Sweet, Savory, Decadent, Healthful - All occasion baking with Mani Niall
Flatbreads, Scones and Savory Rolls
Recently the local San Francisco paper had a wonderful article on flatbreads vs. pizza, what they each were, exactly, and how to tell the difference. I notice that restaurants that specialize in pizzas are, well, pizzerias. And those that have a few simple pizzas on the side or as appetizers tend to call them flatbreads. Since the art of pizza making can best be learned over a long period of time with trial and error, I suggest the home cook call their creations flatbread, in order to avoid intense scrutiny.
I started working on other savory recipes to make a column for this month and one thing became quite clear: cheese does show up in each of these recipes. For cheese lovers, feel free to try other than those called for. The scones are great with bleu cheese or gorgonzola. Smoked Gouda is a great choice for the rolls. For the flatbreads, if using parmesan, splurge for the best, such has Reggiano or a Pecorino Romano. You only need a little and I learned the hard way by trying to save a couple bucks. If you are not a cheese lover, the rolls will be fine without it and you can get creative on your flatbread toppings also.
Since embarking on the adventure of opening a second bakery, Sweet Bar, many people have asked—will you just have sweets? The answer is a resounding no! Not with recipes like these.
Flatbreads - Included are recipes for both bread flour, the more traditional method, and spelt flour, a lower-gluten, high-protein whole grain ancestor of modern wheat. The spelt recipe has a little more flour and less water as it absorbs at a different ratio than white flour. Each recipe makes two 13-inch flatbreads and can be easily doubled. Both types of flour are available at specialty, gourmet, natural foods stores or seek online sources.
Savory Cheddar Scones - Just in time for summer, these scones go great with lighter meals, big salads or for weekend brunches. They keep for several days, especially if you can reheat in a toaster oven or a counter-top convection oven. Do not microwave or they will get gummy!
Parmesan Rosemary Gluten Free rolls - My sister learned this recipe at a cooking class near Minneapolis, Minnesota. I tinkered with the recipe just a bit, in order to reduce the number of ingredients called for.