I'm up for whatever

Here you find some of the recepies I've transcribed from my cookbook.

Newest recepie: not yet implemented.

Flatbread

• 300g of flour, experiment with types
• (40 - 60% hydration) so about 150ml of warm to boiling water
• a tablespoon(don't measure, use feeling) of olive oil
• pinch of salt, or more.

Try out different combinations of above. For example substitute olive oil for a phat tablespoon of lard to make tortillas or add boiling water to do something, I'm sure. With some tweaks you'll end up with any bread from rati, to tortilla to pita.
Knead until it becomes smooth. If it sticks to your hands and makes you full tilted, keep your hands wet to prevent sticking.
Let it rest for at least 30 mins and roll it flat with some flour to help you.
Toss it on a medium-hot dry pan to cook it. When one side mostly changes color from wet dough to drier dough, flip it. You are aiming for some browner spots, no burning and cooked dough. Remember the second side cooks faster.