Easy Flatbread Sandwich Recipes for ADD
What if you don’t want flatbreads, but you love a fresh bun? This recipe will make 4 small buns. If you want larger breads, make fewer small balls. Follow the recipe, but don’t roll the dough out. Just flatten the dough balls a bit, place them on a cookie sheet with a silicone mat, and bake at 350 degrees F. for 15-20 minutes. That’s it! You have yummy buns to fill with your favorite sandwich ingredients.
Easy Flatbread Recipe
½ cup of sprouted whole wheat flour (I use One Degree Organic, but King Arthur also has this type of flour. You may also use all-purpose flour, but I like the extra nutrition in whole wheat flour.)
1 teaspoon baking powder
1/3 teaspoon salt (This is a rounded ¼ teaspoon.)
½ cup Greek yogurt (I like to use Fage, but my ALDI non-fat Greek yogurt works, too.)
In a small bowl, mix the dry ingredients together. Add the yogurt. Mix the wet and dry ingredients together using your clean hands, until the ingredients form a ball. Divide the dough ball into four smaller balls, then cover the bowl. Let the dough rest for 10 minutes.
On a piece of parchment paper that has been sprinkled with a little white flour, place the first dough ball and flatten it with your hand. (My husband made me a rolling pin from a one-inch dowel years ago. I use it to roll out the flatbreads. You may also use a regular rolling pin.) Roll the dough to a thickness of about 1/8 inch. If you roll all 4 flatbreads out, do not stack them. I like to roll them out one at a time.
Hints: If the flatbread tears while you are transporting it, just pinch it together where it tore, after you get it into the pan. Sometimes the flatbreads stick to the skillet; just use your pancake turner to scrape it up. The larger your flatbread is, the harder it is to maneuver it without having it tear.
Cook the flatbreads in a large, un-greased (dry) heavy skillet. I use an iron skillet that is seasoned well. Heat the skillet over medium-high heat until water flipped on it from your fingers beads up and dances across the skillet. Now, you are ready to cook. Put one of the rolled out flatbreads into the pan. It should start to bubble up within 20-30 seconds. If it bubbles in less time, your pan is too hot, lower the temperature. If it takes longer than 30 seconds, you need to raise the temperature. (This comes with practice, but don’t stress. Unless you just leave them in there and turn them to charcoal, these flatbreads are very forgiving.) After the flatbread bubbles, flip it over and cook on the second side for another 30 seconds. The flatbread won’t be shiny when it is completely cooked. The first time I made flatbreads, I was a bit nervous, and then I figured it out. It is just like making flour tortillas! Keep them warm in a clean towel or tortilla keeper.
If you don’t use all of the flatbreads, just slip them into individual sandwich bags. If you must stack them together, separate the flatbreads with waxed paper or parchment paper.
Once your flatbreads are done, make open-face sandwiches! Choose the ingredients that your family loves, and layer them on. Make them for Meatless Monday, or pile the meat on. Here are some ideas. There are links to the recipes in the Related Links. Enjoy your sandwiches!
Pile these toppings on your flatbreads, or choose your own topping ingredients!
*Scrambled eggs, salsa, slivered sweet onions, shredded lettuce
*Pinto beans cooked with garlic and onion then garnished with peppadew or jalapeno pepper slices. (See recipe link in the Related Links.)
*Mashed avocado with garlic salt, sliced chicken breast, Pico de Gallo
*Shrimp salad with thinly sliced cucumbers and alfalfa sprouts. (See recipe link in the Related Links.)
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Pico de Gallo Sandwich Ideas
Shrimp Salad Recipe
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