How To make Crisp Flat Bread
2 cups flour
1/2 cup cornmeal
1/4 teaspoon salt
1/4 cup margarine
2/3 cup water -- warm
Preheat oven to 375 degrees F. Combine flour, cornmeal and salt; add margarine. Mix until crumbly; stir in warm water. Chill. Form chilled dough into walnut-size balls; roll out into paper-thin 4-inch rounds; place on cookie sheet. Bake for 5 minutes, or until golden and crisp. Makes 6-8.
How To make Crisp Flat Bread's Videos
BROCCOLI CHEESE PARANTHA | Crisp Flatbread | Satisfying | VEGAN
Indian flatbread with the goodness of Broccoli. Serve with Yogurt, Pickle, Gravy or simply eat it as it is | Eat it for breakfast, lunch or dinner, enjoy Paranthas at any time of the day ✅???????????? ???????????????????????????????? ???????????????????????????? ???????????????? ????????????????????????????
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Ingredient - 25 PARANTHAS
5 CUPS WHOLE WHEAT FLOUR
2 TBSP VEGAN CHEDDAR CHEESE
3 TBSP CURLY PARSLEY
1 HEAD BROCCOLI
1 INCH GINGER
2 ONIONS
4 GREEN CHILLIES
2 TBSP COOKING OIL FOR DOUGH
1 TBSP ITALIAN SEASONING
1 TBSP CHILLI FLAKES
2 TSP TURMERIC POWDER
APPROX 3 CUPS OF WATER
SALT TO TASTE
*EXTRA OIL OR GHEE FOR GREASING
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Recipe: Perfectly Crisp Focaccia Flat Bread
Feeding a hungry family is quick and easy using our recipe for perfectly crisp Focaccia Flat Bread in the Whirlpool 6th SENSE JetChef Microwave. Find out how here:
Pumpkins are so delicious! Extremely Easy! No yeast, No knead! Crisp on the outside and soft inside
[No-yeast, No-water] Crispy on the outside and Soft on the inside! Extremely EASY and Delicious!
*Ingredients
300g Pumpkin
50g (4tbsp) Sugar
200g (1.6cups) Glutinous rice flour
Bread crumbs
Cooking oil
Important tips:
1. Pour out the excess water from the pumpkin after steaming. If you don't want do that, please add more glutinous rice flour, because the moisture content of the pumpkin is different, please adjust the amount of glutinous rice flour appropriately.
2. Add the glutinous rice flour in 3 times, and observe the state of the dough at the end, the dough is a little soft.
3. Heat on medium-low heat, the temperature is about 160°C (320°F), you need to keep flipping the pumpkin pancake, that can makes heat evenly
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How To Make Pane Carasau( Sardinian Crisp Thin Bread) Maestro Massimo Nocerino
It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry.
This is Sardinian flatbread or as it is translated sheet music bread. It is really a lot like a cracker although I know it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose.to m The most difficult part of the process is rolling it out but after one or two you'll get the hang of it. BTW they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.
Recipe
0.5Kg Semolina
0.5 kg 0 flour
25 gr salt
500 cold water
2gr fresh yeast or Better (Sourdough starter 100 gr)
Lebanese bread crisp | Easy Snacks Recipe| pita Chips |Fattoush Salad Crisps |Mk Recipes| خبز لبنان
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Hand tossing and baking a crunchy honey crisp apple flatbread topped with mixed grains, feta cheese, chopped spinach and raw honey!
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