![]() ![]() Versatility is one of flatbread's greatest assets and most were designed either to hold other foods, or to serve as eating utensils. People have been making flatbreads for well over 6,000 years – a skill that was passed on from the Egyptians to the Greeks and Romans. It should be easy, folks, right? I mean, flatbread is a simple, often unleavened bread, and was one of the earliest breads ever made in Egypt (as early as 2500 B.C.), baked in hot ashes or on hot stone slabs. How about something tangy that could be chewy or crunchy depending on the mood or needs? And better yet, haven't you been waiting for more excuses to use your gluten-free sourdough starter anyway? Think flatbread. Would it be too much to ask for something that would provide a little double-duty? One that could play the role of soft sandwich ends OR crispy snacker chip thingy if toasted to perfection? I myself often reach for the box of rice crackers, or make chips out of veggies such as carrots or kale. We, the gluten-intolerant, have fewer choices when it comes to this mission. They can grab any old cracker, chip or toasted bread when they want something to scoop up their favorite spread. Wheat eaters have it SO easy, don't they? ![]()
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