"The beauty of the universe consists not only of unity in variety, but also of variety in unity."

-Umberto Eco.

These simple pan flatbreads are notable because:

• They do not require an oven.
• They do require a skillet
• They're inside your mouth less than an hour after you decide that's where you want them

This recipe makes 4-5 medium-sized flatbreads. You might think that this eagerness is derived from some lack of self esteem. Please be assuredThey're easy for a reason, and their daddy issues are (mostly) under control. that, despite the appeal (and deserved popularity) of large, rounder, and firmer loaves, these girls know exactly where they lie in the bread pecking order, and they're happy to be there.

Ingredients

Component	Home	Volume	Baker's
Flour	7.7 oz	1 ¾ cup	100%
Water	5.75 oz	¾ cup	75%
Salt	0.15 oz	Scant teaspoon	2 %
Yeast	0.1 oz	½ teaspoon	1.3%
Total	13.7 oz	Meaningless	178.3%

Now You Will Make The Babies

1. Add the yeast to warm water, about 85°F. Wait one minute. Add the flour and mix. Wait five minutes. Add the salt and mix.

2. Knead until smooth. This is about three minutes on second speed with a mixer, or ten minutes of hand-kneading.

3. Form into approximate spheres, This is the only stage where they'll be round. slightly larger than a golf ball, but substantially smaller than a baseball, about the size of a large testicle. Cover with a damp cloth and wait 10 to 15 minutes

4. In a medium skillet or large skillet or other appropriately-sized cooking implement, heat the cooking fat of your choiceOlive oil and butter work well. over a medium-high flame.

5. Roll out each ball flat and fry in the skillet, about two minutes per side or until large bubbles form.

6. Put them in your mouth. Tastiest when hot; still tasty when cold.