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Bowl your guests over with Watercress Salad in The Flatbread Bowl

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First there was fire. Then there was flatbread.

The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.

Now, cookbook author and cooking instructor Shelley Holman has written a soon-to-be released cookbook celebrating the versatile bread that takes little time to prepare.

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