Chef Pro FBM 108 Manual De Instrucciones página 7

PIADINE CON BROCCOLI DI RABE
2 lbs Broccoli, washed & trimmed of any tough stems
3 Tablespoons extra virgin olive oil
3 Cloves garlic, peeled and sliced very thin
1/8 Teaspoon of crushed red pepper flakes
Coarse salt to taste
Cut the broccoli in to 2 inch pieces and blanch in a large pot of boiling salted water for 4
minutes or until tender. Drain well in a colander. Place the olive oil in a skillet over medium‐
high and sauté the garlic until golden. Add broccoli, red pepper flakes and salt to taste and
sauté for another 4‐5 minutes. Remove all ingredients from the pan and allow it to come to
room temperature. Place ingredients in to a flat bread. Fold flatbread and grill in hot skillet
with olive oil. Enjoy.
ITALIAN ONION FLATBREAD
1 Cup minced onion
¾ oz Olive oil
1 Teaspoon poppy seed or sesame seed
Lightly sauté the onion in olive oil. Remove and let it cool. Blend onion mixture with basic
tortilla dough, while kneading. Rest the dough for 30‐60 minutes. Separate in to small balls,
then press and bake in your tortilla/flatbread maker. Sprinkle flatbreads with water and
poppy or sesame seeds.
GRILLED FLATBREAD WITH RICOTTA CHESE, FRESH
TOMATOES, OREGANO & ROASTED GARLIC OIL
1 Flatbread
1/8 OZ Ricotta cheese drained
3 Plum tomatoes diced
2 Tablespoons Basil chiffonade
Shaved parmesan
½ Cup olive oil
6 Cloves roasted garlic
Place oil and garlic in a blender and blend until smooth. Strain the oil and set aside. Brush
flatbread liberally with olive oil and place on hot grill. Grill both sides and spread with ricotta,
tomatoes and basil. Remove and top with parmesan cheese and drizzle with garlic oil.
CHAPATI & ROTI
2 Cups whole wheat flour (1 lb or 450gms)
1 Cup water (250ml)
Salt to taste
2 Teaspoon Oil
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Place the sieved flour and salt and mix it in a bowl. Add oil to flour and start kneading the
flour. Gradually add water while kneading until the dough becomes smooth, soft and very
pliable and flexible. Apply little oil the big ball of dough, cover it and let the dough rest for at
least 30‐45 minutes. Divide the dough in to even size balls of 1.5" to 2" diameter. This will
make about 7 chapatis.
Dust the ball with flour and place it on the bottom plate o your Chef Pro Tortilla Maker. Close
the top plate quickly and press the handle for 1‐2 seconds. After 15 seconds, lift the handle
and open the top plate. Turn the chapatti with a wooden or nylon turner and rotate the
chapatti half a circle. Close the top cooking plate and hold it to touch the tortilla slightly. Do
not press or leave it down. Hold the top cooking plate for about 20‐30 seconds. Flip the
chapatti and repeat the process of holding the top plate.
For brown spots on chapatti, apply very little oil or butter on chapati while baking and let it
cook for about 15‐20 seconds longer time. Remove and serve hot.
Please note that making chapatis or rotis to your individual taste and liking will depend upon
the type of flour, amount of oil and water in dough, size of dough ball and the amount of
pressure during the pressing of the dough ball. You may adjust all the variables to make
perfect chapatis or rotis to suit your individual liking. Sieveing the flour and consistency of
dough is very important to make perfect chapatis or rotis.
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