Find Kontos breads ($2.99 for a pack of four) at Safeway stores. The surface is good and toasty, and one whole, tortilla-sized bread is 200 calories. It’s just a bit thicker than the California Lavash, which means it’s stout enough to hold plenty of topping, and it’s infused with many flavors, including jalapeno-cilantro, chipotle and garlic. I settled on the sweet onion and have to say that this flatbread was the biggest surprise of my tasting. Kontos Pan Plano: At first glance, I thought I’d hate these pita-sized rounds of soft flatbread, They come in a range of flavors, and I literally sniffed through the package to figure out which one I’d like to try. Find California Lavash ($5 for a package of four sheets) at Whole Foods and specialty grocers. The thinner varieties, great for toasting or rolling, are 120 calories per sheet, or 60 per serving. The thicker, pizza-worthy breads are 120 calories per half-sheet serving. They have substance and a fresh wheat flavor.
I like that these breads, no matter the thickness, are moist and tender, but not flabby. Its lineup includes whole wheat, plain, spinach, and even pizza-flavored bread. So I assembled a selection of some top flatbreads found in Bay Area stores and tasted them side-by-side.Ĭalifornia Lavash: The artisan of the group, this Gilroy-based company makes flatbreads just thick enough to hold a thin layer of pizza fixings, and others thin enough to keep the meal light. While it’s hard to miss with flatbread, it turns out that there are big variations, especially when it comes to flavor, texture and thickness.
My goal is to tell you which breads are best for what. Whether you saute vegetables and top with pesto, layer on the fajitas or chop tomatoes and cucumbers and top with raita, that part is up to you.
I think of them as an invitation to play. Whether thick or thin, oval or rectangular, what these breads have in common is the ability to become a blank canvas in the kitchen.
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Made right, flatbread can be topped with pizza fixings, wrapped around veggies, stuffed with proteins or simply toasted and cracked into chunks just the right size for dipping.įor the uninitiated, the term “flatbreads” is used for a range of breads from thin, unleavened sheets to the thicker, slightly chewy naan traditionally cooked in a clay oven. But when you’re looking for just a hint of bread to turn into a meal in minutes, flatbread is what you want.
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