The ‘flat bread’ theory

We’ve all heard about the flat earth theory, but have you come across the ‘flat bread’ theory before? Of course you may be excused if you’re not familiar with this particular hypothesis, mainly because it’s just some mad notion I came up with myself. But I am sure there is some sense to it.

The Mr and I have this flatbread recipe that we probably make with dinner at least twice a week. It’s super easy (using only four ingredients), it’s pretty quick (you just need your muscles to roll the individual breads out), and it works really well with a lot of our favourite mid-week meals (like smokey lentil soup, and spiced chickpeas).

We’ve been making it now for a few months, and it only recently occurred to me that there is something pretty special about this recipe (and it’s not just because it makes amazing bread). I realised that while the recipe has always been successful, it’s only in the last few weeks that the batches have become incredible. Now I know that the more you make something the more familiar you get with the recipe and the techniques involved, but I think there’s actually more to it than that.

The most delicious flatbread

As with any successful partnership, I think it takes time for you and a recipe to get to know each other, and it’s a relationship that goes beyond merely making sure the ingredients are measured correctly, or ensuring that everything is blended together in the right way. It’s like the recipe needs to know that you’re really serious about perfecting it.

Rather than it being a recipe that you make once and move on from, a truly great recipe is one which works with you time and time again, until one day the end result goes from being something great to something amazing. Cooking therefore becomes a form of creative collaboration between maker and recipe, with the partnership only revealing its full potential after a certain passage of time.

Of course, this ‘flat bread’ theory could be extended and applied to any recipe, and perhaps more broadly to many interactions between ourselves and another. Perhaps this theory could underpin a new life philosophy, gathering followers near and far? Or maybe we should just take this analysis as a sign that we should all start eating more of this delicious flat bread?

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Before I leave you to wonder about the various joys of flatbread or to speculate on whether I’ve gone completely mad, I have a few other bits and pieces to share with you:

:: My latest submission to Sparkapolooza can be found here. The brief this fortnight was ‘all wrapped up’, and I decided to write about bogans! You can find all the wonderful submissions here.

:: I’ll be joining Jo, Laura and lots of other lovely bloggers in a challenge throughout March. It’s the ‘Do Something Different Everyday’ challenge and should be lots of fun. You can find all the details over here, so hopefully you’ll decide to take part too.

:: My lovely friend Sofia is having an incredible clearance sale in her store, with everything currently 70% off! I’ve already done some shopping, but don’t worry … I left plenty for you!

And so the end of February is almost here … are you going to do something special with the extra day this year? I’m working on a few ideas myself. I do believe February 29th deserves some attention given that we don’t see it all that often.

26 thoughts on “The ‘flat bread’ theory

  1. I call it the made with love theory. I know if I haven’t made something with love it tastes worse than if I was careful and considerate and patient with my making. Careful, considerate and patient – all words for a successful relationship, don’t cha think?

    • Hi Katiecrackernuts – Yes, the ‘made with love’ theory is definitely another way of looking at it. I find it incredible that you can make the same thing time and time again, yet your mood will completely alter the outcome of the recipe.

      Oh yes, I totally agree with you on your words for a successful relationship. :)

    • Hi Andrew – Thanks so much … I highly recommend the bread, it’s so simple to make, and works out so deliciously well.

      I hope the March challenge treats me well. :)

  2. I love this theory! Or is it a philosophy perhaps? Either way, it’s good. I’m gonna try and make friends with flatbread, it’s definitely going to enjoy spending meal times with us. Thanks!

    • Hi Sara – I’m so glad you liked it! I think it’s perhaps one-third theory and two-thirds philosophy … a bit of everything. It’s a really lovely recipe, and it’s so simple. The worst part is having to roll out the bread, but perhaps that’s just because I’m a lazy cook! ;)

    • Hi again Sara – You are so sweet … I really enjoyed your lovely blog post, and I’m so happy the flat bread theory brought you a little joy. xx

    • Hi Linda – I’m glad you liked my theory … and thanks so much for taking the time to read my story. :)

      Sofia’s crocheted jewellery is stunning, isn’t it … I feel so lucky to know so many talented and wonderful people. :)

  3. Being of indian heritage i’ve literally lived on flatbread and rice so yay for that. As far as recipes go, i try it, rate it, and if i like the concept enough ‘fix it’ only then does it get written in my recipe book. I adore the creative and cathartic process :)

    Bright Green Laces

    • Hi Pixel Hazard – Flatbread and rice are definitely the perfect accompaniment to many meals … I love tweaking recipes to improve them with your own special touches, although I’m not organised enough to have pulled together my own recipe book – that’s a great idea! :)

  4. Haha this is too cute. I very much like this theory! I think it’s a great one. I need to spend some more time in the kitchen getting to know my favourite recipes!

    • Hi Trudy – It’s funny the things that occur to me when I’m cooking away in the kitchen … so I’m glad to hear you like this theory too. Building a relationship with recipes is a wonderful way to de-stress from a busy day, and of course eat some tasty food! :)

  5. I totally agree with you Tracey. Once you get familiar with a recipe, the final taste and results are soooo much better! My mother is one of those people that can make a million recipes by heart, she doesn’t need to look at a recipe anymore. Amazing! Maybe someday I’ll be able to master that art!

    • Hi Camila – I definitely think it takes time to become familiar with all the ins-and-outs of a particular recipe, and of course work out exactly what works for you … familiarity makes all the difference.

      Your mother must be one of those talented intuitive cooks who really ‘feels’ a recipe … I’m always in awe of those people. I’m sure some of that skill must have passed to you in your genetic make-up! ;)

    • Hi Nikki – Haha, yes this flatbread recipe will do that to you … you’ll have to make it and see if the reality aligns with your thoughts on how good it will be. I really love it (as you can tell). :)

  6. “It’s like the recipe needs to know that you’re really serious about perfecting it.”
    love that!

    i’m going to give this a try, so simple. but i am suspicious of the flour we get here… i’ll let you know!

    • Hi Monica – I’m so glad you agree with some of these sentiments … sometimes I wonder whether I think too much about too many things (which is probably true, but that’s a whole different matter). :)

      I do love the simplicity of this recipe too, and how easy it is to get great results from it. I hope you do get the chance to try it! :)

  7. Flatbread really is gorgeous. I’m a fan of it too. And I agree with you about getting to know the recipe. I think it needs to become attuned with the vibes in the kitchen. Works for me!

    • Hi Selma – I probably like flatbread a little too much … it’s always one of the highlights for me when eating an Indian meal … delicious! :)

      Yes, I like the way you put it … about ‘becoming attuned with the vibes in the kitchen’ … that’s exactly it!! xx

  8. let me assure you, i love your musings on the flat bread. this is a something i have never tried at home, and i am a bread lover! i always patiently await the flat bread when i’m in a london indian restaurant (yes. really.), because i somehow prefer it to poppadums, although they might be related? …
    i am reading up on your blog here, the chronological way, so this is a bit of a crusade for me, which i am going to enjoy, i am sure. see you on the next post! ;)))
    n♥

    • Hello Woolf – Oh I’m so glad to hear you enjoyed these little reflections of mine upon the wonders of flat bread. Hmmm, yes like you I think I would always choose flat bread over pappadums (though they are pretty tasty too).

      Thank you so much for taking the time to catch up on my recent posts … you are so sweet to do that. xx

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