It’s Thursday.  We are closing out the school year.  Report cards need to be in by tomorrow, so really, (really) the kids are in a holding pattern until the end of June.  Everyone is tired.  Spent.  Burnt out.  Walking Dead.

Take your metaphorical pick.

Tonight.  Tonight, I am thinking of feeding the family a vaguely Greek inspired dish:  lemon chicken, baked rice, veg, and some tzatziki.  It’s supposed to be easy.  Throw rice in rice cooker, brown chicken, finish in oven, steam broccoli and carrots.  Mix yoghurt and cucumber and lemon and garlic in a bowl.  Season.

Insert me.

I know my darling other half looooves pita/naan/warm flatbread with tzatziki.  I know my kids love and dearly miss warm fluffy rounds of dough dipped with yoghurt and garlic and fresh herbs.  So I decide to try.

I decide to make flatbread from scratch on a Thursday night in June.

W.T.F.W.I.T.

So I started here:

(I added sesame seeds to the dough for texture and a little flavour, not knowing how this on-the-fly flatbread would turn out)

Then I got to here:

Then I heated up my cast iron skillet and went here:

And I arrived.

The beauty of a cast-iron skillet is that it truly can brown things, and replicate a hot oven:  I love it.  I also love the fact that gluten-free dough benefits from overworking (with the xantham gum) rather than detracting from any fluffiness.  This is a heavy-handed baker’s dream!!!

The bottom line is that nature is a mother-fucker of invention, (note “subtle” title reference), and that living gluten free, we don’t have the luxury of nipping out to the bakery for a bag of fresh, fluffy pita or naan or bread, or, well, you get what I am saying.

The bottom line is that I will and continue to do anything and everything for my family.  It’s a cliche that I show them love through their stomachs, but as ours are still recovering, I’ll take it.

Oh, and it tasted pretty fucking good, too.