EASY, FAST Flatbread
Flat breads play to my strengths as an improvisational kind of person. While sourdough baking is technically challenging in ways that don’t work for me, I enjoy making flatbread at least once a week.
Flatbread is any bread that’s level and flat after baking. It draws us into different cuisines around the world. Tortillas are a common flatbread in the Americas. Greek, Lebanese, and other Mediterranean flatbread cuisines abound with fabulous tasting dips and salads that naturally pair with flatbreads. Israelis and Palestinians alike agree that hummus and flatbread bring joy to life.
The flatbreads I make at home are often pita-sized, oven-baked, and spread with a light topping. I advise you to start with small, 2 to 3-ounce flatbreads in the pita class because they’re easily manageable. You can adjust baking time while you’re working, ensuring that each flatbread turns out exactly the way you want it. Instead of producing flatbread pizza, which is difficult to fully bake in a domestic oven, I use less-dense toppings. My favorites include the following combinations: olive oil and salt; olive oil, fresh rosemary, and pine nuts; caramelized onions with cheese; olive oil with za’atar
