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Whole Grain Herbed Flatbread

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On principle, Peter gravitates towards dishes packed with as much fat and sugar as can fit in a mouthful. Is there an equivalent for supersaturation of empty calories? Because Peter would be there, pushing the boundaries of space and time to MacGuyver a super SUPER saturation concoction.

Need proof? Um, yeah.

Not that Peter necessarily prefers these foods because of taste. He often enjoys his fruits and veggies (not that he’d admit it). I think it’s a reflex to being married to a dietitian. Every time I wax poetic about how much I want to dive in a giant pile of veggies like Scrooge McDuck, his fingers start inching toward the duck fat he’s been collecting for months.

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Then I made a recipe from Dixya’s awesome new cookbook, 27, and he gobbled it up without a second thought. The best part? His mouth was so full of awesome flavors, he couldn’t ask “where’s the meat?

The wrap filling in progress - gorgeous colors!
The wrap filling in progress – gorgeous colors!

I hadn’t had the cookbook more than a few hours before I knew I had to immediately make the Moroccan Spiced Chicken Wrap. Not only does it have a perfect blend of spices (all of which I had on hand – bonus!), but it also uses pomegranate molasses. I’ve been working on the same bottle for about two years. In fact, until I added it generously to this dish, I hadn’t used it since making these hens way back when.

If only it had been easy to use.

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That would be the pomegranate molasses bottle, decapitated beyond repair. After several minutes of twisting and gentle cursing, I took a serrated knife to the bottle (should I be saying this? Kids, don’t try this at home.) and hacked off the top. Worked like a charm.

I ran into another snag when I discovered we didn’t have chicken (nice one, Jessie). However, we did have about five pounds of tofu. Why so much tofu for two people? Ask Peter I-always-buy-in-bulk-and-where-is-my-fried-chicken? THIHusband.

(His last name isn’t THIHusband. In case you didn’t know.)

Moroccan Spiced Tofu Wrap it is!

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Look how gorgeous this dish is!  The taste was incredible. I can’t wait to try the other recipes in Dixya’s cookbook. Check it out, dear reader: for only $2.70, you get 27 wholesome and delicious recipes.

I served the spiced tofu in a variation of my favorite homemade whole grain flatbread. With five ingredients, how can you go wrong?

(Don’t ask about the time I set off the smoke alarm.)

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Whole Grain Herbed Flatbread

  Prep Time: 10 minutes

  Cook Time: 30 minutes

Ingredients (10 6″ flatbreads)

  • 3 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon fresh or dried herbs (e.g. thyme, rosemary, lavender)
  • 1 1/2 cups water
  • 1 1/2 tablespoons olive oil

Instructions

Combine flour, salt and herbs in a large bowl. Add water and olive oil and stir until combined, adding more liquid or flour if necessary. Knead in the bowl for about 5 minutes, adding more flour if needed, until dough is smooth. Cover with plastic wrap or drape a clean towel over the bowl and set aside while heating a large, heavy saute pan over medium heat.

Divide dough into 10 balls. On a floured cutting board, roll out dough balls into thin flatbreads about 6 inches in diameter. Place one pancake on heated pan and cook for 2 minutes, or until bottom turns light brown and the bread begins to puff. Turn and cook another minute, then remove to a warm plate and cover with a clean towel. Repeat with remaining flatbreads. Serve warm.

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P.S. Maddie picture of the week.

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That’s the face of intelligence, folks.

8 Comments

  1. This looks sooo good! Flavorful, colorful, and nutritious! There’s something about wraps in general that I really like – they’re satisfying and combine a variety of textures and flavors that’s just awesome. Maddie looks adorable 🙂 Happy spring, Jessie! 🙂

    1. Happy spring, Lucy! 🙂

  2. The.Boy is quite the consumer of empty calories as well. I wonder if it’s really a “married-to-a-food-blogger” reaction??

    LOVE the flavors in these flatbreads! All that Moroccan spice sounds fabulous.

  3. Whoa to that decapitated pomegranate molasses bottle?! Glad it worked like a charm and you didn’t hurt yourself! Whew! The Moroccan spices sound lovely on the tofu and looks perfect in a homemade herbed flat bread! So delicious and springy!

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