Both hubby and I absolutely loved it and I think you will too. If 10 stars is the best on the taste-o-meter, this one was easily a 15. I based it on my basic Spanakopita ingredients but pushed it over the top with the amazing ricotta tomato pesto spread that served as the base layer on top of my Cheese Head Pizza Crust. I hope you would give these flatbreads a try.This evening I made the most delicious Spinach & Feta Mediterranean Flatbread. so when you see air pockets starting to get out of control huge, open the oven door, carefully poke them with a skewer, close oven door and then let it continue baking control the air pockets - we love air pockets but not too much, agree? so when the flatbread is baking sometimes huge air pockets will appear and if you don't do something, your flatbread might end up looking like a pita bread.roll the dough quite thin - thinner flatbreads tend to have more air pockets than thicker ones.we want the flatbread to cook on high heat and fast use higher ⅔ rack in the oven - place the pizza stone on the higher ⅔ rack so that it's closer to the upper heat in the oven.we're trying to imitate the tandoor or pizza oven by using pizza stone (mine is from Spain and it's the same size as this one) pizza stone - yes, pizza stone works amazing in maintaining the heat and cooking the flatbread.preheat your oven for a good 30 minutes at least, together with the pizza stone high temperature - 500✯ or 250✬ would do the trick.If you have one, just know that I envy you.īut worry not my fellow home cooks, we CAN achieve those looks also. Usually they use a special oven either a tandoor or special pizza oven that we, as home cooks don't have the luxury of having. We love the rustic look of a flatbread that has those random air pockets on it with bits of charred and golden brown color here and there.
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