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