I got this recipe from Real Mom Kitchen's blog. I tried making pitas and they worked ok but these are something that I'm totally interested in making.
Soft Wrap Bread
3 C Flour
1 1/4 C Boiling Water
1/4 C Potato Flakes
1 1/3 Tsp Salt
2 Tbsp Vegetable Oil
1 Tsp Yeast
1. place 2 Cups of flour in a bowl and add water. Mix and let rest for 30 minutes.
2. In a seperate bowl, mix potato flakes, rest of flour, salt, oil, and yeast.
3. Mix the mixtures together and knead for about 5 minutes until a ball forms and it pulls away from the sides of the bowl.
4. Let the dough rise for about an hour.
5.Divide into 8 pieces and let rest for 15 minutes
6.Roll into a 7 to 8" circle. Dry-fry (cook them in a pan with no oil like you would a tortilla until brown flecks form on the dough.
7. Transfer the wrap breads to a cooling wrack and stack them to keep soft. Serve immediately or cool in a ziplocbag so they will stay soft.
Thursday, August 13, 2009
Makes 2 loaves
For anyone with summer squash fresh from the garden!
2 oz unsweetened chocolate (I used powder instead of block.)
2 c sugar
1 c oil
2 c grated raw zucchini
1 tsp vanilla
2 c flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 c semi-sweet chocolate chips (I used milk chocolate.)
Melt chocolate in microwave. In large bowl combine eggs, sugar, oil, zucchini, vanilla, and chocolate. Beat well. Stir in flour, baking soda, salt, and cinnamon. Pour into 2 lightly greased loaf pans. Sprinkle chocolate chips on top (they will sink in as it bakes). Bake at 350 for 60-70 minutes or until toothpick comes out clean.
Note** The recipe says the chocolate chips will sink in but when I used the recipe it did not. Doesn't hurt the flavor at all, but adds to the bread's sweet crust!