My first meal at the legendary Hollywood restaurant Spago was a heady experience, to be sure. The atmosphere buzzed, the menu offered unique flavor combinations, and a movie star held court at the next table. But what really wowed me was the bread.
Standing upright, supported like books between small rolls and thick slices of country breads, were large shards of fresh-baked crisp crackers, flecked with herbs and spices. Served with panache, they were scene-stealers and the inspiration for these easy-to-make breads. Thin and brittle, or slightly thick and chewy, flatbreads use no yeast, require no waiting, and are worthy of celebrity status.