Published January 1, 1999.
Is flatbread worth making at home? Yes--as long as you cook the dough in a stovetop skillet and reserve some dough for future meals.
Most flatbreads feature a fairly short list of ingredients, but many require long preparation times or unusual equipment.
A bread that was soft and tender yet chewy and with a slightly wheaty, mellow flavor. And it had to be easy enough for home cooks to make while dinner is cooking.
Start with whole wheat flour passed through a fine sieve to remove the rougher bran flakes. Combine with yeast, warm water, olive oil, sugar, and yogurt in a food processor. Knead for 15 minutes and then allow to rise for just 30 to 45 minutes. Cook in a large, heavy skillet over medium-high heat. Brush with olive oil and sprinkle with salt before serving.
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