7 delicious flatbread recipes from around the world
Mhadjeb is a popular Algerian layered flatbread, often filled with a spicy tomato and onion mixture. It's characterized by its flaky texture and savory, slightly tangy filling, making it a beloved snack or light meal.
Sabaayad is a popular Djiboutian and Somali flatbread known for its layered, slightly puffy texture and versatility. It can be enjoyed with stews, as a snack, or as a breakfast item.
Aish Baladi is the quintessential Egyptian whole wheat flatbread, often referred to as the 'daily bread'. This rustic pita-style bread is known for its characteristic puff during baking, which creates a natural pocket, making it perfect for scooping or filling. It's a simple yet essential staple in Egyptian cuisine.
A wonderfully flaky, buttery, and layered flatbread, traditionally served for breakfast or special occasions. It's often enjoyed with a drizzle of honey and scrambled eggs.
Spongy, tangy sourdough flatbread made from 100% teff flour, serving as the essential base for countless Ethiopian dishes. Its unique texture and flavor come from a multi-day fermentation process.
Kocho is a traditional, staple flatbread made from the fermented pulp of the enset plant (false banana tree), particularly in the Gurage and southern regions of Ethiopia. It has a unique, slightly sour, earthy flavor and a dense, chewy texture. This recipe focuses on the preparation and cooking of the fermented kocho dough.
Soft, layered, and slightly chewy unleavened flatbreads, a popular accompaniment to many Kenyan meals. They are made with flour, water, oil, and salt, then pan-fried to a golden brown.
