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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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âThese are my family's favorite! My kids will eat anything we roll up in this. The original recipe called for all white flour and a lot of salt. I added whole wheat flour to make it healthier and cut back on the salt.â Fay Strait - Waukee, Iowa Ingredients:
1/2 teaspoon active dry yeast |
1/2 cup warm water (110° to 115°) |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/3 cup king arthur premium 100% whole wheat flour |
1 cup king arthur unbleached all-purpose flour |
filling: |
1 beef flank steak (1 pound) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded lettuce |
1/4 cup sliced ripe olives |
2 tablespoons crumbled feta cheese |
Directions:
1. In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into an 8-in. circle.
4. Heat a large nonstick skillet coated with cooking spray over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed.
5. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
6. Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese. Yield: 4 servings.
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