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Flatbread—the yeast-free solution for those of us whose pandemic breadmaking hobby didn’t yield the best results—is the weeknight dinner idea (or party...
Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally, it is made out of teff flour and is a national dish in Ethiopia and Eritrea. Canjeero, also known as lahooh or lahoh, is a similar kind of flatbread eaten in Somalia and Yemen. Lahoh is a staple in Somalia, Djibouti, and Yemen.
Pita (Hebrew: פיתה, Greek: πίτα, romanized: pita / ˈ p ɪ t ə / or US: / ˈ p iː t ə /) [2] or pitta (British English) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas.
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Tunnbröd (Swedish: [ˈtɵ̂nːbrøːd]; literally 'thinbread') is a Swedish version of flatbread.Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin.
Yields: 1-4. Process Time: 35 mins. Total Time: 35 mins. Ingredients. 2. medium eggplants (about 14 oz each), cut into 3/4-in. pieces. 3 tbsp. plus 11/4 tsp olive oil, divided
In ancient Rome, panis focacius [1] was a flatbread baked on the hearth. [5] The word is derived from the Latin focus , 'hearth, place for baking'. [ 6 ] The basic recipe is thought by some to have originated with the Etruscans , but today it is widely associated with Ligurian cuisine , [ citation needed ] while outside Liguria the word usually ...
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