Monday Open Thread 4/11/22
Got out of town for one of the few times since COVID lockdown this weekend, and spent it in Portland, Maine, easily one of the best food cities anywhere. We ate all of the things, including that fry bread from Honey Paw, one of my fave restaurants and one of our mandatory visits when in town.
I’m really looking forward to teaching that pita/lavash workshop later this month (the sign-up is coming soon!), but there are so many flatbreads I need to cover someday too. (Naan is way up there, as is that fry bread.)
What are everyone else’s favorite flatbreads, or ones they are looking forward to learning about?
would love to attend! i just made a massive batch of your sourdough pitas for my egyptian father (finally got a chance to see him, and to bake for him). he said they were the best he'd ever had...and the wheatiness and outer flouriness were big reasons why, (after the flavor and chew and texture!)
he asked me shyly if i could make some for easter supper!! so my easter bake is mostly many pitas! he lives close to a wonderful iranian market that sells out of fresh sangak early every morning... i wd love to learn sangak.
sadly i am traveling all day the 30th, but will sign up to watch later--thank you for doing flatbreads!
I am interested in the workshop! How long do they typically last?