We are doing a test run on these flatbreads before we add them permanently to the menu!
We have used a light, overnight retarded dough for the base that's slightly chewy & turns wonderfully crispy (if reheated correctly). This versatile dough is closer to a thin focaccia than a pizza. We have had fun with the toppings, mostly using ingredients that are house-made, simple but tasty.
How to re-heat: 1. Microwave till it's warm. Here the texture will be more soft. 2. Microwave till warm and then leave on a hot covered pan for a few minutes to crisp up the bottom. 3. Leave it in a hot oven for 7-10 mins till hot and crispy.
All options work well depending on what texture you prefer and the equipment you have at home. Pairs really well with a salad on the side. Enjoy!