I was so excited for this month’s task that I think I baked my first batch on the day it was announced. My Kitchen Addiction’s Sourdough Naan was delicious with hummus and turned into a great to-go meal for dance night transport. I was so excited by how delicious that first batch was that I started making plans to make as many of the Sourdough Surprises’ Pinterest flatbread options as I could before February 20th. And then I would make my favorite again to be photographed. They were so easy! Some required a bit of planning to account for the soaking time. No problem.
Ohmygosh. It’s February 19th, and I need to get some flatbread made and photographed. I never made it past the Sourdough Naan. The starter can be mixed STRAIGHT FROM THE FRIDGE! The ingredients are always on hand. And did I mention it’s delicious? Soft, chewy, and slightly tangy. I made minimal modifications: I let it rest on the counter (and there was nothing warm about that location), I rolled it out quite a bit thinner than 1/4 inch, and I didn’t cover the cast iron skillet.
I bet I will get back to some of the others, especially this one. Tuesday and Thursday are portable dinner nights, and I struggle with ideas each week. If I learned anything in Roasting January and Eggy February, I should be able to roast some veggies, scramble some eggs, throw it in some flatbread, and call it dinner. Or hard boil some eggs and mix them with some nicoise salady components. Maybe I could stray from roasting and eggs with tahini dressing, feta, and chopped veggies. And that Smitten Kitchen Smashed Chickpea Salad would work well too. For Pete’s sake, these ideas would have been so helpful anytime between January 23 and February 18.
Speaking of hard boiled eggs. If anyone has struggled with the perfect technique for hard boiling so that the peel comes off easily, I think I’ve figured it out. Peel it first. As in crack it in a bowl and poach it. Here’s the tricky part-in order to hard boil the egg instead of poach it, you’ll have to somehow mess up suggestions from Alton Brown. How is that possible? It’s a special talent.