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Hello!

welcome in my little stacked kitchen! It’s where I share my view on Mediterranean food, thoughts, love always with a bit of laughter….and a spoonful of love,

Merijn

The Flatbread Family

The Flatbread Family

I love baking sourdough flatbread from honest stone milled flour!

Such a difference with yeast and industrial white flour. Regularly i bake with baker Merel Launspach at pop up locations!

This one was for a pile of bread for a dinner with Yotam Ottolenghi.

The only thing what bothers us is that baking fresh flatbread by hand, in an artisan way costs a lot of time and therefore money. So to make it a business case that’s quite a challenge.

Barley semolina flatbread with dill,  sumac oil, and white string cheese

Barley semolina flatbread with dill, sumac oil, and white string cheese

Amsterdam's favorite newspaper: Het Parool

Amsterdam's favorite newspaper: Het Parool