Can anyone help me learn what may be used to make just the outter wrap
for foods, other than using tortillas? I do make my own tortillas, but
what I'm looking for is the way to make a more bread-like dough for
wrapping non-heated "sandwich" ingredients like fresh vegetables and
thin, cold meat slices. I've searched and googled, but what I come up
with is only the various ingredient makings for putting into tortillas,
not the actual wrapper itself.

Picky ~JA~

"Richard's ~JA~" > wrote in message
...
> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas? I do make my own tortillas, but
> what I'm looking for is the way to make a more bread-like dough for
> wrapping non-heated "sandwich" ingredients like fresh vegetables and
> thin, cold meat slices. I've searched and googled, but what I come up
> with is only the various ingredient makings for putting into tortillas,
> not the actual wrapper itself.
>
> Picky ~JA~
>

Pizza dough; then it would be a calzone!

Jack Wrapped

Richard's ~JA~ wrote:

> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas? I do make my own tortillas, but
> what I'm looking for is the way to make a more bread-like dough for
> wrapping non-heated "sandwich" ingredients like fresh vegetables and
> thin, cold meat slices. I've searched and googled, but what I come up
> with is only the various ingredient makings for putting into tortillas,
> not the actual wrapper itself.
>

Pita or Nan.

(Richard's ~JA~) wrote in news:2775-408A9D11-
:

> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas? I do make my own tortillas, but
> what I'm looking for is the way to make a more bread-like dough for
> wrapping non-heated "sandwich" ingredients like fresh vegetables and
> thin, cold meat slices. I've searched and googled, but what I come up
> with is only the various ingredient makings for putting into tortillas,
> not the actual wrapper itself.
>
> Picky ~JA~
>
>

Pita bread? Lettuce leaf? Rice paper (must be soaked in warm water before
usuable)? Indian Naan bread?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Sat, 24 Apr 2004 09:00:01 -0700,
(Richard's ~JA~) wrote:

>Can anyone help me learn what may be used to make just the outter wrap
>for foods, other than using tortillas?

lavash

Tara

hahabogus wrote:
>
> (Richard's ~JA~) wrote in news:2775-408A9D11-
> :
>
> > Can anyone help me learn what may be used to make just the outter wrap
> > for foods, other than using tortillas? I do make my own tortillas, but
> > what I'm looking for is the way to make a more bread-like dough for
> > wrapping non-heated "sandwich" ingredients like fresh vegetables and
> > thin, cold meat slices. I've searched and googled, but what I come up
> > with is only the various ingredient makings for putting into tortillas,
> > not the actual wrapper itself.
> >
> > Picky ~JA~
> >
> >
>
> Pita bread? Lettuce leaf? Rice paper (must be soaked in warm water before
> usuable)? Indian Naan bread?
>
> --


I was going to suggest pita. I believe Ranee has posted a
recipe here in the past. Google is your friend....

gloria p

>Tara jarvis57writes:

>(Richard's ~JA~) wrote:
>
>>Can anyone help me learn what may be used to make just the outter wrap
>>for foods, other than using tortillas?
>
>lavash

Blini.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(SportKite1) shares....
>I purchase excellent ready made lawash,
>from where else, >http://www.lawash.com.
Along with the very good fillings you've suggested! Though I was hoping
for advice on how my white flour tortilla ingredients could be altered
to make the thin, bread sort of wraps I'd like, I did check out the
offered link and will probably just order the lawash products to freeze
for periodic use, or to share with locals wanting less bread in their
lunch sandwich makings. Thank you so much!

Picky ~JA~

(Richard's ~JA~) writes:
> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas? I do make my own tortillas, but
> what I'm looking for is the way to make a more bread-like dough for
> wrapping non-heated "sandwich" ingredients like fresh vegetables and
> thin, cold meat slices. I've searched and googled, but what I come up
> with is only the various ingredient makings for putting into tortillas,
> not the actual wrapper itself.

Look up "Lefse" for one alternative to tortillas.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

>From:
>
>Can anyone help me learn what may be used to make just the outter wrap
>for foods, other than using tortillas? I do make my own tortillas, but
>what I'm looking for is the way to make a more bread-like dough for
>wrapping non-heated "sandwich" ingredients like fresh vegetables and
>thin, cold meat slices. I've searched and googled, but what I come up
>with is only the various ingredient makings for putting into tortillas,
>not the actual wrapper itself.

Savory crepes; put a few favorite herbs in the batter for extra zip

Richard's ~JA~ > wrote:
> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas? I do make my own tortillas, but
> what I'm looking for is the way to make a more bread-like dough for
> wrapping non-heated "sandwich" ingredients like fresh vegetables and
> thin, cold meat slices. I've searched and googled, but what I come up
> with is only the various ingredient makings for putting into tortillas,
> not the actual wrapper itself.

Why not use pita bread?

in article , at
wrote on 4/24/04 10:38 PM:

> Richard's ~JA~ > wrote:
>> Can anyone help me learn what may be used to make just the outter wrap
>> for foods, other than using tortillas? I do make my own tortillas, but
>> what I'm looking for is the way to make a more bread-like dough for
>> wrapping non-heated "sandwich" ingredients like fresh vegetables and
>> thin, cold meat slices. I've searched and googled, but what I come up
>> with is only the various ingredient makings for putting into tortillas,
>> not the actual wrapper itself.
>
> Why not use pita bread?
>

There are two kinds of pita breads, those with a pocket, and those that are
more "bready"or spongey. I would use a spongey type of pita bread, rather
than a pocket.

I have seen something called "lavash" bread in my grocery store and that
seems about right.

I'm not really a wrap lover though. Am not a big sandwich eater, but I LOVE
good bread, and good bread is often the reason I will choose a sandwich,
more so than the filling. Wraps sort of defeat the purpose of a sandwich,
for me.

Richard's ~JA~ > wrote:

> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas?

- Crêpes/blinchiki/blintzes (they are one and the same). They are to be
eaten with knife and fork, as distinct from some other 'wraps'
suggested.

- Grape or cabbage leaves (put the latter in hot oven for about 7
minutes to make them elastic and pliable enough), to make dolma-like
dishes. Eat 'em with knife and fork, too.

Victor

Publix super markets sell a Wrap type of bread that is thinner than
tortilla's. They come in several flavors and are reasonable.

Jim

"Victor Sack" > wrote in message
...
> Richard's ~JA~ > wrote:
>
> > Can anyone help me learn what may be used to make just the outter wrap
> > for foods, other than using tortillas?
>
> - Crêpes/blinchiki/blintzes (they are one and the same). They are to be
> eaten with knife and fork, as distinct from some other 'wraps'
> suggested.
>
> - Grape or cabbage leaves (put the latter in hot oven for about 7
> minutes to make them elastic and pliable enough), to make dolma-like
> dishes. Eat 'em with knife and fork, too.
>
> Victor

(Richard's ~JA~) wrote in message >...
> Can anyone help me learn what may be used to make just the outter wrap
> for foods, other than using tortillas? I do make my own tortillas, but
> what I'm looking for is the way to make a more bread-like dough for
> wrapping non-heated "sandwich" ingredients like fresh vegetables and
> thin, cold meat slices. I've searched and googled, but what I come up
> with is only the various ingredient makings for putting into tortillas,
> not the actual wrapper itself.
>
> Picky ~JA~

I noticed most of your answers simply recommended other pre-made,
pre-processed items to use. Did you receive or find any actual recipes
for making the wraps from scratch? If so, could you post them or post
a link to them? Thank you!

"Jim a" > wrote in message news:<2kgjc.43356$IW1.2132375@attbi_s52>...
> Publix super markets sell a Wrap type of bread that is thinner than
> tortilla's. They come in several flavors and are reasonable.
>
> Jim

Do you have a recipe for those who would prefer to make these from scratch?

wd40