Bammy Bread is a flat bread sort of like a pancake about 4 inches wide x ½ inch thick (10 x 1 cm.) It is made from cassava (aka manioc.) The grated, raw cassava is pressed overnight in a cloth (or in a basket, if doing large quantities) to remove excess liquid. The liquid is…
Flat Breads
Barbari Bread
Barbari is a flat bread made from white wheat flour. It is quite thick for a flat bread, anywhere from 2 to 4 cm (1 to 1 ½ inches) thick. It will be crisp on the outside and soft on the inside. The dough is risen with yeast, then spread out quite flat to bake….
Borlenghi
A borlengo is an Italian flat bread made from flour, salt and water, with no leavener. Some feel that it is better described as a crêpe rather than a flat bread. It is generally thin and somewhat crisp, rather than soft and doughy. Sometimes it is made so thin that it is translucent. Borlenghi (the…
Cassava (aka Casabe) Bread
Cassava (aka Casabe) Bread is a flat bread, as hard and thin as a cracker, made from cassava flour. The flour comes from the bitter (not the sweet) type of cassava roots. To make cassava bread, the cassava is grated, all the toxic juice squeezed out, then dried into a flour, and sifted. The flour…
Flat Breads
Flat Breads © Denzil Green Flat Breads are breads that are made with little or no yeast or leavener. Most of these breads are very old in origin, and most hail from the Middle East or South-East Asia. They also take advantage of the softer wheats, which can’t develop the same amount of yeast-bubble-trapping gluten…
Fougasse
Fougasse is a term that is used to refer to three different types of flat bread. The best-known type is made in Provence, France, and is similar to Italian focaccia. The dough is made from flour, salt, water, yeast and olive oil. It can be formed into shapes such as a leaf, tree or stalk…
Hardangerlefse
Hardangerlefse is a variety of Lefse that gets risen, either with yeast, or with a chemical leavener. If a chemical leavener is used, it is commonly baking soda activated by either soured milk or buttermilk Typical ingredients for the dough are flour, sugar, buttermilk, butter, and baking soda. Some richer recipes add a syrup (such…
Injera
Injera is an African flat bread that can be up to ½ metre (1 ½ feet) wide. It is best known in the west as an Ethiopian bread, but it is also made in Sudan, Somalia and Kenya. Injera has a spongy texture with a slightly sour taste, and will make you feel really full…
Kocho
Kocho is a traditional flatbread in the Gurage cuisine in Ethiopia, usually served with the meat dish called “kitfo,” and / or a cabbage called “Ubasha Cabbage”, which is high in vitamin A. The bread is made from fermented starch, also called “Kocho,” from the Enset plant. The green leaf sheaths of this plant are…
Lagana Bread
Lagana is a Greek bread, made only once a year. The bread is served in Greece on the day that marks the start of Greek Orthodox Lent, called “Clean Monday” (“Kathara Deftera”.) It is flat and about 18 inches (45 cm) long, with rounded corners. It used to be unleavened, but recipes now use a…
Laganum
Laganum (plural lagana) was a thin Roman unleavened flat bread. Some think it was soft like a wheat flour tortilla; others think it was crispy. But it wasn’t a dried bread. It was made from wheat flour, and baked or fried on a hot flat surface. Some recipes added lettuce juice to the dough. It’s…
Lavash Bread
Lavash is a flat bread made throughout the Middle East. It is always made very thin, but can be either soft or hard, and shaped either as a square, a rectangle or a circle. Circle-shaped Lavash will be anywhere from 6 to 14 inches (15 to 35 cm) wide. All versions are traditionally baked in…
Lefse
This Norwegian flat bread looks a bit like a very big flour tortilla. There are many different varieties: sweet, plain, thin, thick, and made with or without potatoes in the dough. In Norway, the potato version of Lefse is most popular in the Telemark region. Most people outside Norway, in particular Americans of Norwegian descent,…
Matzo
Matzo is a flat bread made in thin sheets made from white wheat flour and water with no leavener. Despite the absence of leavener, Matzo bread isn’t heavy. It is baked in very hot ovens so that air trapped in the dough expands and make the bread light. The bread comes perforated so it is…
Numedal Lefse
Numedal is a version of Lefse that is made with lots of milk, some butter and lard, egg yolks, white flour and a few tablespoons of sour cream. To clarify for Americans, there is no potato in this version. It is named after the Numedal region of Norway, where this version is popular. Language Notes…
Oppdal Lefse
This version of lefse is made with boiled potatoes mashed with milk, and mixed with rye flour and white wheat flour, and a dash of sugar and salt. It is then cooked as per Lefse. Language Notes In Norwegian, called “Oppdalslefser”.
Orindes
Orindes was a bread made by the Ancient Greeks from rice flour. It was also sometimes made from a small Ethiopian grain, which some sources speculate might have been teff. Orindes was an expensive bread. Literature & Lore “And Sophocles makes mention of a loaf called orindes, in his Triptolemus, which has its name from…
Pane Carasau
Pane Carasau is a thin, crisp flat bread seasoned with salt and rosemary, made in Sardinia, Italy, It can be used as an ingredient in other dishes such as “pane frattau”, or it can be used as a wrap around food such as cheese, meat, etc. It is usually moistened with water first to make…
Piadina
Piadina is flat, round, unleavened soft bread made in Emilia-Romagna, Italy. It is made from white wheat flour, salt, and lukewarm water. There are a few variations on ingredients and actually no authoritative version. The recipe varies from town to town, and from family to family: some recipes use milk instead of water; many recipes…
Pupusas
Pupusas © Max Contreras Fernandez Pupusas are round breads made using white cornmeal flour and water, and cooked on a griddle. They are best eaten hot. They are generally small, but can be made in different sizes, according to preference or need. They are flat but relatively thick, but good ones should feel light, and…
Stottie Bread
Stottie is an English flat white bread, that is soft and round, about 2 ½ cm (1 inch) thick and 8 inches (20 cm) wide. Though made from standard white bread dough, the dough for Stotties doesn’t get a second rise, or a second knead. That gives them a tighter crumb, with a consistency somewhat…
Testaroli
Testaroli are both a pasta and a bread, made in the Lunigiana valley area in Tuscany, Italy, on the border with Liguria. The batter is made from equal parts of water and wheat flour. It needs to be the thickness of heavy cream, or pancake batter. A pan is heated, oiled with olive oil, and…
Tigelle
Tigelle is an Italian small, round, thickish flat bread that is traditional in Modena (in Emila-Romagna.) The dough is made from white wheat flour, water, and salt. The ingredients are mixed, let rest a bit, then the dough is formed into small circles about 2 inches (5 cm) wide. The circles are cooked for a…