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LYNNIEV Posts: 394
9/12/13 4:02 P

Thanks so much for taking the time to write all of that out because I was super curious. Sounds like a great experiment I may have to try soon!

ALBERTJON SparkPoints: (3,133)
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9/12/13 12:46 P

SUMMERSHORTS and LYNNIEV: Thanks for your input. Ok, I made them and I will share the process.

Essentially, the dough is the same as my pizza crust, except I add active dry yeast and molasses or honey or maple syrup or brown sugar and use less flour.

2 and1/4th cups of whole-wheat flour
3/4ths cup of water
1 teaspoon sea salt
1 tb. olive oil

I sprayed my hands liberally with olive oil from my Misto spayer.
After kneading the dough a bit, I let it rise for 15 or so minutes, covered.
I preheated the oven to 350〫 F.
Using one of my round pizza pans as the work station, I floured it liberally.
I fashioned the dough, with well-oiled hands, into a log around 10-11" long.
I ended up making 7 flat-breads, about the size of dinner plates.
I kept both sides of the dough ball well-floured and flipped it a couple of times as I used
my mini-pastry/pizza crust roller to roll out the dough really thin on my round pizza pan.
I then transferred the rolled-out dough to another pizza pan/cookie sheet and put it in the
oven. Initially, I went for 3 minutes on one side and 2 on the other, but changed it to 2
and 2.
I kept two pans/cookie sheets going, but only baked one flat bread at a time.

Conclusions: (1) Yes, I would use this basic method again. The texture is good, if a bit floury. (2) The ingredients are simple and easily available. (3) I like the flavor of whole wheat over white flour items.

Changes: (1) I would consider adding some sort of seasoning, maybe some garlic powder and/or Italian seasoning to the flour and salt and blending that before adding the water and oil. (2) I would make very sure that I "cut" the 6-7 dough balls of equal proportion. If not, there was a tendency for me to roll out one of them too thin, my last one. Another one, my first one, may have been a bit too thick. The middle 5 were exactly what I wanted. The crisp one broke in a couple of places as I was rolling it up for a bbq pork sandwich.

Use: (1) One of them I ate after spreading two Laughing Cow cheese wedges on it. (2) The other one I put diced bbq pork on.

LYNNIEV Posts: 394
9/12/13 12:03 P

Let us know how those turn out. Making anything bread-like without yeast kind of throws me out of my comfort zone.

ALBERTJON SparkPoints: (3,133)
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9/12/13 11:09 A

LYNNIEV: Well, once the Flatout wraps are baked into chips, they are crisp and no longer soft like a sponge. But I would think there are several brands of flatbread and wraps that it would work to make chips out of.

I, too, definitely want to make some homemade flatbread, so I shall attempt it today.

I guess I will try the no-yeast recipe first.

I'm going to try: 3/4th cup water, 2 cups of ww flour, 1 teaspoon sea salt, and 1 tb. olive oil.

LYNNIEV Posts: 394
9/12/13 9:51 A

Homemade flatbread is the best. I also make homemade tortillas.

Interesting idea, making your own chips. I'd definitely use homemade flatbread, though. I don't like the texture of the Flatout wraps. To me it's like eating a sponge. But I'm going to try this with homemade. Thanks for the idea. I too love hummus (which I always make myself) and guacamole.

Edited by: LYNNIEV at: 9/12/2013 (09:51)
ALBERTJON SparkPoints: (3,133)
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9/12/13 1:22 A

SUMMERSHORTS: Interesting. I don't know if I am brave enough to try it, since the cooking method is different than I have used before. On the other hand, I like the challenge of it, and the dough is rather a snap to make. I always use whole-wheat flour no matter what I make, including muffins, cookies, pizza crusts, pancakes. So I would use ww flour. I also would use olive oil. Thanks. I may give that a try fairly soon.

9/11/13 2:03 P

ALBERTJON: Apologies, I have not been on Spark for a couple of days. I think this is the flatbread recipe I used (if you look down in the 'comments' area, some people have added yeast and had good results):

I haven't tried this with yeast but I need to conquer my fear of it!

ALBERTJON SparkPoints: (3,133)
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9/10/13 2:58 P

SUMMERSHORTS: I'm curious. What is your recipe for homemade flatbread. I have a recipe for really thin homemade pizza crust that I have perfected, but it really is not a flatbread. I've been wondering if I should try making some flatbread, so if you have a recipe you like, I am interested. Thanks.

9/10/13 10:15 A

This sounds delicious! I have done something similar using homemade flatbread which I discovered languishing in the freezer and I needed to use them up.

ALBERTJON SparkPoints: (3,133)
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9/6/13 8:11 P

I like to occasionally eat my homemade avocado dip, my homemade hummus, and commercial low-sodium salsa with chips. There are 3 things I don't like about buying commercial chips:
(1) they can be high in sodium
(2) they can be expensive
(3) they can be high in calories

My solution: (1) I take from 1 to 6 Flatout multi-grain wraps and, using a pizza cutter, I cut each wrap into approx. 24 pieces/chips. Usually, I put all six on a cutting board, and cut them all at one time. {Note: a person can sprinkle on seasonings on each side of a wrap, such as using powered garlic, red pepper flakes, black pepper, Italian seasoning, and/or paprika. Then he/she can use a pastry roller or pizza crust roller to roll the spices on better, before cutting them into chip-size.}
(2) I preheat the oven to 350〫 F. Then I arrange the pieces, not touching, on un-greased cookie sheets. I bake them for 5 minutes or so; and if I have more than one tray, I switch them at the 3 minute mark. One has to be careful not to leave them in too long, as they will burn somewhat quickly. {Usually I have had good luck with 5-6 minutes, but 6 seems to be the limit in my oven.}
(3) I quickly put them in a large bowl taking them off the cookie sheets immediately. After they cool off completely, I store them in a large zip-lock bag (or air-tight container).

They keep for a long time and, at only 4-5 calories per chip, make for a healthy dipping companion for salsas and dips.

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