Wednesday, March 18, 2015
My not-so-flat, flat bread.
I kind of liked it not-so-flat. It reminded me of pizza dough: chewy and light, a little tangy from the long rise. And since it was flat bread I could eat it all by itself without any guilt. But I did serve it with some optional dips: an olive spread (delicious) and a tofu tahini spread (not so delicious).
And, wow, did this recipe make a lot. I halved the recipe and wound up making eight rounds of dough. (It should have been four.) This leads me to believe that maybe I did not halve the water in the beginning and accidentally made a full recipe anyway.
Overall, it's a fairly simple recipe that I may make again in the future when I feel like having pizza dough but no pizza. Check out other bakers' takes at Tuesdays with Dorie.