Mix well. Hope all is well in CA! Well done and happy baking, I really enjoy making these.

I used mostly kalamata olives, but had a few marinated Spanish olives as well. Thanks for sharing the recipe.

I learned this on my first visit to the UK!)

Once the dough is taught, cover it with a towel and let sit for 10 minutes. Thanks for sharing. I have used feta a lot and that works, but I think that blue cheese works better and adds more flavor, and my husband agrees. Best,  Phyllis.

Spread half of the white bean mixture over the crust, and top with 1/2 of the onion, tomatoes, kale, vegan parm, and a pinch of salt and oregano. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. I have made the flatbreads per this recipe most often, but used a cold proof for one batch. Cook remaining side for 2-3 minutes.

Experimenting on simplifying my classic sourdough recipe. Nutrient information is not available for all ingredients.

We were just in the Midwest and it was very cold, jumper weather for sure. Repeat process for second ball of dough, or prepare them simultaneously if you have a large grill! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Grilled Sourdough Flatbreads with Stilton and Olives. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. It looks too good to wait for my discarded starter to collect, so I might have to build some starter specifically to make these soon.

nutrition-modal. This looks great. I don't know how you managed to assemble a plateful... With my gang, they would be consumed as soon as they cooled enough to not burn.

Close grill lid and cook for 4-5 minutes, or until the crust has bubbled up and grill marks are prominent. Fun to make, too.

I recommend the immediate approach, but both work. Time to put on our jumpers and wellies and go buy more spelt flour!! They were easy and delicious.

Edo Bread: I am happy it was a hit.

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Best,  Phyllis.

When the dough is ready, divide it into balls about this big.

The sourdough starter gives it it's sharp taste, but probably won't cause it to rise. Preheat the oven to 350 degrees F (175 degrees C). To get the dough on the grill, gently thrust the pizza peel forward to get the first part in contact, near the rear of the grate.

this link is to an external site that may or may not meet accessibility guidelines. Just a generous brushing olive oil and a sprinkle of Maldon sea salt. 5. Transfer dough to an oiled bowl, cover with a towel, and allow to rest for an hour.

With the dough hook, mix until ingredients are combined. Place all the above ingredients in a bowl Use a … Store in an airtight container for 1-2 days.

If the juice comes out of the olives when you are rolling the dough, wipe it up with a clean cloth before you roll out the next flatbread. Add water, 1 tbsp at a time, until dough forms. The flatbread is delicious when served with traditional Indian lentils (e.g.

(If you have any olives or cheese left, just throw them in the salad.). If the dough seems dry, add 1 tablespoon of water, if it seems too sticky, add 1 or 2 tablespoons flour and continue to knead. Thanks for letting me know.

I have made the flatbreads per this recipe most often, but used a cold proof for one batch.

But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

Set mixture aside. butter or more as needed 1 clove of garlic roughly chopped; Instructions . Bread should be flat, with some small air bubbles, and slightly crispy on top. The Fresh Loaf is not responsible for community member content. Form those pieces into balls by pulling from the top-down and tucking underneath. I made your flatbread tonight. Add the sourdough starter, flour, salt, baking soda, and olive oil to the bowl of a stand mixer. Content posted by community members is their own. Gluten-free starter conversion to gluten worked!

Your email address will not be published. Once the dough has about doubled in size, turn the bowl over and divide it into two pieces.

I am going to incorporate a lot of garlic next time to get some really bold flavoring.

They were enjoyed with dips and a wonderful Pinot Noir!

Using a pastry roller or rolling pin, roll out as thinly as possible on a floured surface with a rolling pin. When you put the flatbread with the oil/seasoning side down in the pan or on the griddle, coat the top side with the oil and seasoning before flipping. Place dough on the prepared baking sheet.

Hope you enjoy the flatbreads.

sugar Topping 2 tbsp. I would encourage you to use a lot of flavors inside and out when making the flatbreads. 131 calories; protein 4.1g 8% DV; carbohydrates 23.8g 8% DV; fat 1.9g 3% DV; cholesterol 15.6mg 5% DV; sodium 203.3mg 8% DV. I have had something like this on my list to do for awhile.

Roll dough out until it is fairly thin, roughly 1/4 inch. As each are assembled separately, you can add special ingredients by request.

These are US measurements. Amount is based on available nutrient data. (Do you know that the US and UK definitions for jumpers are different? Break off small chunks of dough and roll them into a ball that’s a bit bigger than a golf ball. Stir it together until you can knead the mixture with your hands.

This is a fast and easy way to use some of your sourdough starter.

Close the ball over the ingredients and seal it. Close up the ball, pulling the dough over the ingredients stuffed inside.

Spread onto cut side of the sourdough loaf. Naan is one of my vices!

Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. So that may work as a substitute for the olives....Still tasted great with the hummus. This looks delicious, love the stilton olive combo, but it's so versatile that I can think of lots of good fillings, what a great idea! Have fun and post the results! Good fillings and plenty of it is really an important part. I made those first and then converted to the sourdough recipe with olives to use up starter. 2. One Year Ago: Caramelized Onion Hummus Two Years Ago: Pesto, White Bean, and Spinach Soup Three Years Ago: Tilapia Zucchini Skillet Grilled Sourdough Flatbreads from city hippy farm girl Ingredients: -1 cup sourdough starter -1 1/2 cups flour -1/2 tsp salt -1/2 tsp baking soda -1 1/2 tbsp olive oil -2 tbsp water -olive oil & desired seasonings (rosemary, garlic powder, salt, etc.) 4.

Don't let the olives/cheese popping through scare you; it will be OK. Hi Phyllis, I am a huge fan of flatbread. I'm a olive hater....so I will have to sub something in it place :). It's great for appetizers like bruschetta. Remove the tray from the oven, flip over the flatbreads and add your topping/seasonings to the un-grilled side.