Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

This event was on Tuesday, March 12, 2024 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.



My Sardinian flatbread turned really hard and chewy. Ideas? I cheated and used the food processor and turned it off just when it "balled" up. Did I overdo it?

— Gay Attebury


You might have overworked the gluten in that flatbread. 'cause that's a very simple recipe that Sardinian flatbread recipe was taken from a grandmother and Sardinia, you know, like, and she did not have, uh, a food processor. I know this exact recipe because I helped design the, the Blue Zones Cooking course. Um, and that recipe's very simple. I would highly recommend not using a food processor and just doing it by hand. 'cause it sounds like what happened was it you overworked the gluten in the dough and it's becoming really hard now. That, and just to keep in mind, it is supposed to be hard. It comes out very much like a kind of a thick cracker, but it shouldn't have too much chew to it. It should break if you hit it with a fork or a knife or something like that as well. But try doing it by hand instead of using the food processor. And I think that you'll have a lot, uh, better results.
Dan Marek

Dan Marek

Director of Plant-Based Culinary & Dev