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Jewish Recipes --> Jewish and Israeli Foods --> Flatbread

Flatbread is a type of bread that is cooked flat, typically on a flat pan or other flat surface. Flatbreads are featured in many different cuisines around the world, and can be made from a wide range of cereals and other starchy foods.

Recipes:

Some flatbreads are fermented before cooking (e.g., dosa), whilst others are just mixes of flour, water, and sometimes other ingredients (e.g., roti). The mixture can be a thin batter (e.g., appam) or a dough (e.g., pita).

Usually, flatbreads are cooked with a minimum of oil or fat in the pan, if any. This helps the flatbread to steam on the pan, rather than fry – the water in the batter or dough becomes steam and cooks the flatbread from the inside.

Flatbreads can be eaten by tearing off a piece to eat, by rolling up other food inside (e.g. masala dosa, dφner kebab, burrito), or by folding around food. In many cultures, flatbreads are used as utensils, by tearing off a piece and using it like tweezers to pick up other food.

This cookbook has recipes for the following flatbreads:

Afghan bread – Afghan, from wheat
appam – South Asian, from rice, often with coconut, urad dal
batooru – Indian, from wheat
bhatoora – Indian, from wheat, with yoghurt
chapati (roti) – Indian, usually from wheat
dosa – Indian, from rice and ural dal
flour tortilla – Mexican, from wheat
fry bread – Native American, from wheat
hard tack – from wheat
injera – Ethiopian, from teff
makki di roti (cornmeal roti) – Indian, from maize
maitorieska – Finnish, from barley
naan – Indian, from wheat
pancake – European, from wheat
pita – Middle Eastern, from wheat
ragi dosa – Indian, from millet and urad dal
shirmal – South Asian, from wheat, with milk
socca – European, from chickpeas
tortilla – Mexican, from maize

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods - Kosher Recipes