These flatbreads, served in wedges, are a perfect accompaniment to Middle Eastern meze or hors d’oeuvres. Split and filled they make perfect sandwiches.
Keep the breads loosely covered at room temperature on the day they are baked. Wrap in plastic and freeze for longer storage. Defrost the breads and reheat them at 375°F (190°C) for 7 to 8 minutes, then cool before serving.
Mixed-Grain Turkish Flatbread: For more deeply flavored bread, substitute
Sesame Turkish Flatbread: Omit the flour before dimpling the top of the bread. Quickly paint the top of each bread with water and sprinkle each with
© 2008 Nick Malgieri. All rights reserved.