climate change – kitchen – 28 tartes and flat bread

Salty flatbreads – If you prepare the yeast dough in the evening and leave it to rise in portions in the fridge, you can have a flatbread with rosemary, thyme, olives and salt warm on the table in 10 minutes. They are infinitely variable. You can combine them well with soups, salads and antipasti. These flatbreads are rather dry and crispy. They are very suitable for reheating the next day – they can also be eaten cold – tarte salé and flatbreads are easy to prepare, easy to transport, easy to keep fresh in the fridge and easy to use in the summer heat –

these dishes were also developed in the hot Mediterranean regions ages ago. Today, we in northern and eastern Europe benefit from them as a nutritional concept in times of extreme heat. Goodbye pork knuckle!