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Recipe of the month

Greek Wrap

Recipe Details
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Ingredients:
1 1/2 teaspoons active dry yeast
6 cups bread or all-purpose flour
1 cup whole wheat flour
1 tablespoon salt
2 1/2 cups warm water (120º to130ºF)
Sesame seeds (optional)

Directions: Mix together yeast, bread flour, whole wheat flour and salt. Add water, mixing until combined. (Dough should be soft.) Cover; let rest 30 minutes.

Knead dough 5 to 8 minutes by hand or with a dough hook. Place in a lightly greased bowl; lightly wet the top surface of the dough with fingertips. Cover; let rise until doubled.

Punch down dough and divide into 6 balls. Liberally sprinkle cookie sheet with whole wheat flour. Place balls on flour; cover; let rest 15 minutes.

Meanwhile, adjust oven racks to their highest position and turn oven to broil. Heat un-greased griddle on Medium/High on stove-top OR heat an electric skillet to about 400º to 420ºF.

Working with your hands and a bowl of water, flatten one ball of dough. Dip one hand in the bowl of water and the other in the whole wheat flour on the cookie sheet. Work dough back and forth, stretching to form an 8-inch round of dough. Dampen or flour your hands as needed.

Place the 8-inch round of dough, floured side down, on the hot griddle or skillet. Working quickly, dimple dough with fingertips and sprinkle the wet top with sesame seeds. Cover with a lid or inverted cookie sheet. Cook about 1 minute or until bottom is lightly browned and bread is fluffy. Remove bread and place browned side directly on the lower-positioned oven rack. Broil 4 to 4 1/2 minutes with oven door closed, rotating bread for even browning. Remove and place on wire rack. Repeat with the remaining dough pieces.

Serve warm. Breads may be cooled, sealed and frozen. Microwave or place under broiler to warm.

Servings: 6 flat breads

Calories/Serving: 131

Nutrition: One 1-ounce serving (about ¼ of a flat bread) provides approximately: 131 calories, 4 g protein, 28 g carbohydrates, 2 g fiber, 1 g fat (, mcg folate, mg iron, 267 mg sodium.

Source: Submitted by Kansas Wheat Commission

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Recipe Details