Making
flatbread is fun. There are some that you pat flat with your hands, some that
you make in the palm of your hand, and some that you roll out or flatten
in a press. However their made, forming flatbread reminds me of playing with
playdough. The result of flatbread forming fun, though, is something delicious
to go with your meal, or the base for an open face sandwich or pizza.
The recipe
doesn’t call for seasoning beyond salt, but I added a sprinkle of za’atar to
each flatbread before rolling it out. Za’atar is a blend of warm and toasted
spices. The exact proportions, and the spices, depend on the variety you buy. It’s
easy enough to make your own, too. Here’s a link to the za’atar
recipe I used.
If you’re new
to making flatbread, then this Super Easy Flatbread recipe is great place to
start. Mix the dough, grab your rolling pin or a cylindrical drinking glass,
and have some roly-poly fun.
You’ll find a
free, downloadable, printable pdf of the recipe below the cooking directions.
Super Easy
Flatbread
Adapted from
Bob’s Red Mill
Ingredients
1 cup plain
Greek yogurt (plus more as needed)
2 tablespoons
olive oil
2 cups flour
(I used whole wheat but all-purpose white or a mix of the two is fine)
2 teaspoons
baking powder
1/2 teaspoon
salt
Optional: 2-3
teaspoons of a seasoning mix of your choice.
3-4
tablespoons neutral oil, such as canola or olive, for cooking
Directions
In a large
bowl, combine the first 5 ingredients (all but except the 3-4 tablespoons of
neutral oil for cooking). Mix until a soft dough forms. If your dough feels dry,
or cracks at the edges, add more yogurt, a tablespoon at a time, until it’s
smooth and pliable.
Turn dough
onto a lightly floured surface. Divide it into 8 equal portions and roll each
into a ball. Working with one ball at a time, flatten each (and sprinkle with
seasoning mix, if using) then roll it into a circle about 5 inches in diameter.
Dust your surface and rolling pin with more flour as needed.
Over
medium-high, preheat a griddle, cast iron skillet, or nonstick pan. Add a small
drizzle of neutral oil to the pan and cook one flatbread at a time, flipping
once, until both sides are golden brown and speckled, 1 to 2 or 3 minutes per
side. Adjust heat as needed. Transfer cooked flatbreads to a wire rack.
Serve warm.
Store leftovers in a plastic bag in the refrigerator for up to 3 days. Reheat
in a warm skillet or microwave before serving.
click here for a free, downloadable, printable pdf of this
recipe
Out now!
All Shell Breaks Loose
Book 3 in the Haunted Shell Shop
Mysteries!
On North
Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals
and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for
company. And when needed, she steps in to help the police solve a murder . . .
Dr. Irving
Allred is boasting around town that he’s about to get his hands on an authentic
haunted sword. But minutes after Maureen hears the story, a woman walks into
the Moon Shell, sword in hand. She found it while walking her bulldog on the
beach—and its blade is stained with what looks like blood. Looks like it’s time
to call the sheriff’s department.
Allred is
furious that his prize is now in police custody—and even more agitated that an
unknown buyer was trying to outbid him. He’s convinced the sword will lead him
straight to the ghosts he’s been hunting. He’s not the only one on the Outer
Banks who’s been searching for spirits, though. An odd visitor also showed up
at Maureen’s shop claiming the ability to sense them . . . though somehow she
didn’t seem to notice Maureen’s spectral friend hanging about.
When a man
who’d been camping nearby is found cut down along the shore, Maureen starts
providing some unofficial assistance to Captain Rob Tate by digging into the
island’s maritime history. But it’s not the only mystery she’s facing—because
the shop’s resident ghost is seeing ghosts himself . . .
 |
| Writing as Margaret Welch |
Happy reading!
The Boston
Globe says Molly
MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop
Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes
books for Annie’s Fiction. Her short stories have appeared in Alfred
Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson
Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram
or Bluesky.
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