Global Flatbreads

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

Chickpea Zucchini Farinata With Cabernet-Red Onion Jam

In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following. more →

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Lebanese Wrapper Bread

This is lavosh—large, thin, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re used for scooping or wrapping up vegetable or bean dips, salads, or kebabs. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more →

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Corn-Wheat Tortillas

Corn tortillas recipe

This is lavosh—large, thin, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re used for scooping or wrapping up vegetable or bean dips, salads, or kebabs. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more →

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Chapatis

Homemade Chapatis recipe

This is lavosh—large, thin, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re used for scooping or wrapping up vegetable or bean dips, salads, or kebabs. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more →

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Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

Chickpea Zucchini Farinata With Cabernet-Red Onion Jam

This is lavosh—large, thin, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re used for scooping or wrapping up vegetable or bean dips, salads, or kebabs. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more →

image_pdfimage_print

Lebanese Wrapper Bread

This is lavosh—large, thin, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re used for scooping or wrapping up vegetable or bean dips, salads, or kebabs. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more →

image_pdfimage_print