LOW SODIUM FLATBREAD RECIPE [ONLY 1.9MG SODIUM PER FLATBREAD]
I'm a huge fan of quickly taking a few flatbreads out of the freezer to make some pizza for dinner. The frozen flatbreads at the grocery store are great and very convenient, but they are almost always very high in sodium. One flatbread could be as high as 1000mg of sodium! I mean, I could personally eat one entire flatbread pizza...the small ones of course.
Provided by Anthony Valentine
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Start by sifting your flour into the bowl of a standing mixer. Now add the remaining ingredients in with the flour. Using a dough hook mix the dough on medium until it begins to come together. If the dough is sticking to the sides and bottom of the bowl, sprinkle in more flour (about 1 tbsp at a time) until the dough begins to pull from the sides and bottom of the bowl and form a ball of dough.
- On medium, knead the dough for about 5 minutes. If you're doing this by hand, knead the dough for 10 minutes.
- Remove the dough from the standing mixer and place into an oiled mixing bowl and cover tightly with plastic wrap. Place the dough somewhere warm and let rise until doubled, about an hour.
- Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a clean kitchen towel for an additional 10 minutes. Click for a 10 Minute timer
- Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can be circle if you'd like.
- Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes per side, or until they are puffed up and have some nice golden brown spots on them. You could also cook these right on a grill or a grill type pan. Click for a 10 Minute timer
- Let the flatbreads cool off before individually wrapping them in plastic wrap. Store in the freezer for up to 6 months!
Nutrition Facts : ServingSize 1 flatbread, Calories 121 kcal, CarbohydrateContent 23 g, ProteinContent 5 g, FatContent 2 g, SaturatedFatContent 1 g, SodiumContent 4 mg, FiberContent 4 g, SugarContent 1 g
THE BEST LOW SODIUM DINNER ROLLS - HACKING SALT
A versatile, great tasting low sodium bread roll recipe for dinner or sandwich rolls
Provided by Christopher Lower
Categories Side Dish
Total Time 105 minutes
Prep Time 90 minutes
Cook Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Add 3 3/4 cups flour into a mixing bowl, add the yeast and mix well to incorporate the yeast. Add the oil and warm water and mix to make the batter.
- the batter will form a thick dough. Place your dough on a clean lightly-floured surface and begin to knead. You should spread out a little bit of flour flour to prevent the dough from sticking to your hands, rolling pin, or the work surface. Knead dough until it becomes smooth and stretchy.
- Lightly oil a mixing bowl. Place your dough in it, and cover with a moist but not soaked towel. Place the bowl with dough in a warm spot (like a preheated oven with the heat turned off) and allow to rise until dough has doubled in size. It should take about 1 hour.
- Once dough has risen, bring your dough back to your lightly-floured surface. Knead until smooth and pliable, then cut dough into 12 equal portions. Form each portion into a round roll. Arrange rolls on a oiled baking sheet and cover again with a moist towel. Place back in your oven that is warm but not on. Let the rolls rise again, until they are double in size. It should take about 30 minutes.
- Once rolls have risen, preheat oven to 425 degrees. Take off the towel from the baking sheet. Break an egg into a bowl and whisk with a fork to create a wash. Lightly brush surface of the rolls with the egg-wash, then sprinkle seeds of choice or herbs over top if desired. Place pan on middle rack in oven and bake 15 minutes for a soft golden brown color or 20 minutes for a deeper brown.
- Remove pan from oven and place rolls on a wire rack to cool. Serve heated with unsalted butter.
Nutrition Facts : ServingSize 1 roll, Calories 169.9 kcal, CarbohydrateContent 9.5 g, ProteinContent 4.8 g, FatContent 3 g, SaturatedFatContent 1.1 g, CholesterolContent 15.5 mg, SodiumContent 7 mg, FiberContent 1.6 g, SugarContent 1.3 g, UnsaturatedFatContent 1.4 g
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