| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Caprial1 |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Warm water, 90 to 115 |
|
|
degrees |
| 1 |
T |
Sugar |
| 1 |
|
Active dry yeast |
| 2 |
T |
Olive oil |
| 5 |
c |
Flour, up to 6 |
| 1 |
T |
Salt |
| 2 |
T |
Olive oil |
| 1 |
|
Eggplant |
| 1 |
|
Onion, cut in half |
| 2 |
T |
Olive oil |
| 2 |
|
Red bell peppers, roasted |
|
|
peeled |
|
|
seeded and chopped |
| 3/4 |
c |
Feta cheese |
| 3 |
|
Cloves garlic |
| 2 |
t |
Lemon juice |
| 1 |
t |
Cumin |
|
|
Salt and black pepper to |
|
|
taste |
INSTRUCTIONS
For the flatbread, place water and sugar in a mixing bowl, add yeast
and mix. Let stand for 10 minutes, until foamy and creamy. Add olive
oil and mix. Add flour, about 1 cup at a time. When all the flour has
been mixed in, add the salt and mix until you have a shaggy dough.
Place dough on a well-floured board and knead until it is smooth and
elastic, about 10 minutes. Place dough in a large, greased bowl,
cover, and allow to rise until doubled in size, 1 to 1 1/2 hours.
Punch the dough down and cut it into 8 pieces. Flatten the pieces with
your hand (like pizza dough) to form 4- to 5-inch circles of dough.
Heat about 1 teaspoon of the olive oil on a grill or in a saute pan
until very hot. Place one flatbread in the pan at a time and brown on
each side, about 2 minutes per side. Remove from the pan and repeat
with the rest of the rounds, adding more oil as necessary, until you
have cooked all of the bread. When ready to serve, cut into wedges.
For the vegetable spread, preheat oven to 375 degrees. Place eggplant
and onion in a baking pan and drizzle with the olive oil. Bake until
the eggplant is brown and soft to the touch, about 20 to 25 minutes.
Remove from the oven and set aside until cool enough to handle. Place
peppers, feta, and garlic in a blender or food processor and process
until smooth. When the eggplant is cool, cut it in half, scoop out the
inside, and place in food processor. Cut the onion into large dice and
place in food processor. Process until mixture is smooth. Add lemon
juice, cumin, salt, and pepper and mix well. Place in a bowl and serve
with wedges of flatbread. Serves eight. Converted by MC_Buster. Per
serving: 3605 Calories (kcal); 113g Total Fat; (28% calories from
fat); 92g Protein; 554g Carbohydrate; 100mg Cholesterol; 7706mg Sodium
Food Exchanges: 31 1/2 Grain(Starch); 2 1/2 Lean Meat; 10 Vegetable; 0
Fruit; 19 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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