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Hosting house parties, game nights, and movie marathons is a great way of maintaining a healthy social life with your friends and family. Inviting your loved ones over to your place and having a gala time all sounds so perfect. However, if you are a person who plans things at the last minute, the game night might turn out to be messy. To ensure that you, as the host, have a stress-free time and that your guests can enjoy it to the maximum, you should plan and keep these recipes handy. Adaptability is something you search for in the ingredients you use while cooking food you want your guests to remember. And flatbreads from all over the world in different shapes and sizes, have given way to so many recipes you can try. The best part about using flatbread for snacks is how you can cusyomsie is it to your liking. Right from picking out games to planning out the food and drinks, this article will help you host a game night every month without having to worry or panic about the day.
Greek Salad Flatbread Pizza
This Greek flatbread pizza combines the greatest aspects of pizza and salad! It's basically a salad on top of a pizza, which is difficult to top, in my opinion. You will never grow tired of the combination of the crunch of pizza dough and the freshness of tomatoes, cucumbers, olives, red onions, and feta cheese in this salad pizza dish! When the Greeks combined feta cheese and olive oil with tomatoes, cucumbers, olives, red onion, and green pepper, they were spot on. Because of the beneficial oil in the olives and the abundance of vitamins, minerals, and antioxidants in all the vegetables, this is one of the best summer salad and it's also incredibly nutritious!
Potato Stuffed Kulcha
These wonderful flatbreads are filled with mashed potatoes, grated cheese, cilantro, and seasonings. They are then baked till golden brown. You can roast potato-filled kulcha on any oven, tandoor or tawa. If you are making it on the tawa, then grease it first by applying oil all around. Then, put kulcha on it and roast. When the kulcha is lightly cooked from one side, flip it and roast it from the other side. Keep the gas on low flame, roast the kulcha by turning it again (until it turns brown). Searing on the low flame will make the kulcha crispy.
Moroccan M’smen And Merguez Scramble With Harissa Sauce
M'smen is a Moroccan flatbread that is extremely buttery and serves as the basis for a variety of delicious dishes. It’s perfect for almost any dip and a gorgeous base on which you can pile a salad or braised vegetables and meat. Crisped up in a pan with a little butter or oil, this m’smen revelation is usually for breakfast, served with harissa-spiced yoghurt, merguez sausage, and eggs. But food is food, and anything works when you’re trying to turn up the game-night heat!
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Caramelised Onion & Potato Focaccia
Focaccia is a flatbread with a fluffy interior and a crisp crust. It is typically seasoned with olive oil, salt, and various herbs, such as rosemary or thyme. Focaccia can be enjoyed as an accompaniment to meals, used as a sandwich bread, or even topped with ingredients like tomatoes, olives, or cheese. Its versatility and deliciousness make it a beloved part of Italian cuisine. With the addition of caramelised onions and potatoes, this no-knead, basic focaccia recipe is elevated to become one of the tastiest breads ever tasted! This recipe is incredibly versatile because it doesn't require any special equipment and can be modified to fit your schedule, either spread it out over two days or over 12 hours.
Paneer Naan Bomb Bites
Paneer naan bomb bites with leftover paneer bhurji is a delicious fusion dish that combines the flavours of paneer bhurji and naan bread. Leftover paneer bhurji is stuffed inside the naan bread and then baked until golden and crispy. The result is a flavorful and satisfying dish that can be enjoyed as a snack or a main course. The combination of the soft and spicy paneer filling with the crispy naan bread is simply irresistible.
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White Bean Flatbreads With Cheese & Prosciutto
For filled single-serving flatbreads, pocketless pitas make an excellent foundation. After being brushed with olive oil and browned on the stovetop, they are covered with a mixture of prosciutto and canned cannellini beans, garnished with Fontina and toasted almonds, and then placed on the grill to get a golden finish. Mash the beans in a bowl with the prosciutto, red pepper, and rosemary, then top with pitas. Place the skillet in the grill after adding the cheese and nuts on top. The pitas should be brown, and the cheese should be melted after two minutes of broiling. Cut into wedges, drizzle with oil, and serve.
