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This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle Ages.
Mohammed K Rohzyi moved to New York City from Afghanistan in 1979. Within weeks, he set up a pushcart on the corner of 47th Street and Sixth Avenue and began serving hunks of flat bread topped with Afghan kebabs. Eventually, he began baking the bread and wholesaling it throughout the city. Today, he owns two restaurants and a bakery. And he still dotes on this flat bread recipe.
the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.
These breads are very quick to make as they only need to rise once. They're great for dipping in spreads and for stuffing with salads, salsas and grilled meat.
I love the pungent flavor and long, wide blades of garlic chives. They add an oniony taste to these crisp flat breads, but you can certainly use sweet chives instead. Dip the breads in salsa or spread them with fish salad or goat cheese.
From Vegetarian Times. Pan-fried flat breads are served at breakfast in India, but the crispy treats can be used for other meals as well. 192 cal; 5g prot; 8g fat; 29g carbs; 0mg chol; 148mg sod; 3g fiber; 2g sugars.
This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.
For this dough, use a rubber spatula to fold the roasted garlic and flour with the yeast mixture.
This is a wonderful whole wheat cracker-like bread. It is great topped with butter or cheese. Better yet, it is simple, too!
These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!
Bazlama is a simple and delicious village bread that I learned to prepare after moving to Turkey. Normally it is cooked in an outdoor oven but it works just as well on the stove top. It's best served warm.
This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. And it so easy! Mix enough dough for several loaves and store in the refrigerator f..
This fluffy flat bread has large, irregular holes thanks to a wet, sticky dough and gentle handling during mixing. TIME SCHEDULE: Minimum rising time: 2 1/2 Hours Oven temperature: 475°F Baking time: 12 to 15 minutes
My husband and I have eaten this simple-to-make bread for years. It's so nice to have homemade bread with spaghetti, and it's even nicer when you don't have to fuss. -- Anne Heinonen, Howell, Michigan
While Mom was busy with the rest of the meal, Dad helped by making this flat bread. There's no mistaking that this flavorful bread is homemade. It has a wonderful texture and lovely golden color. -Anne Heinonen, Howell, Michigan
In Lake Havasu City, Arizona, Tom Hilliker uses refrigerated pizza dough to create these savory squares with Italian flair. Serve them with a salad or soup, or try them as a snack with spaghetti sauce for dipping.
Bake these Turkish spiced lamb and tomato flat breads on a heated pizza stone in the oven so that the crust and topping cook evenly.
A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.
This is a quick bread that mixes up fast and bakes in 15 minutes. It goes great topped with honey or jams. We like making this especially at Eastertime.
Here's a seasonal addition to your harvesttime feast. From its pretty orange color to the irresistible crunch of toasted pumpkin seeds, this flat bread is pleasing to the eye and taste buds. Using sunflower kernels instead of pumpkin seeds is a yummy change.—Terry Braswell, Peachtree City, Georgia
Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flat bread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina
This recipe is not only easy, but convenient. Prepare. Refrigerate for 2 to 12 hours. Bake on your time table for warm, fresh bread.
These are soft and very tall pull-apart rolls with tender crusts.
For a creative way to have the kids help you make lunch, try this sandwich. Kids will love to make there self portrait and will think it is delicious.—Taste of Home Test Kitchen, Greendale, Wisconsin
Here's a manageably sized crawfish boil that you can do on the stovetop.
A new twist on plain chocolate cupcakes!
I hope you enjoy this quick and easy Gluten Free Bread; it’s full of fiber (from the flax and almond) and tasty in oh so many ways.
This recipe comes from KAF. They suggest using their holiday bread or any sweet bread for the recipe.
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