Author Description

A baker's dozen flatbread recipes using a dozen different types of flour. Tour the tastes, tones, and textures of flatbreads from around the globe. These recipes are not only quick, but tasty too. Pitas, tortillas, crepes-to-cornbread wrap this book from cover to cover. All recipes are dairy- and egg-free. Half are even gluten-free. It is flat-out goodness from start to finish. As with volume one of this series, all cooking and baking is performed using cast iron hollow ware.