Hot Bread Kitchen’s Moroccan Flatbread – Design*Sponge

Last summer, I was incredibly lucky to wake up — and come home — to fresh bread almost every day. Morning after morning, Julia would wake up, fire up the oven and get her dual mixers going to work on testing and co-writing the very first Hot Bread Kitchen cookbook. It was nothing short of magical to find trays and trays of hot-out-of-the-oven flatbreads, rolls, biscuits and all sorts of amazing baked goods every day. Although, baking all those hot breads in our tiny kitchen (before we moved upstate) without air conditioning — and only 2 square feet of counter space — was probably a little less magical for Julia.

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