by Karen Croke
Source: The Journal News
A flatbread is a simple bread. There’s nothing fancy in the basic ingredients and the mechanics: You take flour, water and salt and then roll it out into a flattened dough. Most flatbread (but not all) is made without yeast, meaning it’s unleavened, so it has a crispy, almost papery texture.
NoMa Social, New Rochelle
A world of white is the first thing that springs to mind walking into this hotel space in New Rochelle’s Radisson, but it’s swanky and sexy in a ’70s disco kind of way. And that holds true for chef Bill Rosenberg’s tuna flatbread: It’s spicy tuna, pickled ginger, wasabi-marscarpone and ponzu. Rosenberg, who was formerly at Barcelona and f.i.s.h in Port Chester, is known for his pizzas, and this paper-thin version is fabulous. One Radisson Plaza, 914-576-4141, www.nomasocial.com
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