Flatbread: Toppings, Dips, and Drizzles by Anni Daulter

  • The classic (page 12)

    from Flatbread: Toppings, Dips, and Drizzles Flatbread by Anni Daulter

    • Categories: Bread & rolls, savory; Vegan
    • Ingredients: active dry yeast; all-purpose flour; semolina flour
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Notes about this book

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Notes about Recipes in this book

  • Unleavened pan bread

    • radishseed on February 15, 2024

      As promised, this was quick, easy, and adaptable. I added 1/2 t. nigella seeds (1 t. might be better); without them, they would have tasted mostly of chickpea.

  • Sweet-hot chipotle dip

    • lean1 on October 18, 2024

      Very very very hot. I should have started with 1 chili but didn't. Way too hot to use as is. Added 1/2 cup tomato sauce to try and reduce heat level. Not much help.

  • Roasted tomato drizzle

    • lean1 on August 19, 2023

      I made this with the correct amount of tomatoes and 1/2 yellow onion plus all the herbs and half the garlic. It made about 1 1/2 cups of sauce. I love the leftover oil in the roasting pan and the sauce is very flavorful. Just not enough of it. I might try doubling it next time.

  • Ginger-sesame drizzle

    • lean1 on August 19, 2023

      easy to make in a mini chop cuisinart. Love it on salad.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Experience flatbread like never before with flavored oils, drizzles and more in this beautifully photographed book.

    Full review
  • ISBN 10 1423648552
  • ISBN 13 9781423648550
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Gibbs Smith

Publishers Text

Timeless staples from around the world meet new, innovative flavor combinations in sixty delicious savory, sweet, and easy-to-eat recipes featuring dip-able, delectable flatbreads.

Anni Daulter’s Flatbread: Toppings, Dips, and Drizzles takes a fresh approach to serving these staples with a collection of recipes, including various types of flatbreads, that tempt the taste buds with dips, drizzles, and creative toppings to make appetizers, main courses, and desserts.

Artichoke and Truffle Dip, Tamarind Chutney, Fiery Balsamic Glaze, and Calendula Infused Truffle Oil are just some of the dips and drizzles that enhance topping recipes like Good Morning Sunshine, Eden’s Delight, Honeyed Marrakech Lamb, Mexican Street Fair, Cherry Love, and Blueberry Sunrise. If bread truly is the staff of life, these recipes will make life worth living.

Anni Daulter is a professional cook, food stylist, and author. She founded the baby food company Bohemian Baby and the magazine and website Sacred Pregnancy. She has styled food for several books including, Meringue, Caramel, The French Cook, and Mashed, as well as authored Bites on a Board, The Organic Family Cookbook, Ice Pop Joy, Sacred Pregnancy, and others.

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