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Before you jump to Sage Flatbreads recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some improvements. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to start saving energy by going more green.
Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.
The kitchen alone offers you many small means by which energy and money can be saved. Eco-friendly living is not that hard. It’s about being sensible, more often than not.
We hope you got insight from reading it, now let’s go back to sage flatbreads recipe. You can cook sage flatbreads using 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Sage Flatbreads:
- Provide 2 teaspoons dried active yeast
- Prepare 500 g gluten free plain flour
- Use 1 teaspoon salt
- Use 2 tablespoons olive oil
- Provide 400 ml water, warmed
- Take 2 teaspoons sage
Instructions to make Sage Flatbreads:
- Heat the water in the microwave for 30 seconds and then stir in the yeast - In a large bowl combine the flour, salt and sage - Add the olive oil and water/yeast mix and combine until the dough forms a ball - Either knead on a well floured surface for 5 minutes - Cover the bowl with lightly oiled cling film and leave for 1 hour in a warm, draft free environment
- Preheat the oven to 200C - Remove the dough from the bowl and place on a well floured surface - Divide the dough into 8 pieces and shape into flatbreads about half a centimetre thick - Bake in the oven on a pizza stone or preheated baking sheet for 20-25 minutes
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