1 part honey
1 part dijon mustard
1 part mayonnaise
dash of salt
pinch of cayenne
twist or two of fresh black pepper
dash of rice wine vinegar
Whisk everything together. Chill for an hour or two (or longer) to let the flavors mingle.
Quick Garlic and Black Pepper Flatbread
3 cups all purpose flour
1 cup ice water
3 tablespoons olive oil
1 teaspoon salt
2 teaspoons baking powder
pinch of baking soda
1/4 teaspoon garlic powder
1/8 tsp fresh black pepper
Combine all the ingredients and mix into a dough. Cut into 4 or 5 equal pieces. Roll out to a thin 8 inch circle. Prick the surface of the dough with a fork and cook on an oiled hot griddle. Turn with a spatula. Watch these flat bread disks closely because they cook fast, about 30 seconds. Serve warm. (slightly adapted from here.)
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First off, the dressing. I love honey mustard stuff. It's just a good time. And since I enjoy it I clearly needed to make my own. This is a mash-up of a couple different recipes I found online, adjusted to my tastes. I realize the measurements are less than precise, but it's really the best I could do with it. This kind of thing is really best adjusted to your own tastes. Like it spicy? Add some more cayenne. Extra tangy something you enjoy? More vinegar or a sharper one like straight up white vinegar. I saw a couple recipes that had has much as three times as much mayonnaise as honey and mustard. I suppose if you wanted a more mayo-y sauce you could do that, but it seemed a little much to me. I found this to be a great balance and will definitely be making it for all my honey mustard needs in the future. And it couldn't be easier either. Just put everything in a bowl
and whisk it. 
Let it chill for a bit and there you go.Now, the flatbread. This recipe is ok, but it needs more tweeking. The texture comes out really good, but the flavor is kind of... well, weird. They tasted like salty pancakes. The original called for a tablespoon of salt, which I found painfully salty. So I cut it in half and it was still pretty bad. So I suggest using a teaspoon, that's what I'm going to do next time. I also might cut down on the baking powder since I think that's where the pancake taste is coming from. But I think that will mess with the texture, which would be a shame. Well, more experiments are clearly needed. I will do an update when I get it better. Here is what I did this time. I had whisked together the dry ingredients then added the oil and water.
Mixed that up. 
It comes together pretty fast, which is nice. Turned it out onto a floured counter and rolled it into a tube kind of thing. And didn't get a picture. Sorry. I was doing a half recipe, so I cut it into three pieces instead of four or five.
I was wicked excited to use my bench scraper too. I hadn't used it to cut dough yet. Then I just rolled it out into... er, trapezoids? 
Something like that. Then I slapped it onto a hot preheated, non stick skillet. 
Let it sit for a bit, then flip. 
They cook in about 30 seconds. 
Like I said, the flavor wasn't the best, but the texture was very good. Soft and pliable, but not too chewy. You could actually wrap them around things without breaking it. Which was the whole reason I made them, so that was good. Next, the wrap.I fried up some strips of turkey kielbasa
and some peppers.
I used frozen, sliced mixed peppers.
They're great for this kind of thing. Then onto a piece of flatbread with it, added some of the honey mustard and some spinach. 
Then fold and eat. 
This was a great sandwich and pretty healthy too. The kielbasa was a low fat turkey kind, lots of peppers and fresh spinach. I used reduced fat mayo in the dressing and the rest of the fat is olive oil, so... yeah. Not too bad. And check this out:
Wrapped around the stuff, no ripping.
