FLATBREAD Fiesta!
The act of adding ground grains to water, then mixing in a bit of salt, has created simple doughs throughout the ages. No one knows when the recipe was first used—it’s that ancient. Our ancestors rolled the dough flat, and baked it on rocks, inside ovens, or on early griddles, and we still emulate this life-sustaining act with tortillas, pitas, matzo, naan, and other types of flatbreads.
Depending on the place and taste, this simple recipe may include yeast and herbs, and the cooked flatbread may be served flat, wrapped around fresh produce, or filled with meat and veggies and drizzled with a dressing.
Whatever you decide to do, make these recipes your own with the addition of favorite flavors and ingredients.
HOMEMADE WHOLE-GRAIN TORTILLAS
By Tabitha Alterman
Making homemade tortillas takes a little more time than buying them, but your efforts will be rewarded with delicious, nutritious tortillas that burst. Yields about 10 tortillas.
