Are you the kind of person who eats something mind blowing at a restaurant and obsesses over it in order to figure out how replicate it at home, or is this just me? I would be as big as a house if I ate out at a restaurant every time I wanted to, so I quell this desire somewhat by making my favorite restaurant items myself, with ingredients and portions that I can control, rather than allowing all those hidden fats and salts take over my life, and my wardrobe. And if there’s bread, pizza crust, tortillas or pita bread involved in the dish, you can be sure I’ll make it with Flatout flatbread to make it even healthier.

The best part of this obsession is that after awhile you become sort of a decent home cook, and, with enough reading and practice, trial and error, your everyday cooking improves. And there isn’t as much styrofoam in your refrigerator, which is a good thing!

My better half, bless his heart, loves Mexican food, in particular, tacos. And we are lucky because our neighborhood taqueria is walkable (or rollable, in case we are too full to walk) and really, really good. Over the months we’ve eaten there, I’ve branched out and tried lots of other menu items, and settled on my favorite thing, a torta. It’s a sandwich with taco ingredients: chorizo, avocado, beef, and even egg.

It’s easy to make myself, so you had better believe this gets a steady flatbread rotation in our house! Chorizo packs a wallop of flavor in small amounts, and loaded into a flatbread Foldit with avocado and jicama for crunch makes for a very satisfying midday snack. It even works well on a panini press, if you have one rattling around in your cabinet. Flatbread takes the guilt out of it, and you won’t feel like rolling anywhere afterwards; you’ll be pleasantly full without a check today at the end of dinner.

Amy at Flatout

While turkey burgers don’t always elicit an overwhelming response to the “What’s for dinner?” question in my house, a few tips have elevated my turkey burger game and have made this next flatbread recipe my household’s new bff: best flatbread Foldit.

We already know how healthy turkey meat is, but the reason I really love it is that it’s also quite versatile and takes stronger, herbal flavors so well. That means bring on the herbs! Dried oregano, loads of fresh mint, and a bit of garlic make a Greek style patty that shimmers with flavor inside the flatbread. I can grill these up, or just broil them in the oven if it’s still a bit too cold outside. This burger is a great way to transition into a lighter, summertime diet, too, without feeling a pinch of hunger.

Instead of the usual heavy mayonnaise routine, I make a yogurt and feta based sauce that includes garlic, lemon, and more mint to lighten things up without skimping on the flavor.

People who follow Mediterranean style diets have increased longevity and live happier lives, (or so I have read,) but I ask: how could adding olive oil, lean fats, green herbs, and feta cheese be bad, especially folded up in a whole grain flatbread? This turkey burger has it all, and likely will make you happier for eating it. And that counts for something.

Dried herbs work just fine in this recipe, so I don’t worry about searching for fresh if I don’t have time or patience. The moisture of the turkey and the yogurt will revive them.

So whether you make this best flatbread foldit for your f, your bf, your fbf, or your bff, you can be sure they’ll love it down to the last b. (That’s bite!)

-Amy at Flatout

After the holiday magic of a spiral sliced ham has ceased to be magical, and you’re left with ham, ham, and more ham, I have a simple solution. Go to the store, buy some Flatout flatbread and make my favorite ham sandwich below. This one pulls out all the stops on deliciousness, and reminds you that ham is merely the cousin of bacon, one step removed.

I made this one up when I had a surplus of homemade apple butter in my pantry that wasn’t going anywhere anytime soon, unless it was eaten. I also had half a spiral sliced ham from Easter dinner, and I didn’t have six hours to make ham and beans for lunch. There was a chunk of brie in the cheese drawer, and I thought: why not add a slice? And the curly endive that my better half always avoids in the box of salad greens got thrown in the flatbread too; I was willing to fall on that blade, otherwise I’d just be eating a boring ham and cheese sandwich. I needed some greens. And lastly, a smear of the apple butter, on a whim.

Heated on the panini press until the ham is warm and the brie is melted, this flatbread will taste very, very special, almost like you ordered it in some cute little French cafe, the kind your friends always encourage you to open, especially when you make this for them. And they will, when they bite into this flatbread creation. To which you will respond, “Oh, but then you’d have to pay for it,” and the room will grow quiet with the sounds of contented, grateful chewing. Ham, brie, apple butter, frisée, oh my. The only thing better would be a glass of chilled riesling nearby.

Few things are as satisfying as this flatbread sandwich. Simple ingredients, simply prepared and served on warm toasted flatbread can be seen, once again, as something magical.

Amy at Flatout

If you live in the Midwest, like I do, you don’t have the luxury of walking down to the dock and choosing from the freshest fish caught that day. But if you have a reliable fishmonger, or even a decent fish department in your grocery store, consider yourself lucky beyond compare! It’s work to find good quality, fresh fish from sustainable sources these days, especially in the middle of the continent, and you often pay a premium when you do find it.

Because technically, all fish, even fresh fish, is iced to the point of freezing for better transport and shipping, I really don’t mind buying good quality fish that is frozen. Believe it or not, I find wonderful salmon burgers in my grocery’s frozen foods aisle. They’re sustainably caught, completely unseasoned, with no additives or artificial junk inside them, just chunks of beautiful flavorful salmon. And…they’re affordable. Anyone wanting to go gently on their heart, feed their brain with essential fish oils, and still rock the socks off their lunch needs to grab a package of salmon patties and a package of Flatout Foldits to have around throughout the week.

Salmon patties are quite versatile too, and can stand up to a classic red meat burger any day. They lend themselves very well to flatbread and a host of exciting, lighter, more exotic condiments and toppings. In this recipe, salmon pairs nicely with cold weather arugula and thin slices of crisp radishes, which are plentiful in the winter months and so good for you! Slice them as thin as you can and don’t skimp, because these red and white gems are going to add crunch to your flatbread sandwich.

If you make you own aioli, all the better, but if not, just add some lemon zest and a squeeze of juice to your best store bought mayonnaise and stir it up. If I’m working from home that day, I will toast the flatbread in a pan with a little olive oil, but this sandwich works either way. Salmon burgers cook quickly in a skillet, grill pan, or under the broiler, so this makes for an efficient lunch during the week.

Some fresh peppery arugula, a dollop of lemon mayo, a pile of the radishes and your flatbread is ready. And look! You’ve made another gourmet lunch for yourself with ingredients you can stand behind proudly. Your budget is in place, and it didn’t feel like a sacrifice. You are, once again, the envy of your coworkers. You aren’t napping under your desk after some overpriced gut bomb of a lunch at the place that delivers down the street. You are victorious. Thanks, salmon burger!

Amy at Flatout