Made these Algerian Stuffed Flatbreads
I made a different filling. Simply used leftover spicy pinto beans, and immersion blended them.
Freaking phenomenal dough, it was very easy. I’m really liking semolina breads lately. Next time I will try and get them a bit more thin, I will be practicing this flatbread again for sure
Served tonight at dinner with Turkish Leeks with Olive Oil
I love leeks, the carrots matched them perfectly.
The recipe calls for short grain rice, but I’ve had about 75g of farro kicking around the back of the pantry for a while, so I used it instead.
I love cooking thanks for reading :)
I’m here to make all of them
If that’s even halfway serious, I can’t wait.
I would love to see a comparison of the different styles. Because there is a wide range of different flours, leavening or not, oil, fat neither, egg, sugar, baking soda or powder, etc. and that’s not even getting started on all the different fillings that range from savory to sweet, bitter and sour, hot, and most things inbetween. The different styles come in pretty much every single flavor you can imagine.
I made mooooorrrreeee And chapati because why not also make this god tier bread.
Still usee a bean based filling that I immersion blended, but i made 25 of the fuckers and froze some.
Got leftovers? Flatbread em
There are so many yeah, it is really amazing. I do have a handful of different flours, sorghum flour is another one I really like. But the winner is the high protein 00 flour I buy in bulk from Italy. I made filo dough with it once for baklava, and impressed myself on its success. The thinness you can get the dough is incredible. White flours of the United States, even the high protein ones we have, don’t compare.
Bob’s Red Mill is a company here, and they sell just sbout every flour type imaginable and we are hitting growing season where I live,
I’m excited too! It is exciting yes :)
First smile of my day, thank you :)