This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple...
Author: Kate Leahy
If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.
Author: Danny Mena
Spicy honey lends a little kick to these crispy flatbreads. With frozen artichokes, spinach, and pizza dough on hand, you can make them any night of the week.
Author: Mindy Fox
It took a long time to get the pizza dough recipe at Roberta's right. Our pizza crust reaches back to some Italian traditions but it's not classic Neapolitan.
Author: Carlo Mirarchi
If you've only ever had dry supermarket pita, this homemade version is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.
Author: Alon Shaya
I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt...
Author: Patricia Heaton
Just three ingredients get you more flaky layers than you can count.
Author: Molly Baz
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers' market.
Author: Chris Morocco
Using flatbread as the foundation for these pizzas ensures a crispy crust that you can feel good about devouring. In this recipe, I finish the pizzas with a balsamic reduction: Balsamic vinegar cooked...
Author: Brooke Griffin
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Author: Heather Thomas
This is an easy version of pita bread. It is far better than the stuff you get in the grocery stores or markets. It's not even close. And not only is it delicious to eat, but it's also easier to make than...
Author: Zainab Pervaiz
Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it-in separate piles, or as a multi-layered flatbread.
Author: Anna Stockwell
Long wooden spatulas called dablas are traditionally used to turn and break up the roti into soft folds-this is why it's called Buss Up Shut (Burst Up Shirt).
Author: Ramin Ganeshram
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here...
Author: Marina Delio
If you have a stovetop griddle, use it to make a few flatbreads at a time.
Author: Rebecca Collerton
We love Halloumi's squeaky texture, but some torn salted mozzarella would be just as good (just don't try grilling it).
Author: Chris Morocco
The salad works best with strips of Persian flatbread, but if you don't have time to make your own, and can't find any in the shops, then plain tortillas work just as well. The addition of golpar, with...
Author: Yasmin Khan
So easy and so flavorful. Hints of garlic, rosemary, and Parmesan with delicious bursts of fresh tomato. The bottom crust is reminiscent of a deep-dish pizza. Serve this for a weeknight dinner or for any...
Author: NicoleMcmom
This is my mother-in-law's recipe. It's easy and delicious. You can make it with an olive oil topping or tomato sauce topping.
Author: Gloria
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
It's a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?
Author: Molly Baz