Little update on the flatbread project: there’s likely to be a lot more about flatbreads here. I’m working on perfecting the process of making every flatbread from every culture. As long as I can use my Cuisinart or KitchenAid, of course. I’m feeling really good about pizza crust and pita breads, and I’m on the verge of getting tortillas just how I want them. Next up will be corn tortillas, but then likely naan, just because I love it. My father mentioned lavash, and Ethiopian flatbread (whatever that’s called), and apparently there’s a sweet version from Norway… But I’m not moving on until I have a flour tortilla I can count on.
Which is why I re-tried that flour tortilla recipe from The Weekend Gourmande. I (of course) converted it to the Cuisinart and tried cooking it with the newfound knowledge I gained from Pioneer Woman. This time, the tortillas came out just the right color. They had a lacing of golden brown on one side and spots of dark brown on the other. These are a bit thicker than the lard-version, and I don’t know how well they’ll hold up as burritos because of that factor. However, they cooked up beautifully and I’m considering how they would work with an extra step of rolling them out just before cooking. Yes, that would mean that I’m resting the tortillas 3 different times, in 3 different shapes in the recipe. But the alternative is driving to BONNEY LAKEfor one ingredient. I’m only really lazy when it involves going out in public. And mixing things by hand. And housework. Other than that, I have dogged determination that will see me through this flatbread experiment. I’m quite looking forward to it.