Many years ago, my mother took it upon herself to teach my sister and I how to make flatbread. At the time we called it pan bread.
"Make sure you roll it out as round as the pan and as flat as you can," was my mother's chant for O'Leary's flatbread.
Pan bread was quick and easy to make and we loved rolling fried sausage and pan fried onions up in the warm flatbread topped with our very own secret sauce recipe. If it was a good day and the cupboard had cheese, we added cheese!
The flatbread sausage and onion sandwich quickly became a family favorite and also became one of the long, cold winter nights comfort foods.
Little did I know at the time, O'Leary's Flatbread Sausage & Onion Sandwich was going to take center stage at the Hamilton Farmers Market and The Scottish Irish Festival at the Marcus Daly Mansion in Hamilton.
Farmers Market goers enjoy O'Leary's Flatbread Sausage & Onion Sandwich with Cheddar Cheese and O'Learys Full of Goodness, Secret Sauce Every Saturday at Space #26 on 3rd St, downtown Hamilton MT.
Many people think flatbread is strictly an Indian bread, and they are right to some extent, but it is also a "war bread".
Back in the time of the second world war between 1938 and 1944 food was rationed.
The Irish were used to making soda bread in a cast iron pan.
Apart from potatoes, soda bread was the main stay of the Irish diet, but the war changed all that, and pan bread was a great substitute for Ireland's beloved soda bread.
Dairy products were rationed, and soda bread baking began to decline as it has two dairy products in it, margarine and buttermilk. But pan bread, that's a different story... no dairy products at all.
Not only that, pan bread takes minutes to cook. That was also a big plus during the war because fuel was rationed also.
Irish soda bread takes 45 minutes to cook, families weren't going to use their coal for bread when they needed it for heat.
So there you have it! Flatbread done the Irish way, round as the pan and as flat as you can.