Tonight, I was really, really, really tired after work. In fact, work was so icky and tiring that I hadn’t planned out dinner at all. *sigh*
I was just about to shut my computer down for the day when I heard my husband open the microwave. He was going to make the wee ones dinner. Microwaved corn dogs for Mister Man and a salami sandwich with the last of the salami for Little Miss. Uhhhh no.
I got up and decided to get creative. At least a little. So I made flatbread, and we all had various things on and with our flatbread from quickly made meatballs for me to Nutella for my husband to an omelette for Little Miss to strawberries (don’t ask) for Mister Man. And we were all happy.
And it was quick.
And it was easy.
And it was totally healthy, and the wee ones now want to learn how to do it all by themselves because it was so cool. And that easy.
Whole Wheat Flatbread*
*I make mine with whole wheat flour, but you can use normal white flour, too. It just gives it a slightly different texture, and you’ll need less water.
1 c whole wheat flour
1/2 c white flour (or all white flour)
1/4 t salt
1 T oil (I use olive oil)
1 1/4 c water (or less — use your judgement as it varies hugely by the humidity level)
Place the flours and salt into a food processor. Pulse it a few times to get it well mixed. While it is turned on, slowly drizzle in the oil. Then slowly start to drizzle in the water. Stop drizzling as soon as it comes together in a ball. And I mean in a ball, not kind of like a donut all the way around the food processor bowl. It will make an actual ball when you have enough water in there. Once it is in a ball, put the water away and let it churn for another thirty or so seconds.
Remove the dough from the processor. It should be somewhat sticky and moist without being goopy and wet. Place it on a floured surface, and separate it into smaller balls (I made four, but you’re “suppposed to” make six.) Roll out each ball into a very flat disc.
Heat a griddle, grill, etc on medium high heat. Place the ungreased bread onto the ungreased pan. Let it cook for a few minutes until you start to see it make a few bubbles or turn a little brown on the bottom. Use tongs (or if you’re brave, your fingers like me) to flip it to the other side and cook it for another minute or two.
See, I told you it was easy. And the wee ones absolutely loved it. I had forgotten how quick and easy this was. I’m now going to be asked for this on a regular basis, I know. And I’m totally cool with that when I start to compare the ingredient list to the bread I normally buy. At least I avoid corn syrup and trans fats in the foods I buy, but there are still a lot of ickies that I’d like to avoid more.