![]() ![]() Refrigerated and sealed, tapenade will last up to 2 weeks. For Tapenade: put all ingredients (olives, oil, capers, green onions, tarragon, parsley, salt, pepper, vinegar, garlic) into food processor, blender or mortar and puree until mixture has come together in a fairly uniform paste.The flatbreads are best eaten immediately after grilling. Grill the flatbreads, one at a time, on high heat for about 2 minutes per side with the lid down. It should be very hot and very clean to ensure the flatbreads do not stick. Preheat your grill on high for about 10 minutes.Set each flatbread aside to rest as your grill preheats. On a floured surface using a rolling pin, roll out a rough circle about 8 inches in diameter, it should be about 1/4 inch thick. ![]() After shaping each of the 4 pieces, you are ready to roll out the flatbreads.This quick shaping process develops the gluten in the flour without a time consuming kneading process.creating the chewy texture you are looking for. ![]() Try not to break the skin as you pull, tuck, and shape the dough. Dust the dough in flour if it becomes too sticky to work with. Shape each piece into a smooth ball by stretching outward and folding back under itself about 4 times. ![]()
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