Soft Flat Bread

Thank you King Arthur for another great bread recipe.  If you like gyros you’ve had bread very similar to this.  If you’ve had naan, you’ve had bread very similar to this.  King Arthur says these flat breads are like a Taco Bell Gordita or a pita bread.  Doesn’t really matter what you call it.  What’s important is how it tastes and how it holds up to what ever you decide to fill it with.  I made this to accompany our Easter dinner of lamb chops, hummus, and tabouli.  It was the perfect vehicle for hummus and tabouli but it is also perfect to use as a sandwich bread.  Any kind of sandwich.  The bread was easy to pull together and seriously only took minutes to “bake”.


3 to 3 1/4 cups of AP flour

1 1/4 cups boiling water

1/4 cup potato flour or 1/2 cup potato flakes

1 1/4 tsp salt

2 T vegetable oil

1 tsp instant yeast

Place 2 cups of the flour into a bowl.  Pour the boiling water over the flour and stir until smooth.  The boiling water is added to the flour to pre-cook the starch in the flour and to eliminate the possibility of a starchy taste in the finished product.  Cover the bowl with a clean towel and set aside for 30 minutes.

In a smaller bowl whisk together the potato flour or flakes (I used flakes), 1 cup of the remaining flour, salt, yeast and oil.  If you’re using the yeast packets measure out 1 tsp.  The packet is a little over 2 tsps.

After you’ve waited  the requisite 30 minutes add the potato flour/flake mixture to the flour/water mixture.  You can knead by hand or use the dough hook on your mixer.  I used my mixer.  Knead for approximately 5 minutes to form a soft dough.  If you’re kneading by hand King Arthur says to keep your hands and the work surface lightly oiled.  Let the dough rise in a warm spot, covered, for one hour.

Once the dough has risen, divide the dough into 8 pieces, cover, and let rest for 15-30 minutes.

Roll each piece into a 7-8 inch circle.  The dough is easy to roll and I did not need to flour my work surface.

Once you’ve made the rounds, dry fry them (using no oil) about 1 minute per side in a heavy skillet.  They will puff up a bit and be flecked with brown spots.  I think cast iron works the best for the dry frying.  I used my cast iron pizza pan which is one of my favorite pieces of cast iron.  (Thank you Lodge).  I let my pan heat over a medium flame for a few minutes before I started cooking the bread.  Adjust the flame if the bread is cooking too quickly or too slowly.  Too slowly and they will be dry, too quickly and they will be raw inside.  I divided one of my eight balls into two smaller balls, rolled those out, and used them to “test” my griddle temperature.

I was skeptical at first, but it really takes only about 1 minute per side.  Transfer the cooked breads to a wire rack, stacking them to keep them soft.  I stored leftovers in a zip lock bag.

My friend Jane also made these flat breads and used one of hers for an egg salad sandwich.  (Sandwich photo credit goes to Jane.)  Now I want to boil eggs for egg salad!  I will be making these again.  They might even work well for personal pizzas.

NOTE:  King Arthur says this recipe works best with instant yeast because it dissolves during the kneading process.  If you don’t have instant yeast, hold back 1/4 cup of boiling water and dissolve yeast in 1/4 cup of warm water.  Add to the mixture along with the potato flour/flake mixture.



Tabouli (Tabbouleh) is one of my favorite bites because it tastes so fresh and clean and makes me think of spring and summer.  It is of Lebanese origin and it is a dish that you’ll find on the menu of almost any Middle Eastern restaurant.  True tabouli is made with bulgar but I’ve substituted raw cauliflower before (that has been riced) and today I used a bulgar quinoa blend.  My daughter is the one who introduced me to tabouli with cauliflower.  For Easter dinner I made lamb chops, white bean hummus, tabouli, and a soft wrap bread.  It was a perfect combination!  If you’ve never tasted tabouli before I hope you’ll try it.  I cannot imagine anyone not liking it!


1 1/2 cups minced parsley

3/4 cup minced mint

green onions diced

1 cup finely diced tomatoes

1 English cucumber seeded and diced

1 1/2 cups bulgar quinoa blend

4 T olive oil

4 T fresh squeezed lemon juice

salt and pepper to taste

Prepare the bulgar quinoa according to package instructions.  If you’re substituting cauliflower use a box grater and measure approximately 1 1/2 cups of cauliflower.

Make a fine dice of the cucumber, tomato and green onion.

Chop the parsley and mint.  In a large bowl combine the vegetables and the herbs.

Add the grain.  In a separate bowl whisk together the lemon juice and olive oil.  Add to the vegetable, herb, grain mixture and stir well.  Season to taste with salt and pepper.  Serve chilled.

Not only does tabouli taste wonderful, it looks beautiful on the plate.  Also great on the flat bread along with a little hummus.

NOTE:  Tabouli does not require precise measurements.  If you have a little more or less of mint or parsley it’s ok.  If you have red or yellow onion instead of green onions that’s ok too.  And, as I mentioned, you can substitute another grain or riced cauliflower.  I do, however, think it’s important to use equal amounts of lemon and olive oil.

Blueberry Muffins

A few times a year King Arthur Flour publishes a magazine called Sift.  Every time one comes out my friend Jane and I pick up a copy.  So many wonder recipes!  This muffin recipe is from the Spring 2019 edition.  I made these today to accompany our crab meat quiche for a perfect brunch.


1/2 cup unsalted butter at room temperature

1/2 cup sugar plus 2 T for sprinkling

2 large eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

2 cups AP flour

1/2 cup milk

2 1/2 cups  fresh blueberries

Preheat the oven to 375.  Line a muffin tin with papers and lightly grease the papers.

In a medium bowl, beat together the butter and 1/2 cup sugar until combined.  Add the eggs, one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Stir in the baking powder, salt, and vanilla.  Add the flour, alternating with the milk, stirring gently until combined.  Scrape bottom and sides of the bowl.  Mash 1/2 cup of the blueberries and add mashed and whole blueberries to the batter stirring  to combine and distribute.

Scoop the batter into the prepared pan.  I used my ice cream scoop.  Sprinkle tops with the remaining 2 T of sugar.

Bake for 25-30 minutes until light golden brown and a cake tester inserted into the center comes out clean.  Let cool in the pan for 5 minutes.

I served ours with crab quiche but they’re perfect for breakfast on their own with a cup of hot coffee or a glass of milk.

NOTE:  My muffin pans are dark so I reduced my oven temperature to 350.

Thank you King Arthur for your great recipes that inspire!

Quiche with Crab and Asparagus

I haven’t stopped cooking and baking but I haven’t worked on my blog in awhile.  I rely on it myself when I go to make favorites, like this morning when I looked up my granola recipe.  I love sharing my recipes with people and this is the perfect vehicle.  So I will keep on blogging.  It’s Easter weekend and I thought I’d make a special Saturday brunch for the two of us.  I found a recipe for crab quiche and made my own modifications.  Eating brunch this morning reminded my of going to a little seafood place in Chicago near our daughter that serves awesome crab cakes Benedict.  This is an easy recipe that comes together quickly and takes about 50 minutes for baking and 10 minutes for resting so you’ll have time to whip up some muffins or a little green salad to go with the quiche.  Another reason this came together fairly quickly is because I cheated and used a prepared pie crust.


1 9” unbaked pie crust (your own or one from the grocery)

3 eggs, lightly beaten

1/2 cup mayonnaise

1/2 cup whole milk

2 T AP flour

1/2 tsp salt

Franks Hot Sauce (optional)

5 oz Gruyere cheese cubed

8 oz container crab meat

5-6 green onions chopped

asparagus spears cut into bite size pieces

Preheat the oven to 450.

Roll out the pie crust and line a 9” pie pan, crimping the edges.  Cover with two layers of tin foil and bake for 8 minute.  Remove foil and bake for an additional 5-6 minutes until light brown.

While the crust is baking dice the green onions, asparagus, and cube the cheese.

In a medium size bowl whisk the eggs.  Whisk in the milk, mayonnaise, flour, salt, and a few shakes of Franks.

Gently fold in crab meat, onion,  asparagus and cheese.  Pour egg mixture into the hot pie crust.

Reduce the oven temperature to 325 and bake for 45 to 50 minutes until the edges are puffed up and the center is set.  Allow the quiche to rest for 10 minute before slicing.

Slice and serve!  I made blueberry muffins to enjoy with ours.  And mimosas.  Had to have mimosas.  I had grapefruit juice, my husband had orange.  Both delicious.

I will blog the blueberry muffins next.

NOTE:  As always you can change this up.  Don’t like asparagus, use broccoli or zucchini.  Don’t care for gruyere cheese, use Swiss (almost the same) or cheddar.  Add more Franks or none at all.  Substitute a little cayenne.  Everyone’s palate is different.  It also depends on what’s available in your fridge and pantry.