Tag: flatbread

Kohlrabi Greens Pesto for Grilled Pizza

jeff 27 Comments

csa-cornucopia

This year my family finally signed up for a CSA (Community Supported Agriculture) share.  Every Friday, our farmer wakes before dawn and drives to the Twin Cities and other communities to deliver the week’s bounty of organic produce.  We pick up a half-share; above is just a portion of one Friday’s haul (though this year’s drought has definitely decreased the crop).

Every week, we get whatever’s in the box.  I’d never eaten Kohlrabi before  (the bulbous thing on the right, with greens growing out of it).  When you get lots of something you’ve never eaten, there’s only one thing to do, at least at my house… make it into bread or pizza… Read More

Grilled flatbread, my workhorse summer bread

jeff 68 Comments

stacked-flatbreads-from-the-grill

I’ve spent a lot of time this summer talking about how easy it is to do loaf breads on the outdoor gas grill, but if truth be told, this is the bread I make every day when it’s hot.  Why?  Because it’s crazy easy and fast.  I go into the yard and do it in the morning, before the kids go off to day camp– this is the bread they take for sandwiches.  It’s very, very simple. Read More

Roasted Red Pepper Fougasse

jeff 58 Comments

cover-roasted-red-ppr-fougasse.jpg 

When interviewers ask me for my favorite bread from the book, I always give the same answer–it’s this gorgeous roasted red pepper fougasse (foo-gass)– a stuffed flatbread originating in the south of France.  It may be because of where I first ate it (perfect fall day, after a bike ride with my wife).  The rustic colors and flavors of Southern France burst out of this flatbread– carmelization of peppers highlighted by thyme, olive oil, and salt.  It’s festive, but so easy to bake from stored dough.  Read More

Instant Gratification- the Indian flatbread Naan!

BreadIn5 147 Comments

Naan Indian Flatbread Recipe | Artisan Bread in Five Minutes a Day

Also, see a video of this method for naan. The video shows an outdoor camping stove, but it works the same way inside on your gas, electric, or induction range…

This is the fastest bread in the book and naan is absolutely delicious and it takes no forethought. The traditional Indian flatbread is made in a blazing hot tandoor oven and then brushed with melted ghee (clarified butter). We assumed that most of our readers would not have a tandoor oven so we decided to make this in a cast iron pan on the stove top. We cook the dough in ghee or butter so that it has the same flavor as the traditional bread, with so much less work. This bread can be made using just about every dough in the book; spinach feta, whole wheat, master, olive, and herb–even brioche dough, which can be fried in butter, drizzled with a little maple syrup and finished it with powdered sugar. It was just like the fried dough at the State Fair and only took a couple of minutes. Read More