Your inspiration for today:

“Blues is to jazz what yeast is to bread. Without it, it’s flat.” Carmen McRae the jazz singer

“A loaf of bread, the Walrus said, is what we chiefly need: Pepper and vinegar besides are very good indeed.” Author Lewis Carroll

Having pretty much stated the obvious, there should be no doubt in your mind that I am, always have been, and will continue to be an ardent bread lover. And when the bread is as easy to make as this one, well all I can say is BRING IT ON!

So, the other afternoon I decided to try, for the umpteenth time, making baba ganoush that was not only palatable but downright delicious. And I succeeded. (See my recipe under Oven Baked Baba Ganoush.) And just because there are certain foods that are perfect together, I made some hummus too. (Also, several recipes on site for hummus.)

But then, what to serve these two amazing dip/spreads with besides crudité? (Raw veggies are always great, but perfect flatbread or naan is not only a compliment but a foundation.) (Hard to keep baba ganoush on a carrot stick!)

So, with these three middle eastern dishes in front of us, we feasted in style.

And the flatbread had been so very easy to make. In fact, the preparation really could not have been more effortless. No mixer involved, and simple straightforward ingredients. And the result – perfect base for hummus and baba ganoush. And this flatbread will be perfect next time I serve Ground Lamb Patties w/Rosemary and Thyme, Ćevapčići (Serbian Grilled Sausages), or Grilled Lamb Patties w/Tzatziki. (All 3 recipes on site.)

So, I am absolutely thrilled to be able to share this recipe with you. And I hope you like this flatbread as much as I do.

Well, it’s sunny and warm here today. While I am inside writing this post, Mr. C. is power washing our driveway. Which is both steep and long. So, while I am doing what I love, he is doing what needs to be done. Therefore, the only fair thing to happen in a situation like this is to 1) thank him for all his effort and 2) build him something he loves. And I’m thinking some kind of bar cookie would do the trick. So, on that happy note, I will bid you farewell for today, and get off my duff and into the kitchen!

Peace and love to all.

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.)

Store leftover bread in an airtight container at room temperature. Heat flatbread a bit before serving if not enjoying it immediately.