The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Asiago Grilled Flatbread Rounds

xaipete's picture
xaipete

Asiago Grilled Flatbread Rounds

Last week I posted a video by Susan Reid of KA Kitchens demonstrating Asiago Grilled [Flatbread] Rounds. I tried the recipe, but was a bit disappointed in the results--they came out kind of tough. After musing about it this week, I think I probably over grilled them. I watched the video, but then made the recipe according to the printed out version. If anyone tries these, I urge them to follow what she does on the video rather than what is written. For my grill, 8 minutes was too long. She also covered them before flipping them on the video--the written instructions say after flipping. I should try this recipe again sometime.


http://how2heroes.com/videos/dessert-and-baked-goods/grilled-asiago-rounds






--Pamela


 

SylviaH's picture
SylviaH

These look so pretty and very tasty, Pamela!


Sylvia

Pablo's picture
Pablo

I wish I was near enough to give a taste test Pamela.  They look very intriguing. 


:-Paul

xaipete's picture
xaipete

Easy enough to make, although if you are only grilling two at a time it does take a while.


--Pamela

mrfrost's picture
mrfrost

In all fairness, the total cooking time is given to be 6 to 8 minutes.


Mine weren't tough, but I wouldn't describe them as being exceptionally tender either. Overall, I was also a little disappointed  as mine were not as tasty as  I was hoping. At the same time I didn't have any asiago or fresh parsley. I had some smoked gouda I needed to use up along with dried chives.


I won't judge the recipe though since I didn't follow it precisely and I ate them alone. I usually only make half recipes on the first go round. They probably would have been pretty good as sandwiches, pizza crust, etc.


I think the key to getting them nice and puffy is in the ball rolling technique, to get them nice and smooth all over, with no "belly button" for the gas to escape through.


I do find myself (lately) awaiting their blogs, and trying the recipes. The blitz puff turnovers a few days back were excellent. My blueberry filled ones were delicious.


 I'm new to baking though, so what do I know?

xaipete's picture
xaipete

They look so appealing, but I think we both agree: we were a little disappointed. My dough balls were very light and airy. Of course that disappears when you roll them out.


Glad you tried them. I think smoked gouda and chives would be a fine substitute and didn't affect the outcome in terms of assessing the rounds.


Thanks for posting your results. Now I probably won't try them again.


--Pamela