6 responses to “Herbed Flatbread from Good to the Grain”

  1. Liz

    Oh, my word, do those look GOOOOOOD! I made naan bread for the first time last week and have resolved to do more of this kind of thing…. I also envy your beautifully seasoned skillet! How long did it take you to get it looking so good?

  2. debbie koenig

    Ha! Liz, that pan will be the death of me. I season and season and season, and still food sticks. I've been trying to use it a lot, since the more you use a cast-iron pan the slicker it gets, and after an especially caked-on mess I'll re-season in the oven. Lately I've been using nothing but kosher salt & oil to clean it–no water/soap at all–and that seems to be helping. I've found this blog to be packed with good advice: http://blackirondude.blogspot.com/

  3. Luisa

    Gorgeous!! I'm so glad you loved them. (Though I'm sort of appalled that you had to pay 10 bucks for amaranth flour – we must find a cheaper source!)

  4. nopotcooking

    I have never made flatbread! I definitely will try this.

  5. Casey@Good. Food. Stories.

    FINALLY picked up Good to the Grain this past week after obsessing over it for months. I can't decide which recipe to try first!

  6. Anonymous

    we may never buy another tortilla. so easy and yummy. made mine with whole wheat flour.

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