Review/Rate this Recipe Save to MyRecipes Rating:

Title: Flatbread With Roasted Vegetable-Feta Spread
Yield: 1

Ingredients

  ----------------------------FLATBREAD---------------------------------
  1 3/4 c  warm water; (90 to 115
           -degrees)
      1 tb sugar
      1 pk active dry yeast
      2 tb olive oil
      5 c  flour; up to 6
      1 tb salt
      2 tb olive oil
 
  ------------------ROASTED VEGETABLEFETA SPREA-------------------------
      1 sm eggplant
      1 sm onion; cut in half
      2 tb olive oil
      2    red bell peppers; roasted,
           -peeled,
      1    ; seeded, and chopped
    3/4 c  feta cheese
      3    cloves garlic
      2 ts lemon juice
      1 ts cumin
      1    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.

Reviews