Our trio of mini-flatbreads allowed us to feature 8 different Upstart Food Brands products in unique and exciting ways. They included: (1) Sugo with Smoked Salmon and Capers, (2) Cuban Style Black Bean Hummus with Mojo Chicken, and (3) Banh Mi with Quick Pickled Veggies and Spicy Mayo.
In a mixing bowl, combine the flour, baking powder, and salt. Whisk until thoroughly combined and set aside.
Combine the water and oil in a separate jug or cup.
Slowly add the water mixture to the flour mixture, holding back a little in case you don't need it all.
Using a wooden spoon, or your hands, mix until the dough should be soft, but not sticky. Add a splash more water if your dough is too dry.
Lightly flour your work area and a rolling pin then roll dough into a 12-inch circle using your hands (we cut the dough into 2x3 inch rectangles to make mini flatbreads).
Grease a large baking tray with ghee and transfer the dough to the tray. Brush top of each flatbread with ghee.
Bake the for 15 to 17 minutes, or until golden brown. Top with one (or all) of the below recipes.
Recipe Note: Toppings are enough for 3-4 2x3 inch flatbreads each. Scale up as desired.
Add Sugo and cream cheese to a sauce pot over medium heat, stirring frequently until combined. Mix in Mediterranean spice blend.
Spread a generous layer of sauce on each flatbread.
Top with thinly sliced smoked salmon.
Add capers and red onion to taste.
Heat ghee in a skillet and add diced marinated chicken. Cook through.
Add salsa to skillet and combine with chicken.
Spread each flatbread with a generous layer of warmed hummus and top with chicken mixture.
Garnish with green onion.
Combine mayo, hot sauce, and soy sauce. Mix well and set aside.
Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add carrots and radishes and let sit for at least 10 minutes gently stirring occasionally. Drain and set aside.
Brush flatbread lightly with sesame oil and spoon on spicy mayo.
Top with Axel Spanish Onions, pickled veggies, and fresh cucumber. Garnish with cilantro.
Ingredients
Directions
In a mixing bowl, combine the flour, baking powder, and salt. Whisk until thoroughly combined and set aside.
Combine the water and oil in a separate jug or cup.
Slowly add the water mixture to the flour mixture, holding back a little in case you don't need it all.
Using a wooden spoon, or your hands, mix until the dough should be soft, but not sticky. Add a splash more water if your dough is too dry.
Lightly flour your work area and a rolling pin then roll dough into a 12-inch circle using your hands (we cut the dough into 2x3 inch rectangles to make mini flatbreads).
Grease a large baking tray with ghee and transfer the dough to the tray. Brush top of each flatbread with ghee.
Bake the for 15 to 17 minutes, or until golden brown. Top with one (or all) of the below recipes.
Recipe Note: Toppings are enough for 3-4 2x3 inch flatbreads each. Scale up as desired.
Add Sugo and cream cheese to a sauce pot over medium heat, stirring frequently until combined. Mix in Mediterranean spice blend.
Spread a generous layer of sauce on each flatbread.
Top with thinly sliced smoked salmon.
Add capers and red onion to taste.
Heat ghee in a skillet and add diced marinated chicken. Cook through.
Add salsa to skillet and combine with chicken.
Spread each flatbread with a generous layer of warmed hummus and top with chicken mixture.
Garnish with green onion.
Combine mayo, hot sauce, and soy sauce. Mix well and set aside.
Whisk vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Add carrots and radishes and let sit for at least 10 minutes gently stirring occasionally. Drain and set aside.
Brush flatbread lightly with sesame oil and spoon on spicy mayo.
Top with Axel Spanish Onions, pickled veggies, and fresh cucumber. Garnish with cilantro.
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