Easy Peasy Flatbread Recipe - 90cal per serving
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DEFINITELY trying this tomorrow :-)0
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bump!0
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Bump !0
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They freeze great too, just place a sheet of wax paper or parchment paper between each one so they don't stick together.
I'm going to make these this weekend with a spicy chicken recipe I've also just seen.
Thanks!0 -
I'm trying this tonight, but I also wonder if you freeze the dough or the baked breads? Seems to me both are possible I just want to know which way would be better0
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bump0
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personally, i would freeze them after cooking. The dough is quite wet - i think freezing would make them very very sticky.0
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personally, i would freeze them after cooking. The dough is quite wet - i think freezing would make them very very sticky.
Ok thanks0 -
I'm new to these message boards, so forgive this question: when you say you "bookmarked" something, do you just mean on your computer, or is there a feature on MFP to do it?0
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For those using these at pizza crust, do you bake them first then add the toppings and re-bake or do you put the toppings on and bake the entire thing at once?0
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bump0
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Yum! This sounds great. Thanks!0
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Bump! thanks!0
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bump!0
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Similar to the "Homemade Flour Tortilla' recipe I use:
2 Cups Flour
1/2 tsp Salt
1 Tbsp lard or butter
3/4 Cup Hot water
Whisk flour, salt and baking powder together in a mixing bowl. Mix in lard [I use butter] with your fingers until flour resembles cornmeal. Add water and mix dough until it comes together. Place on lightly floured surface [I use a silicone mat and brush it lightly with butter - less messy] and knead until smooth and elastic.
Preheat skillet over med-high. Using rolling pin, well floured [once again, I run a little butter over it with my basting brush] and roll into a thin tortilla. Place in hot skillet and cook until bubbly and golden. Usually about 8 - 10 seconds on each side. Yield: 6
I love them... so easy and the dough rolls well; great consistency and texture... thinner the better in my opinion and so cheap!:happy:0 -
Going to try, would be lovely for lunch with spicy chicken, thanks x0
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They freeze great too, just place a sheet of wax paper or parchment paper between each one so they don't stick together.
I'm going to make these this weekend with a spicy chicken recipe I've also just seen.
Thanks!
I froze the baked version, but I too think that freezing the dough should work.0 -
For those using these at pizza crust, do you bake them first then add the toppings and re-bake or do you put the toppings on and bake the entire thing at once?
When I do mine, I bake the dough for 10 minutes, then put the toppings on, and broil until cheese is melted. However, that is just my method.0 -
For those using these at pizza crust, do you bake them first then add the toppings and re-bake or do you put the toppings on and bake the entire thing at once?
When I do mine, I bake the dough for 10 minutes, then put the toppings on, and broil until cheese is melted. However, that is just my method.
Thanks much! I was thinking that sounded like the best method, but thought I'd ask ;-)0 -
mmm sounds good! I'm going to try this for pizzas this weekend!0
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