![]() ![]() 2 tablespoons fresh herbs, chopped (thyme, chive, rosemary, e.g.,).1 cup rye flour, fluffed to aerate before measuring or 125g.1 cup all-purpose flour, fluffed to aerate before measuring or 125g.Recipe Resources: Step-by-Step Photos Q&A Flatbread Ingredients Q&A Tools & Techniques But the dough can also be rolled and grilled quite thin, more like a hand-crafted tortilla. The texture is especially apparent when the flatbreads are rolled slightly thick, about the thickness of a thin slice of sandwich bread. GREAT TEXTURE I really love this dough! It's easy to work with and turns out flatbreads that are crisp but tender and yet sturdy enough for flatbread toppings. (You could also add softly sautéed onion or green onion.) Flavor also comes from one technique, letting the dough rest overnight in the fridge. ![]() The flavor comes from three ingredients: the high proportion of rye flour, generous salt and fresh herbs. GREAT FLAVOR This grilled flatbread recipe actually tastes good! (Too many, I find, are so floury and dull-tasting.) It's full of flavor all on its own, you wouldn't mind eating it on its own, no toppings. This one even comes with Step-by-Step Photos! It's even a special sort of recipe that I call "Kitchen Lesson" because it explains the in's and out's of a recipe for new or less-experienced cooks. For readers ready to make flatbread at home, I'm happy to recommend it. ![]() Now please know, this is NOT Chaumette's flatbread recipe, it's one I've developed myself. Chaumette's flatbreads are topped with butternut squash roasted with thyme and rosemary, caramelized onion and two cheeses, just gorgeous (links to story and recipe below). Louis in beautiful, rolling-hill Missouri wine country. This week, the featured recipe is for Butternut Squash Flatbread from the restaurant at Chaumette Vineyards & Winery about 75 miles south of St. A warm welcome to readers of my restaurant-recipe column in the St. ![]()
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