This flatbread is chewy and bendy, perfect for wrapping up a heap of tasty home-grown ingredients for a hearty breakfast. I nabbed this flatbread recipe from Kate, who makes them in large batches, which we’ll then use over the next few days, wrapping things up in them or dipping them into things.
A meal like this uses a heap of home-grown ingredients but tastes like something you’d buy on a hot pavement in LA. Breakfast burritos aren’t very popular as street food in Australia, and I’m not often near any streets where food is served anyway. Out here in the sticks, I have to make my own, which actually is a good thing because I can fill these beauties with whatever I like. The chickens are still laying plenty of eggs, I have fresh chorizo, and cheese and chilli sauce are always in the house.