Flatbread

I’ve never made flatbread before, but I have made tons of homemade bread from Peter Reinhart’s books, so the methods and experience gained from those recipes made this one a breeze.

I do wish Chef Keller gave metric measures for dry ingredients for accuracy and I just think it’s easier to set a bowl on scale and dump the dry ingredients in until the total needed is reached. I also wish the recipe was given for half the amount since even half the recipe made a ton. I suppose it is a little difficult to half a recipe with 1 egg and get consistent results. I decided to cut the finished dough in half and freeze the rest for another time.

The combinations of spices Chef Keller suggests are perfect. These were great as part of a Mezzo platter with all kinds of dips.