![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_2492.jpg\" "\\"IMG_2492\\"")
<\/a><\/p>\nWheat Flatbread with Smoked Salmon Yogurt Salad<\/strong> Wheat flatbread was baked (fried?) in a generous amount of olive oil in a skillet, and served with smoked salmon salad. The salad was made with chopped smoked salmon, capers, red onion, chive, mayonnaise, yogurt, and salt. I usually do not care for the denseness whole wheat flour tends to create, but since only a little amount was used for this flatbread, I actually enjoyed its flavor very much.<\/p>\n Wheat Flatbread (modified from “ground coriander and cilantro flatbread” recipe in the Bon Appetit magazine): 1 1\/4 cups unbleached all purpose flour Olive oil (for frying)<\/p>\n 1. Mix first five ingredients. Click here<\/a> for recipe information.<\/p>\n \u5168\u7c92\u7c89\u5165\u308a\u30d5\u30e9\u30c3\u30c8\u30d6\u30ec\u30c3\u30c9\u3068\u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u30e8\u30fc\u30b0\u30eb\u30c8\u30b5\u30e9\u30c0<\/strong> \u3053\u306e\u30d5\u30e9\u30c3\u30c8\u30d6\u30ec\u30c3\u30c9\u306f\u3001\u666e\u901a\u306e\u5c0f\u9ea6\u7c89\uff08\u30aa\u30fc\u30eb\u30d1\u30fc\u30d1\u30b9\u30d5\u30e9\u30ef\u30fc\uff09\u306b\u5168\u7c92\u7c89\u3001\u30d9\u30fc\u30ad\u30f3\u30b0\u30d1\u30a6\u30c0\u30fc\u3001\u30da\u30fc\u30ad\u30f3\u30b0\u30bd\u30fc\u30c0\u3001\u5869\u3001\u30e8\u30fc\u30b0\u30eb\u30c8\u3092\u6df7\u305c\u3066\u634f\u306d\u305f\u3089\u3001\u5e73\u305f\u304f\u3057\u3066\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u305f\u3063\u3077\u308a\u3072\u3044\u305f\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u713c\u3044\u305f\uff08\u63da\u3052\u305f\uff1f\uff09\u3082\u306e\u3002<\/p>\n \u5168\u7c92\u7c89\u3092\u5165\u308c\u308b\u3068\u3064\u3044\u91cd\u3044\u611f\u3058\u306b\u306a\u308a\u304c\u3061\u3060\u3051\u308c\u3069\u3001\u4eca\u56de\u306f\u5c11\u91cf\u3060\u3063\u305f\u3053\u3068\u3082\u3042\u3063\u3066\u3001\u98a8\u5473\u306f\u5473\u308f\u3048\u305f\u3051\u3069\u91cd\u304f\u306a\u308a\u3059\u304e\u305a\u306a\u304b\u306a\u304b\u826f\u3044\u611f\u3058\u3002<\/p>\n \u4e00\u7dd2\u306b\u6dfb\u3048\u305f\u306e\u306f\u3001\u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u3001\u30b1\u30a4\u30d1\u30fc\u3001\u8d64\u7389\u306d\u304e\u3001\u30c1\u30e3\u30a4\u30d6\u3001\u30de\u30e8\u30cd\u30fc\u30ba\u3001\u30e8\u30fc\u30b0\u30eb\u30c8\u3001\u5869\u3092\u6df7\u305c\u305f\u30b5\u30e9\u30c0\u3002<\/p>\n \u3053\u306e\u30d5\u30e9\u30c3\u30c8\u30d6\u30ec\u30c3\u30c9\u3001\u30c6\u30ea\u30fc\u306b\u3082\u597d\u8a55\u3060\u3063\u305f\u306e\u3067\u3001\u6b21\u56de\u306f\u30c1\u30ad\u30f3\u3067\u3082\u306e\u305b\u3066\u30e9\u30f3\u30c1\u306b\u4f5c\u308d\u3046\u304b\u306a\u3042\u3001\u306a\u3093\u3066\u601d\u3063\u3066\u3044\u308b\u3002<\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Wheat Flatbread with Smoked Salmon Yogurt Salad Brunch July 3, 2010 Wheat flatbread was baked (fried?) in a generous amount of olive oil in a skillet, and served with smoked salmon salad. The salad was made with chopped smoked salmon, capers, red onion, chive, mayonnaise, yogurt, and salt. I usually do not care for the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,5,3],"tags":[],"class_list":["post-13727","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13727"}],"version-history":[{"count":33,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13727\/revisions"}],"predecessor-version":[{"id":14095,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13727\/revisions\/14095"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBrunch July 3, 2010<\/em><\/p>\n
\nmakes 8<\/p>\n
\n1\/4 cups whole wheat flour
\n1 1\/2 teaspoons baking powder
\n3\/4 teaspoons salt
\n1\/2 teaspoon baking soda
\n3\/4 cup plain Greek style yogurt<\/p>\n
\n2. Add yogurt and stir with hands until small clumps form.
\n3. Knead mixture in bowl just until dough holds together, adding more flour or yogurt for soft and slightly sticky dough.
\n4. Turn dough out onto floured surface.
\n5. Knead just until smooth. Divide dough into 8 small equal pieces.
\n6. Roll each piece into ball, then roll each dough piece out on floured surface to 4 1\/2-inch round.
\n7. Brush skillet generously with olive oil heat over medium heat.
\n8. Working batches, cook until evenly golden brown and puffed, about 3 minutes per side.
\n9. Transfer to platter; serve warm.<\/p>\n<\/a><\/p>\n
\n\u30d6\u30e9\u30f3\u30c1\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff13\u65e5<\/em><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n