Flatbreads are a staple in many cuisines around the world, coming in all shapes and sizes, and they can be topped with anything from meat to vegetables to even something sweet.
A good, simple flatbread cooked in a wood-fired or conventional oven makes a great sharing starter or snack – and it’s easy to prepare too.
I love the variety you can find globally – like paratha, pita, roti, and so many more. Some can be complicated and time-consuming to make from scratch, so it’s worth buying good-quality frozen or fresh ones from specialty supermarkets – perfect for a rainy day and when you’re short on time.
Years ago, I had a version topped with cuttlefish ink at Black Axe Mangal in Islington, which inspired me to create my very own version. I also recently tried one topped with mussels at Straker’s in Notting Hill, which was delicious.
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