Tagged: ‘ceramic baking stone’

Flatbread Revolution

Blame it on the pita. Or maybe it was the tortillas. Certainly focaccia had something to do with it. Flat breads have become the new darlings of the bread world. Breads once considered exclusively ethnic or regional foods and eaten on holiday, have crossed all borders and become international. Flat breads can be leavened with yeast or baking powder, or unleavened, akin to the oldest breads made, patted out and cooked on hot rocks in the sun. They can be chewy and crisp, soft and melt in your mouth, plain or embellished.

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