Photo by Andra
Andra's Notes:
Expand2 tablespoons hot smoked paprika Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
1 tablespoon minced rosemary Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
2 1/2 pounds pork tenderloin Ask a question about this ingredient
1 diced mango Ask a question about this ingredient
1 diced red bell pepper Ask a question about this ingredient
1/2 - 1 diced jalepeno, depending on your preference for heat Ask a question about this ingredient
1 cup chopped cilantro Ask a question about this ingredient
Juice of 1 lime Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
Combine first six ingredients to form a rub.
Ask a question about this stepCut tenderloin lengthwise into about 8 long strips about 1/4" thick. Rub the paprika mixture onto the strips of pork and place into a covered dish. Refrigerate for at least three hours or overnight.
Ask a question about this stepTo make the salsa, combine last six ingredients in a bowl and let sit for at least an hour before serving.
Ask a question about this stepHeat your grill to medium high. Grill the pork for 2-3 minutes a side. Serve with mango salsa tucked into a piece of flat bread.
Ask a question about this step2 1/2 cups bread flour Ask a question about this ingredient
1/4 cup whole wheat flour Ask a question about this ingredient
2 1/4 teaspoons rapid rise yeast Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1 cup water at room temperature Ask a question about this ingredient
1/4 cup whole milk yogurt Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3 tablespoons olive oil, for brushing onto flat bread Ask a question about this ingredient
Salt, for sprinkling over flat bread Ask a question about this ingredient
Whisk the first five ingredients in the bowl of a standing mixer. Add the water, yogurt and 1 tablespoon of olive oil and combine with the dough hook on low speed for about 30 seconds. Increase the speed to medium and knead for about 8 minutes until the dough is smooth and glossy.
Ask a question about this stepKnead the dough on a clean work surface for about a minute. Place the dough into a lightly oiled bowl and cover. Place the bowl in a warm spot for about 45 minutes to an hour or until the dough has doubled in bulk.
Ask a question about this stepTurn out the dough onto a clean work surface and cut into 8 equal portions. Roll each portion into a ball under the palm of your hand. Let the dough balls rest for 10 minutes.
Ask a question about this stepOn a lightly floured board, roll out each dough ball into a disk about 6" in diameter.
Ask a question about this stepHeat a cast iron pan over medium-high heat. Gently stretch the dough abut 1" larger and place it in the pan. Cook on one side until bubbles start to form on the surface of the dough, about 30 seconds. Flip the bread and cook until the bottom is deep golden brown in spots, about 2 minutes. Flip the bread again and cook until the bottom is deep golden brown in spots. Remove from the pan and lightly brush with oilve oil and sprinkle lightly with salt.
Ask a question about this stephi, this looks yummy. This makes surely a good lunch. Thank you!
Thank you! It makes a good lunch and is good even eaten while standing over the kitchen sink.