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From the Recipe Book "Crazy Plates", this flat bread is a lovely change from your standard crusty rolls or french bread - it pairs great with a spaghetti or other saucy pasta main. DH and I are also terribly guilty of smothering slices with butter and eating the bread as a snack the next day as it re-heats quite well. I've made this with leftover mash, garlic and cheese mash, parm and chive mash, skins on, skins off - it works with anything! I also tend to add quite a bit more parm.... Prep time includes rising.
Units: US | Metric
Serving Size: 1 (73 g)
Servings Per Recipe: 12