Soft Wrap Flatbread Food
SUPER FLATBREAD WRAPS
"These are my family's favorite! My kids will eat anything we roll up in this. The original recipe called for all white flour and a lot of salt. I added whole wheat flour to make it healthier and cut back on the salt." Fay Strait - Waukee, Iowa
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle., Heat a large nonstick skillet over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed., Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.
Nutrition Facts : Calories 348 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 770mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SOFT WRAP FLATBREAD
This is a soft, fluffy flatbread similar to Taco Bell's gorditas or Quizno's Sammies. The recipe comes from King Arthur Flour.
Provided by Donna M.
Categories Breads
Time 1h20m
Yield 8 flatbreads, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups of the flour into a bowl or the bucket of a bread machine.
- Pour the boiling water over the flour and stir until smooth.
- Cover and set mixture aside for 30 minutes.
- In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
- Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
- If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
- The dough should form a ball that is somewhat sticky.
- If kneading by hand, keep your hands and work surface lightly oiled.
- Let the dough rise, covered, for 1 hour.
- Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
- Roll each dough portion into a 7" or 8" circle.
- Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
- Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
- Transfer the cooked breads to a wire rack, stacking them to keep them soft.
- Serve immediately, or cool slightly and then store or freeze in plastic bag.
Nutrition Facts : Calories 215.3, Fat 3.9, SaturatedFat 0.5, Sodium 369.5, Carbohydrate 39, Fiber 1.6, Sugar 0.2, Protein 5.3
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