This flatbread stuff is fun. Let’s do some more! Roti, I’m thinking. Or maybe I’ll switch cultures altogether and do some lavash. Hmm…

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10 Responses to Next?

  1. Nic says:

    How about a good paneer paratha or onion kulcha?

    • joepastry says:

      That may have to wait, Nic, but thanks for a great idea!

      - Joe

      • Nic says:

        I understand. I have just never been able to master the filled indian breads – they end up falling apart or way too thick. It’s quite the art.

        • joepastry says:

          American flours give the traditional recipes that drier, more crumbly texture. It’s part of what I was trying to defeat with my improvisation. Can you get hold of some atta? That will likely do the trick.

          - Joe

  2. Elizabeth says:

    Since it’s Passover and I can’t eat a lot of these delicious-looking breads, what about the ultimate flatbread AKA matzoh? :)

  3. Philip Scott Thomas says:

    I’ve never managed to make a really good lefse. Some guidance would really be appreciated.

    • joepastry says:

      Hi Philip!

      This may not make it in the running for this topic, but it’s an excellent idea that I promise to return to.


      - Joe

  4. Barbarainnc says:

    Have you ever heard of Lepinja or Lepina, sort of a fluffy pita bread, that is baked?? It is served with homemade sausages called cevapcici. I think it is a Bosnian Bread?? Maybe you could do a segment on this type of bread !! :) :) :)

    • joepastry says:

      That sounds amazing, Barbara. I’ll have a look! There are so many flatbreads I want to make, I’ll have to return to this subject soon.

      - Joe

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