Explore by Tags

Entries tagged with 'flatbread'

The Palestinian Summer Feast: Salads, Flatbreads, and a Big Pot of Lamb

Anne Noyes Saini & Mark Rinaldi 8 comments

When Hasan Diab arrived in the U.S. more than a decade ago, it wasn't hard to find familiar street foods from back home: falafel, pita and even shawarma. But the fresh, spice-rich Palestinian home cooking he took for granted growing up in the Galilee was a rare treat here, usually available only in the homes of friends and family. More

Wake and Bake: Sesame Flatbreads with Salted Honey Butter

Sweets Carrie Vasios Mullins 1 comment

These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter. More

Sesame Flatbreads with Salted Honey Butter

Serious Eats Carrie Vasios Mullins 11 comments

These soft and chewy flatbreads are accompanied by an easy, but addictive, salted honey butter. More

Cream Potato Lefse From 'The New Midwestern Table'

Cook the Book Kate Williams 6 comments

Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery. More

Cream Potato Lefse From 'The New Midwestern Table'

Serious Eats Kate Williams 13 comments

Lefse is a Norwegian flatbread made with potatoes, cream, and a whole lot of care. Prepared and eaten at holiday gatherings, the tender bread requires finesse, experience, and many hands on deck to make properly. But, much like making homemade tortillas, the time and effort is worth it. Amy Thielen's recipe in The New Midwestern Table is a clear, specific, and helpful guideline for those wanting to dip their toes into lefse cookery. More

Gluten-Free Skillet Flatbread

Serious Eats Elizabeth Barbone 4 comments

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

Apps Only: Nopa in San Francisco

Lauren Sloss 1 comment

Nopa, often credited with remaking (and re-naming) the Western Addition neighborhood of San Francisco, showcases the glories of California cuisine: an emphasis on seasonal produce, close ties to local farms, and a casual, come-as-you-are vibe. We went for an apps-only meal of fries, calamari, flatbread, little fried fish, and more. More

Six Flatbreads in San Francisco that Raise One Big Question

Slice David Kover 3 comments

What the heck's the difference between a flatbread and a pizza? We explored the different types of flatbread on menus in San Francisco and tried to deduce what makes them unique. More

Daily Slice: Bacon, Brussel Sprout, and Baked Egg Flatbread at Slow Club in San Francisco

Slice David Kover 1 comment

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: David Kover] Slow Club's grilled flatbread* varies by season and by meal. Sometimes you get sausage, other times apples and sage. When I visited for brunch, it was sheep milk mozzarella, bacon, shaved brussel sprouts, caramelized onion, and a baked egg.... More

Daily Slice: Grilled Flatbread at Universal Cafe, San Francisco

Slice David Kover 3 comments

"Sort of an open-faced, fancy-pants quesadilla," is the note I typed into my phone after eating one of Universal Cafe's grilled flatbreads, and it might as well serve as my whole review. It's pretty hard to think of their toppings as resting on anything other than a tortilla. Though, please understand, I do like quesadillas. More

Bread Baking: Sesame and Flax Flatbreads

Serious Eats dbcurrie 7 comments

Most of the time when I make flatbreads, they're made entirely from white flour. Sure, I add flavors and herbs, but I don't usually don't get too creative with the flour-like components. I don't know why that is. But this time I decided to add flavors via seeds—flax and sesame. More

Cook the Book: Middle Eastern Lamb Pizza

Serious Eats Caroline Russock 7 comments

The cuisine of the Mediterranean was Elizabeth David's great passion, but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This sweetly spiced lamb and tomato-topped Middle Eastern Lamb Pizza has roots in Lebanon and Armenia. More

Delicious, C-House Leaves Me Grasping for a Definiton of Pizza

Chicago Daniel Zemans 18 comments

I've long been amused by those who eagerly declare that certain styles of pizza are, in fact, not pizza at all. There are plenty of folks who dismiss pizzas that 99 percent of the pizza-eating world would call pizza without hesitation. But like bad weather and crying babies on airplanes, they are mere annoyances that I accept I cannot change and instead try to find something positive. In this case, that means being inspired to try to come up with my own solid definition of pizza. More

Langos, Deep Fried Flatbread and Hungary's 'Common Currency of Taste'

Robyn Lee 7 comments

One moment, I didn't know anything about Hungarian cuisine; the next moment, all I could think about was lángos (pronounced LAHN-gosh), deep fried Hungarian flatbread commonly rubbed with garlic and topped with sour cream. Food blogger James Boo of The Eaten Path, who recently visited Budapest, describes this savory yeast doughnut as "the common currency of taste," what pizza is to New York City and hot dogs are to Chicago. The lángos in the photo was deep fried in lard and topped with sour cream and sauerkraut. Boo's description says, The resulting behemoth of fats and flavors was admittedly not as delicious as the fresh, everyday Lángos from the roadside stand; nevertheless, it was a behemoth. The edges were crunchier,... More

More Posts