Is it pizza… is it flatbread…does it matter? Lots of names abound for thin bread either baked on a stone or a grill. It all started when I ran across the name “torta salata” for a dish for my upcoming Italian cooking class. I guess I fell in love with the name. When I actually started investigating, it seemed like more of a quiche,
I’m back to the flat breads again. I’m actually making two today, starting with an Italian flatbread that needs to age a bit. It’s rising at room temperature right now, but will soon go into the refrigerator for a couple days, if not more, developing flavor with each passing hour. The Indian bread I just completed and hastily
What would the world be without garlic? I use it in almost every dish. Well, maybe not the strawberry tarts we are making tonight, but I have made garlic ice cream and roasted garlic chocolate chip cookies. All this excitement is due to my garlic garden that is growing by leaps and bounds. I planted it last fall. Covered by snow all
I found this simple flatbread in The River Cottage Family Cookbook by Hugh Fernley-Whittingstall. You just never know when you are going to find a secret technique. I’ve made tortillas many times, always with the hope of them puffing up. Sometimes they do, and sometimes they don’t. I know it’s all about the heat and timing. This author suggested holding the bread over a high flame, for the spectacle of it all, to impress
Making flatbreads may be my next obsession. There are hundreds of varieties…many more to ponder in the near future. I love bread so much, I really try not to make it. With a hot crusty loaf coming out of my oven, I’m driven to eating it non-stop until it’s gone. As that doesn’t do my waistline any good, I just don’t make bread. It’s as simple as that. But now…flatbread….
