I was looking for a good flatbread for some sandwiches and came across this recipe. I don't have a bread machine, so had to give it a shot without but it turned out great. In lieu of milk powder I modified the liquid to 3/4 C Water and 1/2 C Milk. I proofed the yeast in my Kitchen-Aid bowl with warm water and 1 Tbsp of the sugar. Once that was ready I mixed in the remaining ingredients, let the dough hook knead for awhile, then put the dough into a well oiled bowl and covered to rise for about an hour until double in size. Punched it down and then split into 6-8 balls of dough for flatbread and let those rise about 30-40 more minutes. Rolled each one out and oiled and grilled per the instructions (only takes a couple minutes per side). I topped with cooked chicken, bacon, cheddar, tomatoes and ranch dressing. The bread really made the sandwich!

I took a chance today on trying this to take to a picnic along with Hummus III from this site, and I'm so glad I did. I was nervous it wouldn't work out and time was tight so it was something from the store if it didn't, but happily I didn't have to go to the store. I will say the rising time is definitely longer than 1 hr initially (and yes I did proof the yeast) unless you help it along a little. I turned my oven on for about 30 seconds and then off and put it in there helping it along somewhere warmer than room temp. Rolling out the dough and grilling was surprisingly quick. I opted to stir some garlic into my butter instead of putting in the dough, and cooked on low-med heat on the grill, about 2 minutes per side. Loved the bread, just sweet enough and super yummy with the Hummus.

This was so good! I changed the servings to 8 and added additional pasta beyond the 11 oz it called for, a little more garlic, and a little less mustard (used mild dijon). I had an 8oz package of julienne ham strips and I used the whole thing for this and it seemed like the perfect amount. I just used whatever cheese I had on hand (colby/jack and mozzarella) and it was fabulous! I cooked the 8 servings in an 7 x 11 pan, and it was right to the top, maybe could have even gone to a 9 x 13 pan. Will definitely be making again!

I loved these! I added about 4oz of softened cream cheese into the bean/salsa mixture as well. It makes quite a bit so my husband and I enjoyed these for a couple days. The kids won't eat just beans, but I think if I did theirs with shredded chicken and maybe less of the bean mixture next time they would love these too.

YUM!!! This recipe was great. Super simple to make and very YUMMY! Didn't make any changes and used the frosting recipe I saw in other reviews - PERFECT!

Everyone loved these when I made them for a Labor Day party. It's definitely wise to prep the night before. Tried cutting off tops and bottoms and had problems getting these to stand up after they were filled no matter which I tried. My tomatoes were pretty small so I ended up getting about 35.

I love making this because it's quick and all in the same pot. I don't like anything super spicy, so this is just perfect for me (my husband would prefer spicier though). I do up the meat to 1 lb and use the whole packet of taco seasoning.