"Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board."
Serving Size: 1 (687 g)
Servings Per Recipe: 1