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    You are in: Home / Recipes / Soft Wrap Flatbread Recipe
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    Soft Wrap Flatbread

    Average Rating:

    2 Total Reviews

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    • on July 05, 2013

      I follow this recipe exactly using my KitchenAid mixer. I measure carefully and I've never had to make an adjustment. The dough pulls together very well and is easy to handle. I weigh the entire dough ball in grams and divide it by 15. I roll each round into a 5-6 inch circle and dry fry in my cast iron chicken fryer on the stove top. We eat so many of these I decided that portion control was in order! Thank you for the great recipe.

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    • on October 28, 2012

      This is a great recipe and produces soft wraps unlike a lot of other recipes I have tried.

      I was a bit concerned when I tried to stir in the boiling water as it formed a stiff dough, not easy to "Stir". Also the "Whisk the other ingredients" has a similar result and just produced a powder. When I mixed the two together (in a food mixer) I had to add a small amount of water to get it to a dough. Also it didn't rise much if at all when I left it for an hour.
      However it turned out great.
      Instead of rolling eight wraps to 8 inches I rolled them out as thin as I could and produce more like 16 great wraps.

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Soft Wrap Flatbread

    Serving Size: 1 (92 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.3
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 369.4 mg
    Total Carbohydrate 38.9 g
    Dietary Fiber 1.6 g
    Sugars 0.2 g
    Protein 5.3 g

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