'flatbread' on Serious Eats

Cream Potato Lefse From 'The New Midwestern Table'

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'

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

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

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

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

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

Bread Baking: Sesame and Flax Flatbreads

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

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

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'

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

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