"Dud" bread = Home made Grilled Flat bread sandwhich

I love baking bread, as you probably already know. Well even I have days that they just don't work. Sometimes is because, as mentioned in my previous post, I unknowingly killed the yeast. Others, well it's just not a good bread day. When it is super humid outside, it can appear to be done after only 5 cups of flour. If I don't add the rest anyways, it just won't raise. So what do you do with dud bread? Well if it didn't raise the first time I'm usually at a loss for what to do. I use it for pizza dough most often, OR this last time I tried some flat breads.

Yes I tried something new, imagine that lol. I decided to try a few things. First I tired to make tortilla shells with them. I rolled them out really thin and fried them in a dry pan. Well they were good with some butter and jelly on them, but were to stiff to roll. So I decided to try baking them next. I separated the dough into smaller dough balls. I got 2 - 3 per loaf of bread. I rolled them into a rectangular shape at thin as possible. I than cut them in half, so I had two rectangles in a 4"x6" shape. I had made some onion/garlic butter to spread on it (chop some onion and garlic and put in some melted butter) after I placed it on the pan. Than I baked it on 350, just till cooked, NOT too brown. Coat with more onion/garlic butter when they come out, BOTH sides this time.

So for the filling, YUM..

Boneless, skinless chicken breast, cooked and sliced into strips. Fry some bacon, than use the grease to partially cook some onion, garlic, green peppers and mushrooms, you can also brown the chicken strips in it. Cook them for a few minutes DO NOT COOK all the way. You want to leave a crunch. When they are perfect fill up your flat bread. Fold it in half, layer some cheese first ( I used provolone for chicken), than add the bacon and meat vegi mix. I added some Feta cheese on top, it was on sale and I had it so YUM...

I used my George Foreman Grill to grill it like a panini. Be sure to make the opening towards the back, so your stuff doesn't all fall out. Grill it, press it flat in there, until it's nice and toasty looking. Than you can take it out and add pickles, lettuce, tomatoes, olives, and dressing. Ranch or even some Sweet Vadalia Onion dressing is really good (it's in the dressing section, made by "Kens") YUM.

You can vary the meats but what you have left over. We tried some corned beef last night. I left out the onions and used Swiss cheese instead. It was still good, but not AS good as the chicken. The chicken were SO good, hubby wanted them again yesterday LOL.

Yesterday I tried it with a good dough, and it really worked better with the "dud" bread. They got too thick, they were still GOOD. I made some extras and threw them in the freezer for a quick lunch. So if you want to try some, my bread recipe is here.