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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. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Tortilla – Mesoamerican/Mexican flat bread; Tortilla de rescoldo – Chilean unleavened bread made of wheat flour, traditionally baked in the coals of a campfire. Communion bread – The bread used in the Christian Eucharist is often an unleavened one, frequently in the form of a small crisp wafer
Pita (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.
The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. [2] It was once generally eaten in all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. It may also accompany betasuppe, a traditional meat soup or lobscouse, a traditional ...
Get the Recipe: 3-Ingredient Cranberry-Brie Bites They’re super easy to make as they require minimal ingredients and prep time. All you need is to cut your puff pastry or pie crust into two-inch ...
Paratha – layered or stuffed flatbread from North India - traditionally made from whole wheat flour by baking with oil on a hot surface. Aloo paratha; Gobhi paratha; Laccha paratha; Porotta – layered flat bread of Kerala and some parts of Southern India; Pashti – flatbread prepared with rice flour and pan fried in ghee; Pathiri ...
The roti is a traditional flatbread from the Indian subcontinent. [11] It is normally eaten with cooked vegetables or curries; it can be used as a carrier for them. [12] It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. [13]
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