Eastern Mediterranean Flat Bread

Here’s an excellent recipe for a traditional eastern Mediterranean bread that’s typically baked in a wood-fired oven. It calls for stone-ground, whole-wheat flour as well as bread flour. When baked in a clay environment, this bread truly comes into its own. It makes a great accompaniment to guvec, yiouvetsis, soups, and salads—or break it up and use as an edible scoop with spreads and dips.