Emma Hearst and Sarah Krathen, authors of the cookbook Sorella, say that this flatbread is munched on by everyone at Sorella, including them, at all hours of the day and night. It is strangely addictive in a Ritz cracker sort of way and is a great vessel for toppings. A good-quality olive oil gives the dough a rich, buttery taste. For a zingy variation, add 2 Tbs. roasted garlic paste to the dough.
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