Flatbread Quotes

“One girl made flatbread, another cleaned and sliced greens, cucumbers and mushrooms, and a third made dressing of olive oil, vinegars and herbs. So while they waited they had greens and mushrooms tossed in the dressing with crumbled goat cheese on top to eat on the folded-up flatbread.
There was more flatbread to sop up the juices of the stewed rabbit and vegetables, and the dragons appeared, as they were finishing the meal, with yet more flatbread and honey.”
― Mercedes Lackey, One Good Knight

“Lily heard feet padding along the landing outside her room and then her mother pushed open the door without knocking, carrying a breakfast tray: bread and jam, a glass of pomegranate juice, and a pot of tea. Yesterday, Lily couldn't drink the milk. It was warm, tasted too much like cow, and the egg yolks were bright orange, so she just ate the naan. She had never before eaten flatbread like this- baked on hot stones, dimpled and crusty, it tasted sour and earthy and so delicious, she could eat an entire slab.”
― Donia Bijan, The Last Days of Café Leila

“I fell in love with a North African flatbread," he says of the m'smen baked at Hot Bread Kitchen, a thriving bakery incubator in East Harlem. "It lit our imaginations up." The savory, hand-stretched bread is like a blank canvas, one that Michael and his kitchen crew top in countless ways, from clam, celery root, and salsa verde to corn, green tomatoes, and lamb sausage to pickled peppers and mushrooms.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“If you don't try the shaobing with Cubano pork today, you're missing out," I said. "It's just an explosion of flavor. The pork is tender and practically falls apart in my teeth, and the pickles add a nice vinegary crunch against the meatiness of the pork and ham and the richness of the cheese. And that structure! I'll never be able to eat a Cubano sandwich on ordinary bread again, not after the flaky crunch of the shaobing. I hope you caught the steam that billowed out when I took that bite. I'd bathe in it.”
― Amanda Elliot, Best Served Hot

“CARAMELIZED ONION AND ANCHOVY FLATBREAD
Pissaladière

This is a classic at Provençal buffets and apéritifs. It may be the perfect food: sweet, salty, doughy, and portable--- who could ask for anything more?”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“Springtime in Turkey and the South Caucasus is idealized for good reason. Valleys are carpeted with wildflowers and the land is one of bewildering variety. Apricot trees start frothing white blossoms, soft green buds begin appearing on willow branches and the quince orchards turn pink with flowers.
And as soon as herbs come to life, imbued with the spirit of the green blooming hillsides, they are greeted and rallied to the table. Dill and parsley fill freshly griddled flatbreads--- qutabs in Azerbaijan, jingalov hats in Armenia, gözleme in Turkey--- often elevated by little more than a generous brushing of first-rate butter. In Georgia, coriander soup, thickened with potato, is served with dark rye bread. In Turkey, fresh mint is mixed freely with cucumbers, yoghurt and water, or with pureed broad beans. In Turkish, I am told, there is even a verb used for chopping herbs, kıymak.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels