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.
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: The old standby, made with unleavened wheat flour or cornmeal dough. Use the round burrito-size flour tortillas for stuffing and wrapping because they roll easily into self-contained packages. Heating the tortillas before stuffing brings 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 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. 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 thick, 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 fillings that can soak into the bread.
GRILLED CHICKEN TORTILLAS WITH CHARRED TOMATO SALSA
Preparation time: 35 minutes
Marinating time: 1 hour
Cooking time: 35 minutes
Yield: 4 servings
Bottled salsa can replace the charred tomato salsa in this indoor grilling recipe, adapted from “The El Paso Chili Company Margarita Cookbook,” by W. Park Kerr.
3 large ripe tomatoes, cored
1 small white onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded, coarsely chopped
1/4 cup minced cilantro
3 tablespoons lime juice
2 tablespoons tequila, optional
1/2 teaspoon salt or to taste
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2 boneless, skinless chicken breast halves
4 large flour tortillas
2/3 cup non-fat refried beans
1 avocado, peeled, sliced
1 cup shredded jack cheese
1. Heat oven to 400 degrees. Put tomatoes in baking pan sprayed with non-stick olive oil spray. Bake until skins start to blacken and tomatoes are very soft, about 20 minutes. Cool.
2. Put tomatoes, onion, garlic and jalapeno in food processor fitted with metal blade; process until almost smooth. Add cilantro, lime juice, tequila, if using, and salt. Refrigerate until ready to use. (This salsa can be made a day in advance; store refrigerated.)
3. Put chicken breasts in food storage bag; add 1/2 cup of the salsa. (Reserve remaining salsa in refrigerator.) Seal bag; marinate chicken in refrigerator at least 1 hour.
4. Spray non-stick grill pan with non-stick olive oil spray; place over medium heat. Scrape 1/2 cup of marinade from chicken; discard. Add chicken. Cook until no longer pink, about 5 minutes per side. Cool; thinly slice.
5. Put each tortilla into hot dry skillet about 7 seconds per side to soften. Or stack tortillas between two damp paper towels and microwave about 10 seconds per tortilla. (Wrap tortillas in clean kitchen towel after heating to keep pliable.) Spread with refried beans. Top with chicken, avocado and cheese. Dollop salsa on top. Roll up tortillas, tucking in sides. Wrap well in aluminum foil and refrigerate until ready to serve.
Nutrition information per serving:
Calories ………… 550 Fat ………… 23 g Saturated fat .. 8 g
% calories from fat .. 38 Cholesterol … 60 mg Sodium …… 845 mg
Carbohydrates …… 55 g Protein …….. 30 g Fiber ………. 8 g
PITA STUFFED WITH HUMMUS AND TOMATO-CUCUMBER RELISH
Preparation time: 25 minutes
Yield: 4 servings
Adapted from “Caprial’s Soups & Sandwiches,” by Caprial Pence and Mark Dowers.
2 tomatoes, seeded, diced
2 cucumbers, peeled, seeded, diced
1 clove garlic, minced
1 small shallot, minced
2 tablespoons pine nuts, coarsely chopped
1 tablespoon each: lemon juice, olive oil
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup crumbled garlic-and-herb feta
Freshly ground pepper
4 rounds pita bread
1 cup prepared hummus
1 1/2 cups torn romaine leaves
1. Combine tomatoes, cucumber, garlic, shallot, pine nuts, lemon juice, olive oil, olives, feta and pepper to taste in medium bowl. (This can be made 2 hours in advance and refrigerated.)
2. Split pita bread in half; open pockets. Spread 2 tablespoons hummus into each half; fill with tomato-cucumber mixture and romaine. Wrap in foil and refrigerate until ready to serve.
Nutrition information per serving:
Calories ………… 435 Fat ……….. 19 g Saturated fat .. 4 g
% calories from fat .. 37 Cholesterol .. 17 mg Sodium …… 925 mg
Carbohydrates …… 55 g Protein ……. 16 g Fiber ………. 8 g
FOCACCIA STUFFED WITH TURKEY, PROVOLONE AND TOMATO JAM
Preparation time: 25 minutes
Cooking time : 18 minutes
Chilling time: 1 hour
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Yield: 4 servings
Adapted from “Caprial’s Soups & Sandwiches,” by Caprial Pence and Mark Dowers.
Tomato jam:
1 tablespoon olive oil
2 shallots, thinly sliced
1 clove garlic, minced
3 tomatoes, seeded, coarsely chopped
2 teaspoons balsamic vinegar
1 tablespoon packed brown sugar
1/2 teaspoon each: kosher salt, crushed cumin seed
2 tablespoons sun-dried tomato pesto
Sandwich:
1 round focaccia, split in half, about 1 pound
6 ounces sliced cooked turkey
6 thin slices provolone cheese
1 tomato, sliced
1 cup basil or torn romaine leaves
1. Heat olive oil in medium saucepan over medium heat. Add shallots and garlic; cook 3 minutes. Add tomatoes, vinegar, brown sugar, salt and cumin seed. Heat to boil. Reduce heat to low; simmer, stirring often, until thickened, about 15 minutes. Remove from heat; stir in pesto. Transfer to bowl. Cool to room temperature; refrigerate until chilled, about 1 hour.
2. Spread each focaccia half with tomato jam. Layer turkey, cheese, tomato and basil on bottom half; replace top half. Cut focaccia into quarters. Wrap in foil; refrigerate until ready to serve.
Nutrition information per serving:
Calories ……… 575 Fat ………… 20 g Sat. fat …… 7 g
% cal. from fat … 31 Chol. ……… 50 mg Sodium … 1,010 mg
Carb. ……….. 71 g Protein …….. 30 g Fiber ……. 4.3 g