The Wood-Fired Blog

Flatbread

Dec 28, 2011

Most cultures have a form of flatbread — a leavened dough that is baked for a shorter period of time than a traditional hearth loaf or even a focaccia. They are a pleasing addition to any meal, and can be cooked in a pizza hot oven that you are using to cook other foods — which can be too hot for a hearth loaf or focaccia. Unlike a focaccia, a... Read More

Rye Naan

Rye Naan

Dec 11, 2011

This indian-style bread is a great accompaniment to the baked feta recipe I posted last week. It would obviously also be a great side dish for Indian food, and, because of the way it puffs up and creates a pocket, it would be tasty used in place of pita bread for falafel or other “stuffed” sandwiches. Also feel free to substitute another flour for the rye – whole wheat would... Read More

Leftover pizza doughball bread

Nov 30, 2011

I admit, the title of this bread is not so great, but I didn’t want to call it Italian Bread, or French bread. I’m afraid it isn’t authentic enough for those titles. Maybe Rustic Sandwich rolls? Read More

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