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October 18, 2010

As you can see this is basically the same as making tortillas with the addition of some Italian herbs.  These are great with soup.

2 cups flour

1 cup water

1 teaspoon Italian herbs either basil, oregano or mixed Italian Herbs.

pinch salt

extra flour for handling the dough


1.  Place flour, herbs and salt in medium sized bowl.   Stir with a tablespoon to mix herbs into the flour. Add water and stir until it forms a dough.

2.  Transfer dough to clean floured surface and knead for a minute or two adding extra flour if the dough is too wet.

3.  Make the dough into a sausage shape and then cut the sausage into 6 equal pieces.   Roll each piece into a ball and then roll each ball into a very thin circle with a rolling pin on a floured surface. Use extra flour on the rolling pin if it starts to stick.  If you don’t have a rolling pin, you can use a large bottle.  It should make 6 flatbreads about the size of a bread and butter plate.

4.  Pan-fry the flatbreads.  Use a crumpled piece of  baking paper to cover the surface of the pan with a small amount of oil. Then heat the pan until medium hot.   Cook the flatbreads for 3-5 minutes on each side.

4. When flatbreads are cool,  store them in a large snap-lock bag in the refrigerator or in a bread tin.  Makes 6  flatbreads.

Variations:  Add 1 tbspn very finely chopped sundried tomatoes to the mix; Add 2 tbspns finely grated parmesan cheese and mix well.

Based on  a version in Mollie Katzen’s Moosewood Cookbook.

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