Next?
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…
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!
– Joe
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.
– Joe
Since it’s Passover and I can’t eat a lot of these delicious-looking breads, what about the ultimate flatbread AKA matzoh? 🙂
You’re on!
– Joe
I’ve never managed to make a really good lefse. Some guidance would really be appreciated.
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.
Cheers,
– Joe
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.
– Joe