contest BEGIN! Flatbread Throwdown

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The Hot Pepper

The Hot Pepper

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FLATBREAD!
 
You must make your own flatbread from scratch. A flatbread is simply a flat thin bread, usually unleavened. Crisp like a wafer or soft like a tortilla.
It is usually unleavened (roti, matzo)
It is sometimes slightly leavened (pita)
It is sometimes fully leavened (naan)
It sometimes has a leavening agent but is pressed flat (flour tortilla)
There's also the generic flatbread. Just flat bread.
 
As long as it is a flat bread after baking (frying, etc.), it is flatbread. Traditional pizza is not flatbread because it would not be flat or thin without all those toppings, it would be a round loaf. However there are flatbread pizzas. So just make sure it is flatbread you are making, as in, without the weight of ingredients during cooking, it would be flat and thin. It's all about ingredients and technique.
 
The flatbread can be any part of the meal. It can be the vehicle, the accompaniment, the star, the side. Dinner, dessert, whatever. Open canvas!
 
Greek, Mexican, Afgani, Italian, Indian, etc. etc. Whatever you choose!
 
As long as you make flatbread from scratch you can make whatever you want to go with it. The meal of course will be judged in its entirety (voter poll), the flatbread is just the common denominator.
 
READ: The 5 Rules for an eligible entry
 
BONUS: 4 FINAL PICS ALLOWED
(Figured y'all might have some cool baking shots that need to be in it.)
 
PoL: .60
 
ENDS: SUNDAY 10 PM EDT
 
Thanks THP! I was getting hungry! :D

Ingredients, PoL and dough:
 
iHNRw8zUyW7va.jpg

 
ibvCDfybNBLfoE.jpg

 
I'm missing salt from the first pic, i suppose you know it. :P
EDIT: forgot to shot honey too... 
RI-EDIT: random shots of cooking process
 
honey (miele millefiori)
iqzfdnEYLzPt7.jpg

 
Pistacchi
ibi4Si39Fbs6w7.jpg

Of course i removed the shell.
 
Guanciale:
itUB0sy2OQAaC.jpg

 
Pears with Barbera, cloves of carnation, cinnamon:
i0F806EZTFHCz.jpg

 
Guanciale with honey:
ibi1Rh3HRbqJty.jpg

 
And with Barbera:
iEdyvyEC2Q1I1.jpg

 
And with pears: 
ibwytBH3F0iJ6W.jpg

 
Uncooked piadine:
ioubVrDX9mmIG.jpg

 
 
Just missing oil in pics (used just a bit)
 
Some Italian double crème cheese of some sort... and lots of cool stuff there... lookin' good!
 
I'm balls deep and already on it.
 
And drunk too.
 
I should get xtry points for that.
 
I'm doin' shots of tequila.
 
Who wants one?
 
texas blues said:
I'm balls deep and already on it.
 
And drunk too.
 
I should get xtry points for that.
 
I'm doin' shots of tequila.
 
Who wants one?
Click to expand...
 
 
Time stamp 3:46 PM. TB is my kinda guy.
 
 
Bottoms up.
 
If I get back in town early enough, I'll whip up something for this one. Got some ideas for this.
 
Piadina ubriaca piccante ggmpp
Drunk hot piadina, ggmpp=guanciale, gorgonzola mascarpone, pistacchi e pere.
Just posted other shots in my previous post.
 
Ingredients:
  • guanciale (cheek lard)
  • pistachio nuts
  • honey (millefoglie)
  • 2 pears
  • gorgonzola and mascarpone
  • cinnamon
  • carnation cloves
  • Barbera
  • evo oil
About black pepper: i haven't used it because guanciale is cured with a very strong black pepper, so no need to use more (lol i can hear geeme complaining since bp wasn't listed  :D).
 
For piadine:
  • 200g flour "0"
  • 35g of water
  • 35g of Sauvignon
  • 40g lard (strutto)
  • 1 little teaspoon of salt
  • 2 teaspoons of calabrese hot pepper powder
Preparing things
 
Piadine:
  • Mix all ingredients and knead untill is consistent.
  • Wait 1 hour.
  • Flatten it with rolling pin.
  • I make 2 piadine with that.
Guanciale and pears:
  • Cut 2 pears and mix with lots of cinnamon, some carnation cloves, a bit of Barbera.
  • Cut guanciale, pan fry a min with a bit of evo oil, then put honey. Cook a bit then put some Barbera.
  • When Barbera dries put pears and other Barbera. Cook until pears start to change (i don't want them too cooked)
Cooking:
  • Cook piadina in a pan, fast way (around 2 mins per side, depending on thickness)
  • In half piadina spread gorgonzola mascarpone, put minced pistachio nuts then guanciale pears.
iXColVhTcGozo.jpg
  • Fold it and cook another bit on both sides.
  • Ready!
iLD6gxGY1AW9X.jpg

 
ijvtrmVQAZfYe.jpg

 
ilROUEjM1ElMm.jpg

 
The logic of that was using all ingredients that forms good combos together, it worked great, very strong and good tastes, you can feel all ingedients distinctly and go together very well! With the excpetion of guanciale and pears, here they had amalgameted nicely, similar taste and even consistence. That piadine are extremely nutritiuos.
 
wait...did I see BACON in keybrd's pic?????   :dance: 
 
Essegi's triangles look good!  Great presentation.
 
 
 
 
Buzz-----yea...run over that thing with a Hummer a couple times...=FlatBread!  :rofl:
 
 
I have plans for tomorrow  ;)  ......
 
 
KeithFloyd Special!!!!!!
 
 
 
 
ShrimpShrimpShrimpShrimp.....(anyone ever heard of the Stranglers?)   
 
Essegi said:
About black pepper: i haven't used it because guanciale is cured with a very strong black pepper, so no need to use more (lol i can hear geeme complaining since bp wasn't listed  :D).
Click to expand...
 
Ha! I will never complain about a LACK of black stuff. I would totally go for that with a BP-less alternative - looks good!
Key's got my curiosity piqued!
 
After Key finishes this step, key is going to try to get some shuteye so he can perhaps work when the dough is actually finished rising. (about 3 hours thus far...haha.)  Hopefully key doesn't oversleep... then later out the door for another busy day..
 
hopefully this dough turns out better than my fantasy baseball team..
 
Rising flatbread? Hmmm.  :think: Better have a plan to flatten it. :lol:
 
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