Just as there is a time for a multi-layered cake and a time for a pantry wonder, there is a time for slowly fermented, naturally leavened sourdough and a time for mix-it-together easy flatbread that’s soft, airy, absorbent, and ready at the same time dinner is on the table. (To everything—turn, turn, turn—there is a season—turn, turn, turn.)
For me, that time is 8 p.m. on any given weeknight, when the goal is to eat before 9 and I’m looking for something carby and warm to sop up the last of the chana masala or braised chickpeas or green curry (mostly so that I don’t end up simply licking the bowl).
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