Flatbreads offer a tasty landing place for sandwich fillings or whatever seems savory and scoopable on a summer evening.
Form, meet function.
Not only that, but an especially tasty function. These soft discs of sesame-flecked flatbread can cradle a sandwich's worth of chicken salad or the fixings for fish tacos, be torn into scoops for hummus, or employed as especially smart "platters" on camping trips, where a swiped-clean plate always is welcomed by the designated dish-washer.
Puffed flatbreads bake in about three minutes on a heavy pancake griddle, making them a perfect "get 'em while they're warm" bread, whether at a campsite, over the back-yard grill, or in the bug-free comfort of your kitchen. No griddle? They bake just as well in a hot oven.
These flatbreads resemble tortillas or chapatis, but are more tender, thanks to a yeast-risen dough that includes a bit of yogurt, preferably Greek-style, which also lends a slightly tangy flavor. A scattering of sesame seeds adds a nutty note and a subtle crunch.
The straightforward dough is made by hand or with a mixer, then left to rise for about 45 minutes. Roll the risen dough into 8-inch rounds -- a water bottle works well in the wilderness -- sprinkle with seeds, then gently lay each disc on the griddle. Within 30 seconds, little bubbles will begin to rise across the surface. Wait a minute longer, flip, then give the bread a final minute.
The flatbreads are best used immediately, but you might save one to fill with the next morning's scrambled eggs. No plate required.
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