Tuesday, January 11, 2011

Whole wheat flat breads

Okay so I decided a little late in the game to start posting every day my favorite recipe. I've been spending a lot of time in the kitchen experimenting on Daniel Fast friendly recipes, and you'll get to see the best one I come up with each day.

Today I'm going to kick it off with whole wheat flat bread. You can click on the link to find a great recipe, and I'll explain the variations I've been happy with.

Ingredients:

Mix all ingredients to form a stiff dough. Moist enough to stay together but not too sticky to handle. 
Variation #1- the whole wheat tortilla- great with meatless or tofu fajitas, bean and rice burritos, etc.
Using the dough formed from the same ingredients form a few large balls. You'll want a floured surface to roll the dough out on and a heated cast iron skillet, or I use my electric skillet and it works just fine. Flour your hands and rolling pin and roll out each ball of dough as flat as you can, you may have to re-flour a few times to stop the stickyness. Toss the tortilla onto the heated skillet for about a minute or so on each side.
There you have it whole wheat tortillas. You can use these with meatless or tofu fajitas, bean burritos, or the like.


Variation #2- the whole wheat cracker- great with hummus!
There are a few ways to go about making crackers. I just roll the dough out as thin as I can and bake it at 350 on an oiled cookie sheet for about 30 minutes and then break the giant cracker into smaller pieces. You could shape each individual cracker and then bake if you prefer prettier crackers. Just remember the thicker your cracker the longer you cook it. I've let some get really hard without burning it so don't worry to much about overcooking. If your crackers are really thin they wont need as long to bake...

Variation #3- flat bread- great to snack on, eat as toast with apple butter, or make sandwiches (soynaise and soycheese anyone!)
The link is pretty explanitory on the bread... The only thing I do a little different if I have the time is knead the dough for about 10 minutes, and then cover with a damp towel and allow the dough to rest for about half an hour. This makes for a smoother bread. Remember that this bread doesn't rise AT ALL so bake it as thick as you want it to be for whatever you'll be making with it. I slice it up and make sandwiches with organic peanut butter and apple butter (like jelly but no additives). Yummy!

2 comments:

  1. I used your recipe to make tortillas today. I'm on the Daniel Fast and I was missing bread VERY MUCH. Thank you for a simple and satisfying recipe!

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  2. Since I didn't have whole wheat flour, and trying to be considerate of what I already have in my kitchen - I used my cuisinart and ground down oatmeal and added wheat bran. Using the same amount of each ingredient - I am looking forward to seeing how well this turns out as I begin my fast for Lent and beyond! Thank you!

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