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Harper's Kitchen: Flat Breads!
Jul. 28th, 2007 03:54 pmA couple of weeks ago, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
filceolaire, G and I went on an adventure into the edge of Epping Forest, via Knighton Wood. We took a break and had dinner at a nice little pizza place on the street, where the pasta was excellent and the company was even better. I've probably talked about pizza here before, but today let's explore flat breads. I began thinking about flat breads again because of that restaurant. You see, they served up this delicious, crisp garlic flat bread that was brushed with just a bit of olive oil and dried herbs, and it was delicious. We, um, might have fought over it a little. Let's just say if we ever go back there again, we may have to order two baskets of bread.
So I got to thinking about that bread today, when I saw some notes on low-fat snack alternatives, served on crisp breads. Oh, sure; I'm the mistress of pastitsio (or at least an accomplished journeyman!), a born bread-baker, an admitted slave to sumptuous desserts, and I have indeed conquered the fine art of creme brulee-- but who am I to blow against the wind? I like flat breads, and if they happen to be healthy and low-fat, well, those folks out there who are carefully watching their fat intake can possibly benefit from the experiments I am about to perform.
We begin, of course, with the online recipe search. "crisp bread recipe" doesn't yield much, but "flat bread recipe" is a gold mine.
I found lots of recipes, and I'll try at least one of them tonight, once the grocery delivery has been completed and I have a chance to get out of the house and do some shopping. For now I'll just present the recipes, and then I'll do an experiment later and get back to you. ;-)
Recipes ranged from a naff Kraft offering using prepared pizza dough (from a tin! ugh!), to ultra-traditional Swedish flatbreads using rye and pumpernickel flours.
( traditional Scandinavian flatbread )
( Injera, an Ethiopian flat bread )
( Sardinian Flat Bread )
And now, I'm off to procure a very large skillet and things like rye and pumpernickel flour, and maybe some goat cheese to top things off with, and we'll see how it goes. Stay tuned. :-)
filceolaire, G and I went on an adventure into the edge of Epping Forest, via Knighton Wood. We took a break and had dinner at a nice little pizza place on the street, where the pasta was excellent and the company was even better. I've probably talked about pizza here before, but today let's explore flat breads. I began thinking about flat breads again because of that restaurant. You see, they served up this delicious, crisp garlic flat bread that was brushed with just a bit of olive oil and dried herbs, and it was delicious. We, um, might have fought over it a little. Let's just say if we ever go back there again, we may have to order two baskets of bread. So I got to thinking about that bread today, when I saw some notes on low-fat snack alternatives, served on crisp breads. Oh, sure; I'm the mistress of pastitsio (or at least an accomplished journeyman!), a born bread-baker, an admitted slave to sumptuous desserts, and I have indeed conquered the fine art of creme brulee-- but who am I to blow against the wind? I like flat breads, and if they happen to be healthy and low-fat, well, those folks out there who are carefully watching their fat intake can possibly benefit from the experiments I am about to perform.
We begin, of course, with the online recipe search. "crisp bread recipe" doesn't yield much, but "flat bread recipe" is a gold mine.
I found lots of recipes, and I'll try at least one of them tonight, once the grocery delivery has been completed and I have a chance to get out of the house and do some shopping. For now I'll just present the recipes, and then I'll do an experiment later and get back to you. ;-)
Recipes ranged from a naff Kraft offering using prepared pizza dough (from a tin! ugh!), to ultra-traditional Swedish flatbreads using rye and pumpernickel flours.
( traditional Scandinavian flatbread )
( Injera, an Ethiopian flat bread )
( Sardinian Flat Bread )
And now, I'm off to procure a very large skillet and things like rye and pumpernickel flour, and maybe some goat cheese to top things off with, and we'll see how it goes. Stay tuned. :-)
