Every time I make flat breads with my non-oven, I am continually amazed concerning how easy they are to make and how great they taste. Yes, I still bake loaves in my wood-fired oven, but the process is very complex indeed.
It's really difficult to achieve a flat bread failure and perhaps that's one of the reasons why flat breads are much more universally found than leavened loaves. Most flat breads do have some sort of leavening agent, and yes, I know it's an oxymoron.
Just last night we made flat breads, added goat cheese, tomatoes, onions, garlic and extra virgin olive oil. We simply folded up the warm flat breads with everything inside (next time I'll try to include a photo), and I really can't recall anything ever tasting better.
It's really difficult to achieve a flat bread failure and perhaps that's one of the reasons why flat breads are much more universally found than leavened loaves. Most flat breads do have some sort of leavening agent, and yes, I know it's an oxymoron.
Just last night we made flat breads, added goat cheese, tomatoes, onions, garlic and extra virgin olive oil. We simply folded up the warm flat breads with everything inside (next time I'll try to include a photo), and I really can't recall anything ever tasting better.
3 comments:
Looks delicious
What is the brown round block you cooked the bread on - just a stone?
The flat breads were cooked on a circular iron cover I found in the woods many years ago.
I just love making flat breads, so much fun, so many variations on a theme, and you're so right Stu, it's very hard to get them to go wrong...
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