Welcome to the world of flatbreads, a food so universal, it’s found in every culture around the globe. From the Italian focaccia to Indian naan, flatbreads offer a versatile palette to play with in dinner recipes.
Focaccia Al Rosmarino: A Savory Italian Masterpiece
One can’t start a journey into flatbreads without stopping in Italy. Focaccia Al Rosmarino, a simple but flavorful flatbread, is a staple in Italian cuisine. The recipe requires:
Ingredients:
- 500g all-purpose flour
- 2 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 2 tbsp olive oil
- 300ml warm water
- 2 tbsp chopped fresh rosemary
- Coarse sea salt
Method:
- Combine the flour, salt, sugar, yeast, olive oil, and water to form a dough. Knead until smooth.
- Let the dough rise until it doubles in size.
- Press the dough into a greased baking tray, make small indentations with your fingers, sprinkle with rosemary and sea salt, and bake until golden.
Naan Bread: The Perfect Companion to Indian Curries
Heading east, we land in India, home of the versatile Naan. This soft and fluffy bread is ideal for scooping up succulent Indian curries. Here’s a simple recipe to try:
Ingredients:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp sugar
- 2 tsp active dry yeast
- 125g yogurt
- 200ml warm milk
- Melted butter for brushing
Method:
- Combine the dry ingredients, then add the yogurt and warm milk to form a dough. Knead until it’s smooth and elastic.
- Allow the dough to rise, then divide into balls and roll each one out.
- Cook the Naan on a hot griddle or tawa, brushing each side with melted butter until puffy and golden brown. (Picture: Puffy, golden naan bread on a griddle)
Lahmacun: A Flavorful Middle Eastern Treat
Our final stop is in the Middle East, with the tasty Lahmacun. This thin flatbread topped with minced meat, vegetables, and herbs, is a favorite street food in many Middle Eastern countries.
Ingredients:
For the dough:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 tsp active dry yeast
- 200ml warm water
For the topping:
- 300g minced lamb or beef
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green peppers, finely chopped
- 2 cloves garlic, minced
- 2 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
Method:
- Prepare the dough as previously described. While the dough is resting, combine all the topping ingredients.
- Roll out the dough, spread the topping evenly over the surface, and bake until the edges are crisp and the topping is cooked through.
Pita Bread: The Pocket Wonder from the Mediterranean
Mediterranean cuisine is incomplete without the mention of Pita, a soft, slightly leavened flatbread that has a distinctive “pocket”. Pita is perfect for stuffing with your favorite ingredients like falafel, gyros, or even a simple mix of fresh veggies.
Ingredients:
- 500g all-purpose flour
- 1.5 tsp salt
- 1 tsp sugar
- 1.5 tsp active dry yeast
- 300ml warm water
- 1 tbsp olive oil
Method:
- Combine the dry ingredients in a large bowl, then stir in the warm water and olive oil.
- Knead the dough until it’s smooth, then cover the bowl and let it rise until it has doubled in size.
- Divide the dough into balls, roll out each piece into a thin circle, and bake in a very hot oven for about 5-10 minutes, until the pita puffs up and gets slightly golden.
The beauty of Pita is in the pocket – once you cut into the bread, you’ll have a natural cavity to fill with your chosen ingredients.
The Delicious Simplicity of Corn Tortillas
Our culinary journey ends in Mexico with the simple and delightful Corn Tortilla. Made with just three ingredients, it forms the base of many Mexican favorites like tacos, enchiladas, and quesadillas.
Ingredients:
- 2 cups masa harina (corn flour)
- 1/2 tsp salt
- 1.5 cups warm water
Method:
- Combine the masa harina and salt in a bowl, then gradually add the warm water while kneading until the dough is smooth and pliable.
- Divide the dough into balls and use a tortilla press or rolling pin to flatten each ball between two pieces of plastic wrap.
- Cook the tortillas on a hot griddle or pan for about a minute on each side until they are slightly puffed and have little brown spots.
Tortillas are best enjoyed fresh and warm, and they can be used as a base for a multitude of dishes or even enjoyed as is with a bit of butter.
Each of these flatbread recipes brings its own unique character to the table, be it the olive oil and rosemary infused Focaccia, the fluffy Naan bread, the meat-topped Lahmacun, the pocket wonder Pita, or the corn-based Tortilla. Flatbreads are truly a testament to the wonderful variety and creativity that exists in our global culinary heritage.
