Hamilton Beach 80200 User Manual

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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against risk of electrical shock, do not immerse appliance,T^d or plug in water or other liquid. ^

4. Close supervision is necessary when this appliance is used near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, electrical repair, mechanical repair, or adjustment.

7. The use of accessory attachments not recommended by Hamilton Beach/ Proctor-Silex, Inc. may cause injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including stove.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

12. To disconnect, turn all controls to “OFF," then remove plug from wall outlet.

13. Do not use appliance for other than intended purpose.

SAVE THESE INSTRUCTIONS!

CONSUMER SAFETY INFORMATION

This appliance is intended for household use only. This appliance is equipped with a grounded-type 3-wire cord (3-prong plug). This plug

will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit, contact an electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the grounding pin, part of the 3-prong plug.

To reduce risk of electrical shock, do not Immerse the flatbread maker in water.

To avoid an electrical circuit overload do not use another high wattage appliance on the same circuit with the flatbread maker.

This appliance has a short cord to reduce the hazards of becoming entangled or tripping over a longer cord. An extension cord may be used if the electrical rating of the extension cord is equal to or greater than the rating of the flatbread maker. Use only an extension cord rated 10 amperes or greater. Care must be taken to arrange the extension cord so that it will not drape over the countertop or table top where it can be pulled on by children or tripped over.

Always use hot mitts to protect hands when opening the flatbread maker.

CAUTION: Escaping steam may cause burns. WARNING: To reduce risk of personal injury, allow unit to cool before lifting or

moving. Do not lift or move while in operation.

Z»Flatbmd Hakn Siftty

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Flatbread Maker Safety Parts and Features

Operating Instructions................4-5

Cleaning...........................................6

Storing History of Flatbread Fusion Cooking Flatbread Basics

Tips for Success

Mixing the Dough by Hand

.............................................

..............................

..................

.........................

.......................

.........................

...........................

.........

8-9

Convenience Dough.....................12

The Fold, the Roll, the Wrap Ethnic Foods, Ingredient

Substitutions, and

Package Sizes...............................14

Nutritional Information

Troubleshooting

Flatbread Recipes

Filling Recipes.......................46-122

Customer Service

...........................

...................

.......................

........

................

17-45

15 16

123

Parts and Ftitum''

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Before first use, wash the Cover and Bread Paddle in hot, soapy water. Rinse and dry. Use a hot, damp cloth to wipe the Griddle and both upper and lower surfaces of the Press.

Select a flatbread and filling recipe to prepare.

Plug unit into 120 volt AC outlet.

Line up pin on Handle shaft

with slot in upper plate.

Insert Handle into Flatbread MealMaker Express. This is the unlocked position. The Handle will rotate freely if properly inserted.

Push the Handle down, then rotate clockwise to lock onto

the Latching Pin. Turn the

Press Switch on to preheat. The Press Indicator Light will stay on constantly. The Bread Paddle should remain in the Press so it will preheat.

Turn on the Griddle to preheat. Keep Cover on to preheat. As the Griddle heats and cools to

maintain the set temperature, the Griddle Indicator Light will cycle on and off.

The Press and Griddle should be preheated in about 10 minutes.

' Opcratinti Instructions

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Unlock the Press, remove Bread Paddle, and place specified amount of dough onto the Bread Paddle. The dough should be positioned toward the rear of the press. Replace Bread Paddle into unit. The Bread Paddle handle will fit into slots on either the right or the left of

the Latching Pin.

(cont.)

Open the Press and remove the Bread Paddle with the cooked, pressed flatbread.

The flatbread can be trans ferred to the Griddle for warming, further cooking, or browning if desired or needed. The Griddle can also be used to cook the filling for the flatbread.

With the Latch in the unlocked

position, push the Handle

down. Press and cook as recipe specifies.

Opmtinf Instroctions - 5

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Cleaning

Turn all controls off, unplug, and let cool.

Wash Cover and Bread Paddle in hot, soapy water. Rinse and dry.

m Td clean the Griddle, and upper

and lower plates of the Press, wipe with a hot, soapy dishcloth or sponge. Rinse the dishcloth or sponge in clean, hot water and wipe surfaces again.

Storing

To store the Flatbread

MealMaker Express, let cool

then clean as instructed.

Wipe all other surfaces with a clean, damp cloth.

a -p

■ J

p To clean burned-on food from

the Griddle, pour 1 cup hot water into Griddle. Let soak, then scrub with a nylon brush.

Remove the Press Handle and store in the slot provided on the back of the unit.

Push the cord into the cord

storage area also on the back

of the unit.

(Inning

To store the unit, we recommend a storage area under a countertop.

Please do not try to lift and store the unit on a high shelf. Remove the Cover, then lift the Flatbread MealMaker Express by placing your hands under the unit. Once stored, replace the lid with the unit.

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History of Flatbread

People all over the world have been using flatbread as a wrap for food for thousands of years. Even though many of these breads are from different ethnic cuisines, they are still remarkably similar. Most use basic ingredients such as wheat flour, corn flour, rice flour, or buckwheat flour and water. Some also use salt, fat, yeast, or baking powder as leaveners. Although the flatbread concept is not new, it continues to grow in popularity—not only presenting a delicious solution to today’s cooking, but providing a healthy, quick one-dish meal for today’s busy families. Discover what you can create using primitive bread recipes with a modern twist with your Hamilton Beach Flatbread MealMaker Express.

The world of cooking is becoming a smaller place. Everywhere you look— from fast-food restaurants to monthly cooking magazines—^you’ll find people

mixing basic foods from different cultures—^from Chinese and Indian to Italian and Tex-Mex cuisines.

For example, you can make the basic Mexican Flour Tortilla, fill it with Thai Shrimp, and you have blended two cultures into one delicious meal. Add sun-dried tomatoes or pesto to that same Basic Flour Tortilla and wrap in Chicken Primavera for an Italian twist. This concept, called fusion cooking, is a growing trend in food preparation today. The recipes that have been developed for the Flatbread MealMaker Express will show you how to take

the basic ingredients from different cuisines and wrap them up into a meal that your family will have fun making—and eating.

Why stop with wraps? Many of the flatbreads in this book may be used

as other parts of a meal like edible “plates” or as a “scoop” to pick up a

filling. Serve them as a unique bread alternative to accompany a meal. Be

creative with your Flatbread MealMaker Express, it’s easy to create delicious dishes using a fritatta, an omelet, a pizza crust, and even a dessert like a crepe—all made in your Flatbread MealMaker Express.

HistoryofHitbrri^

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Flatbread Basics

Thickness

* The consistency of the dough will

be a major factor in the thickness of the flatbread. Softer, wetter dough will be easier to press resulting in thinner, larger breads. The type and amount of flour and fat, and the use of leavening agents, will also influence the consistency of the dough.

® The dough for all recipes should

be soft and pliable. Ideally, the dough should be wet, but not sticky. You will know if the dough is too wet if it sticks to your hands or the Press during pressing.

Measuring Tips

Accurate measurement of the following ingredients is the best way to ensure that the dough will

be the right consistency. Liquid

Use a clear plastic or glass measuring cup when measuring liquids. Place the cup on a level surface; make sure your eye is level with the amount you are measuring.

Flour Before measuring, stir the flour to “lighten” it. Use a metal or plastic cup made for measuring dry ingre dients. Spoon the flour into the cup

and level off with a knife or spatula.

Do not dip the cup into the flour or bang down on the counter to level

the cup. This will pack the flour and

result in over-measurement.

Sriatbrnd Basics

Texture Tips

Oil, Shortening, and Butter « You may use vegetable oil, short

ening, or butter. Many of the recipes

call for 2-3 tablespoons of oil. Tortillas made with 3 tablespoons of oil will press out slightly larger and have a flakier texture.

« If using 2 tablespoons of oil, add

1 additional tablespoon of water to replace the liquid.

* If using shortening, use a rubber

spatula to press it firmly into a dry measuring cup. Level off using a knife or metal spatula.

Baking Powder Baking powder has been added to all of the tortilla recipes in this book. It can be eliminated, but its addition helps to give the tortillas a lighter texture and thickness.

Size

« The amount of dough and the

pressure you exert when pressing the dough will determine the size and thickness of the flatbread.

The tip of the Latch on the H andle

prod uces an average flatbread.

The further the han dle rotates clockwise the thinner the flatb read.

For Example: The recipe for the

flour tortilla instructs you to divide the dough into 6 pieces. If you press each piece 2 to 4 times and turn the Latch clockwise to the end, you will get an 8-inch tortilla. In this case you are exerting the most pressure and flattening as much as possible.

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However, if you press fewer times and lock at the tip of the Latch, you will be exerting less pressure and

you will get a smaller, thicker 6-inch tortilla.

Temperatures

Press Once the Press is preheated, it will remain at a thermostaticallycontrolled constant temperature.

This is ideal for making all of the flatbread recipes in this book.

Griddle

Three thermostat settings allow foods to be cooked at the perfect

temperature.

KEEP WARM - With the Cover on, this setting keeps prepared fillings, flatbread, or wraps warm for up to 40 minutes.

MEDIUM (Bake) - This setting is used for baking thick breads. Using the Cover during baking turns the Griddle into an oven.

HIGH (Cook) - Sauté, stir-fry, and pan-fry foods for breakfast, lunch,

and dinner as you would with any traditional electric griddle. Use this setting to cook most of the flatbreads and fillings for the recipes in this book.

Flitbnid Basics <

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About the Symbols

Our easy-to-use recipe symbols give you information at-a-glance!

Indicates that this recipe will need additional time

for rising or imparting extra flavor.

Indicates a great “make ahead” product. Some flatbreads can be made ahead of time and refrigerated or frozen

until you are ready to use them.

NOTE: To rewarm the pressed and

cooked flatbreads, place them in a 250°F oven before using.

Indicates recipes that have a preparation and cooking time of 20 minutes or less.

About "Rising" Time

The time needed to make flatbread from scratch will vary from recipe to recipe. For example, flour tortillas, which have no yeast, can be made in just a few minutes. However, pita bread, which is leavened with yeast, will need time for the yeast to activate.

About the Recipes

In the filling recipes, the bread choices are located at the end of the ingredient list. This allows you to quickly locate the suggested bread. You may use our sugges tions, or substitute any of your favorite flatbread or refrigerator convenience doughs.

NOTE: If you change the quantities

recommended in the recipe, this may change your cooking time and temperature.

10 Tips for Suats

Indicates low-fat recipes as established by FDA guidelines.

Indicates that you will need to refer to the “Mixing the Dough by Hand” section on page 11 for more information.

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The following steps are standard instructions for mixing dough

by hand. These instructions can be used when preparing any of

the Bread Recipes in this book.

Dry Ingredients

Combine all dry ingredients that are being used in the bread recipe (flour, salt, baking powder, etc.).

Liquid Ingredients

Combine water with any oil that is

listed in the recipe. Add the liquid to the dry ingredients slowly. Reserve a small amount until you are sure that the dough forms a ball and is

not too wet. For example, if the

recipe calls for V2 cup of liquid, add all but 1 or 2 tablespoons. If the dough is too dry, add the remaining

liquid a little at a time. The dough should be moist, soft, and smooth

but not sticky.

Kneading

Turn the dough out on a lightlyfloured board and knead for at least

1 minute. To knead, fold the dough over toward you and press into it with the heel of your hand—not your fingertips. Turn it a half-turn, fold, and press again. Repeat this process.

If the dough is too wet or sticky, sprinkle it with a small amount of flour (about 1 tablespoon) and continue to knead until the dough is smooth and elastic, usually about

3 minutes.

Standing Time

Allow the dough to stand for at least 20 minutes. This will give the dough time to “relax” and make it easier to stretch and flatten. If time does not allow for standing, you can eliminate this step. However, it will be necessary to stretch the dough more by hand or press several more times to obtain the best results.

NOTE: Other options for making

dough include using an automatic breadmaker, food processor, or a hand or stand mixer. You may use any method you prefer. All will produce good results.

Hixin; th« Dou^h by Umd »11

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If time is short or you don’t feel like making a wrap from scratch, you can use a convenience dough product, such as canned biscuits, cornbread sticks, pizza crust, crescent rolls, and breadsticks. These are readily available in

the refrigerator case of your supermarket. The use of convenience dough

will allow most of the recipes to be done in about 20 minutes. Choose a recipe from the Filling section and follow the cooking instructions below.

NOTE: When using convenience dough it is not necessary to use the

Griddle to finish baking the wrap because the baking is completed during pressing.

Open canister and roll dough into equal-size balls.

Switch the Press on and preheat the Griddle to the temperature suggested in the

filling recipe.

Prepare the chosen filling as directed in the recipe.

While you are preparing the filling, press the dough balls. To do this, carefully remove the Bread Paddle from the preheated Press and place a dough ball toward the rear of the Bread Paddle.

Replace loaded Bread Paddle

into the Press. Press down twice to flatten the dough.

Then hold the Press down for

15 seconds. The dough

should cook but not brown

NOTE: To ensure the bread

will remain flexible for wrap ping, do not overcook.

Finishing Option 1: As each wrap

is pressed, fill it with some of the prepared filling, place it on a serving

platter, and loosely cover with foil. Continue to press and fill the wraps until you have used all of the dough balls. This should take less than 5 minutes. Serve immediately.

Finishing Option 2: Press all of the

dough balls and fill them all at once.

(oRvtnimtt Doufh

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The Fold, the Rollj, the Wrap

The Fold

To fill a flatbread, place filling in the center of the prepared flatbread. The Fold is simply folded in half.

The Roll

The Roll may be easier if the filling is spread over the flatbread and then rolled up like a jellyroll.

The Wrap

Begin the Wrap by folding one-third of the flatbread bottom up over the filling. Fold over both sides, then fold the top portion like an envelope.

NOTE: All folds are easier when the

flatbreads are warm.

Finished Wraps

The Fold, the toll, the Wrap

1 3

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Ethnic Foods, Ingredient Substitutions, and Package Sizes

Many ethnic ingredients are now readily available in most large supermarkets. If you cannot find a specific ingredient listed, however, we offer the following list of substitutions. Some foods do not have a similar food to list as a substitution. In this case, we recommend replacing the liquid. The final recipe will not be ethnically representative but you may discover a new recipe with possibilities.

Curry paste = 3 parts curry

powder & 1 part chili powder

Coconut milk = Simmer equal

parts water and shredded coconut until foamy; then strain through cheesecloth.

Fish sauce = 1 part red wine

vinegar & 1 part soy sauce

Oyster sauce = 1 part soy sauce

& 1 part steak sauce

Bok Choy is Chinese cabbage.

Regular cabbage may be substituted.

Scallions are also known as

green onions or spring onions.

Many recipes use a seasoning

or sauce mix which may come

in a variety of envelope sizes. If a recipe calls for a 1.8 ounce envelope and you can only find

1.2 ounce, the difference will

not affect the final results of the recipe.

14 ’ {thnic Foods, Inf ndiont Substitutions, and Padufo Sizes

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Calculating Nutritional Information Guidelines:

Whenever there is a choice given in a recipe, the nutritional information that is given is for the first ingredient listed.

Whenever there’s a range in amount of an ingredient, the first number is the one that was used for the calculation.

Ingredients listed as optional or as if desired are not included in the totals for the nutritional information that is given.

Information on the Size and Type of Ingredients Used in the Recipes:

The following ingredients were used in the testing of the recipes. The nutritional information given reflects these ingredients:

- large eggs

-1 % milk

- 85% lean beef

- vegetable oil

- lean, trimmed pork, beef, and lamb

- low-fat sour cream and yogurt

- frozen whipped topping

- skinless, boneless white meat

chicken

- low sodium soy sauce

- cooking oil spray* * Cooking oil spray was used in the

recipes to keep the fat content of the recipes as low as possible. One tablespoon of oil can be substituted for added flavor and browning. If you substitute oil, preheat the griddle first and then add the oil. Allow the oil to heat

for 30 seconds to 1 minute before

adding the food to be sauteed.

NubKional Infomution»15

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QUESTION ANSWER

The flatbread dough squeezes out the front of the Press.

The flatbread is not flat.

The pizza dough won’t

press flat.

When pressed the flatbread sometimes get holes in it.

The flatbread seems

doughy or uncooked. The flatbread is too

crisp or overcooked. The flatbread “breaks"

when 1 try to roll or fold it.

When pressing, the dough makes a funny sound.

The Bread Paddle looks warped.

Sauces or liquids are difficult to remove from the Griddle.

Position towards the back of the Bread Paddle in

the Press. Press lightly, open and push back bread.

Finish pressing. Also check to make sure you’re not using too much dough.

Check that the position of the dough is towards the

back of the Press. Then press firmly and quickly. Also make sure you’re not using too large a dough ball.

The thicker breads, like pizza, should first be flattened in the Press. Then move the dough to the Griddle and cover with a piece of aluminum foil.

Using an oven mitt on your hand press down on the

foil covered dough to help flatten. Try using less pressure or several quick presses.

The holes are caused when moisture in the dough turns to steam too quickly and “breaks” the dough.

Try using smaller amounts of dough or increase the cooking time in the Press and/or Griddle.

Use less pressure when pressing and remove from

the Press or Griddle sooner.

If too thick, make thinner more flexible bread by less dough or more pressure when pressing. If too crisp, try shorter cooking times. If the flatbreads were made in advance and have cooled they must be reheated to be folded or rolled.

This results from the air being rapidly pressed out of the dough. This is normal.

The paddle may have a slight bend to it due to the thinness of the metal. It was designed this way for a quick transfer of heat. This does not affect the performance of the unit.

Use a spoon with a thin edge to remove the most liquid from the Griddle. A regular flatware spoon is better than most kitchen spoons.

16 Troubltshootinq

840Q52500 Flatbreed v05 12/22/9Í

LO: 16 All Pace 17 (L

Mexican

Basic Flour Tortilla

Whole Wheat Tortilla

Corn Tortilla

..................

...............

.............................

Griddle Corn Spoon Bread Fried Corn Tortilla Chips

........

Tomato & Pesto Tortilla...........24

Chili & Herb Tortilla

.................

Tostadas....................................26

Indian & Native American

Chapati Navajo Fried Bread

......................................

..................

Barley Bread.............................29

Naan

..........................................

Mediterranean

Easy No-Rise Sun-Dried

Tomato Griddle Pizza

..............

Focaccia....................................33

Basic Thick Pizza Crust Pita Bread

Caribbean

.................................

..........

Parathas....................................36

Roti

............................................

.......

18 20

27 28

34 35

Middle East

Middle Eastern Lavash Syrian Hot Chili

Bread (Felaveri)........................39

Scandanavian

Norwegian Lefse

.....................

Norwegian Flatbrod Icelandic Flatbread

Asian

Mu Shu Pancakes

Dessert

..................

....................

Basic Dessert Crepes

SPECIAL TIP!

For a quick and easy alternative, use a convenience dough such as cornbread sticks, crescent rolls,

pizza crusts, canned biscuits, or breadsticks as your flatbread wrap.

See page 12 for more information.

............

.................

..............

42 43

flatbread Rtciprs

1 7

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PREP: 25 min. COOK: 10 min.

This dough is the most basic dough, it can be used as the wrap in any of the sandwiches or fillings in this book.

2V2 cups all-purpose flour

VUIATION:

Quick Tortillas;

Follow the recipe except omit standing time. Press once and hold 30 seconds.

2-3 tablespoons oil

Combine flour, salt, baking powder.

1 teaspoon salt

V2 teaspoon baking powder

1 cup warm water

Nutritional Information Per Serving

Serving Size; 1 Nutrient Calories 230

Total Fat

Saturated Fat Cholesterol Sodium 430mg

Carbohydrates 40g

Dietary Fiber Protein

Per Serving

Omg

Combine water and oil; stir into the flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

With floured hands, form the dough into 8 equal size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press the dough quickly 3 or 4 times until it is

flattened into 7-inch rounds. Cook on the Griddle for 30 to 40 seconds

per side until lightly browned. Repeat the process until all the tortillas are

cooked. Place the prepared tortillas into a 200°F oven or wrap in foil to keep warm.

Makes: 8

< Mexican Flitbrtad

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Whole Wheat Ibrtilla

PREP: 25 min. COOK: 10 min.

A whole-wheat version of the basic tortilla wrap.

1V2 cups all-purpose flour

C00UN6TIP:

To make Mixed Rour Tortillas, r^lace % of the whole wheat flour with rye flour and proceed as directed.

1 cup whole wheat flour 1 teaspoon salt

Vi teaspoon baking powder

1 cup warm water

2-3 tablespoons oil 1 -2 tablespoons flour for kneading

Nutritional Information

Per Serving

Serving Size: 1 Nutrient Cak>ries 226 Total Fat

Saturated Fat Cholesterol Omq Sodium

Carbohydrates 39g

Dietary Fiber Protein

Per Serving

431ГГКЗ

I ii Combine flours, salt, and baking powder

I * Combine water and oil; stir into the flour

mixture until the dough forms a ball.

is Turn out onto a lightly-floured board and knead

for 1 minute. The dough should be soft but not

sticky.

i With floured hands, form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press the dough quickly 3 or 4 times until it is flattened into 8-inch rounds.

Cook 30 to 40 seconds per side until lightly

browned and the second side puffs. Repeat the process until all the tortillas are

cooked. Place the prepared tortillas into a 200°F oven or wrap in foil to keep warm.

Makes: 6

3g 6g

Mexican Fiatbrnd

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Corn Tortilla

COOKlN«TiPS:

♦ Fine commeal or

mesa is not suitable for this recipe. MASECA makes an instant com masa mix, that is available in 4-to 5-pound bags and sold in the

Mexican section or flour section of most supermarkets as well as Mexican markets.

• The dough for these tortillas is different from, flour tortillas so the cooking procedure

is alsoidtfferent. Press only once or the tortilla will be lacy. They should also be cooked a little longer on the Griddle.

' Wet your hands when

forming the dough

balls, if the dough is

not already moist and smooth. The correct amount of moisture is key to this recipe.

’ If the dough sticks to

the Press when the top is lifted, loosen the dough with a

-spatula and allow it to stand on the Press

fear a few seconds

before turning onto the Griddle to bake.

Nutritional Information

Per Serving

Serving Size: 2 Nutrient Per Serving Calories

Total Fat

Saturated Fat Cholesterol Omq Sodium

Carbohydrates 22g

Dietary Fiber Protein

3mg

PREP: 15 min.

COOK: 1 hour 30 min. _

The traditional Mexican wrap bread.

2 cups MASECA. instant corn masa mix

IV4 cup warm water

Va cup warm water, if needed*

Switch Press on and preheat the Griddle to high. Place the masa mix and 1 Vi cups water into a

bowl and mix thoroughly until dough forms. It will resemble smooth clay rather than bread dough.

* Humidity affects the consistency of bread

dough. Add additional water if needed.

Divide dough into 16 pieces and form each piece into a ball. Place the dough balls on a plate and cover with a damp paper towel.

Flatten each dough ball before placing it on the Bread Paddle. The more the dough is flattened by hand, the easier it will be to press.

Place the flattened dough slightly to the rear of center on the Bread Paddle. Close Press completely and open immediately. The Tortilla will be about a 5-inch round.

Remove Bread Paddle with tortilla. Carefully remove tortilla from Paddle with a plastic spatula. Place tortilla on the Griddle. Cook for 2 to 3 minutes on each side or until desired browness.

To crisp for use as tacos, fold the tortilla over and place in a 300°F oven. For softer tortillas, keep warm by wrapping in foil and placing in a 200°F oven until the filling is ready.

Makes: 16

104

3g 3g

Htxican Fbtbmd

840052500 Flatbread v05 52/22/98 10:27 004 Pago 22 (5,;

PREP: 3 min. COOK: 13 min.

1 (8V2 ounce) box corn muffin mix 1 egg

(00UN6T№

The very center of the top of the bread may not be completely cooked at the eid of 10 minutes. It will finish cooking when turned and baked on the second side.

V4 cup milk

2 tablespoons oil 3 tablespoons chopped green chilies 1 (7 ounce) can Mexicorn, drained

V2 cup grated Cheddar or Monterey Jack

cheese

V2 cup salsa

SERVIHGSQfifitSTiONS:

• As a Main Dish Brunch ^ top with scrambled eggs.

• As a Main Dish

Dinner - top with Sloppy Joe or taco filling; sprinkle with

grated cheese, chopped tomato, and slices of avocado.

Nutritional Information Per Serving

Serving Size: 1

Nutrient

Calories 217 Total Fat lOg

Saturated Fat

Cholesterol 34mq Sodium 526mq

Carbohydrates

DietafV Fiber

Protein

Per Serving

I* Preheat the Griddle to medium. C: Combine the mix, egg, milk, oil, chilies, and

corn. Pour onto the griddle and spread evenly.

J s Cover and cook for 10 minutes or until the

bottom is golden brown and the top is set around the edges and into the middle. Lift the edge of the bread and slide the Bread Paddle underneath. Carefully turn over onto the griddle and cook the second side for 3 minutes. Slide

the Bread Paddle under and remove to a plate.

Cut into 8 slices. Sprinkle the cheese over the top and spoon the

salsa in the center.

Makes: 8 slices

26g

3g 6g

2Z Hcxiunflatbmd

840052500 Flatbread v05 12/22/98 10 :17 AM Pago

(00KIN«TIP:

To mate a lower fat version of these chips, preheat an oven to 400‘‘F. Mate dough and press as directed

in the Ck>rn Tortilla

recipe^ ^hnkle with seasonings smd place on a cooling rack. Bake for 7 minutes or until lightly browned.

Cool and serve plain, with salsa, or your favorite dip.

PREP: 25 min. COOK: 15 min.

1 recipe Corn Tortilla dough (page 21)

2-3 tablespoons oil

1 teaspoon seasoned salt, popcorn

seasoning, or cheese-flavored powder

Make the Corn Tortilla dough as directed in the recipe.

Press as directed but do not bake on the Griddle. Preheat the Griddle to high.

Sprinkle both sides of the tortillas with desired seasoning.

Cut each pressed tortilla into 4 wedges with a sharp knife or a pizza cutter.

Heat the oil on the Griddle for 1 minute.

Nutritional Information Per Serving

Serving Size: 8 chips Nutrient Per Serving Calories 135 Total Fat

Saturated Fat Cholesterol Omg Sodium

Carbohydrates 22g

Dietary Fiber

Protein

I17mg

: Cook for 1 minute per side or until lightly

Makes: 64 chips

39 3g

browned. Fry as many chips as possible at one time. Drain on absorbent paper towels. Serve hot or cool on a rack.

HixiunFlitbrMd

840052500 Flatbread v05 12/22/98 2 0:17 Page (1,1)

Nutritional Information Per Serving

Serving Size: 1 Nutrient Caiories Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein

Per Setvirtg

3mq

535mg

270

8g 2g

41g

PREP: 25 min. COOK: 10 min.

Use as a wrap for any sandwich or with any of the Italian, Mexican, or Thai fillings.

2Vz cups all-purpose flour

1 teaspoon salt

V2 teaspoon baking powder

2 tablespoons grated Parmesan cheese

1 teaspoon garlic powder 1 teaspoon onion powder

2 tablespoons pesto 2 tablespoons tomato sauce or ketchup

% cup + 2 tablespoons warm water

2-3 tablespoons oil

Combine flour, salt, baking powder, cheese, and garlic and onion powders.

Combine pesto, tomato sauce, water, and oil; stir into the flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not

sticky.

%*With floured hands, form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press quickly 3 or 4 times until the dough is flattened into 8-inch rounds.

Cook 30 to 40 seconds per side until lightly browned and the second side puffs.

Repeat the process until all the tortillas are cooked. Place the prepared tortillas into a 200°F oven or wrap in foil to keep warm.

Makes: 6

2^ ’ Htxiun flitbread

840052500 Flatbread v05 12/22/98 10:17 A!4 Page 2d (1,

PREP: 25 min. COOK: 10 min.

These spicy tortillas are perfect for egg dishes and for use in wrap sandwiches.

2V2 cups all-purpose flour

2-3 tablespoons oil

1 teaspoon salt

1/2 teaspoon baking powder

Vi tablespoon chili powder

1 teaspoon each garlic and onion powder

2 teaspoons cilantro

1 teaspoon coriander

1 cup warm water

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Servinq Calories 236

Total Fat

Saturated Fat Cholesterol Sodium

Carbohydrates

Dietary Fiber Protein

Orrx)

444mq

Combine flour, salt, baking, chili, garlic and onion powders, cilantro, and coriander.

Combine water and oil; stir into the flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

f 5 With floured hands, form the dough into 6 equal

size balls. Cover with plastic wrap and allow to stand for 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press the dough quickly 3 or 4 times until It is flattened into 8-inch rounds.

Cook 30 to 40 seconds per side until lightly browned and the second side puffs.

Repeat the process until all the tortillas are cooked. Place the prepared tortillas into a 200°F

41g

oven or wrap in foil to keep warm.

Makes: 6

Mtxiun FlatbrNd

84C052500 Flatbread v05 12/22/98 1 0 :17 Page 26 (1,:

PREP: 25 min. COOK: 10 min.

Tostadas are great as an edible plate. Choose any of your favorite fillings and spoon on top.

VMIATHW:

Гог a delicious sweet toeat, add 1 tablespoon of sugar to the dough and sprinkle the warm Tostadas with pow dered sugar.

2-3 tablespoons vegetable shortening

%-1 cup warm water

Tostadas

2 cups all-purpose flour 1 teaspoon salt

V2 teaspoon baking powder

Va cup vegetable oil for frying

SERVING SU66ESTI0N:

Top with grated cheeses/ salsa, refried beans, and a dollop of sour cream.

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Serving Calories 162

Total Fat

Saturated Fat Cholesterol Omg Sodium 258mg

Carbohydrates 19g

Dietary Fiber Protein

Place the flour, salt, and baking powder in the bowl of a food processor. With the motor running, add the shortening and process for 30 seconds. Slowly pour the water down the

feed tube until the dough forms a ball.

Divide the dough into 10 pieces and form into 1-inch balls. Cover with plastic wrap and allow

the dough to stand for at least 20 minutes.

While the dough is resting, switch the Press on and preheat the Griddle to high.

Press each dough ball quickly 2 or 3 times until it forms a 6-inch round.

Pour the oil onto the Griddle and allow to heat

for 30 seconds.

i Fry each tortilla for 30 to 40 seconds per side.

Drain on paper towel and keep crisp in a 200°F

oven until all the tostadas are made.

Makes: 10

Mexican flatbrud

840052500 F]atbread v05 12/22/98 10 :17 4M Page

C00KIN6TIPS:

• Chapati Is traditionally made with "ghee”

which is clarified but tée Clarified butter is a clear yellow liquid that reassembles «1: To clarify butter, heat

’/4 pound of butter in

a heavy saucepot or cast-iron skillet over low heat for about 20 minutes or until the white solids separate

out to the bottom.

Carefully spoon off

the liquid or pour through several layers of cheesecloth.

• Wheat bran is a soft,

fine grain that can be found in most

grocery and health

food stores. It is also

known as millers bran. Do not use wheat bran cereal because it is too coarse. Barley

flour, oat bran, or

whole wheat flour can be substituted if

wheat bran is not available.

Nutritional Information Per Serving

Serving Size: 1

Nutrient Per Serving Calories 214

Total Fat

Saturated Fat

Cholesterol Sodium 448mq

Carbohydrates

Dietary Fiber

Protein

16mq

6g 4g

34g

PREP: 45 min. COOK: 15 min.

This Indian flatbread is ideal as a scoop or edible plate.

2 cups all purpose flour

Vs cup wheat bran

1 teaspoon salt

V4 to 1 cup warm water

1 tablespoon melted butter or oil

1-2 tablespoons flour for kneading

2 tablespoons melted butter (ghee)

Combine flour, wheat bran, and salt. Combine water and melted butter; stir into the

flour mixture until the dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not sticky.

With floured hands, form the dough into 6 equal size balls. Place in a lightly-oiled bowl. Cover with plastic wrap and allow to stand for 40

minutes. Preheat the Press and Griddle to high. Press the dough quickly 3 or 4 times until it is

flattened into a 6- to 7-inch round.

Cook 1 minute per side until lightly browned

and the second side puffs.

Repeat the process until all the Chapati are cooked. Place the prepared Chapati into a 200°F oven or wrap in foil to keep warm. They are generally served brushed with ghee (see Cooking Tips) before serving.

Makes: 6

Indian b Nativr Amariun Flatbraad «

8-^0052500 Flatbread v05 12/22/98 5 0 :17 AF Page 28 (1,1)

PREP: 25 min.

COOK: 10 min.

A traditional Native American bread that is great for a snack with melted cheese.

2V2 cups all-purpose flour

SERVIN6SU66ESTI0NS:

« Use as a base for a

chicken salad or tuna salad topped with shredded lettuce* chopped tomatoes, and grated Cheddar. Pop them under the broiler to melt the cheese.

» For dessert, sprinkle

with powdered sugar and top with berries and whipped cream.

1 teaspoon salt

2 teaspoons baking powder

V4 cup vegetable shortening 3/4 cup warm water

2 tablespoons oil for frying

Place the flour, salt, and baking powder in the

bowl of a food processor. With the motor running, add the shortening and process for 30 seconds. Slowly pour the water down the feed tube just

until the dough forms a ball.

Divide the dough into 10 equal size balls. Cover with plastic wrap and allow the dough to stand for at least 20 minutes.

Nutritional Information

Per Serving

Serving Size: 1

Nutrient Per Serving Calories 184 Total Fat

Saturated Fat Cholesterol Omq Sodium 331mq

Carbohydrates

Dietary Fiber Protein

IndUn G Nttivr tmtricin f Utbrrad

J hi Switch the Press on and preheat the Griddle

to high.

Press each dough ball quickly 2 or 3 times, until it forms a 6-inch circle.

Is Pour the oil onto the Griddle and allow to heat

for 30 seconds.

Fry each round for 30 to 40 seconds per side. Drain on absorbent paper towels and keep crisp in a 200°F oven until they are all fried. Serve hot.

Makes: 10

6g 29

24g

840052500 Flatbread v05 52/22/98 10 :17 AM Page 29 C

PREP: 5 min. COOK: 13 min.

StRVINfiSUGGCSTiOH:

• Serve for breakfast with butter and jam or top with fruit flavored pancake syrup. To reheat, microwave for

15 seconds F>er siice.

1 cup barley flour

% cup all-purpose flour

1 teaspoon baking powder

V2 teaspoon salt

1 tablespoon sesame seeds 1 teaspoon vanilla or Va teaspoon

anise extract

1 tablespoon oil 2 tablespoons honey 1 egg

% cup milk

Nutritional Information Per Serving

Serving Size: 1 Nutrient Per Servirtg Calories 138 Total Fat

Saturated Fat

Cholesterol Sodium 226mq

Carbohydrates

Dietary Fiber

Protein

27mq

24g

2g 4g

Preheat the Griddle to medium.

Combine the dry ingredients. Stir in the remaining ingredients.

Spoon onto the Griddle and spread evenly with

a spatula.

Cover and bake for 10 minutes or until set

around the edges and almost set in the center.

Lift the edge of the bread with a rounded knife

and slide the Bread Paddle underneath. Carefully turn over on the griddle and cook the

second side, uncovered, for 3 minutes.

Remove from Griddle and slice into 8 wedges.

Makes: 8

Indian & Nativa Amrrican flatbread

840052500 Flatbread v05 12/22/98 10 :17 /W Pago 30 (1,1)

PREP: 2 hours 5 min. COOK: 8-14 min. (depending on number made)

This bread is commonly used as an accompaniment or edible

plate, but it can be a wrap when made in the 8-inch size.

C(H)l(iN«TIPS:

• The longer the ciough stands, the better the flavor from the yogurt.

• To make smaller rounds, divide the dough into 8 or 10 pieces.

2V2 cups all-purpose flour

2 teaspoons baking powder 2 teaspoons sugar

1 teaspoon salt

% cup plain low-fat yogurt

2-3 tablespoons oil

3 tablespoons to V4 cup water

Naan

Nutritional Information

Per Serving

Serving Size: 1

Nutrient Per Serving

Cakiries Total Fat

Saturated Fat Cholesterol Sodium

Cartx)hydrates

Dietary Fiber

Protein

573mq

1<3 2mg

255

44g

Combine dry ingredients. Stir in remaining ingredients and stir until the

dough forms a ball.

Turn out onto a lightly-floured board and knead for 1 minute. The dough should be soft but not

sticky. Place the dough into a lightly-oiled bowl and

cover with a clean, dry towel. Place in a warm, draft-free place for 2 hours.

Switch Press on and preheat the Griddle to high. Form the dough into 6 equal size balls. Press quickly 3 or 4 times until the dough is

flattened into 7- to 8-inch rounds.

: Cook 30 to 40 seconds per side until lightly

browned.

Makes: 6

Indiin fj Nitivt dmtrican Flitbrnd

+ 93 hidden pages

Hamilton Beach 80200 User Manual

Contents

Cleaning

Storing

History of Flatbread

Flatbread Basics

Thickness

Measuring Tips

Texture Tips

Size

Temperatures

About the Symbols

About "Rising" Time

About the Recipes

Dry Ingredients

Liquid Ingredients

Kneading

Standing Time

The Fold, the Rollj, the Wrap

The Fold

The Roll

The Wrap

Finished Wraps

Ethnic Foods, Ingredient Substitutions, and Package Sizes

Calculating Nutritional Information Guidelines:

Information on the Size and Type of Ingredients Used in the Recipes:

2-3 tablespoons oil

Whole Wheat Ibrtilla

Corn Tortilla

1 (8V2 ounce) box corn muffin mix 1 egg

2 tablespoons oil 3 tablespoons chopped green chilies 1 (7 ounce) can Mexicorn, drained

Makes: 8 slices

Makes: 64 chips

2Vz cups all-purpose flour

1 teaspoon salt

2 tablespoons pesto 2 tablespoons tomato sauce or ketchup

2V2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon each garlic and onion powder

2 teaspoons cilantro

Makes: 6

Tostadas

Makes: 10

2 tablespoons melted butter (ghee)

Makes: 6

2V2 cups all-purpose flour

1 teaspoon salt

2 tablespoons oil for frying

Makes: 10

% cup milk

3 tablespoons to V4 cup water

Naan

Makes: 6