Skillet Flatbread

Skillet Flatbread

Skillet Flatbread

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Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

Skillet Flatbread
Print Recipe
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Skillet Flatbread
    Print Recipe
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Ingredients
      Servings: 9" flatbreads
      Instructions
      1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
      2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
      3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
      4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
      5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
      6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas

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      Lemon Cream Mini Pavlovas garnished with blueberries and mint sit on a white cake tray decorated with blue flowers.

      Where the heck is spring??  As I write this it is literally -15°C.  I think global warming has skipped over us here in Alberta.  But these bright and cheery Lemon Cream Mini Pavlovas are sure to brighten and warm any day.  Crisp yet chewy pavlova nests are filled with lemon curd and whipped cream filling.  They are lovely topped with fresh berries such as blueberry or raspberry and perfect for Easter or Mother’s Day. 

      Mini pavlova nests piped onto a baking tray lined with parchment and ready to be baked for Lemon Cream Mini Pavlovas.

      Sadly, with the way the world is these days, most of us may not be having much of a family gathering at Easter.  It will most likely be a modest meal with homebound family members and chats throughout the weekend with family and friends on Facetime or Skype. And this is okay because it’s what we need to do right now to keep everyone safe. As for this beautiful dessert, perhaps it will have to wait for another special occasion. Maybe Mother’s Day, bridal shower or what the heck, how about the first day of summer! There are always reasons to celebrate, so you’ll want to bookmark this recipe.

      Lemon curd for Lemon Cream Mini Pavlovas in a small glass bowl that is resting on a blue and white cloth.

      Here are a few helpful hints for this recipe:

      -make sure your mixing bowl is very clean (grease will hinder a great meringue).

      -use egg whites that are at room temperature (warm egg whites incorporate more air than cold ones).

      -you can grind granulated sugar for about 10 seconds using a mini grinder if castor sugar is not available.

      -stick the parchment to the baking tray with a few dabs of meringue to prevent it from moving while piping.

      -place the tray on a damp towel to prevent the tray from moving while piping.

      -don’t open the oven door until it has completely cooled as the warm dry air inside helps to dry out the meringues without further cooking.

      -baked meringues will keep several days in an airtight container at room temperature.

      -add filling to the meringue nests when ready to serve or up to a couple hours in advance. Adding it more than a couple of hours ahead will cause the meringues to soften too much.

      Lemon Cream Mini Pavlovas sit on a white cake tray in the background while one is served on a while dessert plate and garnished with blueberries and mint.

      Lemon Cream Mini Pavlovas
      Print Recipe
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Lemon Cream Mini Pavlovas
        Print Recipe
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Ingredients
          Mini Pavlovas
          Lemon Cream
          Servings: people
          Instructions
          Mini Pavlovas
          1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
          2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
          3. Add vanilla and whip to combine.
          4. Sift cornstarch over the meringue and fold to combine.
          5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
          6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
          7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
          Lemon Cream
          1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
          2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
          3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
          Recipe Notes

          -Using egg whites at room temperature will result in more volume.

          -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

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          Spinach and Artichoke Gnocchi Gratin

          Spinach and Artichoke Gnocchi Gratin

          Spinach and Artichoke Gnocchi Gratin

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          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

          I absolutely love hot, cheesy spinach and artichoke dip. It’s something I can dig into and truly be a little pig about. So today’s post is a riff on one of my favourite dips made into gnocchi casserole form. This will likely be my last warming and hearty casserole of the season because it’s time to think spring…and I’m definitely okay with that. But in the same breath, I didn’t want you to miss out on this wonderfully cheesy and saucy Spinach and Artichoke Gnocchi Gratin.

          If you’re not familiar with gnocchi, they are essentially little dumplings often made with mashed potatoes or ricotta cheese. Very simple to make, they cook in minutes and they can take on whatever sauce you want to toss them in. A classic sauce is a butter and sage sauce, but your favourite family meat sauce would be great too. The cheese lover in me can’t help but smother the tender little dumplings in a luscious Gruyere cheese sauce. Enjoy!

          Ricotta gnocchi dusted lightly with flour on a tan cutting board in preparation for Spinach and Artichoke Gnocchi Gratin.

          Tips for great gnocchi:

          Don’t overwork the dough and mix only until combined. This will prevent too much gluten development in the flour.

          The grooves are not necessary, however, they help the dumpling hold the sauce. It only takes a few extra minutes to roll each piece over the tines of a fork or gnocchi board.

          Cook gnocchi in gently simmering water and only cook until they start to float to the surface. A rapid boil is a little too rough for the tender gnocchi.

          Gnocchi can be made and cooked ahead of time. Simply chill or freeze in a single layer on a large baking tray. Once they are frozen they can be stored together in a sealable bag or airtight container. If chilling, cover and use within 2 days.

          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
          Spinach and Artichoke Gnocchi Gratin
          Print Recipe
            Servings Prep Time
            4 people 75 minutes
            Cook Time Passive Time
            27-33 minutes 5 minutes
            Servings Prep Time
            4 people 75 minutes
            Cook Time Passive Time
            27-33 minutes 5 minutes
            Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
            Spinach and Artichoke Gnocchi Gratin
            Print Recipe
              Servings Prep Time
              4 people 75 minutes
              Cook Time Passive Time
              27-33 minutes 5 minutes
              Servings Prep Time
              4 people 75 minutes
              Cook Time Passive Time
              27-33 minutes 5 minutes
              Ingredients
              Gnocchi
              Servings: people
              Instructions
              Gnocchi
              1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
              2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
              3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
              4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
              Sauce
              1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
              2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
              3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
              4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
              5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
              6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
              Recipe Notes

              A single casserole dish can be used instead of individual cocotte dishes if desired.

              It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

               

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              Horseradish Cream

              Horseradish Cream

              Horseradish Cream

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              Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

              Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

              This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

              Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

              Got a need for more delicious quick and easy sauces? 

              Creamy Mustard Dill Sauce

              Classic Pesto

              Balsamic Blueberry Sauce 

              Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

              Author:  Compelled to Cook, adapted from Epicurious

              Horseradish Cream
              Print Recipe
                Servings Prep Time
                1 1/4 cups 20 minutes
                Passive Time
                2+ hours
                Servings Prep Time
                1 1/4 cups 20 minutes
                Passive Time
                2+ hours
                Horseradish Cream
                Print Recipe
                  Servings Prep Time
                  1 1/4 cups 20 minutes
                  Passive Time
                  2+ hours
                  Servings Prep Time
                  1 1/4 cups 20 minutes
                  Passive Time
                  2+ hours
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Pumpernickel Seed and Nut Crisps

                  Pumpernickel Seed and Nut Crisps

                  Pumpernickel Seed and Nut Crisps

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                  It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

                  A white bowl piled high with Pumpernickel Seed and Nut Crisps.

                  In this recipe, I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy, yet still, some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. Enjoy!

                  Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
                  A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.
                  A white bowl piled high with Pumpernickel Seed and Nut Crisps.

                  Pumpernickel Seed & Nut Crisps
                  Print Recipe
                  Crisp wholesome seed and nut crackers perfect for a vegan diet.
                    Servings Prep Time
                    64 crackers 15 minutes
                    Cook Time Passive Time
                    70 minutes 90 minutes
                    Servings Prep Time
                    64 crackers 15 minutes
                    Cook Time Passive Time
                    70 minutes 90 minutes
                    Pumpernickel Seed & Nut Crisps
                    Print Recipe
                    Crisp wholesome seed and nut crackers perfect for a vegan diet.
                      Servings Prep Time
                      64 crackers 15 minutes
                      Cook Time Passive Time
                      70 minutes 90 minutes
                      Servings Prep Time
                      64 crackers 15 minutes
                      Cook Time Passive Time
                      70 minutes 90 minutes
                      Ingredients
                      Servings: crackers
                      Instructions
                      1. Preheat oven to 350℉. I
                      2. In a large bowl whisk together all ingredients until just combined.
                      3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
                      4. Reheat oven to 300℉.
                      5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
                      Recipe Notes

                      -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

                      -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

                      -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com