Cosi's Flatbread Recipe - Secret Copycat Restaurant Recipes (2024)

FAQs

What kind of bread is cosi? ›

Così, based in Boston, Massachusetts, is an American fast-casual restaurant chain that is known for its homemade flatbread.

Greek pita bread (flatbreads)

In a large mixing bowl, combine flour, yeast, salt and sugar. Slowly start integrating the water, milk and olive oil. You should get a supple dough that comes away from the sides of the bowl. Once the pita bread dough has risen, lightly dust a surface and cut in 6 pieces.

Cosi's bankruptcy filing comes amid a long string of losses after the company over-expanded and saw poor results from multiple menu revamps. As of mid-year, Cosi operated 74 company-owned restaurants and had 31 franchised restaurants in fifteen states, and internationally.

Cosi's franchise fee is $40,000 (though each subsequent location is only $35,000.) The total investment for the franchise runs between $762,600 and $899,800. Franchisees must have a net worth of $900,000, with at least half of that available in liquid assets.

In the Middle East ever country has a form of flat bread, and it goes into Persia and India, pita tend to when cook, inflate and form the pocket you find when opening it up, so you can put falafel, shawarma and other foods in it, were naan and other Arabic flatbreads are more like a flat loaf of white bread no pocket ...

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Greek pita bread is one of those lesser-known flatbreads that is often referred to as “Mediterranean Pita” or as “pocket-less pita”. Whereas the more common pita bread (sometimes called “Arabic pita”) has a hollow “pocket” that is usually stuffed, Greek pita bread is soft, slightly thicker and has no pocket.

Sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise.

Sourdough bread (Pane toscano a lievitazione naturale)

In Italy, the natural leaven is called “lievito naturale” or “lievito madre” (the mother) and it is regularly used by the Italian artisan bakeries to make large regional breads like toscano and pugliese for example.

Rye bread, or Roggenbrot, is a popular and beloved type of bread in Germany, available in various shapes and sizes. While square loaves are commonly found, rye bread can also come in other forms. It is known for its sourdough flavour and dense, moist texture.