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A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened , although some are leavened, such as pita bread .
The flatbread was easy to store and eat during fishing trips on the sea. [1] Just as with crispbread, the hönökaka was holed so that they could be hung from the rafters on poles. The bread was stored for a long time and was often eaten even after it gone stale and hard. Homemade hönökaka is usually slightly firmer than industrially baked.
Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds.
Let the mixture rest for about 5 minutes while the yeast proofs, or until the mixture looks foamy. Add kosher salt. With a dough hook attached to the mixer, mix on low speed and gradually add flour.
In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. [15] Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened. [16]
This tasty white anchovy eggplant lavash recipe takes 35 minutes to make, start to finish. It's packed with fiber, protein, and good-for-you fats from fish.
Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used ...
Alison Ashton. Jessica Seinfeld (yep, Jerry’s wife) uses a traditional technique to make her vegan cheese sauce—a fat-and-flour roux to thicken plant-based milk, then stirring in vegan cheese.