I make my husband a sandwich for his lunch every day, and I’ve always made my own bread, but sometimes it can be a bit heavy. Enter: the sandwich thin! Sure, you can get cute, perfect ones in the store. I prefer to make my own, though. For these, I used whole wheat pastry flour for a little extra nutrition. They end up a little more dense than traditional white, but they’re still yummy!
- 1 Cup + 2 Tbsp Water – warmed in microwave for 1 min.
- 2 Tbsp Butter or Vegetable Oil
- 1 1/2 Cups Bread Flour
- 1 1/2 Cups Whole Wheat Pastry Flour
- 2 Tbsp Sugar (or 3 tsp Truvia)
- 1 tsp salt
- 2 tsp Bread Machine/Active Dry Yeast
1. Place the above ingredients into your bread machine, according to the manufacturer’s instructions, then set it to the “dough” cycle and let it run! Mine takes an hour and a half.
2. When the cycle is complete, dump the dough out onto a nonstick surface like a cookie sheet. Divide it up into 12 – 14 little balls and pat them out into discs, about 1/4 inch thick. Let these rise for about 30 min.
3. Preheat your oven to 425°.
4. After your thins have just about doubled in size, bake them in your preheated oven for 10 min.
5. Let your thins fully cool before slicing. It will be much easier for a knife to move through them, and they won’t harden as quickly.