I am beyond excited right now. We finally got around to buying a new range and it is being delivered tomorrow morning! We have been without a working oven for at least a couple of weeks – my husband and I are notoriously bad at making decisions and getting things done, or we would have bought a new oven as soon as it was clear the old one was dead.
We wanted a gas range, but due to a bunch of boring stuff about finances and the cost of running a gas line and a water pressure regulator valve suddenly needing to be replaced, yadda yadda yadda, we got ourselves a nice electric range instead.
I’m okay with it though, because – OVEN! I can bake again! I’m looking forward to making muffins, roasting vegetables (I’m looking at you, oven-roasted beets and sweet potatoes!), and baking the occasional batch of healthy cookies.
We have made due in the meantime with toaster oven, stove, slow cooker, and griddle. The griddle has been wonderful for making breads. We eat a lot of bread, and I have found that making flatbreads on the griddle is a fast and easy way to get our bread fix without the use of an oven.
This flatbread recipe (from Jenny Can Cook) makes 4-6 breads. I always double this recipe and make 12. My family loves bread, so after eating our main course, we usually all go back for another piece just to eat by itself!
Panko-Crusted Tilapia Wraps with Cabbage Slaw
3 cups chopped cabbage
1 carrot, grated
2-3 green onions, sliced
3 tsp red wine vinegar
3 tsp olive oil
2 tsp honey
Salt and pepper to taste
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 tsp yeast
1/2 tsp salt
1/2 cup warm water
2 tsp olive oil
6 tilapia fillets, thawed
2 tbsp olive oil
1 tsp salt
1 tsp Old Bay seasoning
Panko bread crumbs
For Cabbage Slaw: Combine cabbage, carrot, and green onions. Whisk together remaining ingredients and toss with cabbage mixture. Set slaw aside to let flavors blend while making flatbread and fish.
For Flatbread: Combine dry ingredients in a bowl. Add water and oil and mix/knead for 1 minute. Dough will be sticky. Place on floured surface, cover with a towel, and let rest for 10 minutes. Preheat skillet or griddle to medium-high heat. Divide dough into 4-6 pieces (4 pieces for thicker flatbreads, 6 pieces for thinner). Roll each piece into a 6-inch circle. Cook on ungreased skillet or griddle for about 1 minute per side, until lightly browned in spots. Cool stacked on wire rack.
For Tilapia: Toss tilapia fillets in olive oil, salt, and seasoning. Coat each piece with panko bread crumbs and place on greased skillet or griddle over medium heat. Sprinkle each piece with paprika. Cook 3-5 minutes. Carefully flip fish, sprinkle second side with paprika, and cook additional 3-5 minutes or until done.
Assemble: Serve tilapia and cabbage slaw on flatbread. Top with green onion and diced tomatoes if desired. Wrap and enjoy!