It’s been quite awhile since I have posted a kid recipe, but now that school has started back I will be sharing more. I try to get creative with my son’s lunch box so that I know he’s eating well. Of course hot dogs are not the healthiest thing available, but the kids love them and as long as they are not eating them all the time one every now again does not hurt. About a month ago, my husband brought home some wrapped hot dogs from the a bakery near our home and T just loved it. I knew right then that I could try making my own and sure enough, I did and they were a hit with everyone.
I sprinkled sesame seeds and sumac on top of the wraps since that is the way the bakery had served them. Those two spices are on most baked goods in Saudi. T liked it and I decided to keep it up in order to try to get him to try something new and develop a new taste. He has been extremely picky and since this past Summer he has been more open and willing to try new things. This dough is super simple and something I quickly threw together. I only made enough to last for two lunchboxes, but he ended up eating all of them, but the two I managed to hide for his lunch the next day. You can keep them long, but I prefer cutting the hot dog in half making it easier for little hands.
One time I allowed the dough to rise and another I just wrapped them and allowed a rest and they turned out the same both times so I see no point in allowing this dough to rise for an extended period. Be careful when adding your water you may need more or less depending on your climate so add a small amount at a time until a dough consistency has formed.
5 hot dogs, cut in half
1/2 teaspoon yeast
1/2 teaspoon sugar
1/4 cup warm water
1 cup all-purpose flour
Dash of salt
1 tablespoon sunflower oil
1/4 cup water
1. In a small bowl, add yeast, sugar and water. Allow to sit for 5 minutes until frothy.
2. In a mixing bowl, add flour, salt, oil and yeast mixture, mix. Add a little bit of the water until a dough consistency has formed. On a lightly floured nonstick baking mat roll out the dough (thin, but not too thin) and with a butter knife, carefully cut small rectangles that will fit perfectly around each hot dog piece. Allow to rest for 15 minutes.
3. Preheat oven to 375F. Place hot dogs on a baking sheet, seam side down. Carefully add the sumac and sesame seeds on top of dough and press down. Place into the oven and bake until golden, about 10 minutes.
Yields: 2 servings