My wife has asked if I could produce something like the "100 calorie" breads and bagels that have recently appeared from the giant retail bakeries. I'm an intermediate baker, so I've wrestled with many bread making issues, but I need some help on this one.
What weight of "average" white bread dough would have about 100 calories? Is there a way to produce a thin muffin-like shape that would work for a sandwich? Maybe rolling the dough at the shaping stage? I've made naan and pita, but that doesn't quite cut it.
Any thoughts would be welcomed