Ever wonder about a mix you've seen in the store? Is it any good? Could it replace something you'd otherwise make from scratch? Welcome to Mixed Review, where the whole point is putting mixes to the test! —The Mgmt.

[Photo: Lucy Baker]

When you think of grilling, you don't often think of bread. But flatbread is perfect for backyard cookouts. At its best it resembles bubbly, charred pita with a crispy crust and an airy, chewy interior. It pairs well with grilled veggies, and can even double as a pizza crust.

Canterbury Naturals' flatbread mixes are available in four flavors (Tuscan Aged Parmesan, Mediterranean Savory Herb, Old World Sundried Tomato, and Harvest Wheat Olive and Garlic). Once prepared, the dough can be either baked or grilled. I tested out the Old World Sundried Tomato version, and since I live in Brooklyn and don't have a backyard, I baked it in the oven.

One of the best aspects of this mix is the ease and speed of preparation. To prepare the dough, I combined the yeast packet (included) with one tablespoon of olive oil, 3/4 cup warm water, and the flatbread mix. Then I kneaded the dough for two minutes and let it rise, covered, for 30 minutes. All in all, my dough was ready to go in under 35 minutes.

Next I divided the dough into eight pieces and rolled each one out into a rough circle. I drizzled the circles with olive oil and sprinkled them with the contents of the spice packet, which is a blend of onion, tomato, garlic, sea salt, chili pepper, oregano, and cilantro. After seven minutes in a 375°F oven they were puffy and fragrant--though not toasty or golden brown as I had hoped.

The flatbreads were tender and easy to pull apart, pleasingly chewy, and perfect for sopping up leftover olive oil or grilling sauces. While I couldn't detect any significant sundried tomato flavor, the flatbreads were garlicky and spicy, and had a nice hint of salt. I would definitely recommend them as an accompaniment to grilled fish, eggplant, or saucy chicken.