Middle-Eastern Flatbread
Yesterday, I mentioned Dr. Caldwell Esselstyn. Dr. Esselstyn's book was more technical and medical. I skimmed it for the juicy bits and then moved on to a book by Dr. Esselstyn's son. He was a firefighter in Texas. He and his fellow firefighters tried their father's dietary recommendation. Rip wrote a book full of language for the layman and some interesting recipes.
I wanted to try flat bread recipe to use with yesterday's Hummus recipe. I liked this one because the dough could be made in a bread machine. The dough seemed a it tough but it it's supposed to be. Before baking I brushed the bread with a topping. That recipe follows the bread.
Middle-Eastern Flatbread
1 1/4 cup water
1/4 cup nonfat dry milk
1 1/2 tsp. salt
1 tsp. honey
2 Tbsp. olive oil
3 3/4 cup bread flour
(bread flour is not recommended in the Esselstyn's diets. Whole grains are much better. I hope to experiment with a tasty whole grain wrap soon. Today, I used what I had.)
1 1/4 tsp. yeast
Place the above ingredients in your bread maker in the order recommended by the manufacturer.
Use dough cycle.
Remove dough to a lightly floured surface.
Cover with a large bowl and let rest for 10 to 15 minutes
Preheat oven to 425 degrees.
Flatten dough into a circle. Cut into 8 wedges.
Stretch each into a triangle 1/4" thick.
Place on a baking sheet. Cover and let rest for 15 minutes more.
Brush each triangle with a blend of 2 Tbsp. olive oil, 1 Tbsp. lemon juice and your favorite spices. (you could use crushed rosemary and thyme, minced garlic or garlic powder, Italian seasoning. . .to name a few.)
Bake in preheated oven for 10 minutes or until golden brown.
Today, I'm posting a speech given by Rip Esselstyn. Less doctor talk, more inspiration to the average consumer.
I wanted to try flat bread recipe to use with yesterday's Hummus recipe. I liked this one because the dough could be made in a bread machine. The dough seemed a it tough but it it's supposed to be. Before baking I brushed the bread with a topping. That recipe follows the bread.
Middle-Eastern Flatbread
1 1/4 cup water
1/4 cup nonfat dry milk
1 1/2 tsp. salt
1 tsp. honey
2 Tbsp. olive oil
3 3/4 cup bread flour
(bread flour is not recommended in the Esselstyn's diets. Whole grains are much better. I hope to experiment with a tasty whole grain wrap soon. Today, I used what I had.)
1 1/4 tsp. yeast
Place the above ingredients in your bread maker in the order recommended by the manufacturer.
Use dough cycle.
Remove dough to a lightly floured surface.
Cover with a large bowl and let rest for 10 to 15 minutes
Preheat oven to 425 degrees.
Flatten dough into a circle. Cut into 8 wedges.
Stretch each into a triangle 1/4" thick.
Place on a baking sheet. Cover and let rest for 15 minutes more.
Brush each triangle with a blend of 2 Tbsp. olive oil, 1 Tbsp. lemon juice and your favorite spices. (you could use crushed rosemary and thyme, minced garlic or garlic powder, Italian seasoning. . .to name a few.)
Bake in preheated oven for 10 minutes or until golden brown.
Today, I'm posting a speech given by Rip Esselstyn. Less doctor talk, more inspiration to the average consumer.
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