Simple flatbread and lightly yeasted breads have been part of the staple menu for many a household over the eons. Starting with some flour and water the end result is hot and crispy or hot and tender breads ready to be drenched in butter or in the case of this class fresh hummus.
In the Frenchman’s Corner kitchen seven students and I gathered to mix and bake and laugh. The nann was baked on my 100 year old cast iron griddle. The pita went onto soapstone pizza stones in a 500 degree oven.
In early Feb I will be giving a Tamale Class in their kitchen.