Thursday, August 4, 2011

Easy Flat Bread for Fold Over Sandwiches

Make a stack of these easy flat breads for great hot weather meals, lunches or quick on the go meals.
The technique for cooking these is called "dry frying" which is easy and quick.
I used an assortment of chopped veggies I had in the fridge to make these last night but I have included chopped, grilled chicken too.
I adapted this recipe from the King Arthur Flour Baker's Companion, one of my favorite cookbooks, I have never had one of their recipes fail. I added herbs to the dough giving it a lovely flavor so if you want the bread plain just don't add the herbs and do everything else the same.
Makes 8 breads but unless you have a very large appetite you can get 10 out of this.
3-3 1/3 cups flour, I used white spelt but they call for all purpose
1 1/2 cups boiling water
1/4 cup potato flour
1 1/4 teaspoons salt
2 tablespoons olive oil (the original recipe used vegetable oil but I prefer olive oil)
1 teaspoon instant yeast
1 1/2 teaspoons onion powder (not salt)
1/2 tablespoon dried onion flakes
2 tablespoons dried parsley
1 teaspoon garlic powder (not salt)
1/2 teaspoon dried thyme
Put 2 cups of the flour into a large mixing bowl,
pour boiling water over the flour
 and stir until combined, it will be pasty, let it cool. This step cooks the starch and makes it easier to roll out.
This is the potato flour I used, in case you don't know what to look for, not a good picture, it is Bob's Red Mill brand. I'm sure there are others.
After cooling about 30 minutes add the rest of the ingredients.
Mix well. Beautiful.
Let rest, covered lightly, for 1 hour.
Knead a couple times
then divide into 8-10 even pieces.
Heat a frying pan to medium while you roll each piece of dough, I have limited space so I did mine one at a time.
Carefully lift one into the hot pan.

Give it a couple minutes on each side. It will begin to puff up a bit as it cooks.

 As you remove from pan, place in a clean towel and fold over the breads. This causes them to cool slowly with some of the steam so they don't become crisp and break.
Cool completely before storing in an airtight container or gallon ziploc.
Or use warm right from the pan. MMmmmm.
I sauteed some mushrooms and onions, chopped cucumbers, tomatoes and olives, shredded some Monterey Jack cheese and made some garlicky ranch dressing.

Here is the recipe for ranch dressing .
Fold over.

If you like your cheese melted then just sprinkle the bread with cheese and put under the broiler for a couple minutes before filling.
I can think of lots of other things to fill these with but would love to hear what you use!


  1. These are making my mouth water! I have some org dry potato flakes in our emergency food storage...I wonder if I can just gring that up in finely in the blender to make the four used...that should work right?? I'll give it a whirl and let you know how it turned out. We LOVE flat breads! As soon as the weather gets hot we stop cooking inside and do flat breads for months on the griddle outside.

  2. I would just use them as flakes. I love them on the grill, the cast iron skillet would be my second choice after the grill. Mmmm, pizza on the grill, just thinking ahead...