'flatbreads' on Serious Eats

S. H. Fernando Jr.'s Hoppers

Hoppers, a Sri Lankan roadside snack are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process making for lacey-crisp edges and a tender center. S.H. Fernando Jr., author of Rice & Curry says that they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions. More

Bread Baking: Lemon Basil Flatbreads

Flatbreads are great. You can eat them as wraps for sandwiches, or tear them up and use them as a vehicle for dips or to sop up gravy. Call them tortillas and fill them with spicy Mexican flavors, or call them pitas and fill them with lamb and tzatziki. If you make too many, cut them in triangles and put them in a low oven to get crispy, and you've got chips. What's not to love? More

Cook the Book: Pita Bread

When you think "flatbread," it's likely that one of the first flatbreads that comes to mind is pita bread. Anissa Helou, who wrote this week's Cook the Book selection, offers this recipe for home baking in Savory Baking From the... More

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