Serious Eats: SheRa's Profile

True pita-- the kind you can only get in the Middle East. Both sides are thick and pillowy; the pocket stays intact so you can stuff it until overflowing with salads and sauces. I actually brought two dozen back this summer-- on a 24-hour flight. They were gone in a week and a half.

purpleceline at 1:03AM on 10/15/07

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

I'd have to say lefse.

voodooconstant at 11:19AM on 10/13/07

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

My favorite is naan, though lefse isn't bad (as long as there isn't any lutefisk on it), and lavosh too if you have the right spread.

noygb at 8:23AM on 10/13/07

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

Garlic naan and alu paratha top the list for me. I don't count pizza as a flatbread.

Teachertalk at 9:54PM on 10/12/07

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

While I love all breads, I think pita might be my favorite for its versatility. Plus, it's easy to make at home.

rockchick at 9:49PM on 10/12/07

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

naan is my favorite flatbread

holybasil at 7:34PM on 10/12/07

From Serious Eats

Cook the Book: 'Savory Bread From the Mediterranean'

Pizza bianca! It takes me back to a long weekend vacation we took to Rome last November. Being there for such a short amount of time, we'd run around seeing the sites all day and then crash in the late afternoon for a jetlagged nap. In the evening we'd head outside and couldn't resist the freshly baked bread at Roscioli right next to our hotel. Our little tradition for each day we were in Rome was to grab some of the pizza bianca (cut to order by weight from a large pan) after our power naps to stave off hunger for later dinners while we strolled the centro storico. It seemed to be a very popular thing to do among the locals too.

LilAlli at 5:01PM on 10/12/07

From Serious Eats