Best Spiced Flatbread Recipes

SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY

Steps:

• Make the spiced tomatoes: In a medium bowl, toss the tomatoes with the garlic, coriander, cumin, cayenne, salt, and olive oil until well coated.
• Make the smashed chickpeas: Add the chickpeas to a separate medium bowl and mash gently with a fork until about half of the chickpeas are mashed. Fold in the lemon juice, salt, pepper, green onion, and parsley until well combined.
• Make the yogurt sauce: In another medium bowl, stir together the yogurt, cucumber, mint, parsley, salt, and pepper.
• To assemble, spread ¼ of the yogurt sauce on a warmed flatbread. Dot with ¼ of the smashed chickpeas and top with ¼ of the spiced tomatoes. Repeat to make the remaining flatbreads. Garnish with a sprinkle of paprika and the chopped parsley. Slice in half or quarters before serving.
• Enjoy!

CARAMELIZED ONION FLATBREAD WITH SPICED OLIVE OIL

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet, over medium-low heat saute the onions and garlic in butter for 20 minutes or until golden brown and caramelized, stirring with a wooden spoon, throughout the cooking process. Remove from the heat and set aside.
• Turn dough onto a lightly greased 12-inch pizza pan. Press the dough out into a circle about 10 inches in diameter with your hands; (this does not have to be perfect). Using the handle end of a wooden spoon handle, make deep indentations about 1-inch apart on top of the dough. Top with the caramelized onions and sprinkle with fresh herbs and cheeses. Season with salt and pepper, to taste. Drizzle with olive oil and bake at 400 degrees F until golden brown, about 18 to 20 minutes.
• Pour the balsamic vinegar into a small saucepan, over medium heat and simmer until reduced by half.
• Combine the oil with chili flakes in a small bowl. Let sit for 15 to 20 minutes to let the chili flavor infuse into the oil
• Remove the pizza from the oven and drizzle with the balsamic reduction and chili oil before serving.

LAHMACUN [ TURKISH SPICED LAMB FLATBREAD]

Steps:

• 1. Prepare the spicy lamb: Place a skillet over medium heat and add the olive oil and chopped onion. Cook stirring until onion is soft but not brown. Add the spices and cook 1 minute, then add the ground lamb. Cook the lamb until it is evenly browned, breaking it up as it browns. Stir in the tomato paste, salt, and parsley. Set aside to cool before topping the flatbread.
• 2. Preheat a baking stone [pizza stone is fine] to 500 degrees for at least 30 minutes. Sprinkle a pizza cutter with flour. Dust the surface of the refrigerate dough with flour and cut off a peach sized piece. [1/4 pound]. dust with more flour and quickly shape into a ball stretching the surface of the dough around turning it as you go.
• 3. Stretch the flat bread: flatten the dough with your hands on a floured work surface. Spread meat over the surface of the dough.
• 4. Slide onto pizza stone. Cook 5 - 8 minutes. The crust should be baked through but remain pale and soft.

FALAFEL-SPICED TOMATOES AND CHICKPEAS ON FLATBREAD

Steps:

• Tomatoes and chickpeas:
• Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 teaspoon salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
• Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
• Yogurt sauce:
• Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.
• Do Ahead
• Yogurt sauce can be made 1 hour ahead. Cover and chill.
• Flatbread and assembly:
• Whisk salt, baking powder, sugar, and 2 cups flour in a large bowl. Add yogurt and stir to combine (the yogurt's acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
• Working one at a time, roll out each piece of dough into a round about 1/8" thick. (Don't stress: They don't need to be perfect.) Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium.
• Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
• Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.

EVERYTHING-SPICED FLATBREAD

Steps:

• Mix 1 1/2 cups flour, 3/4 cup whole-milk yogurt, 2 teaspoons everything seasoning, 1 teaspoon each baking powder and kosher salt and 1/4 teaspoon baking soda with a fork. Cover and let rest, 20 minutes. With floured hands, pat into a 10-by-12-inch rectangle on floured parchment. Bake (on the parchment) on a hot pizza stone at 475˚ until the bottom is browned, 8 minutes. Top with melted butter and more everything seasoning.

SPICED PUMPKIN-SEED FLATBREAD

Steps:

• In a large bowl stir together lukewarm water, sugar, and yeast and let stand until foamy, about 5 minutes. Cut butter into bits and stir into yeast mixture with flour, cornmeal, chile powder, and table salt, stirring until mixture just forms a dough. On a lightly floured surface knead dough until smooth and butter is incorporated, about 5 minutes. Form dough into a ball and put in a lightly oiled bowl, turning it to coat. Chill dough, covered with plastic wrap, 1 hour.
• Preheat oven to 400°F, and lightly flour 2 large baking sheets.
• Chop pumpkin seeds. (The finer they are chopped, the thinner the flatbread will be.) In a small bowl with a fork beat together egg and cold water until combined well to make an egg wash. Divide dough in half and chill one half, covered. On a lightly floured surface with a floured rolling pin roll out remaining half of dough into an 1/8-inch-thick rough oval and sprinkle with half of pumpkin seeds. With rolling pin press pumpkin seeds into dough and roll dough as thin as possible. Brush dough with some egg wash and cut into irregular long thin wedges (about 6 by 1 inch). With a spatula transfer wedges to baking sheets and sprinkle with kosher salt to taste.
• Bake flatbread wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp, 10 to 15 minutes, and transfer to racks to cool. Make more flatbread wedges in same manner with chilled dough. Flatbread wedges may be made 3 days ahead and kept in an airtight container at room temperature.

INDIAN SPICED CHICKPEA FLATBREAD {SOCCA} - COOKIN CANUCK

Steps:

• In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.
• Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
• Preheat the broiler, with the rack set 7 to 8 inches from the element.
• Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.
• Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.
• Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.
• Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.
• Pour in half of the batter and immediately swirl to coat the bottom of the pan.
• Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.
• Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.
• Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.

SPICED FLATBREAD

Steps:

• Garlic Butter
• Mix minced garlic with butter season with pepper, set this to one side
• Dough
• Mix the yeast warm water and sugar (Leave for around 5 minutes)
• In a separate bowl, combine flour, salt, olive oil and spices.
• Gradually add yeast/water mix to flour mix, combining well after each addition.
• Kneed together into a dough for about ten minutes.
• Lightly grease a mixing bowl.
• Place dough in the greased bowl, cover with clingfilm or damp tea towel. Put in a warm place to rise for around an hour. After an hour the dough should be about twice the size.
• Knock the dough back to its origional size and divide it into 10 pieces.
• Roll breads to 1/2cm thick. Brush with a little oil and cook, oiled side down on a hot griddle pan for a minute on each side until bubbles appear in the bread. Or bake in the oven on 200c for around 12 minutes or until slightly golden on the edges.
• Spread with the garlic butter mix, sprinkle with chopped fresh coriander and serve.