Food Lorists

For 10 to 12 lefse:

• 2 lb of floury potatoes
• salt
• Pinch sugar
• 2 -3 Table spoon of whipped cream
• 2 Table spoon of butter
• 2 cups of plain flour

For 12 parchment breads:

• 2 cups unbleached all-purpose flour
• 1 cup fine semolina flour
• 1 1/2 teaspoon fine sea salt
• about 1 1/4 cups water

Preheat the oven to 450 degrees F at least 40 minutes before baking.
In a large bowl combine flours and salt and mix ingredients thoroughly. Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball. Place on a clean, floured work surface and knead for about a minute. The dough should be firm and pliable, not sticky.

Divide the dough evenly into 12 balls. Place the balls on a lightly floured surface. Flatten each ball into a thick 4-inch pancake. Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round. These breads are meant to be roughly shaped. Thinness is more important than the shape. The dough should be thin enough to see your hand through it.

Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel. Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes. Baking time will vary and will also depend on the number of breads placed in the oven. With tongs or your fingers, turn the bread over and bake until the other side is slightly browned, 3 to 4 minutes more. (The bread should be rather bumpy, puffy, and irregular, with occasional pockets full of air.) Transfer the bread to a wire rack to cool. Repeat with the remaining rounds of dough.
The bread cools quickly and can be served immediately.

• 1 pkg. yeast
• 1 1/2 cup warm water
• 2 teaspoons sugar
• 4 1/2 cup stronghold flour (t55)
• 1 tablespooon toasted sesame seeds
• 1 tablespoon toasted
• 1 1/2 teaspoon salt

• Matzoh: Comes from Israel. It's a very thin bread with a cracker-like texture.
• Lavash: Traditional bread from Armenia. It's paper thin and often dried. Then, it has to be re-hydrated before use.
• Carta di musica: Sardinian bread made with semolina flour. Can also be found under nam of parchment bread or pane carasau. It has a poppadom-like consistency.
• Lefse: Norwegian flat bread made of potato and flour, often butter and cream are added to the dough.
• Bannocks: Scottish flat bread made of oatmeal. It has a texture in between a muffin and cracker.
• Barley Bread: Traditional bread from Tibet made from roasted barley flour: the Tsampa. Shaobing: It is a baked, layered Chinese flat bread usually topped with sesame seeds. They can be either sweet or savoury. They are usually made of flour, water and lard folded and rolled. Sorry no recipe yet!
• Baobing: Another traditional Chinese flat bread often used as a wrapper. They consist of hot water dough which are rolled into very thin pancakes. Sorry no recipe yet!
• Chapati or chapatti: Traditional whole wheat Indian bread which is dry-roasted on a pan.It is also known under name of roti.
• Phulka: This Indian flat bread is very similar to the chapati. Its is also, made of atta (whole wheat flour) and baked on a griddle (tawa). The difference is that the phulka is puffed up directly on hot coal or the fire.
• Paratha: This is an Indian flat bread which is folded with ghee, rolled and layered.
• Puri or golegappa: This a traditional Indian deep-fried, puffed bread used as a shell to be filled with sweet or hot and spicy savoury fillings. It is one of the most popular Indian street food.
• Tortilla: Traditional Mexican flat bread made of maize or wheat flour and cooked on a griddle the comal . It is mainly used as a wrap.
• Injera: Traditional, staple Ethiopian bread made with teff flour. It is similar to a pancake or a crumpet. It is used as a wrapper.
• Potato farl: Traditional Irish flat bread, also known as fadge which is made with some mashed potato with some flour and enriched with some milk. It is serve for breakfast.
• Soda crackers: Traditional American thin, crispy flat bread made of wheat flour dried in the oven.

• Sangak: Traditional and staple flat bread from Iran made of whole wheat flour and baked on hot pebbles.
• Focaccia: Traditional Italian bread, this cousin of the pizza can take various flavours and shapes such as the focaccia salvia, schiacciata in Tuscani. Each region of Italy will have its own local recipe.
• Pizza: Traditional Italian thin bread cooked in a very hot stone oven (to 900 degrees F/ 450 degrees C). It is traditionally topped with tomato sauce, olives and mozzarella cheese.
• Balady: Traditional Egyptian pita bread. It is Either made with wheat flour (Aesh Baladi and Aash Makamar) or whole wheat flour (Aash Baladi ). It is a pocket bread that has various use such as kebab wrap, sandwich bread or as a spoon, etc.
• Naan: Traditional Indian flat bread, enriched with yogurt baked in the traditional Indian oven: the tandoor. It is the usual accompaniment of hot food and is staple food in most of India. There are various variation of the naan such as the Peshwari naan (filled with nuts and raisins), Kema naan (stuffed with minced meat)or kashmiri naan, etc. Recipe:
• English muffin: Traditional English flat bread consisting of a small, thick disc of dough that is pan fried. It can be savoury or sweet and is the people's favourite at tea time.
• Bretzel: Also known as Pretzel in the U.S. It is a knot shaped leavened bread originated from Alsace in the east of France which is proofed then blanched in an alkaline solution (salted water) and dried in the oven. It is the traditional accompaniment of beer in the east of France and Germany.

Note that all these flatbreads can be made into gluten free breads by just replacing the wheat or gluten reach flours used in all the recipes linked to this post by any gluten free flours, such as teff flour, quinoa flour, buckwheatflour, etc.

To be continued