Batooru is a North Indian fermented bread similar to bhatoora, but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation. Ingredients Wheat flour 1 tsp salt 2 tsp ghee Water Procedure Mix wheat flour and salt together.…
Algerians are very fond of m’semen, a flatbread made from basic ingredients like flour, semolina, butter, and water. The dough can be sticky to the touch while folding, so oiling the hands is necessary. Some people also fill the pancakes…
Roti, in general, refers to an Indian flatbread cooked on an iron griddle (tava). Makki di roti (lit. “roti made from corn”) refers to a special roti where cornmeal is used instead of the usual wheat flour. It is a…
Maitorieska (milk rieska, pronounced “RE-ehskuh”) is a barley-based flatbread that is a local specialty and a very traditional food in the Ylivieska area of Finland. Ingredients 250 ml (1 cup) cold milk ⅓ teaspoon salt 250–330 ml (1–1½ cups) barley…
Kisra is a traditional Sudanese flatbread made from sorghum or millet flour. It is a staple food in Sudan and is enjoyed with a variety of dishes, such as stews, soups, and dips. Kisra has a thin and flexible texture,…
Kesra (كسرة) is an Algerian bread made of fine grains of semolina. It is also called aghroum and ftir. Ingredients 450 g fine semolina 1 tbsp salt 240 g warm water 30 g sunflower oil Procedure Combine the semolina and…
Frybread (also spelled fry bread) is a flatbread fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder. Frybread can be eaten alone or with various toppings such as honey, jam, or…
Fry bread is a traditional Native American flatbread usually made on an open fire or a barbecue, or fried in a pan of hot oil over a stove top. This recipe uses modern techniques and tools. Fry bread is best…
Bhatoora is a light and airy Indian fried bread, and it is generally eaten with a chickpea curry or cholle. Ingredients 5 cups (650 g / 1.4 lb) wheat flour 1 tsp salt ½ tsp active dry yeast OR 1…
Baghrir are a variety of small, spongy pancake or flatbread popular in North Africa, including Algeria. They are made of semolina and/or all-purpose flour, and they are characteristically laced with tiny holes that soak up whatever sauce they are served…
Hard tack is a cracker/biscuit flat-bread used during long sea voyages and military campaigns before the introduction of canning as a primary food-source. Mostly inedible for dry and hard preservation, it was usually dunked in water, brine, coffee, or other…
Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. It is also…