Flatbreads

A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened — made without yeast or sourdough culture — although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chilli powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimetres thick.


Aish Merahrah – Egyptian Fenugreek Corn Bread

Aish Merahrah is an Egyptian flat bread made with 5 -10% ground fenugreek seeds and maize. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt.

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Aloo Paratha – Potato Stuffed Paratha

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

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Injera – Ethiopian Flat Bread

Injera, sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).

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Khubz Arabi – Freedom Bread

Khubz, khoubz or khobz (خبز), an Arabic word for freedom bread, but usually used by non-Arabic speakers to refer to a flatbread that forms a staple of the local diet in Arabic-speaking countries from the Arabian Peninsula to Morocco.

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Lahmacun – Flat Bread with Lamb and Tomatoes

Toppings : Minced lamb, olive oil, onion, ground cumin, ground coriander, paprika, tomato paste, flat-leaf parsley.

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Naan Bread – Leavened Indian Flatbread

Naan bread is a yeast-raised East Indian flat bread with a delicious chewy texture, traditionally cooked in a clay oven or tandoor. Try making your own deliciously doughy naans using this fabulous recipe.

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Nan-e Afghani – Afghan Bread

These small oval breads are baked in a tandoor, the stove of the region — sometimes buried in the ground as it is in India. The Afghan oven is above ground and is made of rounded bricks, which are heated. Nan are shaped and slapped and stuck on the hot bricks for fast baking.

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Obi Non Flatbread

Obi non, or Lepyoshka, is a kind of flatbread pastry in Afghan and Uzbek cuisine. They are shaped like a disc and thicker than naan. Obi non are baked in special hand-built clay ovens called tandyr.

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Pide – Turkish Flatbread

A delicious, healthy alternative to ciabatta, panini or traditional sandwich loaf, our light and versatile Turkish Flatbread, topped with nigella and sesame seeds, will change the way create bread and sandwiches.

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Puri

Puri (also poori or boori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.

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Schiacciata all’Uva – Tuscan Grape Focaccia

Schiacciata all’Uva is a very traditional flatbread commonly found in central Italy, typical of Tuscany, and particularly the provinces of Florence and Prato. The grape focaccia has also spread in some areas of the hinterland of the province of Grosseto, where it is called grape crusher. Sweet, ripe grapes are used to fill and top focaccia that is lightly seasoned with fresh rosemary.

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Taboon Bread

Taboon bread is sold as street food, stuffed with hummus, falafel or shaved meat, and is a staple of Middle Eastern cuisine worldwide.

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