- 1 cup plain whole-milk yogurt
- 1/3 cup Kalamata olives, pitted, cut into slivers
- 2 teaspoons fresh lemon juice
- Assorted flatbreads and/or crackers
Wet large square of cheesecloth and wring dry. Line sieve with damp cloth; place sieve over bowl. Spoon yogurt into sieve, fold cheesecloth ends over yogurt, and chill overnight to drain.
Scrape drained yogurt into medium bowl. Mix in olives and lemon juice. DO AHEAD Can be made 1 hour ahead. Cover; chill. Season with salt and pepper. Transfer to small bowl. Place on platter with flatbreads and/or crackers.
No yest soft flatbread for 15 min
Usually, flatbreads made without yeast are crispy so they crack when folded. Or they require lashings of butter to make them soft. This Mediterranean soft flatbread is made without yeast and yet is soft and pliable.
We always ask for maximum taste, most tasty outcome with minimum effort – but without compromising on the end result. That’s our ultimate goal.
Some flatbreads are too doughy ( the ones that only use yogurt as the wet ingredient) or too crisp to use as a wrap unless they were moistened with butter. Yes, they are delicious, but not what we are looking for.
So in this recipe is a perfect flatbread recipe.
- It’s made without yeast.
- It is very easy to make, requiring just a minute or two of kneading.
- It is beautifully soft and pliable. So soft you can use it as a wrap and it won’t crack.
- And of course, it is perfect to be used as pita bread.
You want a crisp bread
If you want a crisp bread as a side for chicken you need to cook it on a slightly higher heat to get larger and more brown bits on it! The crust gets slightly crispier so it’s not as suited to use as a wrap.
If you’ve never tried homemade bread before, this flatbread recipe is a great one to start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up a bit too crunchy and cracks when you roll it. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface.
Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. The larger darker brown spots on the bread make it look like authentic bread – just like what you get at Indian restaurants!
Try this flatbread and we promise you’ll never buy store bread again.
Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
It is amazing how one can be a foodie (for lack of a better term) and still find “new” food items to dream about. Like the traditional bread from Uzbekistan, a fascinating country north of Afghanistan. A couple of months ago I stumbled on this blog post and could not stop thinking about the beauty of those flat breads. The dough can be very simple, although I found countless recipe variations for them. From type of flour to amount of yeast, duration of fermentation, type of fat added, it’s hard to find a common denominator. But the basic characteristic is the stamping of beautiful images on the dough right before baking. I found a beautiful bread stamp for sale at Etsy, and a few weeks later it joined our kitchen. I could not wait to try it!
LEPYOSHKA – UZBEK FLATBREAD
(adapted from this video)
1 + 1/2 cups water, at room temperature
1 cup yogurt, full-fat
1 tablespoon instant yeast
1 teaspoon sugar
2 cups whole-wheat flour (I needed to add quite a bit more)
1 tsp salt
2 tablespoons olive oil
Mix all ingredients in the order listed in a bowl. Knead by hand for 10 minutes, or if using a KitchenAid type mixer, knead at medium speed for 6 minutes. If the dough seems too slack, add more flour at this point. It should feel sticky, but hold together nicely.
Transfer dough to a clean bowl lightly brushed with oil. Cover and allow it to ferment at room temperature for 2 hours.
Divide the dough in 4 portions, shape each as a small ball. Cover and leave at room temperature for 5 minutes.
Flatten each ball into a round. Press the center, forming a thicker layer of dough all around the perimeter. Use a spoon and a bread stamp to decorate the surface.
Bake in a 375 F oven inside a Dutch oven for about 20 minutes. Remove the cover after 10 minutes. If you have a large enough Dutch oven, you can bake two at a time. If baking one at a time, leave the balls covered and make the decorations right before baking.
to print the recipe, click here
Comments: The recipe I am sharing is in fact my second attempt at making Uzbek flat breads. For my first adventure, I had not found a detailed recipe, it was more a vague set of instructions, so I made my own formula and used the fermentation time suggested. It contained quite a bit of yeast, and the proof fermentation was short, only 40 minutes. The result was a bread that rose so much during baking that the pattern of the stamp was lost. Below you see before and after pictures.
I was a bit disappointed, even though the bread tasted pretty good. I wanted my pattern to show. I asked for help in a bread Facebook page, and got great advice. Including the link to that youtube video with the recipe I used. Worked like a charm! For my next time I intend to use 75% white bread flour and 25% whole wheat or spelt. I think it would make a nice texture, and probably need a little less flour during kneading.
As to the decoration, you can do pretty much whatever you feel like it. I opted for the technique in the video. It uses a spoon all around the edge, then the stamp goes in the center. Next, you pinch the dough with two fingers around the stamp. But you can do several rounds of stamps in the center instead, leave the dough plain all around. I imagine that each family has their own way to decorate their bread.
My design was approved by all members of our family…
The bread was delicious with hummus, with goat cheese, and black olive tapenade. Sliced like a pita, it was fantastic to deliver fresh tomatoes juicy with a drizzle of olive oil and oregano. Since learning about Uzbek flat bread, also called Lepyoshka, I’ve been fascinated by that country. You can find some nice pictures of Uzbekistan in this link.
Quick and Easy Appetizers That Make Entertaining a Breeze
Here's the secret to a great party: After being greeted by the host, guests should be given a drink and a bite to eat. That's what everyone wants, after all! A fed guest tends to be a happy one, so whether you're planning a game day gathering, afternoon tea, or an elegant holiday festivus, having a few starters at the ready when the doorbell rings is a great way to kick off any party.
In a perfect world, we'd relish the time spent preparing a made-from-scratch menu, but with the reality of packed schedules and little downtime, that's rarely how it happens. The solution isn't to swear off hosting indefinitely&mdashafter all, maintaining connections with friends and family is one of the keys to good health. Instead, consider our all-star lineup of low-stress, easier-than-ever appetizers that will keep the fun going for years to come. Every recipe either requires six-ingredients or fewer (like these irresistible Loaded Potato Bites), come together with under 15 minutes of prep time, or can be made-ahead (sometimes, it's all three!).
To help us select the cream of the crop, we started with these three basic rules to host by: First, seasonal equals simpler. When produce is in peak-season, less ends up being more. If you have heirloom tomatoes on your hands, don't gild the lily with a laundry list of ingredients. Instead, a quick toss with a few aromatics like fresh basil and garlic, as well as a generous glug of quality extra-virgin olive oil, is all you need.
Next, embrace the life-changing magic of make-ahead recipes. It's savvy planning to include recipes that can be made at least partially ahead of time (if not all the way, like this smoky trout pâte). We never thought we'd be able to get away with making guacamole in advance, but once we created this version, which remains a cool avocado-green for days, we knew we had a winner. For warm foods, there's no rule against making something like these sausage-cheddar meatballs the day before reheating them in batches so they stay hot for your guests is both smart and considerate.
Last but not least, don't be afraid to go store-bought. Just be sure to add an easy upgrade at home. A sign of a good "easy" recipe is one that taps store-bought products in a big way, but looks like a from-scratch enterprise. Jarred condiments like pesto and marinated artichokes take on new identities as a creamy dip when blitzed in a food processor with tangy yogurt or sour cream. Creating something that is greater than the sum of its parts is easy with something like this flatbread recipe that uses pre-baked naan as a base for a few simple but decadent ingredients.
Keep reading to discover more clever tips and recipes for easy entertaining!
Pepperoni Stuffed Black Olives
A couple of years ago I catered an “Old Hollywood” theme birthday party. It was such a fun party. It was a surprise party for the hostesses’ 40th birthday. Her husband had a limo pick her and their kids up for dinner. When they returned to the house, there was a red carpet runner laid out on the walkway to the front door. All the people were dressed like their favorite movie star (there were a lot of Audrey Hepburns) for the night and they greeted the birthday girl at the door with applause. I made a copy of all these old Hollywood star pictures, matted them and used them on the tables around all the food trays. (See more pictures from party table below.)
There were movie popcorn boxes on one table, two chocolate fountains going in the kitchen, food covering the table, and champagne everywhere. I loved catering this party. Everyone had a great time and the table looked great and the food terrific.
I have been doing this appetizer for years. I usually buy jumbo pitted black olives, roll up pepperoni and insert in olive, and stuff with a cream cheese mixture and then just stack up on a tray and watch them disappear. I used to cut a thin strip of green bell pepper and insert into the cream cheese, but after doing 200 of these for a party once, I decided to quit doing the pepper garnish. It was way too tedious to cut and insert these strips of pepper into the olives and they are just as good without it.
These are easier to serve when you lay them out on a tray, overlapping slightly.
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- ½ cup Greek-style yogurt
- 4 cups all-purpose flour
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
In the Kitchen: Flatbread Basics
E veryone loves a good flatbread—thin and crispy or thick and chewy—or even a combination of both. Leavened or unleavened, made from wheat or other grains, a food scholar could fill a lifetime researching this subject. My own introduction to preparing them began over 30 years ago making pizza from scratch at home, and I have been cooking and learning new ones ever since.
There are countless ways of making flatbreads. This recipe is a starting point for leavened flatbreads like pizza, pita, naan, lahmacun, focaccia—the list goes on. I’ll discuss variations as I go. This bread can be fried in a skillet or on a griddle, cooked on a grill or grill pan, baked on a sheet pan or baking stone. Different methods result in slightly different finished products, but I find each of them very satisfying in its own way.
Whether I’m preparing them as part of a casual meal or an impromptu appetizer to accompany drinks, at least half of the fun is the seemingly endless number of accompaniments for flatbreads you can use. Think of everything you could put on a pizza or quesadilla—practically every salsa in existence, cheeses, purées, spreads—and flatbreads are a great way to use up remnants of salads, sauces, cheeses, or dips (see Pantry). Make this your own and enjoy.
Cody’s Super-Fast Flatbread
There are a lot of words in this description, but I am covering several ways to get to the finish line, so read ahead and make a plan before you begin.
If you want to bake this bread in the oven, maybe even on a baking stone(!), begin by preheating it as high as it will go (around 450-500F) while you prepare the dough. In a food processor combine two cups of all-purpose flour , a half teaspoon of salt , 2 tablespoons EVOO , and one tablespoon of active dry yeast —I know, that’s a lot of yeast, but I wrote this recipe with speed in mind, and more yeast helps move things along. Turn on the food processor and gradually pour in one cup of warm water. When the dough gathers into a stringy ball chasing itself inside the food processor (this should take about 20 seconds), remove it from the processor bowl and, on a lightly floured surface, briefly knead it. It should be sticky, so generously floured hands will be a great help. (If you’re not using a food processor, the same thing can be accomplished by hand but it will take 5-10 minutes more.)
Variations, you ask? The dough could be made with different kinds and blends of flour. Bread flour would make the dough more elastic. Whole-grain flours, especially whole wheat (which I usually add a tablespoon or two of because it gives a slightly more rustic quality to the bread) and seeds can be interesting. Yogurt or sour cream can be added as part of the liquid component for a more Middle Eastern approach and a more tangy flavor, and it gives the bread a slightly longer shelf life after you cook it. You get the idea.
Flatten the dough into a wide disk and lay it out on a well-floured board. Cover with a damp cloth and put it in a warm place for about 30 minutes while you assemble your condiments and toppings or clean the house. The dough should begin to puff and rise, but a big rise is not necessary for this quick flatbread. When you are ready to proceed, uncover the dough and divide it into two to four equal parts with a knife, being careful to disturb the dough as little as possible. Larger or smaller breads are possible by simply cutting the dough into fewer or more pieces. Dividing it into three is what I do for my old skillet.
For the stovetop method, heat a cast-iron or other large, wide skillet or grill pan. Gently pat each piece into a round disk, then stretch each to approximately the size of the skillet bottom. If the dough resists stretching, use a rolling pin (or wine bottle) and a generous sprinkling of flour to roll out the dough. It is essentially ready to cook. If using a skillet, preheat it and then drizzle about one generous tablespoon of olive oil into the pan. For extra flavor, I like to drop a few needles of rosemary or other herb into the oil. Then place one of the stretched pieces of dough on top of the herbs. Sprinkle with a little coarse sea salt and more herbs and cover the pan for a minute or two. Peek. The dough will begin to puff a little here and there. When the dough begins to brown on bottom, turn it over and sprinkle a little more salt on the other side while it browns. If it puffs up like a pillow, gently press it down with a spatula until more reasonably flat. Total cooking time will be about five minutes, but it depends on the thickness of the bread. Continue with the remaining pieces of dough. If cooking on a grill or griddle, the process is essentially the same. If baking in the oven, maybe on a stone, simply slide the dough onto the hot surface. Chances are it will puff like a pillow in the oven. Congratulations, you just made pita bread. Flip it over and briefly (like 60 seconds), toast the other side. Voila! You’re a flatbread baker.
And remember, if your first attempt at flatbread isn’t exactly perfection—meaning that you would rather not eat it—you could always go to the park, tear it into pieces, take a walk and feed the birds. Both you and the birds will feel happier for having done that. Refreshed, go back to the kitchen and try again, taking one more step towards making this bread your own.
In Your Pantry
Your pantry can be a one-stop shop for great toppings and dips for your next flatbread. Expand your repertoire with some of these combinations.
Dried Fava Beans
Similar to hummus, a delicious spread is easily made from dried fava beans (available in Middle Eastern or specialty stores). Put the beans in a pot with a clove of garlic, bay leaf, salt, a splash of oil, and water to cover. Cook until tender—about 30 minutes—adding a little water if needed to prevent scorching. Purée with an immersion blender or food processor. Adjust consistency with oil or water, and season as needed. Serve with cilantro, grilled greens, or chile oil. Be sure to use the peeled dried favas (they’re yellow/light tan, and look like partially split and chipped beans). The unpeeled version (brown, looking like whole beans) takes ages to cook and then require peeling.
Hummus made with canned garbanzo beans/chickpeas, lemon, and tahini is familiar and fast. Try substituting a jar of basil pesto and a few cloves of garlic for the tahini for a delicious Italian variation the next time you need to dip. Don’t overlook other canned beans in your search for satisfying spreads. Great Northern or cannellini beans, drained of their liquid and puréed with black-olive paste (tapenade), or black beans puréed with a dash of oregano and cumin can be a tasty foundation for an extra-happy happy hour. And don’t neglect a generous drizzle of extra-virgin olive oil for a rich finishing touch.
Love cheese but don’t know what to do with those odd and aging bits—some of them much stronger than when purchased? Blue, green, yellow, white, hard or soft—whip them into a little classic French fromage fort (meaning strong cheese). Pop those cheesy bits (wax rinds—or really any rind you wouldn’t want to eat—removed) into a food processor with a clove or two of garlic and purée them to a creamy consistency. Some like to add a splash of white wine or a few herbs like chives, scallions, or parsley when processing. A creamy, more Boursin-like spread can be made by adding a little cream cheese or butter. Serve at room temperature, chilled, or lightly warmed.
Friday, March 6, 2009
Muffaletta Olive Spread Recipe
1/2 cup black olives, pitted and drained
1/2 cup green olives, salad-type
1 stalk celery
2 tablespoons capers
1 red bell pepper
2 cloves garlic
1/4 cup extra virgin olive oil, approx
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon red pepper flakes
Chop the olives through garlic in the food processor. Add olive oil until mixture just begins to loosen up. Transfer to a bowl and stir in herbs and pepper. Store in the fridge
NOTE: This spread is wonderful on a New Orleans style muffaletta sandwich but is also great on crostini, crackers and flour tortillas or pita bread points.
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Pepperoni Olive Kebab
I have made stuffed black olives for years and have catered parties where I have had to hand pipe 200+ black olives with a cheese filling. Recently, I saw this cheese and pepperoni stuffed olive at www.finedinings.com and decided to give it a try at our block party back in October. I used wooden paddle picks on mine and also tried a couple of these little tidbits with rosemary skewers. I like them both ways but most of my Rosemary had new stems and they were a little limp.
While in Madrid we visited Mercado San Miguel https://www.spottedbylocals.com/madrid/mercado-de-san-miguel/and they had everything you could possibly imagine (see some of the photos at the bottom — one item looked like turtle LEGS but I found out they are barnacles). This store had every kind of olive you could possibly imagine, olives as big as golf balls, olives stuffed with sardines, ham, cheese, stuffed with roasted red peppers and mussels and artichokes. You name it, they had it. We bought several and I proceeded to pick them apart to see what was on the inside. What a nice little snack and wee had a lot of snacks all day long and like I said before I was lucky I did not gain more than 2 pounds on this trip.
So, I think the point is if you like olives, find something to stuff them with and serve them as a tapas for your next party.
Pretty simple ingredients, cheese, pepperoni and olives. I used a Colby Jack cheese. I think next time I will try mozzarella or Monterrey Jack Cheese. I also used sliced pepperoni from the deli which I had to fold because of it’s size. The packaged, smaller pepperoni may work better.
Don’t these look cute with the rosemary skewer. I plan on planting a few more rosemary plants this fall so I will have plenty to use as skewers during the holiday season. I think a little pesto cream cheese would be great piped in the olive.
Split on one side and add a piece of your favorite cheese.
Olive stuffed with mussel and roasted red pepper
Olives rolled with anchovies
I thought these were TURTLE legs but they are percebe gallego (barnacles)
Not olives, but one of the most interesting things we saw in this market.
So, to make these there isn’t really a recipe but here goes anyway.
Recipes Food Chef
It's a gloomy, cloudy, rainy, and miserable Sunday. The best to do seemed like baking a cake, making Turkish tea, and watching a movie. I found this recipe from a very popular Turkish foodblog: Portakal Ağacı. Except for a couple of additions, I followed the recipe.
2 cups of chopped and pitted black olives (I was going low with my delicious Turkish olives, so I used canned olives)
3/4 cup sun flower, canola, or olive oil
1 cup plain yogurt
2 cups of flour
1/2 cup chopped fresh mint or 1 1/2 tbsp dried mint flakes
1 bunch green onions, chopped finely
1 tbsp red pepper flakes (if you want your cake to be a spicy one)
1 tbsp black seeds
1 1/2 tsp salt (depends on what kind of olives you use)
1 tsp baking powder
-Beat the eggs and add yogurt and oil. Mix well.
-Add olives, green onion, mint, red pepper flakes, salt, and black seeds to the mixture and mix.
-Add baking powder and flour. You'll have a runny mixture.
-Pour in a greased oven dish. I used a 12 x 8 inches oval oven dish.
-Bake in for 40-50 minutes in a preheated oven at 375F.
-Let it sit for at least 15 minutes before you cut and serve.
This recipe which brings out the perfect harmony between mint and green onions has turned out so delicious that it'll go straight to Weekend Herb Blogging of Kalyn which is hosted by Anna of Anna's Cool Finds.