A few days back, I made homemade whole wheat flatbread. We ended up taking a long motorcycle ride on Father's Day evening, so the pizzas were not made. I put the flatbread in the freezer and we finally made them. It only took a few minutes to thaw the flatbread. Now I know it freezes well, so I'll be putting some in the freezer vs. pizza dough. I topped them with spinach pesto, then the broccoli (and it was supposed to have wilted spinach, but I ran out after pesto was made), topped with mozzarella cheese. I baked them at 400°F for about 15 minutes or so. This flatbread worked beautifully for these. Just enough to make it a pizza, crispy on the bottom, and delicious. The flatbread was rolled to about 7 x 5 inches. I got 8 pieces of bread in the batch. The recipe stated I'd get 12, but that would be the thickness of a tortilla or thinner. The recipe I used was from food.com for the whole wheat flatbread (used part...
Inklings from the Farmhouse, embracing balance and new beginnings.