Almost every culture and civilisation in the known world has a variety of flatbread it is able to call its own, in one way or another. Though this particular flatbread is of no particular origin, it draws inspiration from the idea of flatbread as a whole. It seems that the whole point of a flatbread is that you can mould them to be whatever is desired – this recipe for Garlic and Herb Flatbreads remains within that tradition.
Bread can often be very heavy; it sits in one’s stomach for quite a while and the body finds it rather hard to digest. As such, I have been trying to lower my bread consumption, which is fine, except that one can find oneself left a little hungry without at least a little meal time carbohydrate. This thought process is really what led me to make these flatbreads, something I finally got round to doing today after getting rained off the tennis court. They really have been a long time coming as you can probably tell from the date at the top of the recipe – I’m afraid to admit that I was eating a branded version instead, I apologise.