Flatbreads answer a growing need for shareables while providing a versatile backdrop for chef innovation.
Flatbreads give you a deliciously thin canvas for flavour exploration. And if you're looking for an easy-to-execute shareable for your menu—this is it. They've been around since ancient times, often appearing as naan, chapatti, lavash, pita and tortilla. But today's universal term of "flatbread" performs well on menus, allowing chefs multiple paths for culinary adventure. "You can go bold, you can go with ethnic flavours, you can go familiar, and you can certainly showcase seasonal ingredients on a flatbread," says Freeman Moser III, Senior Executive Chef for Kraft Foodservice. Versatility doesn't stop with recipe builds. Like a pizza or sandwich, the flatbread lends itself to interpretation—cross-utilization potential is endless here. Operationally, consider the pros and cons of housemade versus ready-made. "If you make them in-house, you can claim artisanship, which goes a long way with today's diner," says Chef Moser. "But make sure your kitchen staff has the skills to work with dough. If your set-up is better suited for convenience products, there are really good ready-made dough products on the market, which will help save in labour costs." The chefs at the Kraft Culinary Centre worked up great flatbread recipes here, guided by ease of prep and popular flavour profiles.