- Stand mixer with dough hook (for mixing and kneading dough)
- Parchment paper rolls or sheets (for baking flatbreads without sticking)
- Mixing bowls (small to medium size for preparing ingredients)
- Baking sheet (for cooking the flatbreads in the oven)
- Oven (with a capacity suitable for your recipe's requirements, ideally around 350-400°F / 175-200°C)
- Measuring spoons and cups (for accurately measuring ingredients)
- Cutting board and knife or mandoline slicer (to slice pears evenly if using fresh ones)
- Spice grinder (optional, for grinding spices from whole seeds if the recipe calls for it)
- Food processor or high-powered blender (for making mustard cream and possibly mixing other ingredients)
- Rubber spatula or wooden spoon (for mixing various components of the recipe)
- Serving plates or bowls (to serve the final dish)
6 tablespoons heavy whipping cream
3 tablespoons whole grain Dijon mustard
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon honey or agave syrup
2 1/4 cups bread flour
1 cup plus 7 tablespoons warm water (115°F to 120°F)
3/4 cup all purpose flour
1/3 cup whole wheat flour
2 tablespoons olive oil
2 teaspoons fine sea salt
1/2 teaspoon honey
1/4 teaspoon quick-rising active dry yeast
2 firm but ripe Bosc pears, halved lengthwise, cored
Olive oil
Espelette, Aleppo pepper, or cayenne pepper",
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I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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