This post was supposed to be all about tofu burgers. I found the recipe I wanted to make, made them, and then realised I had used the wrong type of tofu. I didn’t even know there was such a thing as firm tofu. Where do you buy it? Certainly not anywhere near me, I am pretty sure of that. So the mixture certainly wasn’t burger shapeable. But I tried it and it tasted divine……. just a little soggy.
I added extra breadcrumbs and some white beans to the mix, left it for a few hours then fried it in little patty forms just like you would for a falafel. And they were so good. Especially with my husband’s home-made chilli sauce. But, the recipe needs refining so instead I thought I would bring some flatbreads to the table. They would be perfect accompaniments to the tofu patties along with lots of olives, pickles and a dip or two.
Before I give you the recipe, I thought I would share with you some Flatbread inspiration from my fellow food bloggers. You can never have too many flatbread recipes up your sleeve. These herb and tapenade flatbreads are easy to make but will impress your friends no end.
SOURDOUGH NAAN BREAD by Franglais Kitchen
CHEESE RED ONION & ROSEMARY FOUGASSE by Franglais Kitchen
DELICIOUSLY EASY FLATBREADS by Utterly Scrummy
CORIANDER CHAPATTI by Maison Cupcake
What I love about flatbreads is their versatility. I have based my flatbread recipe on Kellie’s, over at Food To Glow with a few flavour changes and using ingredients I had to hand. You should read her post. It is all about the love of a certain shop called Anthropologie. The shop of pure temptation if you are a kitchenalia fan. Everything is beautiful in there. Sort of like Vogue but for food props. Do not go in when you are broke. Thank you Kellie for your inspiration!
I am also entering my flatbreads into some blog challenges this month:-
COOKING WITH HERBS at Lavender & Lovage
FAB FAST FOOD at Bangers & Mash and Eat Your Veg
LETS COOK WITH SEEDS at Simple Sensational Food
Fresh Herb & Tapenade Flatbreads
Ingredients
- 175 g Plain flour
- 50 g Semolina flour available at Italian delis,
- 1/2 tsp Salt
- 1 tsp Baking powder
- 1 tbsp Tapenade
- 1 tbsp Rosemary chopped
- 2 tbsp Coriander chopped
- 100 ml Water
- 50 ml Extra virgin olive oil
- Dukkah Middle Eastern spice mix with sesame seeds for sprinkling
Instructions
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Pre-heat the oven to 200 degrees,
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Measure the flours, baking powder and salt and place into a mixing bowl. Give them a stir through with a whisk,
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Add the freshly chopped herbs and the tapenade then pour in the olive oil and water. Stir by hand or with a wooden spoon to combine all of the ingredients and knead the dough for a minute or two (I did this in my Kitchen Aid but by hand would be absolutely fine),
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Wrap the ball of dough in cling film and place in the fridge to rest until you are ready to use it. You could set aside half of the dough and freeze it for another time,
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Once the dough has rested, roll it into a sausage about the length of a ruler then pull off pieces of the dough and get rolling,
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The dough should be rolled out using plenty of flour, I used the semolina flour here to give the flatbreads added texture,
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You can roll the flatbreads into any shape you like but the dough does have to be thin, then place them on baking trays lined with parchment,
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Brush the flatbreads with olive oil and sprinkle them with Dukkah spice mix. If you don't have this then you could use sea salt, black pepper or maybe some chilli flakes,
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Bake in the oven for 10 minutes until they begin to brown around the edges,
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Remove the flatbreads form the oven and allow them to cool on a wire rack.
Recipe Notes
Adapted from Kellie's Food to Glow
vegan
Cauldron do firm tofu and it is widely available In all supermarkets. I get it for cheaper at an oriental supermarket, always good if you have one fairly close by.
Your flatbreads look wonderful! Bet they smell fab x
Thanks Deena, I think I will have to get down to korea foods then soon.
I do love flatbreads, and may well make some of these tomorrow, thanks for adding the links too, a veritable flatbread feast!
So many good recipe I know Jude. May have to get making a flatbread feast this weekend!
Ooooh I love love love these! Such a brilliant easy thing to rustle up when one gets the nibbles. (Which one often gets on a Friday night one adds!)
Yes Urvashi that’s me tonight too. Flatbreads with hummus, olives and mezzo style bits and pieces with wine!
If you press tofu then it will form up- simply wrap in a tea towel and pop a chopping board on top with a can or two of beans on it.
However do not confuse with silken tofu. A very different thing.
Thanks Helen, will try your tip and leave it overnight to dry out before attempting my next batch.
Thanks for sharing this and all the other links to flatbread recipes. I adore flatbreads and I’m going to have so much fun working my way though this little lot. And as always your photos are just beautiful. A perfect entry for this month’s Family Foodies challenge. Thanks so much for taking part 🙂
Lovely to be able to join in Vanesther!
These sound great, as do all the others! I’ve never tried to make flatbreads, I don’t think I realised how easy it was!
These are a cinch to make Jayne, you must try them out, really!
Your images and recipes look so good – I can almost smell them through the screen! These are perfect nibbles for any time. Whenever I make them for guests they are always so impressed, but you and I (and other flatbread makers) know how easy they are to make. and they are so amenable to what you have in the spice cupboard (dukkah or za’atar are favourites). Thanks for the link to my recipe – massively flattered.
That’s exactly what I think too Kellie and I loved being able to use up leftovers from my cupboard and fridge.Thanks for such a great recipe…..well all your recipes are, that’s why I love your blog!
I’m a big fan of flatbreads and yours look delicious – lots crispier than the ones I regularly make, I bet they’re perfect with dips. Definitely on my list to try.
I do think they need a short sharp blast in a hot oven but the thinness of the dough is also crucial Andrea 🙂
Fabulous looking flatbreads, bet they were quite delicious!
Hi Anna, thanks they are so worth a try!
I’ve always shied away from making things like this after an attempt at Naan bread was a total disaster. But these look amazing and I have some of that tapanade that’s waiting for a reason to be cracked open…. I might need to be brave!
Katie you would find these a breeze and the tapenade is so delicious I could eat it and do eat it neat!
Ooh your flatbreads sound and look super tasty with all those herbs – thanks for sharing-)
No problem Camilla, herbs I could not live without!
Yes the tofu thing is very confusing and it’s not something I use much really. But the flatbreads are something else – they looks lovely and I agree, Anthropolgie is a fine store 🙂
I’ve been falling behind with my blog reading recently, but I’m glad that I got around to your flatbread post – the crisp flatbreads with all those flavours sound delicious. Definitely going to try these!
Lovely Sarah, pleased to hear from you!
Delicious! I love home made flatbread- still warm they are soft, flexible and I could eat them as they are sans filling. These sound full of flavour and am adding to my recipe to make list!
Oh good to hear Nazima, they do have enough flavour in them without the need for dip, and they keep well too 🙂