Nothing warms up a cold winter day like hot, homemade carbs. Pasta gets more than its fair share of our quick carby indulgences. When there’s time, we turn on the oven and shape a disk of dough into a simple flatbread. This warm, flavorful dough can be topped with nearly anything from tomato sauce and cheese, aka pizza toppings, to a smear of mashed potatoes and crispy bacon bits. A local restaurant tops its crispy dough with grapes and blue cheese.
Many flatbreads are made without yeast or leavening—hence the name flatbread. I prefer the tenderness of a yeasted dough with a bit of olive oil for flavor for my flatbreads. The result is similar to focaccia dough—super tender, yet crisp enough on the bottom to eat out of hand.
