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Old 06-21-2011, 02:17 PM   #1
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Anyone tried Flatout Flatbread?

I made a wrap with pastrami, pepperjack, mayo, mustard, pickle and lettuce. Has anyone tried a grilled pizza yet?

They have a nice flavor, but I had a dickens of a time trying to pry one away from the stack. Would it help to freeze them first?
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Old 06-21-2011, 02:42 PM   #2
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I keep them in the refrigerator and haven't had an issue with them sticking. They are so fluffy - I love it!
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Old 06-21-2011, 05:45 PM   #3
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Quote:
Originally Posted by TomatoMustard
I keep them in the refrigerator and haven't had an issue with them sticking. They are so fluffy - I love it!
I put them in the fridge. May have been a long ride in a hot car that made them stick. What else do you do with them?
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Old 06-22-2011, 08:02 AM   #4
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I've used them for salad wraps, taco night, breakfast burritos.. i just replaced my tortillas with them for a few weeks.
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Old 06-22-2011, 07:42 PM   #5
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Made a pizza tonight with it, turned out great! I am still having trouble getting them apart.
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Old 06-22-2011, 10:54 PM   #6
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The following links are for Swedish flatbread that work well as a base for "pizza" or wraps;

Rolled sandwiches in swedish flatbread | Caput Mundi Cibus

Swedish Flat Bread

You can use a lefse stick instead of a badkspade. I use my lefse stick. After all, everyone has a lefse stick, right?
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Old 06-22-2011, 10:57 PM   #7
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Quote:
Originally Posted by CWS4322
The following links are for Swedish flatbread that works well as a base for pizza or wraps;

Rolled sandwiches in swedish flatbread | Caput Mundi Cibus

Swedish Flat Bread

You can use a lefse stick instead of a badkspade. I use my lefse stick.
Cool websites! Thanks CW!
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Old 06-22-2011, 11:11 PM   #8
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Here's my grandma's flatbread recipe. It is not soft, but it is my favorite scandinavian flat bread.

1 pt. whipping cream
1/3 c sugar
2 tsp salt
2 T melted lard (and you have to use lard)
1/2 tsp baking powder
1/2 c graham flour (hard to find now, but necessary, organic food places have it or mills that do special grinds)
3-1/2 to 4 c white flour

Directions:

1. Mix ingredients in order above.
2. Roll out on floured pastry board (Bethany) to cover the board.
The secret is that you have to flip it and roll both sides, you need to be able to "see" the red circle on the pastry cloth.
3. Place on an ungreased baking sheet,. Prick all over with a fork. Bake at 350-375 (depends on the oven) until crisp but not brown--each one takes about 3-4 minutes. You don't want this brown. When cool, break into pieces.
4. Store in an airtight container. This stores for months. My grandmother always had this in her pantry for when we came to visit in the fall-winter. We make this for Christmas. You eat it like a cookie.

(This is my maternal grandma's recipe--she was of Swedish decent, my paternal grandmother was Norwegian).
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Old 06-22-2011, 11:31 PM   #9
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Being that I prefer fresh, I don't buy these sorts of things--they are really easy to make and don't take a lot of time, not if you've ever made lefse or pita bread.

When I went to grad school in NB, I discovered that the grocery stores did not carry tortillas. So, I learned to make those (almost 30 years ago) so I could make enchiladas, soft-shell tacos, etc. Now, I always make my own wraps.
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Old 06-22-2011, 11:47 PM   #10
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You are talented!

I found the flatbread at Whole Foods in MPLS. We don't have it here. Will have to try making it!
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