Obi Non, a disc shaped flatbread from Uzbek which is often enjoyed for dinner or supper with fruit or sweet green tea.
Flatbread
This pita’s are soft with puffed up air pockets, that can be scooped with sauces or dips and can be enjoyed as sandwiches for breakfast or lunch.
Afghan FlatBread is the everyday bread of Afghanistan. It is also called as Noni Afghani, Nan-i-Afghan, Afghani Nan or Nan-e Barbari in Persian. Afghan flatbread is baked in variety of size and shapes and usually made with either whole wheat or All purpose flour /Maida/Plain white flour. The dough for this is …
Manakish Za’atar is a Flatbread from the Levantine cuisine where the dough is sprinkled with Za’atar (Spice mix made of sesame-sumac-oregano) and is great for breakfast or as a dinner along with some falafel or hummus.
This dish was something that I always wanted to make . I kept postponing this due to various reasons. First I could not get hold of Teff flour despite my repeated tries, then after seeing the procedure I was really not sure if I would like it . But then I did …
Moroccan cuisine is typically a mix of Arabic, Andalusian and Mediterranean cuisines with a slight European and Sub-Saharan influence. Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Spices like cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron etc. are used extensively in Moroccan food. Common herbs in Moroccan cuisine …
Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour.