Dan Gourmet Flatbread
Dan gourmet flatbread is really easy to cook, could not be easier than this and they taste fantastic! Try it now!
Flatbread recipe
Why am I calling this a ‘Dan Gourmet Flatbread’? And that’s where I learned to make this flatbread, at the Dan Gourmet Culinary School in Tel Aviv for chocolate banana buttermilk bread. I’m not sure I paid close enough attention because my dough didn’t rise as much as my wonderful Chef instructor’s, but the end result was absolutely delicious! In reality, Ben, my husband and Ally’s Kitchen’s CTT (Chief Taste Tester), described it as a foodgasm.
Easy recipe for making dough bread
The Dan Gourmet Culinary Academy, the world’s largest Kosher school, is located in Tel Aviv. I had the great pleasure and privilege of spending an afternoon there with my Taste of Israel comrades, observing and engaging in the magic of making lahmabiajin, tahini, flatbread, and charred eggplant under the master hands and instruction of Chef Elan Amir for camping dutch oven garlic chicken! It’s a sight to behold, and it’s the brainchild of the prestigious Dan Hotels, whose goal is to build, nurture, and captivate the world through Kosher cuisine, and it all begins in this $2 million kitchen!
Making bread in an oven
Though our training was a crash course, I learned a lot as Amir masterfully arranged the instruction in English, completely effortlessly. The best part of this whole tantalizing experience was getting to eat what we made! All I have to say is OMG!!!! Watch three minutes of magic from the eyes and cameras of Sammie, Nomadic Samuel, and Audrey, two of my Taste of Israel escapade companions! meat and it all begins in this $2 million kitchen for cranberry mandarin pineapple salad!
Quick and easy recipes for bread
Through our training was a crash course, I learned a lot as Amir masterfully arranged the instruction in English, completely effortlessly.
The best part of this whole tantalizing experience was getting to eat what we made! All I have to say is OMG!!!! Watch three minutes of magic from the eyes and cameras of Sammie, Nomadic Samuel, and Audrey, two of my Taste of Israel escapade travelers!
Yeast and bread making
In a mixing cup, combine the flour for cranberry sauce nut cake, dry yeast, and salt (stand mixer). Blend the dry ingredients for about 60 seconds with the bread paddle. Then add the water and olive oil and blend for around 5-7 minutes. It would be a dense, gooey dough. Place in the oven with the light on and cover with a dry clean towel.
Delicious nut cake
Enable it to grow for a few hours (or overnight) and it should double in size for the best holiday cranberry recipes. (Don’t panic if it doesn’t, it will be fine!)
Taste of Israel
If you’d like to read more about my Taste of Israel adventures, then here you go!
Dan gourmet flatbread is really easy to cook, could not be easier than this and they taste fantastic! Try it now! 1. Combine the flour, dry yeast and salt in a mixing bowl (stand mixer). Use the bread paddle and slowly blend the dry ingredients for about 60 seconds. Then drizzle in the water , olive oil and let it blend about 5-7 minutes. The dough will be thick and gooey. 2. Cover with a dry clean towel and put in the oven with the light on. Let it raise a few hours (or overnight)--hopefully, it will double in size. (If it doesn't, not to worry, it'll be ok!) 4. Place on a parchment paper covered cookie sheet and bake in a preheated 450 oven about 8-10 minutes. Remove and slather the tops with butter. Return to the oven on broil for about 60 seconds. Remove and sprinkle on sea salt.
Dan Gourmet Flatbread
Ingredients
Instructions
3. Dump the dough on a floured surface and knead (about 5-7 minutes) adding more flour to keep from sticking. Cut into pieces and flatten into irregular shapes. 
Yep, I’m making this today!! I love flatbread and can’t wait to try an authentic recipe from Israel. I’m going to dissolve the yeast in warm water first, too. That’s the way I always do it for bread and I agree with you, that it will help it rise. My plan is to serve this with a hearty soup tonight. It’s raining here and it’s definitely “soup weather”. Thanks for sharing your adventure in Israel and the wonderful recipes! xoxo
I sure hope your dough will raise, but if not, promise you’ll have yummmeee eats! Next time, I’m gonna dissolve the yeast in warm water then add…but our instructor, famed Chef Emir, in TelAviv did it right in the flour, soooooooooooooooo that’s what I did…my yeast was brand new, too! Can’t wait to see your fab creations!! xoxo
you convinced me! i was suspicious at first but i guess ur pics made me a believer 🙂
gonna try it real soon, well not that soon since it need an overnight to rise….
Ha Ha, Lena…I left mine overnight, too, (in the oven w/the light on), but it still didn’t raise accordingly…so, I went for it, and it was great! I’m doing it again today, for the 3rd time, and trying another technique, dissolving my yeast in warm water first, then adding to the flour…whatever, it’ll probably come out good!! Thanks, honeybunch! 🙂