Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grilled Emmer Flatbread

Share

Lobo
Moderator
Moderator

Posts : 17858
Thanked : 877
Join date : 2013-01-12

Grilled Emmer Flatbread

Post by Lobo on Sat 13 Feb 2016, 8:20 pm


Grilled Emmer Flatbread

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
Charring brings out the toasty flavor of the grains. Enjoy this flatbread hot off the grill or spread with yogurt and fresh herbs.



  • Printer Friendly Version






  • 9

Ingredients:


  • 1/2 cup plus 2 Tbs. dark beer, at room temperature
  • 1/2 cup water, at room temperature
  • 1 Tbs. plus 1 tsp. active dry yeast
  • 2 cups finely ground emmer wheat
  • 2 cups all-purpose flour, plus more for dusting
  • 2 1/4 tsp. kosher salt
  • 2 Tbs. sugar
  • 1/3 cup olive oil, plus more for brushing

Directions:

In a small bowl, stir together the beer, water and yeast. Let stand until slightly foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the dough hook, beat together the ground emmer wheat, all-purpose flour, salt and sugar on low speed until combined, 30 seconds to 1 minute. Add the beer mixture and the olive oil, increase the speed to medium and beat until the dough forms a ball, about 10 minutes.

Transfer the dough to a floured work surface and divide into 8 equal pieces. Roll each piece into a ball. Using your hands, press each ball into a flat round, about 1/2 inch thick, and place on a floured baking sheet. Cover with a clean kitchen towel and place in a warm spot (about 80°F) until the rounds of dough have risen and increased in size by about one-third, and have a soft and lightly springy texture, about 45 minutes.

Prepare a hot fire in a grill or preheat a stovetop grill pan over high heat.

Lightly brush both sides of the flatbread with olive oil. Grill, turning once, until the flatbread is nicely marked on both sides and is cooked through, about 2 minutes per side. Makes 8 grilled flatbread.

Recipe Courtesy of Dan Barber, Blue Hill.

    Current date/time is Mon 05 Dec 2016, 4:30 am