Hamilton Beach MealMaker Express 80200 - Manual (Page 43)

840052500 Flatbread v05 12/22/98 10:20 AM Page 43 (1,;
Icelandic Flatbread
(OOKIKfiTiPS:
• If the dough is too
wet it will stick to the
Press. If this happens,
roll each ball in flour
before pressing.
• Since this bread does
not have a standing
time, the dough is a
little less pliable. It is
not meant to be used
as a wrap and is
thicker than tortillas.
Ic^ndic Flatbread is
intended to serve as
an edible plate.
SCimSU€6CSTiONS:
Perfect for smoked
salmon with horserad­
ish mayonnaise as well
as a great breakfast
bread toasted and
topped with cream
cheese.
PREP: 5 min.
COOK: 24 min.
Use as the base for open-faced sandwiches, for spreads, or cut
in wedges for dips.
1 cup rye flour
1 cup whole wheat flour
V 2 cup all-purpose flour
1 teaspoon salt
IV 4 cups water
Preheat the Press and Griddle to high.
Combine the dry ingredients.
Stir in the water until the dough forms a ball.
Turn out onto a lightly-floured board and knead
for 1 minute.The dough should be soft but not
sticky.
With floured hands, form the dough into 12
equal size balls.
Press quickly 3 or 4 times until the dough forms
3V2-inch round.
Place 2 flatbreads at a time on the Griddle and
cook 2 minutes per side until lightly browned
and the second side puffs.
i s Repeat the process until all the flatbreads are
cooked. Place the prepared flatbreads into a
200°F oven or wrap in foil to keep warm.
Makes: 12
Nutritional Information
Per Serving
Serving Size: 2
Nutrient Per Servina
Calories 1&6
Total Fat ig
Saturated Fat og
Cholesterol Omq
Sodium 391 mq
Carbohydrates 36g
Dietary Fiber 5g
Protein 5g
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