Break the breads into irregular pieces and arrange them in a napkin-lined bread basket. Use them as you would crackers—to accompany soup or salad, or with hors d’oeuvre dips or spreads.
Keep the flatbreads loosely covered on the day they are baked. Store them in a tin or plastic container with a tight-fitting lid. If they soften, arrange them on a cookie sheet or jelly-roll pan and bake them in a 300°F (150°C) oven for about 15 minutes. After they cool they will be crisp again.
© 2008 Nick Malgieri. All rights reserved.