Friday, March 26, 2010
You could spend a lifetime perfecting the flatbreads of every culture. Some require special ovens. Some use specialty flours and spices. Some rely on technique. But while all the flatbreads have their special nuances, there are similarities, too. So a failed flatbread of one type could be a perfect flatbread of another type.
A flour tortilla that's a little too thick could be a lovely pita bread. A pita that's too big and bready could make a nice pizza base. So if you're experimenting flatbreads, you can't really go wrong. Make them the way you like them, and once you're comfortable with the process you can move along to authenticity.
The other great thing about many flatbreads is that the leftovers can be transformed into easy snackfoods. When I have leftover pita-like breads, I cut them into triangles (usually 6 per pita) and I bake them until they're crispy. They're nice little crackers. And you can make them healthier by using some whole wheat flour in the dough, if you prefer.
Frying Pan Flatbreads
This flatbread has absolutely no roots in any culture except my own kitchen. To make this recipe even faster and easier, I've written it with food processor instructions for kneading. You can also do the kneading by hand, with a stand mixer, or in a bread machine, following the usual techniques for those methods.
1 cup cool water
1 1/2 teaspoons salt
BOTD: Frying Pan Flatbreads
Baking|BOTD|Bread|Flatbreads and Crackers|