Flatbreads

These are some of my favourite breads to make, because they combine easy preparation with delicious results. They span the globe from the Middle East to Italy, moving right across the Atlantic to some contemporary versions I’ve tasted in New York City. After visiting Istanbul several years ago and enjoying the incredibly fine baked goods available even in the street, I resolved to make versions of what I had tasted after I returned home - and these are the results. To duplicate all of them would require an entire book... so I have included just a few of my favourites. I use a similar dough for a thin-crusted pizza (real Neapolitan pizza dough doesn’t contain oil). My pizza crust is easy to press out thinly and always bakes to a delicate texture no matter what the toppings.