Incredible! Quick breakfast flatbreads ready in minutes! 🔝 3 Simple and delicious recipes
00:00 One of the most famous potato flatbread recipes
Ingredients:
4.5 ounces (130 grams) all-purpose flour
1/2 teaspoon baking powder
A few pinches of salt (to taste)
1 tablespoon oil
3 liquid ounces (90 milliliters) warm water
1 potato (7 ounces / 200 grams)
1 medium onion, finely chopped
1/2 teaspoon chili flakes
A few tablespoons of potato broth
1/2 teaspoon salt (to taste)
Oil for caramelizing onion
Unsalted butter for cooking and greasing
Extra butter for greasing the flatbread
Instructions:
Prepare the Dough: In a bowl, combine flour, baking powder, salt, oil, and warm water. Knead until a smooth dough forms.
Divide the Dough: Divide the dough into 3 equal parts, rolling each into a ball.
Cook the Potato Filling: Boil the potato until tender. Mash it with a few tablespoons of potato broth and add salt and chili flakes to taste.
Caramelize the Onion: In a pan, add some oil and caramelize the onion until golden brown. Add the caramelized onion to the mashed potato and mix well.
Roll Out the Dough: Roll out each dough ball into a thin circle.
Add the Filling: Brush a little oil over the rolled-out dough and spread the potato filling evenly.
Fold and Cook: Fold the dough to encase the filling, and add unsalted butter to a heated skillet. Cook the bread until it inflates and turns golden brown, approximately 2-3 minutes per side.
Grease with Butter: Grease the bread with some extra butter on top as it cooks.
Serve: Once golden brown, remove from the heat. Serve warm and enjoy!
06:50 The perfect snack Lavash Pockets with Cheese and Egg
Ingredients:
5 hard-boiled eggs
A bunch of green onions, finely chopped
5.5 ounces (150 grams) mozzarella cheese, grated
1/2 teaspoon salt
Lavash bread (cut into wide strips, about 8 pieces)
Mayonnaise
2-3 tablespoons of filling per pocket
2 eggs (for egg wash)
Cooking oil
Butter for frying
Instructions:
Prepare the Filling: In a bowl, mix together grated eggs, finely chopped green onions, grated mozzarella, and salt. Stir well.
Prepare the Lavash: Cut lavash bread into wide strips and spread a thin layer of mayonnaise on half of each strip.
Fill the Pockets: Add 2-3 tablespoons of filling onto the mayonnaise-covered side and fold the lavash into triangles.
Secure the Edges: Trim the edges to ensure they're sealed, and fold them to close the triangle.
Fry the Pockets: In a skillet over medium heat, add cooking oil and melt some butter. Dip the pockets into a beaten egg and place them on the skillet.
Cook and Flip: Cover with a lid and cook until golden brown on both sides.
Serve: Once golden brown, remove from the heat and serve warm. Ideal for breakfast or as a snack.
12:35 Delicious puff pastry with Nutella for breakfast
Ingredients:
11.8 fluid ounces (350 milliliters) warm milk
1/4 teaspoon vanilla powder
1/2 teaspoon salt
1 sachet baking powder (10 grams)
16 ounces (450 grams) flour, sifted
1 tablespoon olive oil
3.5 ounces (100 grams) melted butter
Nutella for filling
Instructions:
Prepare the Dough: In a bowl, combine warm milk, vanilla powder, salt, and baking powder. Gradually add sifted flour, stirring continuously. Add olive oil and knead the dough for 2 minutes until smooth.
Rest the Dough: Cover the dough and let it rest for 10 minutes.
Divide the Dough: Divide the dough into 8 equal pieces and shape them into balls. Cover the dough to prevent drying.
Prepare the Flat Bread: Flatten each dough ball into a flatbread shape. Add Nutella on top and brush with melted butter.
Cook the Flat Bread: Heat a skillet over medium heat. Place the flatbread on the skillet, brush with melted butter, and cook until golden brown on both sides, flipping as needed.
Serve: Brush any remaining melted butter over the finished flat bread. Serve warm with extra Nutella on the side if desired.
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