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Title: Flatbreads From Many Lands
Yield: 1 Serving

Ingredients

      1    *****

Instructions

by CeCe Sullivan
Seattle Times home economist

Flatbreads come from every corner of the world, with variations as diverse
as the cultures from which they originate. Their increased availability
and our exposure to them has transformed the American sandwich. No longer
are our choices limited to wheat, rye, sourdough and soggy.

Stuffed flatbreads are actually better when made a couple hours ahead and
wrapped tightly. As the zesty flavors of the fillings are absorbed, the
breads soften but still hold their shapes.

Tortillas: These thin round flatbreads from Mexico are made with
unleavened wheat flour or cornmeal dough. Use the round burrito-sized
flour tortillas for stuffing and wrapping because they roll easily into
self-contained packages. Although it's not necessary to heat the tortillas
before using, it does bring out their flavor and makes them more pliable.
You can put each tortilla into a hot dry skillet for about 7 seconds on
each side. Or stack the tortillas between two damp paper towels and
microwave for about 10 seconds per tortilla. Wrap the tortillas in a clean
kitchen towel after heating to keep them pliable.

Pita bread: The traditional pocket bread from eastern Mediterranean
countries. When the dough puffs during baking, then deflates when cooled,
a pocket is formed. Check the expiration date on the package as this bread
dries out quickly. Store in the refrigerator, or freeze for later use.
It's not necessary to heat pitas before stuffing. To fill, cut a thin
strip from the top of the pita, or cut in halves.

Lavash: This flatbread has its origins in Armenia. It's pliable enough to
roll without heating first. Store in the refrigerator if using within a
day or so, but freeze for longer storage. If it does dry out, heat in a
microwave for 5 seconds to soften. To fill, lay the fillings in a thick
horizontal strip about a third of the way up, then roll. Or scatter the
fillings over the bread, leaving about a half-inch around the edge and
roll.

Focaccia: The thin, chewy bread of Italy can be found flavored with herbs,
olives, sun-dried tomatoes and caramelized onions. The plain
brown-and-serve focaccia are a little thicker, and are a good choice for
vinaigrette-dressed fillings that can soak into the bread.

Copyright (c) 1999 Seattle Times Company
http://www.seattletimes.com/news/lifestyles/html98/stuf_19990630.html

From Reggie Dwork

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0

Contributor: Seattle Times, CeCe Sullivan

Preparation Time: 0:00

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