1443 FLATBREAD EXTRA
Place the ingredients in the center of the tortilla, fold the right side over and roll
into a tight cylinder. Wrap in wax paper or foil and either chill or eat.
Chicken Chipotle
1 large flour tortilla
Spread it with a mix of 1 Tablespoon mayonnaise & pinch of chipotle chili powder
4 slices deli roast chicken
2-3 thin slices cheddar cheese
Romaine lettuce leaves
Italian Sub
1 large flour tortilla
Sprinkled with oil & white wine vinegar
Thinly sliced salami
Thinly sliced provolone
Thinly sliced deli ham
Roasted red peppers – cut into strips
Chopped romaine lettuce
Pizza
l large flour tortilla spread with 2 tablespoons pizza sauce
3 thin slices mozzarella cheese
3 slices salami
2 slices peperoni
2 Tablespoon green bell pepper strips
2 Tablespoons sliced mushrooms
Roast beef & Swiss
1 large flour tortilla spread with mix of Tablespoon mayonnaise, Teaspoon honey
mustard & a pinch of pepper
2-3 sliced deli roast beef
2-3 slices Swiss cheese
Thinly sliced gherkins
Baby spinach leaves
Sliced Roma tomatoes
Chopped fresh chives
Southwestern
1 large flour tortilla
Chili – heated
Chopped tomato
Guacamole
Sour cream
Shredded lettuce
Grated cheddar cheese
Tuna Club
1 large flour tortilla
¼ cup tuna salad
2-3 slices cooked bacon
3 thin slices tomato
2-3 iceberg or other lettuce leaves
Turkey & Gouda
1 large flour tortilla spread with 2 Tablespoons mayonnaise mixed with 2-3
teaspoons cranberry sauce
3 slices deli turkey
2-3 slices Gouda
Thin slices cucumber
Carrot shavings
Vegetarian
1 large flour tortilla spread with 2 tablespoons hummus
3-4 slices avocado
2-3 tablespoons roasted red pepper, cut into strips
2-3 tablespoons chopped black olives
Chopped romaine lettuce
You can do an “egg roll” wrap.
Put your ingredients in the middle of the tortilla and fold the bottom fourth
over the top of them. Fold the 2 sides into the middle and roll it up.
You can do a “cone” wrap
Layer ingredients in the center of wrap – fold the right side over the filling –
roll into a tight cylinder – wrap in wax paper/foil/plastic wrap and you can
either chill it or eat it.
Flour Tortillas
2 Cups all-purpose flour
½ Teaspoon salt
¼ Cup vegetable shortening
½ Cup warm water
Combine flour and salt in medium bowl. Rub shortening into flour with fingertips
until mixture has fine, even texture. Stir in water until dough forms.
Knead dough on floured surface 2 to 3 minutes until smooth and elastic. Wrap
in plastic wrap. Let stand 30 minutes at room temperature.
Knead dough a few times. Divide evenly into 8 pieces for 10” tortillas or 12
pieces for 8” tortillas. Shape pieces into balls; cover with plastic wrap to prevent
them from drying out.
Using rolling pin, roll out each dough ball on floured surface, turning over
frequently, into 8 or 10 inch circle. Stack each tortilla between sheets of waxed
paper.
Heat ungreased heavy griddle or skillet over medium-high heat until a little water
sprinkled on surface dances. Carefully lay 1 tortilla on griddle; cook 20 to 30
seconds until top is bubbly and bottom is flecked with brown spots. Turn tortilla
over; cook 15 to 20 seconds until flecked with brown spots. If tortilla puffs up
while second side is cooking, press it down gently with spatula. Remove tortilla
to foil.
Cook remaining tortillas as directed above. If griddle becomes too hot, reduce
heat to prevent burning. Stack cooked tortillas and cover with foil until all are
cooked. Use immediately or wrap in foil and keep warm in 250F oven up to 30
minutes. Tortillas are best when fresh, but can be wrapped in foil and
refrigerated up to 3 days or frozen up to 2 weeks. Reheat in 350F oven for 10
minutes before using.
CORN TORTILLAS
2 Cups corn flour (masa harina)
1 to 1 1/3 Cups warm water
1 Teaspoon salt
Dough should be moist but stiff enough to hold its shape. Divide into 12 balls
and press each between two pieces of waxed paper on a tortilla press, until a thin
round cake is formed. Peel waxed paper from one side of the tortilla and place
dough on a hot ungreased griddle. Remove other piece of waxed paper. Cook
one at a time until edges begin to curl and they are very slightly browned. Turn
and cook till puffs appear. Wrap in a dampened cloth and foil and keep warm in
oven.
CORN TORTILLAS
2 Cups masa harina
1 to 1 ¼ Cups warm water
Cut 2 (7-inch) squares from heavy-duty plastic bag. Combine masa harina and 1
cup water in medium bowl. Add remaining water, 1 tablespoon at a time, until a
smooth stiff dough is formed.
Test consistency of dough by rolling 1 piece of dough into 1 3/4 –inch ball; flatten
slightly. Place ball on piece of plastic on lower plate of tortilla press, slightly off-
center away from handle. Cover with second piece of plastic; press down firmly
with top of press to make 6-inch tortilla. Peel off top piece of plastic; invert
tortilla onto hand and peel off second piece of plastic. If edges are cracked or
ragged, dough is too dry; mix in water, 1 to 2 teaspoons at a time, until dough
presses out with smooth edges. If tortilla sticks to plastic, dough is too wet; mix
in masa harnia, 1 tablespoon at a time, until dough no longer sticks when
pressed.
When dough has correct consistency, divide evenly into 12 pieces for 6-inch
tortillas or 24 pieces for 4-inch tortillas. Shape pieces into balls; cover with
plastic wrap to prevent them from drying out.
Press out tortillas as directed, stacking between sheets of plastic wrap or waxed
paper.
ENCHILADAS
Preheat oven to 350
Have ready:
Hot Tortillas
In a heavy saucepan, heat:
2 Tablespoons olive oil
Sautés until golden:
½ Cup chopped onion
1 Minced clove garlic
Add:
2 Teaspoons to 1 Tablespoon chili powder
1 Cup tomato puree
½ Cup chicken or beef stock
Season with:
Salt & pepper
1 Tablespoon cumin
Spread some sauce over the tortillas and fill the centers with equal quantities of:
Finely minced raw onion
Shredded Mozzarella or longhorn cheese
Roll the tortillas and place them seam side down in a ovenproof dish. Pour more
sauce over the tops and sprinkle with:
Shredded Mozzarella or longhorn cheese
Heat thoroughly in the oven about 15 minutes.
HOMEMADE WHOLE WHEAT TORTILLAS
www.theleangreenbean.com – Lindsay L
2 Cups white whole wheat flour
3 Tablespoons extra virgin olive oil
¾ Teaspoon salt
2/3 Cup warm water
In a bowl, mix together the flour, oil and salt
Slowly add the warm water while stirring until a rough dough comes together.
Add a little extra water if needed
Turn the dough onto the counter and knead for about two minutes.
Return to bowl and let rest for 20 minutes
Divide dough into 8 equal balls
This is where Lindsay goes onto hand rolling and cooking in a pan. At this time,
you can move onto using the flatbread maker.
EASIEST FOCACCIA RECIPE
1 Teaspoon sugar
1 (.25 oz) package active dry yeast
1/3rd Cup warm water (110° F)
2 Cups all-purpose flour
2 Tablespoons olive oil
¼ Teaspoon salt
In a small bowl, dissolve sugar and yeast in warm water. Let stand until foamy,
about 10 minutes.
In a large bowl combine the flour and water mixture, stir well. Stir in additional
water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough
has pulled together, turn it out on a lightly floured surface and knead briefly for
about a minute.
Lightly oil a large bowl, place the dough in and turn to coat with the oil. Cove
with a damp cloth and let rise until doubled in volume, about 30 minutes.
Punch down the dough and turn out onto a lightly floured surface; knead briefly.
Cut into 4 pieces (or how many small circles you want), roll into a ball and pat out
flattish. Put on flatbread maker and bake until it reaches the desired chrispness.
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