![]() ![]() You can cut them up and double-bake or fry them until they become crisp, then use them as crackers.You can serve flatbreads hot or cold, for breakfast, lunch, or dinner, as an entree (burritos, tacos, enchiladas, gyros, falafel-stuffed pitas) or a side.Great for buffets, picnics, and potlucks. ![]() Cooks can lay out a variety of herbs, sauces, cheeses, cooked beans, veggies, or other ingredients for slathering/topping, rolling up inside, or stuffing a flatbread, allowing people to choose what suits them best.Because they’re thin, flatbreads themselves keep longer than moist, risen loaves.įurthermore, nothing beats their versatility as a scaffold for meals, snacks, or lunchboxes.They’re traditionally made from grains or other dry seeds that have a long storage life and can be freshly ground before using.They often serve as the main or only eating utensil, too, with the rest of the meal scooped on top, rolled up or stuffed inside.They don’t need elaborate kitchen equipment, just a container for mixing and a heating surface.The more elaborate ones might add leavening, a little oil, maybe an egg. They use a minimum of ingredients: flour, water, perhaps a pinch of salt. ![]()
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