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.
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!
Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
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.
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.
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.
While the flatbread is cooking roll the remaining dough portions into 9" rounds.
Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.
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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.
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!
In a large bowl whisk together all ingredients until just combined.
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.
Reheat oven to 300℉.
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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Some of the simplest things are the most delicious. The combination of vanilla and sugar is just such an instance. This classic combo comes together as Vanilla Bean Syrup when you combine with water and give it a gentle simmer.
You might be asking what need you might have for this jar or aromatic sweetness? Let me give you plenty of reasons. One of my favourites is to flavour specialty coffee and teas like my Baileys London Fog. There’s no need to spend copious amounts of money at a fancy coffee shop when you can make your favourites at home. My second favourite way to use it is for brushing onto cakes. It adds tremendous moisture and flavour to cake layers or the tops of sweet loaves. But the list is longer yet, drizzle it onto fruit salad, ricotta pancakes, plain yogurt with fruit (that way you control the sugar), smoothies and cocktails. Enjoy!
Cut the vanilla bean in half lengthwise and scrape out seeds with a small spoon or knife.
Combine sugar and water in a small saucepan over medium heat. Heat until mixture comes to a simmer and sugar is fully dissolved, stirring often. Once at a simmer, cook for 1 minute. Remove from heat and whisk in vanilla beans.
Allow the mixture to cool to room temperature and then refridgerate in a sealed jar for up to 1 month.
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I’m getting older you know! But the benefit of this, is the chance to have a party. So that’s just what my husband did for me this year on my recent birthday. Along with my extra year of age, I also received many wonderful gifts that day. One of which was a Mexican food basket that contained great items such as fresh tomatillos, corn husks and chipotle peppers in adobo. But the one ingredient that really got my attention was the dried hibiscus flowers. I knew right away that I wanted to use this product for a blog post and set to work on making a lovely, richly infused Strawberry Hibiscus Syrup.
Dried hibiscus is just that, hibiscus flowers that have been dried, and probably most common for making tea. When steeped, it has the most amazing deep purplish- red colour and tart berry like taste. Perfect for beverages, hot or cold, jams, and sauces. Strawberry Hibiscus Syrup is slightly tart and fruity with a hint of sweetness. It’s amazing on pancakes, ice cream, cake, yogurt and fruit. A little thicker than a simple syrup, but go on and stir it into a vodka cocktail, champagne or punch as well. That’s if it makes it past the pancakes and ice cream of course…..enjoy!
Recipe source for Strawberry Hibiscus Syrup: Compelled To Cook
In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.It’s my personal favourite way to enjoy it.I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.
Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.I’ve made the recipe pretty much as written, other than being in my own words.Sometimes things don’t need to be messed with.The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week.
Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
Recipe Notes
-Seeding the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.
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