Flatbread is versatile. it can be more adaptable than a slice of a loaf bread since it call be more readily rolled and wrapped around it’s content.
A standard bread dough recipe (for two loaves). After one rise divided into 16 portions.
The dough is so workable that a bit of oil is all that is needed on the counter top and rolling pin.
Usually right after rolling, I cook them. This time I left them to rise under kitchen towels for a more thicker softer bread.
Instead of baking the flats, I like to cook them on a cast iron griddle, it’s faster and you don’t have to shuttle them in and out of the oven due to their quick cooking time.
Extra points and flavor if you have seeds, this time, some sesame, some poppy, and some without.
The high heat of the griddle produces a toasted, mottled effect on the air pockets that form when the dough cooks on the griddle.
With a supply of flatbread, just about any filling/ingredient will suffice for a quick meal.
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