book recipe is for a type of Turkish flatbread that's typically called a börek (or burek) in the West. They're more a filled savory pastry than what you may think of as a typical flatbread, but they're... More

More Posts