I tried this flat bread in Sardinia. It came back to me yesterday when I was looking at the Iberico meats we have at home. So I baked.
Is very crispy bread and a good company for Ham, Chorizo, Lomo… Also, I am planning to use it as nachos, with Guacamole. And what about as Lasagna sheets?
I “painted” one of them with Olive Oil, Garlic and Rosemary. The flavour is nice but the texture is not the same. I will stick to the plain ones.
Music for a Friday: Heart of Gold by Neil Young