Inspiring Chefs Everywhere

Tortilla &
Flatbread Maker
Care Instructions
and Recipe Booklet

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 #1443

Tortilla & Flatbread

Maker

Instructions for Use

and
Recipe Guide

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 IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including:

1. Read all instructions

2. Do not touch hot surfaces, instead use the handles.
3. To protect against electrical shock, do not immerse power cord, plug
or appliance in water or any other liquid.
4. If the power cord is damaged, the manufacturer (or a similarly
qualified person) must replace it in order to avoid a hazard.
5. Do not use outdoors
6. Close supervision is necessary when any appliance is being used by or
near children.
7. Avoid contact with moving parts.
8. The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock or injury.
9. Unplug from outlet when not in use and before cleaning. Allow
appliance to cool completely before putting on or taking off parts.
10. Do not operate appliance with a damaged power cord or plug or after
the appliance malfunctions or is dropped or damaged in any manner.
Return appliance to manufacturer of its service agent for examination,
repair or adjustment.
11. Do not let the power cord hang over the edge of a table or counter or
touch any hot surface.
12. Do not use the appliance for other than intended use.
13. Do not place on or near a hot gas or electric burner, or in a heated
oven.
14. To disconnect, remove the plug from the wall outlet.
15. Do not clean the appliance with metal scouring pads. Pieces can break
off from the pad and touch electrical parts, creating a risk of electrical
shock.

POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, the plug will fit in a polarized outlet only one
way. If the plug does not fit fully in the outlet, reverse the plug. If it does not
fit, contact a qualified electrician. Do not modify the plug in any way.

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 THIS DEVICE FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS. READ ALL INSTRUCTIONS
• Make sure the voltage in your outlet is the same as the voltage indicated on the
appliance’s rating label.

• Always turn the power off at the power outlet before you insert or remove a plug.
Remove by grasping the plug – do not pull on the cord.

• Turn the power off and remove the plug when the appliance is not in use and before
cleaning.

• Do not use your appliance with an extension cord unless this cord has been
checked and tested by a qualified technician or service person.

• Close supervision is necessary when your appliance is being used by children.

• Never leave an appliance unattended while in use.

• Do not use an appliance for any purpose other than its intended use.

• Do not place an appliance on or near a hot gas flame, electric element or any other
appliance.

• Do not let the power cord of an appliance hang over the edge of a table or bench top
or touch any hot surfaces.

• Do not operate appliance if it has malfunctioned or has been damaged in any

manner. In order to avoid the risk of an electric shock, never try to repair the Waffle
Cone Maker yourself. Take it to an authorized service station for examination and
repair.

• Do not use outdoors or for commercial purposes.

• Unplug the unit when finished using.

• Do not immerse the appliance in water or any other liquid.

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 PARTS IDENTIFICATION
Before using your Flatbread & Tortilla for the first time, you should become familiar
with all of the parts. Read all Instructions and Safeguards carefully.

Top handle

Top forming plate

(medium temperature)

Small ear,
lid handles

Bottom hot plate

(high temperature) Ready light

GETTING TO KNOW YOUR TORTILLA & FLATBREAD MAKER

It’s easy to press & bake fresh, healthy flatbreads at home. Only the CucinaPro Tortilla
& Flatbread maker makes a large size wrap to hold plenty of your favorite fillings. With
a giant 10 inch diameter cooking plate, it makes an up to 40% larger flatbread than
comparable models.

HOW TO USE YOUR TORTILLA & FLATBREAD MAKER

Follow the “Press and Release” Method

Important: the secret to making flatbreads on your machine is to gently & gradually
flatten the dough. The moisture and the steam in the dough must be allowed to
gradually escape as the tortilla is formed. It is a process of giving the dough multiple
“presses & releases”. If you press the dough too hard all at once, the steam can break
apart the flatbread. As you release, you can see the steam escaping. Allow the steam
to escape.

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Follow the following steps for best results.
1) PREHEAT
Preheat with the grids in the open position only. To preheat, plug unit in, indicator light
will go on. After about 8-10 minutes indicator light will go OFF. You are then ready to
begin. DO NOT LEAVE UNIT CLOSED WHILE PREHEATING.
Note: While you are baking the indicator light will continue to periodically go on and
off. This means only that the ideal baking temperature is being maintained , and it not
indicating when to start and stop baking.

2) PLACE DOUGH PATTY

Shape the dough into balls about 2 inches in diameter. Pat between hands to flatten
slightly into a patty. Place dough patty on the bottom grid, just rear of center.

3) PRESS & RELEASE

Use small ear handles to gently press dough, gradually flattening the dough patty.
If dough slides forward, use a spatula to keep the dough in place as you press down.
As you press, raise the lid to release the escaping steam. Gently “press & release”
several times. Each press should only be less than a second. Do not “press & hold”.
Do not press continuously. This will prevent the steam from escaping, causing the
flatbread to split & break.

4) ROTATE DOUGH
Quickly raise the lid, rotate partially flattened dough about 180 degrees.

5) PRESS & RELEASE AGAIN

Again use small ear handles to gently “press & release” several more times, further
flattening the ball of dough.

6) ROTATE DOUGH AGAIN

Quickly raise lid and partially rotate the dough another 180 degrees

7) USE TOP HANDLE

Now the top lid is far enough down that you can begin using the top handle to get the
tortilla to its final thinness. Do not press the top handle hard and all at once. If pressed
too hard, steam will become trapped in the dough and can “blow apart” the flatbread.
Again, gently “press & release” the top handle several times until you are to the final
thinness.

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8) BAKE
Now brown to your desired color & texture. You may bake in the open position, or
lightly lower the lid and bake in the closed position for faster results. Do not lower or
press top handle while baking.

9) BAKE OTHER SIDE

Flip the flatbread over and let the other side brown further. Any utensils should be
non-metallic only, to protect the non-stick surface.

10) FINISHED
When finished baking, unplug the cord from the outlet and leave the grids open to cool.

TOO MUCH SPLITTING?

Let steam escape! Don’t press hard all at once. If the top handle is pressed too hard,
steam will become trapped in the dough and can “blow apart” the flatbread. Just gently
“press & release” the top handle several times until you are to the final thinness.

FIRST USING YOUR TORTILLA & FLATBREAD MAKER

When using your flatbread maker for the first time, you may notice some s light
smoking odor. This is normal with many heating appliances and willnot recur. This
does not affect the safety of your appliance. Also, it is recommended that you discard
the first two flatbreads from your new baker.

HELPFUL HINTS FOR TASTY TORTILLAS, THE BASIC

FLATBREAD WRAP
1. Add 2 to 3 tablespoons water, in small amounts, in addition to amount called for in
basic tortilla recipes. This helps to make smoother dough and a lighter tortilla Keeping
the dough moist will make better tortillas. Because the dough dries out quickly, it is
important to keep it covered in a container even while baking. You may use plastic
wrap to cover the dough. It may be necessary to add small amounts of water from time
to time. Tortillas made with dry dough won’t puff, a nd could be heavy, crumbly or the
edges will crack during baking.

2. After mixing the dough, it must rest for at least 30 minutes to 2 hours before
baking. Rest dough in a bowl before you roll into balls, or form balls and set them on a
plate. Be sure dough is covered at all times. It will keep at room temperature for sever-
al hours, or may be refrigerated as long as 36 hours by greasing surface of dough and
covering tightly with plastic wrap.

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3. Flour tortillas: It is important to press the lid down quickly with moderate
pressure (approximately 1 second) and open. Press lid down several more times to
achieve desired size & thickness.

4. Corn tortillas: Press lever down quickly only once, open lid and bake as directed.
Due to the consistency of corn tortilla dough, continuous pressure will cause some
cracks in the tortilla.

5. It is preferable to use unbleached four for flour tortillas. Corn tortillas are
made from dehydrated masa flour called “Masa Harina” which is available at most
supermarkets and specialty food markets. Corn meal is not a substitute for Masa
Harina.

6. Low fat hint: Substitute canola or vegetable oil in most recipes.

7. Don’t leave tortilla on baking surface too long before flipping it for the first time; it
will dry out and won’t puff. If you over bake the tortilla, it will become crisp.

8. While baking tortillas, keep them warm and moist by wrapping in a heavy cotton
towel. Stack tortillas one on top of the other and keep wrapped in the towel. Place
wrapped tortillas in a basket to serve at the table. To keep freshly baked tortillas warm
for an extended time, wrap them in a towel and then wrap in foil. Place in low oven
(about 200 degrees). Tortillas will remain warm and moist in the oven for about one
hour before serving.

9. Timing and advanced preparation: The dough preparation takes about 15

minutes, and should begin at least 45 minutes before baking to allow doughresting
time. Covered and refrigerated, the dough will keep for several days.

10. Tortillas can be baked in advance. Refrigerate them wrapped securely in a plastic
bag. You may also freeze baked tortillas. Place wax paper between each tortilla and
wrap them securely in airtight freezer bags. They defrost very quickly, and with proper
care, taste as if just baked.

Reheating tortillas: Reheat flour tortillas on pre-heated Flatbread Maker. Turn over
several times, but do not depress lid. Or wrap stacks of 6-8 tortillas in foil and reheat in
a 325 degree oven for 15-20 minutes. Reheat corn tortillas: wrap stacks of 10-12 corn
tortillas in a clean, heavy towel. Place in a steamer over 2 inches of water, cover and
bring to a boil over medium heat. When steam puffs out from under the lid, steam for 1
minute; remove from heat and let stand for 15-20 minutes.
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 MIXING NOTES
Food processor method: Place flour and salt in bowl of processor. Add oil or shortening
and process for about 3 seconds. With machine running, pour water through feed tube
in a steady stream. Let machine run until dough forms a ball. Dough should be a
medium-stiff consistency. If dough is too stiff, add a little more water.
Hand mixing method: Rub flour, salt and oil or shortening together with your fingers
until completely incorporated and fine crumbs form. Pour water into dry ingredients
and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with
flour and knead until smooth, about 2 minutes. Divide dough into 12 - 15 portions
and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with
plastic wrap, and let dough rest for at least 30 minutes before baking. You may also let
dough rest in a bowl, covered with plastic wrap, before shaping it into balls.

CLEANING & CARE OF YOUR FLATBREAD MAKER

There is no need to take the flatbread maker apart for cleaning. Never use water,-
cleansers or oven cleaner on grids. Do not immerse unit in water.

1. When you are through baking, always unplug the unit from the wall outlet to turn
off and leave it open to cool. After it has cooled, brush away crumbs and wipe off grids
with an absorbent paper towel to remove any excess butter or margarine.

2. Do not clean the inside or outside with any abrasive scouring pad or steel wool as
this will damage the finish. Do not use metallic and sharp utensils, brushes and
scouring pads on non-stick baking surface. Clean grids with a damp cloth after each
use to prevent staining and sticking from a build-up of food or oil.

3. Wipe the outside with a damp cloth only. To clean exterior handles and chrome
parts use a damp cloth or spray cleaner.

4. If any food becomes baked on the grids, pour a little cooking oil onto the hardened
food. Wipe off after 5 to 10 minutes after the food has softened. Do not use metal
utensils, which can damage the non-stick coating.

5. DO NOT IMMERSE IN WATER OR ANY LIQUID. DO NOT PLACE IN DISHWASHER.

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 RECIPES

FLOUR TORTILLAS
1 3/4 cups unbleached (or all purpose) flour
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
3/4 cup very warm water

Combine the flour and the fat in a large mixing bowl, working the fat with your fingers,
until completely incorporated. Dissolve the salt in the water. Pour about 2/3 cup of it
over the dry ingredients and immediately work it in with a fork; the dough will be in
large clumps rather than a homogeneous mass. If all the dry ingredients haven’t been
dampened, add the rest of the liquid (plus a little more, if necessary).

Scoop the dough onto your work surface and knead until smooth. It should be a
medium-stiff consistency, definitely not firm, but not quite as soft as most bread
dough either.

Divide dough into 12 - 15 equal pieces, roll into balls, cover with plastic wrap, and let
rest at least 30 minutes before baking.

Note: Flour tortillas made from all vegetable shortening tend to be bland, but those
made with all lard are a little crumbly and heavy. Tortillas made with 2 1/2 tablespoons
of each are of exceptional quality.

CORN TORTILLAS
2 cups Masa Harina
1/2 teaspoon salt
1 cup warm water

Place four and salt in a bowl or processor. With machine running, pour water through
the feed tube in a steady stream. Let machine run until dough forms a ball. If the
dough is a little too stiff, add a little more water.

Divide dough into 12 - 15 equal pieces, roll into balls, cover with plastic wrap, and let
rest at least 30 minutes before baking.

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BASIC FLOUR TORTILLAS
2 cups unbleached (or all purpose) flour
1/2 teaspoon salt
1/4 cup canola or vegetable oil
2/3 cup warm water

See mixing notes on page 8. Divide dough into 12 to 15 equal pieces, roll into balls,
cover with plastic wrap, and let rest at least 30 minutes before baking.

CRISP CORN TORTILLAS

2 cups Masa Harina
1/4 cup canola or vegetable oil
1 cup warm water

See mixing notes on page 8. Divide dough into 12 - 15 equal pieces, roll into balls, cover
with plastic wrap, and let rest at least 30 minutes beforebaking.

After baking tortillas, cut into strips about 1 inch wide by 2 inches long. Quickly fry in
oil until crisp. Remove from pan and let drain on paper towels. Serve with your favorite
dip, or store in a tightly sealed container.

They will stay fresh for several days.

WHOLE WHEAT TORTILLAS

1 1/2 cups whole wheat flour
1 1/2 cups unbleached (or all purpose) flour
1 teaspoon salt
1/3 cup canola or vegetable oil
1 cup warm water

See mixing notes on page 8. Divide dough into 12 - 15 equal pieces, roll into balls, cover
with plastic wrap, and let rest at least 30 minutes before baking.

FLOUR BLACK BEAN TORTILLAS

3 cups unbleached (or all purpose) flour
1/2 teaspoon salt
1 cup canned black beans, drained 
1/3 cup canola or vegetable oil
2/3 cup warm water

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FLOUR BLACK BEAN TORTILLAS (cont)
Place flour, salt, black beans and oil in processor bowl. Process for a few seconds to
blend. Slowly pour in water until dough forms a ball. Divide dough into 12 - 15 equal
pieces, roll into balls, cover with plastic wrap, and let rest at least 30 minutes before
baking.

MASA HARINA BLACK BEAN TORTILLA

2 cups Masa Harina
1/2 teaspoon salt
1 cup canned black beans, drained
1/4 cup canola or vegetable oil
1 cup warm water

Place flour, black beans and oil in processor bowl and process for a few seconds until
ingredients are well blended. Slowly pour in water until dough forms a ball. (if dough is
too dry, add a little more water.)

Divide dough into 12 - 15 equal pieces, roll into balls, cover with plastic wrap, and let
rest at least 30 minutes before baking.

CHILI- CHEESE FLOUR TORTILLAS

3 cups unbleached (or all purpose) flour
1/2 teaspoon salt
1 teaspoon chili powder
2 tablespoons Parmesan cheese
1/2 cup vegetable shortening
1 cup warm water

Add chili powder and Parmesan cheese with flour. See mixing notes on page 10. Divide
dough into 12 - 15 equal pieces, roll into balls, cover with plastic wrap, let rest at least
30 minutes before baking.

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CORNY TORTILLA STRIPS ...WONDERFUL FRESH CORN TASTE
1 cup canned hominy, drained
1 cup Masa Harina
1/4 teaspoon salt
1/2 cup hot water

Puree hominy in food processor; add Masa Harina and salt. Slowly pour in hot water
until dough forms soft ball. Divide dough into 12 - 15 equal pieces, roll into balls, cover
with plastic wrap, and let rest at least 30 minutes before baking

After making tortillas, stack and cut into strips. Place strips on baking sheet and bake
in 400 oven for 7 minutes or until crisp. Serve with fresh tomato salsa.

FRESH TOMATO SALSA

1 16oz can whole tomatoes, drained and chopped
3 green onions, chopped
1 clove garlic, minced
1/4 cup chopped fresh cilantro or parsley
3 tablespoons canned green chili peppers, chopped
Dash of Tabasco sauce (to taste)
1/4 teaspoon pepper
1 teaspoon oregano
1 tablespoon lemon juice
3/4 teaspoon Worcestershire sauce

Combine all ingredients and mix well. Makes 2 cups. Cover tightly and refrigerate.
Fresh tomato salsa will keep for several days.

BREAKFAST BURRITOS
1 medium-sized potato
1 pound bulk sausage
1 small onion, chopped
1 teaspoon chili powder
Dash cayenne pepper
2 eggs
6 flour tortillas
1 cup shredded Monterrey Jack cheese
Tomato salsa
Sour cream

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BREAKFAST BURRITOS (cont)
Cook potato in boiling water 35 minutes, or until tender. When cool, peel and cut into
cubes. Brown sausage in frying pan; add chopped onion, chili powder and cayenne
pepper. Cook for 10 minutes, stirring often. Drain and discard fat. Add cubed, cooked
potato. Beat eggs and add to pan. Stir until eggs are set. Spoon mixture into center of
warm tortilla, top with shredded cheese, and roll up tortilla to enclose mixture. For an
authentic Mexican touch, serve topped with sour cream and salsa. Makes 6 servings.

SAUSAGE TORTILLA PIZZA

6 ounces Italian sausage
1/2 pound ground beef
1 small onion, chopped1 clove garlic, minced
1/2 green pepper, cut in strips
1/4 pound sliced mushrooms
Olive or vegetable oil
1/2 teaspoon Italian herbs
1 cup marinara sauce
1/2 pound Monterrey Jack cheese, shredded
1/2 cup grated Parmesan cheese 6-8 tortillas

Remove casing from sausage; place in 10-inch frying pan. Add ground beef and cook
until brown and crumbly. Drain excess fat. Add onion garlic, green pepper, mushrooms
and herbs. Cook about 5 more minutes.

Brush tortilla lightly with oil to edges; place on baking sheet. Spread with about 1
tablespoon marinara sauce, 1/2-cup meat mixture, and cover with layer of jack cheese.
Sprinkle with Parmesan cheese and bake 7-10 minutes at 450 degrees until cheese
melts. Makes 6-8 servings.

PESTO TORTILLA PIZZA

1/2 cup pesto
1/2 pound Monterrey Jack cheese, shredded
5 large Roma tomatoes, thinly sliced
6 flour
Olive or vegetable oil

Place tortillas on baking sheet and brush with oil to edges. Spread pesto evenly over
tortillas and sprinkle cheese over pesto. Arrange tomatoes over cheese. Bake on
lowest rack in oven for 7-10 minutes at 450degrees, or until cheese is melted.
Makes 6 servings.
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QUESADILLAS
1 can (7 oz) green chiles, seeds and stems removed
1 pound Monterrey Jack cheese
12 corn or flour tortillas
Butter, lard, or vegetable oil for frying (optional)

To make each Quesadilla, place about half a chile and a thick slice of cheese (1x4x2”)
in center of tortilla. Fold tortilla over cheese and pin shut with a small wooden skewer.
Fry in butter, lard or vegetable oil in shallow pan, turning occasionally, until crisp and
cheese has melted. Drain on paper towels.

Variation: Use shredded cheese mixed with chilies to fill.

EASY FAJITAS
1 pound skinless, boneless chicken breast, cut in thin strips
1 medium onion, thinly sliced
1 medium bell pepper, cored, seeded, and sliced into thin strips
2 tablespoons olive or vegetable oil
2 tablespoons lime juice
1 teaspoon crushed oregano leaves
2 teaspoons chili powder
1/2 teaspoon garlic powder or 1 clove, finely minced
1 teaspoon soy sauce

In large skillet, brown chicken in 2 tablespoons oil, add onion and bell pepper and cook
5 minutes or until chicken is no longer pink. Mix together lime juice, oregano, chili
powder, and soy sauce. Add salt and pepper to taste. Stir well and add to meat mixture.
Cook about 5 minutes. Place 1/4 of the mixture in center of warm tortillas. Top with
salsa and sour cream and roll up. Makes four servings.

Variation: Use strips of beef sirloin, or a chicken and beef combination.

Party hint: Allow your guests to assemble their own fajitas. Serve chicken/beef strips,
salsa, and other ingredients separately. Warm tortillas and place in basket. Cover
tortillas with a cotton towel to keep them warm. Or, for extra fun, let your guests make
their own tortillas.

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FAJITAS VERDE, BLANCO Y ROJO
2 pounds beef flank or skirt steak, trimmed
Marinade
1/4 cup sherry wine vinegar or other red wine vinegar
1/4 cup virgin olive oil
1 Tablespoon pure chili paste
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon coarsely-ground black pepper
2 large garlic cloves, minced
2 ground chili piquin or 1 crumbled chile japones
Extras:
12 (8-inch) flour tortillas
2 or 3 medium sweet onions, peeled, halved, cut into thin wedges
3 (red, yellow and green) bell peppers, seeded, cut in strips
2 or 3 Tablespoon vegetable oil
Chunky Guacamole
2 cups sour cream
Mexican salsa
Fresh cilantro leaves

In a large glass dish, combine marinade ingredients. Lightly score steak on both sides.
Place in marinade; coat both sides. Cover and refrigerate 6 hours or overnight
(marinate skirt steak at least 10 hours). Preheat charcoal grill. Wrap tortillas in foil
and warm in a 325 degree oven. Slice onions and peppers. When coals are hot, remove
meat from marinade; grill to medium rare. Place meat on warmed platter; cover lightly;
let rest 5 minutes.

In a large skillet over medium-high heat, heat oil. Stir-fry onions and peppers 2
minutes or until crisp-tender. Remove to a serving dish. Slice meat thinly across the
grain; place on platter. To serve fajitas at the table, place a few meat strips on a warm
tortilla. Top with onion/pepper mixture, guacamole, sour cream, salsa and cilantro
leaves, as desired. Fold and eat.

Variations: Splurge with beef tenderloin or sirloin; marinade beef 1 hour.

Use chicken tenderloin strips instead of beef. Marinate, then grill on a mesh wire rack
over a charcoal fire or sauté on a hot-griddle

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FAJITAS VERDE, BLANCO Y ROJO (cont)
Omit onions and peppers. Marinate 2 dozen green onions with olive oil, garlic and
herbs. Grill tortillas briefly over a charcoal fire. Or you may use sliced green chilies
and shredded cheese on top of a flat tortilla and heat in a moderate oven (or under a
broiler) for 5 to 10 minutes, or until cheese melts. Try different kinds of chilies, or add
cilantro, chopped tomatoes minced meat, chicken or flaked crabmeat for additional
variations.

SPICY RANCH CHICKEN WRAPS

2 teaspoons chili powder
2 teaspoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1 1/4 pounds skinned, boned chicken breast, cut into 1/2 inch strips
1/2 cup low-fat buttermilk
1/2 cup light mayonnaise
2 tablespoons minced fresh parsley
2 tablespoons fresh lime juice
2 jalapeño peppers, seeded and diced
2 garlic cloves, crushed
4 (8 inch) fat-free flour tortillas
3 cups chopped romaine lettuce
1 1/3 cups chopped seeded tomato

Combine the first 4 ingredients in a heavy-duty zip-top plastic bag. Add chicken; seal
and shake to coat. Remove chicken from bag. Combine the buttermilk and next 5
ingredients (buttermilk through garlic) in a small bowl, and stir well with a whisk.

Place a large nonstick skillet over medium-high heat until hot. Add chicken, and sauté
2 minutes or until chicken is done. Add the buttermilk mixture; cover and cook 1
minute. Remove from heat.

Warm the tortillas according to the package directions. Spoon about 3/4 cup chicken
mixture onto each tortilla, and top each serving with 3/4 cup chopped lettuce and 1/3
cup chopped tomatoes.

Roll up wrap. Yield: 4 servings (serving size 1 wrap).

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BLUE CHEESE PEPPER STEAK WRAPS
12 ounces boned top round steak
2 teaspoons dry mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
Cooking spray
2 cups sliced mushrooms
1 onion, cut into 1/4 inch thick wedges
1 medium red bell pepper, seeded and cut into 1/4 inch strips
2 tablespoons water
1/2 tablespoon red wine vinegar
1/2 cup (2 ounces) crumbled blue cheese or feta cheese
4 (8 inch) fat-free tortillas
2 cups chopped romaine lettuce

Trim fat from beef, slice into 1/4 inch strips. Set aside.

Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to
coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until
hot. Add beef mixture; sauté 4 minutes or until done. Remove from pan; keep warm.

Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and
cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar.

Remove from heat; stir in cheese.

Warm tortillas. Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup
lettuce, and roll up. Yield: 4 servings ( serving size: 1 wrap).

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ASIAN GRILLED EGGPLANT WRAPS WITH GARLIC SAUCE
12 (8 inch) fat-free tortillas
1 clove garlic, minced
1/2 teaspoon salt
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 teaspoons dark sesame oil
1 large eggplant (about 1 1/2 pounds), but in 1/4 inch horizontal slices (see note)
Vegetable oil
1 cup plain low-fat yogurt
1 tablespoon sesame seeds

Preheat oven to 250 degrees. Wrap tortillas in foil. Bake until heated through, about
10 minutes. Alternatively, wrap tortillas in damp paper towels and microwave on high
(100 percent power) 30 to 60 seconds. Meanwhile, in small bowl, whisk together
garlic, salt, soy sauce, vinegar and sesame oil; set aside. Preheat stove top grill or
griddle according to manufacturer’s directions. Brush eggplant lightly with oil and
place oiled side down on grill. Cook over medium-high heat for 4 - 5 minutes. Brush
tops with more oil, turn slices and cook until eggplant is golden and flesh is tender,
about 5 minutes. Transfer eggplant to platter and brush with garlic sauce, then cut
each slice into 3 pieces. In each tortilla, place 2 to 3 pieces eggplant. Garnish with
dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling
ingredients.

NOTE: Older, large eggplants might need to be salted and rinsed before cooking to
remove bitterness and excess moisture. To salt eggplant, slice eggplant and salt both
sides. Lay slices on baking sheet lined with paper towels. Let slices sit 20 to 30
minutes, then rinse and pat dry. Younger, smaller eggplants usually do not require
salting. 

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MANDARIN PANCAKE
2 cups unbleached (or all purpose) flour
3/4 cup boiling water
1-2 tablespoons sesame or vegetable oil (to brush dough)

Place flour in processor, add boiling water slowly through the feed tube until dough
forms a ball. Cover ball with plastic wrap and let rest at least 30 minutes. With hands,
roll into a 15-inch long log, and cut into 24 equal pieces. Keep covered with plastic
warp. Roll each piece of dough into a ball and flatten to about 2 inches. Brush one side
of each round evenly to edges with oil; place oil surfaces together and press the two
rounds firmly together. Place double round on tortilla press, close and press down
lever quickly and open. Bake for a few seconds and turn over and bake a few seconds
more. Do not overcook. Pull the two halves of the pancake apart after cooking. Stack on
a plate and keep covered with cotton towel to keep warm. Makes 24 servings

MANDARIN PANCAKE CANNELLONI

6 ounces bulk sausage
1 10 ounce package frozen, chopped spinach, thawed and drained
1 cup ricotta cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1/2 teaspoon oregano
1/8 teaspoon pepper
12 mandarin pancakes
3 cups marinara sauce
1/2 pound Monterrey Jack cheese, shredded

Brown sausage over medium heat; drain excess fat. Add spinach, ricotta cheese, egg,
grated cheese, oregano, and pepper. Mix well. Spread 1/3 cup filling along the edge of
each mandarin pancake. Roll to enclose filling. Spread half of the marinara sauce in a
shallow baking dish. Place filled pancake cannelloni seam side down in sauce. Spoon
remaining sauce over cannelloni and top with shredded cheese. Bake uncovered in
400-degree oven approximately 30 minutes.
Makes 12 pancakes, approximately 6 servings.

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FOCACCIA WITH ROSEMARY AND OLIVE OIL TOPPING
Make topping by chopping a handful of rosemary and 3 cloves of garlic. Mix together
with some olive oil & salt. Brush the mixture over the flatbread. Finally, use a fork to
punch a pattern of holes on the flatbread surface. This allows the flavor of the topping
to penetrate.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND

ROASTED GARLIC OIL
1 recipe flat bread
1 8-ounce container of ricotta cheese, drained
3 plum tomatoes, diced
2 tablespoons basil, chiffonade
Shaved Parmesan
1/2 cup olive oil
6 cloves roasted garlic

Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Brush
flatbread with olive oil and place on a hot grill. Grill both sides and spread with ricotta,
tomatoes and basil. Remove and top with Parmesan cheese and drizzle with garlic oil.

PIADINE CON BROCCOLI DI RABE

2 pounds broccoli rabe, washed and trimmed of any tough stems
3 tablespoons extra virgin olive oil
3 cloves garlic, peeled and sliced very thin
1/8 teaspoon of crushed red pepper flakes
Coarse salt to taste

Cut the broccoli rabe into 2-inch pieces and blanch in a large pot of boiling salted water
for 4 minutes or until tender. Drain well in a colander. Place the olive oil in a skillet
over medium-high and sauté the garlic until golden. Add the broccoli rabe, red pepper
flakes and salt taste. Sauté for another 4 to 5 minutes. Remove all ingredients from
the pan and allow to come to room temperature. Place ingredients into a flatbread. Fold
flatbreads and grill in a hot skillet with olive oil.

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ITALIAN ONION FLATBREAD
1 cup minced onion
3-4 oz olive oil
1 teaspoon poppy seed or sesame seed

Lightly sauté the onion in olive oil. Remove and let cool. Blend onion mixture with a
basic tortilla dough recipe from above. Knead, let rest, separate into small balls, then
press & bake in your flatbread maker. Sprinkle flatbreads with water and sprinkle with
poppy or sesame seed.

CHAPATI AND ROTI

2 cups whole wheat flour
Salt to taste
1 cup water (as needed)

Place the wheat flour in a large bowl. Add salt and oil to it and mix it. Gradually add
water, mix thoroughly and knead the dough into a smooth and soft ball. Set aside for
about 10-15 minutes. Divide the dough into even size small balls. Press & bake in
flatbread maker according to directions. Remove and serve hot.

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