Super Flatbread Wraps

• 1/2 teaspoon active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/3 cup whole wheat flour
• 1 cup all-purpose flour
• 1 beef flank steak (1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded lettuce
• 1/4 cup sliced ripe olives
• 2 tablespoons crumbled feta cheese

1. In a small bowl, dissolve yeast in warm water. Add the oil, salt, whole wheat flour and 3/4 cup all-purpose flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into an 8-in. circle.
4. Heat a
5. over medium heat; add a portion of dough. Cook for 30-60 seconds or until bubbles form on top. Turn and cook until the second side is golden brown. Remove and keep warm. Repeat with remaining dough, adding cooking spray as needed.
6. Lightly oil the grill rack. Sprinkle steak with salt and pepper. Grill, covered, over medium-high heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
7. Let stand for 5 minutes before cutting steak thinly across the grain. Serve on warm flatbreads with lettuce, olives and cheese.

active dry yeast, warm water, olive oil, salt, whole wheat flour, flour, salt, pepper, shredded lettuce, olives, feta cheese

Taken from www.tasteofhome.com/recipes/super-flatbread-wraps/ (may not work)