This recipe is a bit more time consuming, but the taste of the home-made flat bread wraps makes it worth it!
serves 4 ( 8 points + )
- 1 tsp. dry yeast
- ½ c. warm water
- 1 tsp. olive oil
- ½ tsp. salt
- ⅓ c. white whole wheat flour
- 1 c. all-purpose flour
- 1 lb. flank steak
- salt, pepper and garlic powder to taste
- 1 medium green pepper, sliced in strips
- 1 onion, sliced
- fresh tomato, sliced
In a mixing bowl, dissolve yeast in water. Add oil, salt, whole wheat flour and ¾ c. all-purpose flour. Using a dough hook, beat for 2 minutes. Gradually add remaining flour and continue to mix for 5-7 minutes. Turn into a bowl coated with cooking spray. Cover and place in a warm spot until doubled ( about 1 hour)
Punch dough down and divide into 4 balls. Roll into 8 inch circles. Heat a frying pan coated with cooking spray. Cook each wrap until puffed and golden on each side.
Heat another nonstick skillet coated with cooking spray. Saute onions and peppers until tender.
Season steak and grill until desired doneness. Let stand 5 minutes, then cut against the grain into thin slices. Fill each pita with ¼ of steak mixture. Top with onions, peppers and fresh tomato slices