It was a perfect choice to make since I was back at the airport this morning to retrieve my hubby, who had also been away for business (and a side trip to see our grandson--lucky duck!) I made him a veggie chicken patty and for me a BLT--I'm still loving the fresh tomatoes from the farmer's market and added lettuce and veggie bacon. The recipe gives a couple of variations by substituting some of the all-purpose flour for rye flour or adding some Italian herbs to make these into mini pizzas--can't you just imagine your children enjoying that!
Skillet Flatbread (recipe from King Arthur Flour)
3 cups all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
3 T vegetable oil or olive oil
1 cup icy cold water
2-3 T vegetable oil for frying
In a large bowl, measure out the dry ingredients and mix together. Add your choice of oil into the cold water and add to the dry ingredients. (I had to add an additional 2 T of cold water to get a moist, but not sticky dough).
Cover with plastic wrap and let the dough rest for 10 minutes.
When the time is up, divide the dough into 10 or 12 pieces. Roll into a ball and dust with flour. Roll out with a rolling pin or pat with your fingers to a circle.
Heat a heavy skillet and add the oil. When the oil is glistening, add 3 or 4 rounds and cooks a few minutes on each side over medium/low heat.
Remove to a rack, lined with paper towels. Repeat with the remaining dough. I didn't split these to make our sandwiches, but rather used two flatbreads.
I'm determined to keep a life balance in spite of the workload I have ahead of me...so today, after I made us lunch, I just sat on the porch admiring the beauty of Fall unfolding. Enjoy!