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…
How about a good paneer paratha or onion kulcha?
That may have to wait, Nic, but thanks for a great idea!
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.
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.
Since it’s Passover and I can’t eat a lot of these delicious-looking breads, what about the ultimate flatbread AKA matzoh?
I’ve never managed to make a really good lefse. Some guidance would really be appreciated.
This may not make it in the running for this topic, but it’s an excellent idea that I promise to return to.
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 !!
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.
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