TNT - Bread Wraps

cruelshoes · Joined: 23 Sep 2005 Posts: 3359 Location: Washington State

I use a silicone baking sheet liner for mine. Just plop the dough ball on the center of the silicone mat and spread it out evenly with a spatula to the edges. It keeps the bottom from burning, I don't have to grease the pan, and it helps me get it the size I want. When it comes out of the oven, I just let it cool, and them peel the silicone mat off the bottom. no muss, no fuss.

I used this recipe this weekend to make a relly great focaccia type flat bread. I mixed it and rose it according to the directions. Then just before baking, I mixed up a few tablespoons of olive oil with a few cloves of minced garlic and a few tablespoons of finely minced rosemary from our yard. Brushed it gently over the risen dough, and sprinkled with fresh ground pepper and some kosher salt. Then baked as directed, maybe adding a few extra minutes. I got a delicious bread that went over really well at a dinner with gluten eaters. It would have made great sandwiches, too. We were totally jazzed about it.
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-Colleen

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ostrich · Joined: 30 Mar 2006 Posts: 4941 Location: Nebraska

I'm willing to try a silicone baking sheet. I've been meaning to get one for awhile anyway. Thanks for the idea!

I've been wanting to make this into garlic bread as well, but I keep forgetting to make a batch. It's nice to hear it plays well with other flavors.
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aklap · Joined: 02 Oct 2004 Posts: 10518 Location: WI, USA

Peg was baking again...

This batch was for her SIL that's doing a 2 week GF trial - again...
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

Hmmm. Peg's is puffier than mine. How does it roll?

I use an offset spatula constantly dipped in water to get a nice thin layer of batter which of course is painstaking!

aklap · Joined: 02 Oct 2004 Posts: 10518 Location: WI, USA

I'm guessing you mean when making a sandwich - it rolls really pretty well actually...

This was a the good batch - I got the "bad" batch. Peg thinks the oven was too hot during the raising process [for my batch] and it started to cook. Mine was flatter than this.

Peg just used a normal spatula dipping it in water. I'm not sure how much painstaking put in to this. The dough was a bit "tighter" than the last time she made it and it was not spreading very well. Of course my suggestions were met with an icy stare - so I slinked back to the computer...

Yours might be spread thinner than this. We can't remember what size of jelly roll pan we used.

This is probably my favorite for sandwiches.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

Yes, when the sandwich was rolled.

I think I might be a little obsessive compulsive regarding the spreading of the batter. Perhaps if I'm a really good girl the bunny will put someone in my basket who will spread batter for me. ha

I normally make a half of a batch and just spread it as thin as possible on a cookie sheet. It never covers the whole thing and I normally go with a free form shape.

After I saw the photo yesterday I called several Greek restaurants to see about getting some gyro meat. Alas, they all contain a NGF filler.

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1327 Location: Maine

I found this Alton Brown recipe for gyros meat. It looks pretty involved, but might be worth a try. I've been wanting a gyro too. This one uses ground lamb. Do they all? I always thought they were slicing the meat off a whole leg of lamb when I've had them in the past. The last time I had one was in Montana. The restaurant had this huge sign telling people how to pronounce gyros correctly. Apparently it really, really bugs them when people say it wrong!
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Steph

jeant · Joined: 06 Apr 2008 Posts: 266

My local Greek restaurant does both. The gyros made from whole lamb is a little more expensive than the ground version, and their ground version is a mix of lamb and beef.

I want to try this recipe from the Crockpotting blog.

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907

Actually, from what I learned yesterday which may or may not be correct gyros is meat (comb of beef and lamb), spices, and filler and then it's formed so it can go on a spit. One of the people who I spoke to said that the filler is either 'cereal' or soybean. He like the others I spoke to use the one with the 'cereal.'

It seems highly unlikely to me that any gyro meat is without filler.

I saw that Alton recipe and think I may give it a try but didn't have lamb or beef and decided heck with it. Next week things will slow down for me so I'll give it a try then.

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1327 Location: Maine

Well, I finally got around to making this wrap recipe. All I can say is WOW!!! It was absolutely the best bread I've had since going GF. It will be perfect for gorditas (and about a million other things!) Spreading the dough out was a little bit of a pain, but overall it was so easy to make that I am more than willing to spend a few minutes doing that. Has anyone made it with sorghum flour? I might try a batch using it since I have a ton of sorghum on hand.
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Steph

toothpaste · Joined: 11 Jan 2008 Posts: 48 Location: SC

smalltownslackermom · Posted: Wed May 27, 2009 5:07 pm Post subject:

I prefer schwarma to gyros. I like this on both lamb and chicken, haven't tried it with beef. with lamb it tstes quite authentic to me, the mace is key. I look forward to this bread recipe. :::must get sil-pat:::

SHAWARMA

Serving Size : 8

2 pounds beef, lamb or chicken –
very thinly sliced

Marinade:

1 cup plain, natural yogurt (Dannon Natural is fine, or Stonyfield, or others...)
2 tablespoons lemon juice
4 cloves garlic -- minced
1/2 teaspoon hot pepper sauce
1 tablespoon vinegar
1 tablespoon onion -- finely minced
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon ground mace
1/2 teaspoon salt

Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Combine tahini (sesame paste), clove of garlic, lemon juice and parsley until it is of a creamy texture, Add water if necessary. Place the cooked meat, sliced tomatoes and onions in pita bread and pour on the tahini mixture as desired.

NOTES : The cone of meat, marinated in yogurt and seasoning, is layers upon layers of meat (lamb, beef or chicken) place on a spit and topped off with an onion and lemon. The spit is placed vertically in front of an open flame. As the meat cooks it is turned. The shwarma chef takes his sharp knife in hand and cuts off paper thin slices of cooked meat which drop into a waiting tray below. The cooked meat, salad and yogurt or hot sauce are placed in the pocket of pita bread or on a long toasted roll.
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son - high ttg - 4/09, pos. biopsy 5/09
self - was GF about a year, tried gluten challenging as of 5/09, too sick, stopped... so I'm "intolerant"
sister - gf for 2 years and is a new person

cruelshoes · Joined: 23 Sep 2005 Posts: 3359 Location: Washington State

Lately I always make a double batch of this bread. My husband says he likes it more than any other bread I make, and he wishes I made it all the time. Smile

Even with a double batch, it never lasts more than a day or so. The last few baches, I am not spreading it as thin so I can get a thicker product. Makes a pretty bitchin' cheeseburger or deli sandwich.
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-Colleen

Where are we going, and what am I doing in this handcart?

aklap · Joined: 02 Oct 2004 Posts: 10518 Location: WI, USA

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2907