Time 1h Yield 12 Number Of Ingredients 12 Steps:
Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms. Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese. Bake in the preheated oven until golden brown and crispy, about 20 minutes.
Time 2h Number Of Ingredients 9 Steps:
To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk. Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms. Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking. Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour. Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C). One at a time on a lightly floured surface, roll each piece of dough into a large circle that’s fairly thin (not paper thin, but less than 1/8th inch thick - see photo). Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked. Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).
Time 22m Yield 4 servings Number Of Ingredients 5 Steps:
Heat oven to 425°F. Place flatbreads in single layer on baking sheet; spread with cream cheese spread. Top with cheese and mushrooms. Bake 10 to 12 min. or until edges of flatbreads are golden brown. Top with spinach. Cut each flatbread in half to serve.
Time 25m Yield 45 mini quiches. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a small bowl, beat the spreadable cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley., Bake for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm.
