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  • #1 by Bill/SFNM on 02 Jun 2021
  • Flatbreads from around the world.
  • #2 by Bill/SFNM on 06 Jun 2021
  • I'll kick this challenge off with my favorite breakfast, jianbing.


  • #3 by Jon in Albany on 06 Jun 2021
  • That looks really good.
  • #4 by amolapizza on 08 Jun 2021
  • My contribution for the month, Panuozzi.

    Basically a pizza dough ball, stretched into an oval and baked in a hot oven until it puffs up like a pita.

    Normally cut open like a book, topped with cold cuts and cheese and then warmed up until the cheese melts.  Of course you can add salad and other vegetables if you need to be healthy :D

    Some more details: https://www.pizzamaking.com/forum/index.php?topic=52331.msg673532#msg673532
  • #5 by Peter B on 11 Jun 2021
  • I'll throw my hat into the ring with a Panuozzo as well.  I did the thin crust dough recipe posted here: https://www.pizzamaking.com/forum/index.php?topic=69808.msg671940#msg671940

    Then I just stretched out the dough into kind of an oval shape, like above.  One of them did not puff up that great, so I just made an impromptu "French bread pizza" (not pictured).  The other one puffed up nicely, so I made a basic cold hero like I would get from Italian delis and pizza places as a kid (ham, salami, provolone, tomato), but used some pickled red onions as well.  I am passionate about pickled red onions.

    I think the bread needed to bake hotter, as it didn't really crisp on the bottom.  Next time, I think I will try a steel and under the broiler.

    I really like this option, since my wife is lukewarm to my pizzas (she grew up with Pizza Hut style that has tons of toppings).  So, I can just use some dough from the same batch and she can make a sandwich with whatever she wants - French style with ham and swiss, hot Italian with maybe meatballs and sauce, or maybe a banh mi which sounds really good right now!
  • #6 by TXCraig1 on 11 Jun 2021
  • How thick can bread be and still be flat?
  • #7 by Bill/SFNM on 11 Jun 2021
  • How thick can bread be and still be flat?

    Section 3.14159 of the IFBS bylaws clearly specifies that the vertical Y dimension of the flatbread's baking orientation be less than the distance between the upper and lower main incisor biting edges with the consumer's masseter muscles fully extended (approx. 46mm for the average adult mail). Foot size is also factored in for this challenge. 
  • #8 by 02ebz06 on 11 Jun 2021
  • Wow Bill, you sure have your rules and regulations down pat.
    You must have one of those pornographic photographic memories.
  • #9 by TXCraig1 on 12 Jun 2021
  • Section 3.14159 of the IFBS bylaws clearly specifies that the vertical Y dimension of the flatbread's baking orientation be less than the distance between the upper and lower main incisor biting edges with the consumer's masseter muscles fully extended (approx. 46mm for the average adult mail). Foot size is also factored in for this challenge.

    Ah yes, good old Section 3.14159, always a great read. However, we should always cite in full context. Reading to the end of that section of the bylaws, as I'm sure you know, the truth is clear: Section 3.14159.26535.9 explicitly specifies that, and I quote, "Pizza is not only not flatbread, pizza is not bread at all."
  • #10 by Bill/SFNM on 12 Jun 2021
  • Ah yes, good old Section 3.14159, always a great read. However, we should always cite in full context. Reading to the end of that section of the bylaws, as I'm sure you know, the truth is clear: Section 3.14159.26535.9 explicitly specifies that, and I quote, "Pizza is not only not flatbread, pizza is not bread at all."

    Everyone remembers the IFBS convention of 2015 when this amendment was rammed through despite a large number of strenuous objections. Rumors abound of undue influence, threats of violence, and generous bribes from shady "pizza is not bread" industry groups.
  • #11 by TXCraig1 on 13 Jun 2021
  • Rumors abound of undue influence, threats of violence, and generous bribes from shady "pizza is not bread" industry groups.

    I'm flattered to be known as an industry upon myself!  ;D
  • #12 by jsaras on 13 Jun 2021
  • How thick can bread be and still be flat?

    The FDA states that it must be two times greater than half the width, and it must labeled on the back of the package in 6-point non-serif font.  California has the additional Proposition 65 warning requirement, "Flatbreads are known to the State of California to contain substances which cause immediate bloating".
  • #13 by corkd on 14 Jun 2021
  • In a pizzamaster promo video Brian Spangler says “pizza is bread with toppings”, but what does he know :-D
  • #14 by Hanglow on 14 Jun 2021
  • Bread is just pizza with no toppings makes no sense to me, so I'm in team Pizza is not bread.  :P


    I'm never, ever calling it a pie though, it is categorically not pastry.
  • #15 by texmex on 15 Jun 2021
  • Bread is just pizza with no toppings makes no sense to me, so I'm in team Pizza is not bread.  :P


    I'm never, ever calling it a pie though, it is categorically not pastry.


    Neither is Boston Cream Pie...
    Shepherd's Pie, ain't.
    When the moon hits your eye like a big pizza PIE that's amore! (Just doesn't have the same ring to it).
    Chicago deep dish actually is a pastry.

    BTW, pizza is just a flatbread. ::)

    So here's my entry for this month (almost lost it and it folded a bit while clinging tenaciously to the peel, but I fixed the fold as it spun).
  • #16 by Bill/SFNM on 16 Jun 2021
  • Naan baked in the Carbon oven. Well, not really naan - had to take some liberties (e.g. kefir instead of yogurt). Butter chicken and basmati rice.
  • #17 by texmex on 16 Jun 2021
  • Beautiful plate, Bill.
  • #18 by Yael on 16 Jun 2021
  • I didn't plan on posting this as it's not really a bread but Bill gave me the green light with his jianbing 煎饼  ;D

    French "galette bretonne" (buckwheat flour (50%) batter with beer, milk, eggs, oil), this one with a white wine bechamel, mozzarella (should be emmental), egg and a little bit of tartuffa sauce. There should be French ham in the original version. Maybe not very authentic but it was good!
  • #19 by Bill/SFNM on 16 Jun 2021
  • I didn't plan on posting this as it's not really a bread but Bill gave me the green light with his jianbing 煎饼  ;D

    I have a simple definition of bread:

    ground grains; moistened; often leavened, but not always; and cooked. Your delicious galette is clearly a flatbread. 

    I know, this definition might include things like pasta, breakfast cereals, etc. So sue me.

  • #20 by Peter B on 17 Jun 2021
  • I didn't plan on posting this as it's not really a bread but Bill gave me the green light with his jianbing 煎饼  ;D

    French "galette bretonne" (buckwheat flour (50%) batter with beer, milk, eggs, oil), this one with a white wine bechamel, mozzarella (should be emmental), egg and a little bit of tartuffa sauce. There should be French ham in the original version. Maybe not very authentic but it was good!

    I would love to hear more about this recipe. How the batter is formulated and how it is cooked.
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