Hot off the presses, literally: whole wheat flatbreads

Annalena was NOT planning to write you a story tonite. Well, she was planning to write you one this afternoon, and about something much different from this. We shall return to that tomorrow, perhaps when the Guyman is doing his Thursday evening run. She has just come out of the kitchen with a success, however, that needs sharing, very much. And it is for all of you folks out there who want to make bread, but who are terrified of yeast (can we see a show of hands? Don't be shy now. Ah, Sue, you've been quiet lately. Annalena is watching and she KNOWS you're there. Put up that hand).

OK, good. Well, Annalena was reading an article that did in fact bring tears to her eyes. See, the premise of the article was to give chefs of whom you have heard a budget equivalent to the average budget that a family has to spend on dinner for four, when they are at the poverty level (it is a shocking figure), and ask them to fashion a menu. (Annalena cries as she writes this, thinking of it). Well, the results were quite amazing. Some, to be honest, were so involved and took so long that Annalena cannot see a harried parent making them. But this? Oh, heavens yes. And it is something in which you can involve your children, if you like. At least up until the last step, which Annalena recommends you do NOT have your children do. You will understand why.

We are all familiar with our family of yeast breads. BUT... so, too, are we familiar with flat breads which do not use yeast. If you have ever eaten a tortilla, a cracker, a chapati, you have eaten a yeast free bread. Annalena is sure you can think of many more. Biscuits, for example? Scones? Hmmmm???? Well, to the point, one of Annalena's heroes, Alice Waters, produce a meal of squash soup, humus, and these wonderful flatbreads. Please make them. And PLEASE think of the people in this world who go hungry when you do, and perhaps put aside some money to help them eat as well as you do.

Your ingredients are two cups of whole wheat flour, a cup of water, a teaspoon of salt, a half teaspoon of baking powder, and three tablespoons of olive oil.

Yes, that is it. Now, this is what you do. In a bowl, mix the flour, salt, baking powder, and put it aside for a minute, while you combine 3/4 cup of the water, and the olive oil. Now, pour in the flour mixture, and then get your hands in there and mix it up. If the flour is not picked up completely, add the rest of the water, and if it is STILL dry, wet your hands, and then go back and mix it some more. Knead it a bit, but not too long. Then, put the ball of dough in a bowl, cover it, and let it rest for half an hour.

Get out a BIG heavy frying pan: the bigger the better here. Then, get the dough, and divide it into sixteen pieces. The easiest way to do this, in Annalena's experience, is to divide it into halves, then fourths, eighths, and finally, sixteenths. Put a little flour on a surface, and roll out the dough balls. They need not be, and should not be, even. This is as rustic as rustic gets. Roll them thin. Heat up your pan (no oil, please), and add the pieces of dough, putting in as many as you can, without overlapping. Cook them at medium heat, for anywhere from one -two minutes. The dough will darken in spots. When that happens, turn them over and cook the other side. And keep on doing this, until you have all sixteen cooked.

Up until this point, you could involve your children. Now, however, you may want to send them off, if you use this optional, but highly recommended step. Take the pan from the flame, but keep the flame itself on. Using tongs, hold each flatbread over the flame, for five seconds per side. They will crisp up, char a little, and they will cook unevenly. Again, this is what you want.

You wind up with something halfway between a cracker and a pita bread, with wonderful flavor and good nutrition. DO serve it with humus, or just plain, or with butter, or with any of the million other dips you can make. Even a can of beans, if you must, drained, with some fresh herbs and olive oil.

Nourishing, and also fun. This could easily become your "go to" party food. So , ragazzi, "go to" it, and tomorrow, we will make lamb stew, Iberian style.