Mar 3, 2011

Flatbread Wraps

Call it naan, tortillas,'s basically a slightly thicker and softer tortilla.
And its yummy.
I've had this recipe stocked away in my collection to try for probably almost a couple of years.
Every time I saw it I thought it looked so good, but always forgot to think about it when planning meals.

I finally got around to it this week and I wasn't disappointed.  They really are great!  And a great treat compared to the same old store-bought tortillas.

If you want to try them, they are really easy.  I doubled it to make 8 tortillas.

Super Flatbread Wraps (makes 4)
1/2 t. active dry yeast
1/2 c. warm water
1 t. olive oil
1/2 t. salt
1/3 c. whole wheat flour
1 c. all-purpose flour

In a small mixing bowl, dissolve yeast in warm water.  Add the oil, salt, whole wheat flour, and 3/4 c. all-purpose flour; beat on medium speed for 3 minutes.  Stir in enough remaining flour to form a firm dough.  Turn onto lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in 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 four portions.  Roll each into an 8" circle.  Heat a large nonstick skillet coated with cooking spray 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.


We ate them one night with Mexican Shredded Beef and tonight with Chipotle-style chicken/rice/beans/veggies stuff.


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