A.K.A bread dough baked around tomatoes and ham. I call it a baked sandwich, but "Stuffed Flatbread" sounds so much fancier!
This recipe is very flexible; just follow the instructions for the bread dough, but fill it with anything you would put in a hot sandwich. I think onions, cheese, and bell peppers would be good, or pizza style with tomato sauce and mozzarella. Use your imagination! I calculated that a half cup of whole wheat flour would be enough for one sandwich, so I decided to make dough with 1 cup and form two sandwiches. I cooked one immediately after the second rise, but I froze the other one after the rise to be cooked the next day. I left it on the counter during the night before the day I wanted to eat, and baked it in the morning. The dough pooled a bit, but it tasted the same as the first one.
Bread dough (for 2 sandwiches):
- 1 cup whole wheat
- 1/2 cup water
- 1/2-3/4 tsp salt
- 1 tsp yeast (about half a packet)
- 1 tbsp sugar
- 1/4 cup warm milk
- Combine the yeast, milk, and sugar; mix well.
- Combine flour and salt
- Add milk mixture and water to the flour; mush everything together with your hands and knead until the dough is smooth and holds together well, about five minutes. (The dough will be sticky at the beginning)
- Let the dough rise in a warm spot for an hour (I tried letting it rise in an oven I had heated to 200F and then turned off, but the dough developed a crust on top; I also tried this for the second rise, but the oven beneath was turned on and the bread had started cooking, the second time I made the recipe I turned the oven on to 150F and turned it off when the air inside felt mildly warm to my hand.)
- Form a ball with the dough and divide it into two.
- Flour a flat surface and stretch out the dough to form 6" squares.
- Place your filling of choice on one half of the dough and fold the other half on top.*
- Don't make it rise a second time! Just bake it!
- Bake at 350 for 25-30 minutes (depends how stuffed it is; just don't let it burn)