Sponsored by Stonefire® Authentic Flatbreads
Everyone likes variety in their diet, particularly when it comes to bread. Operators are discovering that substituting flatbread for traditional breads, crusts and crackers can be a great way to update sandwiches, pizzas, and table bread. Flatbread can make these foods more appealing to consumers looking for lighter iterations, global flavors or new culinary experiences.
Starting with flatbread
The term “flatbread” can be applied to a number of preparations. For example, it can refer to bread such as naan, the hand-stretched Indian flatbread that is traditionally baked in a tandoor oven and can be used as an accompaniment to dips or as a bread in sandwiches. Flatbread can also pertain to pizza-like preparations that call for naan or a similar type of flattened bread to be used as a base and topped with an array of ingredients. In addition, flatbread might appear on a menu in the form of an open-faced sandwich, or cut into strips and used as a scoop for anything saucy.
At The Avenue Grill in Denver, the BLTA Flatbread — which features bacon, lettuce, tomato and avocado — has been a popular appetizer since it was introduced on the menu two years ago. “It’s a great finger food,” says general manager Sarah Bourgoin. “It’s hearty and delicious.” The Avenue Grill also offers a smaller, happy hour version of the BLTA, which uses half the naan.
The addition of the avocado and the use of the naan bread as a base offers an on-trend twist to the traditional BLT. “It’s an expansion of something that we already love,” Bourgoin says. “Naan is great in appetizers, and can also be dipped in soup like a cracker. It’s very versatile.”
Flatbread is so versatile, Bourgoin says, that in some cuisines the bread is used to scoop up the foods instead of using silverware. “Flatbread is delicious and filling, and really adds to the meal,” she says.
Offering something different from pizza
According to Datassential’s Foodbytes: Pizza, pizza and flatbreads are very hot right now. Forty-four percent of operators say they saw increased sales in pizza in 2018, and 40 percent of operators say they saw increased sales in flatbreads. Also according to Datassential, around 40 percent of consumers see flatbreads as a more upscale or premium option compared to regular pizza.
That’s true at Schlotzsky's Austin Eatery, where flatbreads command a huge following within a distinct segment of the chain’s customers.
“Schlotzsky's flatbreads are more flavor-forward and ingredient-centric than our traditional pizzas,” says Jason Moore, executive chef for the Atlanta-based chain. “Customers are searching for a completely different occasion when they order flats. Our flatbreads are perceived as a healthful option for our guests.”
Moore says fan favorites include California Chicken & Avocado and Margherita Flatbreads. Schlotzsky's flats are inspired by seasonal flavors and also by what is trending in the gastropub scene — “fresh, distinguishable flavors that aren’t muddled, but shine a light on ingredients that complement each other,” Moore says. “We try to focus on three simple ingredients for each flatbread on the menu. For example, our flatbread with chicken, avocado and fire-roasted tomatoes offers simple, classic flavors that can be tasted in every bite, topped with fresh, whole-leaf basil to deliver an authentic dining experience.” He adds that Schlotzsky’s prepares its dough in-house.
Operators that want to add versatile flatbread to their on-trend menus, but lack the tandoor oven or the in-house capabilities, can turn to Stonefire® Authentic Flatbreads. Stonefire® offers authentic naan, pizza crusts and flatbreads that can be used not only for sandwiches and topped, but also as an accompaniment to hummus and other dips, prepared as dessert flatbread, and also as many other menu items. Stonefire® flatbreads have a clean ingredient recipe, and are baked in a high-heat stone oven. They are noticeably and deliciously different than other flatbreads on the market, and a number of options are also vegan recipes.
A different sandwich
Seasonal flavors also play a role at New York-based fast-casual chain fresh&co, which calls its flatbread pizza “bianca bread.” “We often use this bread to create new sandwiches for our summer and fall seasonal menus,” says George Tenedios, CEO and co-founder. “It has definitely become a staple bread used within fresh&co.” In 2018 the summer sandwich was Lobster Truffle on Pizza Bianca, and in 2017 it was Brooklyn Truffle on Pizza Bianca, which included ricotta cheese, trumpet mushrooms and truffle oil.
One permanent fresh&co flatbread sandwich is Turkey Cheddar Melt with tomato, cheddar cheese, smoked turkey and chipotle aioli. “This has been in our stable for seven to eight years, and remains our top-selling sandwich,” Tenedios says.
At Leven Deli in Denver, the Smashed Chickpeas is a top-selling “Specialty Sando,” which includes marinated chickpeas, tahini yogurt, avocado, pickled onion and shaved radish served on sourdough flatbread. “We treat it like a Mediterranean flatbread,” says Luke Hendricks, chef and co-owner.”
The Smashed Chickpeas sandwich, the restaurant's second-most-ordered sandwich after pastrami, is popular among guests craving a vegetable-centric sandwich. The flatbread, which the deli prepares in-house with a sourdough starter, also forms part of the appeal. “It’s just so versatile and fun to use,” Hendricks says. “Even our employees like to play with it.”
Adding flatbread to the menu is a great way to attract consumers looking for delicious, on-trend foods. Bread is back, according to a 2018 trend report from Facebook, and the social media giant reported that bread will remain a trend for 2019. Consumers want fewer processed bread options, plus unique and flavorful bread options — Stonefire® flatbread provides all of that and also offers the health-halo that comes with flatbread. Whether it’s an updated sandwich, a contemporary take on pizza or a fun, shareable finger food, naan and other flatbreads can add something new and flavorful to the menu.
