Anyone have a recipe for a soft flatbread that can be rolled up to make a sandwich?
THANKS.
I have a recipe for Pita (Pocket Bread) or are you talking about a soft tortilla recipe?
Aline
Oops… I had a recipe for flatbread on the other page! LOL
Flat breads
(12 tortillas)
Begin 45 minutes ahead.
2 cups instant corn masa (specially treated, finely ground corn sold in mexican and gourmet foodstores)
1/2 tsp salt
About 1 cup warm water
In medium bowl with fork, stir together instant corn masa and salt. Gradually add water to corn masa mixture, mixing lightly with fork until dough is just moist enough to hold together. If necessary, add a little more water, a tablespoon at a time.
With hands, gather dough into a ball; knead a few times in bowl until smooth.
Divide the dough into 12 pieces then, with hands, shape each piece into a small ball. Keep dough covered with plastic wrap while you are shaping into tortillas.
To shape: flatten one ball to about 1/4-inch thickness; place between sheets of waxed paper. With rolling pin, roll into 6-inch circle. Leave in paper until all are rolled.
Remove top sheet of paper and invert the tortilla onto hot, ungreased 8-inch skillet over medium heat. Peel off bottom sheet. Cook about 30 seconds.
Turn; press gently with pancake turner until bubbles form in tortilla (this will make a lighter tortilla). Turn again; cook 1 minute longer or until bottom of tortilla has small brown specks.
Remove to foil and wrap to keep warm, stacking tortillas as each is made. Serve warm with Chili con Carne; or use in recipes for Tacos or Tostada Appetizers.
*From The Good Housekeeping Illustrated Cookbook
Not Tortilla - it is a soft, pliable somewhat puffy bread that you can bend to make a sandwich. It almost looks like a pancake.
THANKS . . .
Okay, how about this one. It’s called “Poori”. Fried Indian bread that puffs up.
Poori
Begin 1-3/4 hours ahead. Makes 20.
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp salt
1/2 cup water
Salad oil
In medium bowl, stir flours, salt, water and 1-1/2 teaspoons salad oil until thoroughly blended (the mixture will be very dry).
In bowl, knead dough until it holds together and is smooth, about 10 minutes. Shape into ball; place in greased bowl, turning to grease top. Cover with plastic wrap; let rest 10 minutes.
Meanwhile, in electric skillet, heat 1 inch oil to 400 F. With hands, shape dough into 20 balls.
On lightly floured surface with lightly floured rolling pin, roll each ball into paper-thin circle, 4 inches in diameter (edges will be ragged). Keep remaining dough and finished circles covered with pastic wrap to keep them from drying out.
Drop circles, one at a time, into hot oil. With back of slotted spoon, gently hold circle under surface of oil until it puffs up, about 10 seconds. Fry about 20 seconds more, turning once. With slotted spoon, remove poori to paper towels; drain. Serve warm or store and reheat to serve later.
To reheat: preheat oven to 325 F. Wrap poori in foil in one layer; heat 5 minutes (they will be flat).
*Same book as above.
THANKS - I will give it a try. Sounds yummy.
I’d love to see your Pita Bread recipe. I wasn’t sure whether to make a new thread or just use this one? Thanks.