Entries from Recipes tagged with 'flatbreads'

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Cook the Book: Gougères from Burgundy

20071008savorybaking.jpgAnd so we've come to the last dance with this week's Cook the Book entry, Anissa Helou's Savory Baking From the Mediterranean. Today's recipe is for Gougères Bourguignonnes, "Gougères From Burgundy." While gougères are often made on a baking sheet, where they expand and merge while baking, Helou makes hers in individual ramekins.

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Cook the Book: Little Milk Breads

20071008savorybaking.jpgToday's Cook the Book recipe for petits pains au lait, "Little Milk Breads," is one that author Anissa Helou says is made all over France. Unlike the also-ubiquitous baguette, however, Helou says these treats can be just as good as those from a baker, provided you use very good flour, butter, and milk.

The recipe comes from Helou's Savory Baking From the Mediterranean.

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Cook the Book: Pita Bread

20071008savorybaking.jpgWhen 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 Mediterranean. Because of the automated process and high-temperature commercial ovens found in most Lebanese bakeries, she says, these might not have the most even, thin layers—and they might not separate equally when they puff up in the oven—but that shouldn't stop you from experiencing the pleasure of homemade pita.

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Cook the Book: Turkish Flatbreads with Spinach and Cheese

20071008savorybaking.jpgToday's Cook the Book recipe is for a type of Turkish flatbread that's typically called a börek (or burek) in the West. They're more a filled savory pastry than what you may think of as a typical flatbread, but they're no less delicious.

The recipe, of course, comes from Anissa Helou's Savory Baking From the Mediterranean.

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