Hello Hiveans and @qurator's team! So happy to be making Flatbreads this week. I love garlic and Italian herbs and so I combined them in this recipe to make a tasty Garlic & Herbs Flatbread. Italian Herbs contained chopped Oregano, Rosemary, Sage, Thyme and Basil which really is a perfect combination with that garlic flavor. Once the flatbread is cooked, after I removed it from the pan, I brushed with melted butter and sprinkle with fresh coriander leaves for a perfect flavor combinations.
What to eat it with? For this round I cooked Potato Tomato Omelette to eat it with the flatbread. I simply just fry diced potatoes, add onion, then tomatoes, leave it to boil for 5 minutes then I add 5 eggs one by one then I let it cooked for another 5 minutes on low medium heat. Sprinkle with chopped Fresh Coriander Leaves and Green Chilies. Wala! A perfect breakfast combination to eat with the flatbreads.
Start a Good Day with a Good Breakfast
Garlic & Herbs Flatbread
INGREDIENTS
1¼ cups lukewarm water
1 tablespoon active dry yeast
1 tablespoon sugar
¾ cups plain yogurt
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon Italian seasoning
1 teaspoon garlic powder
4 cups all-purpose flour
1 cup chopped fresh coriander leaves for dough
1 cup chopped fresh coriander leaves for garnishing
½ cup olive oil for brushing
½ cup melted butter for brushing
METHODS
Prepare the Yeast: In a large mixing bowl whisk together the water, yeast, and sugar. Set the mixture aside for 8 to 10 minutes, or until it’s foamy.
Add the flour and fresh coriander leaves. Stir everything together until the dough comes together.
Whisk the yogurt, olive oil, salt, Italian herbs and garlic powder.
Add to the flour mixture and mix well.
Add the proof yeast to the flour mixture and mix well.
Knead the dough: Generously sprinkle flour on the dough and knead the dough for about 5 minutes and keep on adding flour until the dough is not sticky.
Cut the dough into 8 equal pieces and form each piece into a small ball. Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and leave to rest for 15 minutes.
Preheat a frying pan over medium-low heat.
Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle.
Grease the pan with olive oil, place the rolled dough on the pan and cook until slightly golden brown.
While frying, lightly brush the flatbread with olive oil. Flip the flatbread and cook until golden brown.
Once cooked, remove the flatbread from the pan, brush with melted butter and sprinkle with chopped fresh coriander leaves. Ready to serve.
Keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough so that they stay soft while cooling down.
Repeat the process of rolling the dough and frying on the pan with the remaining balls of dough. Make sure to keep the other dough balls covered while working so that they will not turn dry. I cannot finish all, so I kept the rest of the dough in fridge, covered and layered each one with parchment paper so that they don't stick to each other. I can easily cook these flatbreads anytime I crave to eat them.
Potato Tomato Omellette
This simple omellete recipe is the best to combine with the flatbread as you have spent your time preparing the flatbreads. Simply just fry 1 diced potato, add diced onion, then add 1 diced tomato, sprinkle with black pepper and salt to taste. Leave it to boil for 5 minutes then add 5 eggs one by one, let it cooked for another 5 minutes on low medium heat. After 5 minutes, sprinkle with chopped fresh Coriander Leaves and Green Chilies. Wala! A perfect breakfast combination to eat with the flatbreads. Yummy!
Garlic & Herbs Flatbread served with Potato Tomato Omelette
And that concludes my presentation for:
That's all for now, wishing you a beautiful day ~ Life is Beautiful.
The Best is yet to come, Keep Creating Keep Hiving!
Take care and Stay Blessed!
Yours truly,
