Recipezaar: Flat-shaped Breads,Holiday/Event recipes

Norwegian: Lefse Med Kling From Sogn

Tue, 30 Nov 1999 00:23:00 -0500

Shahi Roti

Mon, 30 Apr 2001 17:27:40 -0400

A nutritious roti, its enjoyed in Uttar Pradesh, North India. It calls for creativity and patience on the part of the cook. Though it involves a little effort, it is rewarding when the rotis are praised by all! -- posted by Charishma Ramchandani

Pudina (Mint) Roti

Mon, 30 Apr 2001 17:27:47 -0400

This is my most favourite style of eating roti. Its a little heavy but I just love it! -- posted by Charishma Ramchandani

Carol's Easy Pita Bread

Fri, 11 May 2001 09:44:38 -0400

A quick recipe for tasty pita. -- posted by Carol Bullock

My Flour Tortillas

Wed, 23 May 2001 08:24:13 -0400

My family cooks everything by touch, I've never been able to duplicate their tortilla recipe until now. -- posted by Sidney penny

Pita Bread

Sun, 12 Aug 2001 17:46:46 -0400

Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. -- posted by UnknownChef86

Hari Bhari Hari Roti (All The Way Green Green Peas Roti)

Thu, 17 Jan 2002 17:12:37 -0500

A wonderful green colour Indian roti popularly known as "Hari roti". It goes well with a dry vegetable such as methi-aloo and also accompanied by yogurt/ lime pickle. I loved this roti, tried it for the first time tonight inspite of having the recipe in my file for almost a year and everyone loved it. I feel this roti makes a great , too good picnic food too!! A good tip would be -- posted by Charishma Ramchandani

Bothnian Flatbread (Finnish maitorieska)

Thu, 17 Jan 2002 17:13:21 -0500

Traditional style bread from the river Kalajoki area in Ostrobothnia, Finland. -- posted by Toneywell

Arabian Pita Bread

Thu, 24 Jan 2002 18:26:27 -0500

This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe. -- posted by najwa

Basic Flour Tortillas

Sun, 03 Feb 2002 08:57:34 -0500

Homemade tortillas are so much better than store bought, and so easy to do--enjoy! -- posted by DiB's

Basic Rotis or Chappatis

Mon, 11 Feb 2002 13:09:07 -0500

This is THE most basic recipe for Indian rotis or chappatis (sometimes called phulkas). While it is a 2-ingredient recipe, mastering the art of making the 'perfect roti' takes some practice, but the results are well worth your while! Rotis are so versatile that they can used as 'bread'... use them with just about anything! For the uninitiated, they are sort of like Mexican fat-free tortillas! (Prep. time includes resting time for the dough) -- posted by Anu

Corn Tortillas/Taco Shells

Wed, 03 Apr 2002 11:47:24 -0500

A Mexican meal is just not complete without some tortillas to butter or wrap around fillings. Tortillas can be found on Mexican tables and at nearly every meal. -- posted by Karen From Colorado

Flatbread

Wed, 20 Nov 2002 20:04:25 -0500

A nice homemade flatbread is infinitely preferable to the store bought ones. This is lovely for dipping or just for munching. They never last long in our house! -- posted by Sackville

Corn Tortillas

Sun, 12 Jan 2003 20:16:51 -0500

Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time." -- posted by Roosie

Golden Onion Focaccia

Fri, 21 Feb 2003 20:04:01 -0500

Focaccia is yummy, a favorite from Italy, it is a flattened yeast bread that is drizzled with olive oil and some times sprinkled with Savory toppings before baking. This is one of my family's favorites. The recipe comes from Gourmet Cooking. -- posted by Barb Gertz

Pretzels

Fri, 21 Feb 2003 20:07:33 -0500

. -- posted by Mimi Bobeck

Dosas (Indian Rice and Lentil Pancakes)

Tue, 11 Mar 2003 20:06:07 -0500

In response to a request, I haven't tried these, but they sound intriguing. This is an Indian lentil and rice pancake. The mixture needs to soften and set for sometime, you'll need at least 1 1/2 days to complete the process. -- posted by Dawn

Eat One, Grab All Paneer wali rotis (Cottage cheese Indian flatb

Sat, 12 Apr 2003 20:09:14 -0400

From the Weekend magazine. I hope you enjoy these. -- posted by Charishma Ramchandani

Laham Ajeen (Flat Lamb Pies)

Fri, 09 May 2003 20:04:24 -0400

Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer. -- posted by Missy Wombat

Krauterfladenbrot

Fri, 09 May 2003 20:06:18 -0400

Posted by request - not tried yet but surely great. Serve with a spread from sour cream, bacon, grated cheese, onions and vegetables. -- posted by Clara12

Homemade Tortillas

Thu, 12 Jun 2003 20:03:33 -0400

. -- posted by Tcupbutterfly

Tortillas the Indian Way

Thu, 12 Jun 2003 20:05:24 -0400

I got this recipe from my cousin in Nevada. Eating these reminded me of when my grandmother made homemade tortillas. -- posted by Kristina, the submariner's wife

Naan Bread

Tue, 15 Jul 2003 20:04:12 -0400

I doubled the recipe and made the all-purpose batter and a whole wheat batter, then kneaded together for a marblized effect. Courtesy of Shawn Sidey and Celebrity Kitchens. Can be tossed on the grill for a quick heating and to mark up. NOTE: When mixing dry and wet, not ALL of the flour will incorporate - don't worry -- posted by nomnom

English Muffins

Mon, 25 Aug 2003 20:04:23 -0400

Homemade English Muffins! Oh boy! Never again be fobbed off with those little white sponges sold in grocery stores. I have called for whole wheat flour because that is what I use, but you can certainly use all or part hard unbleached (white) flour. The ascorbic acid (Vitamin C powder) is available in bulk food stores, but you will not need it unless your flour is organic, and does not have dough conditioners added. Don't be put off by the length of the instructions, these are really quite easy. You can even make the dough in your bread machine. -- posted by Jenny Sanders

Potato, Parmesan and Anchovy Focaccia

Wed, 03 Sep 2003 20:04:44 -0400

awww...c'mon, live a little - the anchovies won't kill you. Promise. -- posted by evelyn/athens

Mohave Mesquite Bread

Tue, 14 Oct 2003 20:00:32 -0400

Here's something you don't find often. Good too. -- posted by Iowahorse

Cherokee Corn Pones

Tue, 14 Oct 2003 20:00:33 -0400

-- posted by Iowahorse

Gosh i Fil- Elephant's Ear

Wed, 29 Oct 2003 20:01:25 -0500

Most of us eat these at the fair but it is also an Afghanistan dessert sometimes served at a dastarkhan, literally 'tablecloth', the enormous meal served to family and guests on special occasions. The American version usually does not have cardamom and pistachio as part of the ingredient list. -- posted by Michelle Kasper

Parmesan Breadstick Candy Canes

Thu, 11 Dec 2003 20:00:52 -0500

A quick, easy, and fun addition to your holiday meals or gift baskets. Or leave in original breadstick shape year-round for a nice change from the usual. From an old Pillsbury magazine ad. -- posted by winkki

Taco Bell Chalupa copycat

Thu, 15 Jan 2004 20:00:17 -0500

My husband Call's these Palupa after me!!LOL They are yummy -- posted by paula&matt

Mixed Seed Crisp Bread

Tue, 27 Jan 2004 20:00:06 -0500

This Indian-type flat bread comes from the Chicago Tribune's 'Fast Food" column....it's quick and easy, like most of my favorite recipes! -- posted by Hey Jude

Irish Soda Bread

Mon, 01 Mar 2004 19:59:49 -0500

This recipe has been adjusted for high altitude -- if cooking at sea level the baking soda needs to be increased to at least 2 teaspoons and the oven temp lowered to 350. I think this bread is a bit healthier than most soda breads and is great for St. Patrick's Day with Corned Beef and Cabbage. Recipe Source: newspaper clipping. -- posted by ellie_

Summer Tortilla Pie

Fri, 02 Jul 2004 20:00:29 -0400

Live at Five 6/16/2004 Lee Murphy, Knox County Health Dept. -- posted by Danny Beason

Phyllo, Bread and Pudding

Mon, 18 Oct 2004 19:59:58 -0400

Different take on bread and pudding. Great way to use phyllo leaves when you have left over leaves from making some other special treat. Recipe said was Egyptian umm? But then Egypt has been conquered by both Greece and Persia. Fusion of foods has been going on for centuries! -- posted by ameatlanta

Fluffy Autumn Pun-Cakes! ( Pumpkin Pancakes )

Thu, 28 Oct 2004 20:00:34 -0400

These pumpkin pancakes are so light and fluffy! It's like eating pumpkin pie for breakfast! -- posted by Juju Bee

Hapati

Fri, 03 Dec 2004 20:00:06 -0500

This is used as communal Tiospaye Wakon at Calvary Cathedral in Sioux Falls, South Dakota -- posted by Dani Jean

Cookie Cutter Heart Pastry

Thu, 24 Feb 2005 19:59:52 -0500

Delicious brunch item. I served last at a baby shower and decorated hearts with icing and pink and blue sprinkles. Can obviously use other cookie cutter shapes as desired. -- posted by jellyko

Me & Ma's Southern Style Scratch Cornbread

Wed, 23 Mar 2005 19:08:01 -0500

This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing. -- posted by Browntrees

Garlic and Parsley Hearthbreads

Mon, 02 May 2005 17:00:22 -0400

These are something between garlic nan and herby focaccia: dimpled, doughy and headily pungent. When lunch is cold and sparse some sharp cheese, some sliced tomatoes, a green salad these bring everything substantially, chin-droppingly together. (But please try making them one to eat with fried eggs and maybe some fried or grilled tomatoes.) The cook time is oven time and rise time. -- posted by NcMysteryShopper

French Vanilla Crepes

Wed, 25 May 2005 20:34:45 -0400

I had to make a fancy dessert for about 45 people so I made one up. I served these crepes filled with a sweet ricotta filling, froze them and drizzled them with raspberry and chocolate sauce and whipped cream. They were a huge hit and very simple. They work great at breakfast time with fruit or egg filling too. -- posted by startnover

Swedish Flat Bread

Mon, 06 Jun 2005 14:08:56 -0400

A recipe by Jean Anderson for the "From the Governor's Pantry" cookbook, Lind House Association in New Ulm, Minnesota, July 1988. The book is dedicated to the many volunteers who had donated their time, talents and money to restore the John Lind home. This recipe is one of Jean's family's favorite holiday recipes. It comes for her husband's grandma of Swedish descent. Also, she likes to sour her cream and let it stand on the counter for 3 to 4 days before using. She writes, "I think the flavor is better!" -- posted by Bec

Unleavened Bread

Mon, 01 Aug 2005 17:09:42 -0400

While meant for communion bread, our kids insist we also make it just for eating. -- posted by Starblaze

Norwegian Flat Bread

Tue, 02 Aug 2005 23:27:37 -0400

From a Norwegian Recipes book of mine. -- posted by Bec

Bonnach (Celtic Bread) from Canada

Thu, 18 Aug 2005 20:36:49 -0400

From The Nova Scotia Inns and Restaurants Cookbook, Breads and Muffins section, this recipe is from the Inverary Inn. Nice at breakfast time! -- posted by Oolala

Unleavened Bread for Passover

Fri, 19 Aug 2005 16:01:15 -0400

This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack. -- posted by Charlotte J

Easy and Good Crescent Onion Squares

Wed, 07 Sep 2005 23:55:26 -0400

Really you can top the crescents with just about anything you desire, but I like this combo the best! Can use minced crushed dryed onion flakes or onion powder in place of the green or yellow onions or caramilized onions are great too. Serve warm out of the oven with dinner. I think you will find yourself making these quite a lot, they are that good and so easy to make! -- posted by KITTENCAL

Civil War Hardtack

Tue, 25 Oct 2005 10:10:50 -0400

Someone asked what it was and my reply was "They were still serving the leftovers during Vietnam." For the full original post see my site. -- posted by DR. House

Another Texas Cornbread

Sat, 19 Nov 2005 04:49:02 -0500

I found this one a few years ago, and I think that it is the best. It multiplies well and works for all recipes calling for cornbread. -- posted by Chef simian

Empanada Dough

Fri, 13 Jan 2006 13:28:25 -0500

Stuff these with your favorite ingredients! Use only butter for this recipe. This dough should make about 10-12 empanadas depending on the size you are making them. This dough can also be made using a food processor and completely frozen butter pieces, though you will have to be careful not to overprocess the dough when mixing on the processor. -- posted by KITTENCAL

Honey Graham Crackers

Wed, 08 Mar 2006 14:27:53 -0500

Graham crackers made with coconut milk and molasses? Yummo! Adapted from Country Home magazine. -- posted by Sharon123

Injera (African [ Ethiopian] Flat Bread)

Thu, 15 Jun 2006 23:33:12 -0400

This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple. -- posted by JanetC-KY

No-Flour Cornbread

Sat, 17 Jun 2006 07:58:52 -0400

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing. -- posted by AzArlie

Flatbread With Zaatar

Mon, 17 Jul 2006 21:14:04 -0400

Recipe by Chef Bill Granger from cookbook "Delicious, Lets Entertain". Zaatar is available from spice and Middle Eastern stores. -- posted by Ninna

Cheesy Zucchini and Onion Flatbread

Wed, 09 Aug 2006 15:25:58 -0400

This is an easy appetizer, or would make a great accompaniment to grilled steak or berbecue. -- posted by KathyP53

Sunflower Soda Crackers (Gluten-Free)

Mon, 04 Sep 2006 12:58:59 -0400

I have not tried these. -- posted by Charlotte J

Rosemary Puff Pinwheels

Mon, 18 Dec 2006 17:58:14 -0500

I combined three recipes to create this one for a company holiday party. It was a big hit. -- posted by Cara G

Unleavened Whole Wheat Bread

Sat, 13 Jan 2007 21:24:10 -0500

This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times. -- posted by Chef Shadows

Roasted Garlic Rosemary Focaccia

Thu, 18 Jan 2007 16:33:29 -0500

In this bread I used Recipe #205796 (made in a crockpot). This is very easy and oh so tasty!!!! Be sure to have help eating this or you'll eat the whole thing! -- posted by ~Rita~

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

Thu, 08 Mar 2007 20:53:10 -0500

This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy. -- posted by What's Cooking?

Irish Soda Bread

Sun, 11 Mar 2007 22:28:47 -0400

A favorite that my family always begs me to make... -- posted by Adirondacker

Parmesan and Sesame Crimple Crackers

Sun, 18 Mar 2007 23:20:37 -0400

I made these for dinner guests and everyone enjoyed them. Cooking them in batches takes a little long but if you have a few oven trays it would be faster. These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine. I served the with cheese and grapes. The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst -- posted by Chef floWer

Khobz Ftir - Algerian Bread for Use With Chakhchoukha.

Wed, 06 Jun 2007 22:50:02 -0400

This is the recipe for the bread which Algerians use to make Chakhchoukha with. You eat it with a red sauce - please see my recipe for Traditional Cous Cous as the recipe for Marga Hamra is in it. It is a big help if you are lucky enough to have your own m'ri but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). A good tip: you can freeze this once it is torn up... -- posted by Um Safia

Barbecue Beer Bread

Thu, 12 Jul 2007 21:21:03 -0400

Yes - delicious beer bread made with scallions and cheese, baked on the BBQ!! Serve straight away whilst still warm. -- posted by English_Rose

Squaw Bread

Wed, 22 Aug 2007 21:45:47 -0400

This is a simple recipe offering a traditional method of cooking. -- posted by Little Remy

Punjabi Style Homemade Roti

Mon, 01 Oct 2007 19:45:11 -0400

Being an American, it took a LOT of time and hard work to accomplish the art of making roti (or chapati). But it is a very healthy and delicious flat bread. Enjoy! One thing you'll need to get started is a large non-stick skillet, some tongs for beginners -to prevent burning your hands, and a gas (open flame) oven is best. A rolling pin and a nice flat surface is necessary. -- posted by GIBride

Cottage Cheese Pie

Sun, 04 Nov 2007 02:08:59 -0500

This is an eastern Mediterranean version. The influence of this type of dough manipulation reaches as far as the popular Austrian "Apfel strudel". The dough is used in this way all over middle east with slight differences and also Balkans and Central Europe. -- posted by skviki

Ajeen (Basic Dough)

Sun, 04 Nov 2007 23:42:00 -0500

This is Lebanese basic dough. Ideal for Fatayers, Pastries etc. Got this from an authentic Lebanese food website. -- posted by Ratatouilleee

Gingerbread People

Fri, 07 Dec 2007 01:43:06 -0500

These were made last year for the Zaar gingerbread contest (http://www.recipezaar.com/bb/viewtopic.zsp?t=185564) and it's been a year since I got around to posting them. You may decorate them as you please or even leave them plain. I wrapped a few individually in clear wrap last year and gave a few away as little gifts. Recipe does not include 10 minutes chilling time. -- posted by Chef floWer

Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread'

Wed, 05 Mar 2008 00:07:42 -0500

Many countries have their own spin on Lavash. This recipe is a Turkish version found on the Chow. The addition of black pepper kicks things up just a touch. For a great appetiser serve with a selection of dips - you must of course include hummous! You can also make the dough up to a day in advance. Please note though, Lavash is best eaten weithin 8 hours of baking! Time to make doesn't include chilling time... -- posted by Um Safia

Homemade Matzah for Passover

Mon, 21 Apr 2008 01:41:47 -0400

Home made Matzah is SO delicious - and so simple to make. -- posted by Carambola

The Lost Art of Lefse Making (Step-By-Step)

Tue, 22 Apr 2008 01:01:24 -0400

This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds. -- posted by Izzblizz

Estonian Barley Skillet Bread

Wed, 04 Jun 2008 19:21:28 -0400

A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me! -- posted by Sarah_Jayne

Lefse

Tue, 17 Jun 2008 01:50:29 -0400

Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian! -- posted by Viking Knitter

Lefse- Norwegian Flat Bread

Tue, 29 Jul 2008 19:06:53 -0400

This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time. -- posted by mama's kitchen

Easy Honey Cranberry French Toast With Brie

Wed, 03 Sep 2008 19:20:16 -0400

This recipe came from a booklet from the Dairy Farmers of Canada. It's easy and impressive. If you don't have Brie cheese on hand, the following may be used for a change of taste: Havarti, Mozzarella. Cheddar or Gouda. -- posted by DiLo

Mothers Sesame Cheese Strips (Straws)

Sun, 28 Sep 2008 02:35:57 -0400

This recipe came from my mother (Julesongs grandmother). They are a nice variation on one of Julies favorite snacks, Cheese Straws. -- posted by Juliesmom

Cornbread Perfection

Sun, 12 Oct 2008 00:50:39 -0400

This is a very easy cornbread to make and is created from Jiffy Cornbread Mix. This recipe makes the cornbread moist and a little crispy at the same time. -- posted by Chef Parkalucci

Garlic and Sun-Dried Tomato Cheese Bread

Thu, 16 Oct 2008 21:11:53 -0400

When I came up with this, my family offered to pay me to make it again on the spot. It's a savory, yet tangy herbed bread best cooked (strangely enough) on a barbecue pit, but oven directions are provided. If cooking on grill, place on higher rack if available. If you like a cheesier bread, try upping the asiago to 1/3 of a cup. Great for parties, can be cut down into snack-sized bites. Wait until it's completely cooled, and it even makes good sandwich bread. -- posted by not-a-shrimp

Yule Oatcakes

Thu, 23 Oct 2008 19:21:06 -0400

I've been making these oatcakes at Yuletide for the last 5 years or so. They've become one of my favorite parts of the Holiday! I originally began making them to leave as gifts for the deer and other animals around our home, and under the trees we decorate in the woods. However nobody can ever keep their mitts off them! (especially right out of the oven) I had no idea they'd be so tasty. So now the baking of the Yule cakes has become an event. We usually pick a night and roll out about 4 batches. These are super easy to make (we usually partake of some wine during this event - that tells you how easy they are lol) They come out crispy and sweet. Perfect for breakfast or just snacking. -- posted by Nikoma

Cape Breton Oatcakes

Sun, 02 Nov 2008 19:31:14 -0500

This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province. -- posted by saucey1

Pumpkin Bars With Cream Cheese Frosting

Mon, 17 Nov 2008 21:26:55 -0500

These Pumpkin Bars are really easy. They come out moist and with the perfect spicy, sweet flavor of pumpkin. They taste great without the frosting, but you can add it anyway! Kids and adults will loves these as a Thanksgiving dessert. -- posted by CocinaQueen

Lavender and Honey Shortbread

Thu, 27 Nov 2008 00:38:46 -0500

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat! -- posted by Manami

Nut Crackers for Low Carb - No Soy!

Mon, 15 Dec 2008 21:08:42 -0500

Found this recipe on Mark's Daily Apple(.com) This recipe was listed for a Thanksgiving appy for those going Primal or lower carb. Make sure your Italian Seasoning doesn't have MSG in it. -- posted by ThatSouthernBelle

Christmas Tree Bread

Mon, 22 Dec 2008 19:42:03 -0500

From Sunset Magazine in the early 1960's. I've been looking for this recipe for years, finally found it on a blog online! A traditional Christmas morning sweet bread. -- posted by Beth Gray

Tyler Florence's Pita Bread (Bread Machine, Dough Cycle)

Thu, 01 Jan 2009 14:26:04 -0500

I don't know if Tyler Florence would approve of the use of a bread machine to knead his pita bread recipe. I think it works wonderfully. Fresh pita bread is like a loaf of homemade bread. The flavor, texture and fragrance can't be compared with the store bought variety. I think this goes well with Paula Wolfert's Hummus which I also submitted to RecipeZaar. This recipe uses a Pizza Stone but I think you might possibly use a hot cookie sheet with good results. Prep time is bread machine time. -- posted by P.B.&Jayne

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Sabaayad: Flatbread

Thu, 20 Aug 2009 14:21:35 -0400

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from www.mysomalifood.com -- posted by Jamilah's Kitchen

Witch's Hairy Finger Breadsticks

Mon, 14 Sep 2009 17:20:36 -0400

Green Halloween breadsticks from TOH-has a creepy picture! They're best when served right out of the oven because the cheese is still warm and soft. Serve with marinara dipping sauce. -- posted by WiGal

Lahvosh/Lavosh Armenian Cracker Bread

Sat, 28 Nov 2009 14:49:51 -0500

I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip. -- posted by Leah's Kitchen

Sarah's Sopapillas

Mon, 30 Nov 2009 01:45:40 -0500

This is a great fried bread. We love to eat this with strawberry jam but they are great eaten savory too. We beg for these and Sarah rarely makes them -- posted by Hill Family

Mrs. Peltz's Onion Flat Rolls (Pletzlach)

Mon, 14 Dec 2009 00:31:11 -0500

Found this gem in The New York Times - I plan to make them this week. Oh, my DF, a lovely woman of Polish descent who has kept her Brooklyn accent after being gone so many years, will be soooo surprised! The article noted - Like the bialy, a form of pletzel from Bialystok, her tzibele pletzel (onion pletzel) is studded with onions and poppy seeds, but it is flatter than the bialy and made from a sweet dough formed into a round, rolled out very thin and then pricked with a fork. I'm using 2 tespoons yeast for my first making & will increase to the 2 tablespoons yeast the recipe calls for. -- posted by Buster's friend

Cheese Crackers

Sat, 06 Feb 2010 13:16:34 -0500

Adapted from a recipe at MelayneSeahawk's LiveJournal. -- posted by DrGaellon

Recipezaar: Flat-shaped Breads,Holiday/Event recipes

Norwegian: Lefse Med Kling From Sogn

Shahi Roti

Pudina (Mint) Roti

Carol's Easy Pita Bread

My Flour Tortillas

Pita Bread

Hari Bhari Hari Roti (All The Way Green Green Peas Roti)

Bothnian Flatbread (Finnish maitorieska)

Arabian Pita Bread

Basic Flour Tortillas

Basic Rotis or Chappatis

Corn Tortillas/Taco Shells

Flatbread

Corn Tortillas

Golden Onion Focaccia

Pretzels

Dosas (Indian Rice and Lentil Pancakes)

Eat One, Grab All Paneer wali rotis (Cottage cheese Indian flatb

Laham Ajeen (Flat Lamb Pies)

Krauterfladenbrot

Homemade Tortillas

Tortillas the Indian Way

Naan Bread

English Muffins

Potato, Parmesan and Anchovy Focaccia

Mohave Mesquite Bread

Cherokee Corn Pones

Gosh i Fil- Elephant's Ear

Parmesan Breadstick Candy Canes

Taco Bell Chalupa copycat

Mixed Seed Crisp Bread

Irish Soda Bread

Summer Tortilla Pie

Phyllo, Bread and Pudding

Fluffy Autumn Pun-Cakes! ( Pumpkin Pancakes )

Hapati

Cookie Cutter Heart Pastry

Me & Ma's Southern Style Scratch Cornbread

Garlic and Parsley Hearthbreads

French Vanilla Crepes

Swedish Flat Bread

Unleavened Bread

Norwegian Flat Bread

Bonnach (Celtic Bread) from Canada

Unleavened Bread for Passover

Easy and Good Crescent Onion Squares

Civil War Hardtack

Another Texas Cornbread

Empanada Dough

Honey Graham Crackers

Injera (African [ Ethiopian] Flat Bread)

No-Flour Cornbread

Flatbread With Zaatar

Cheesy Zucchini and Onion Flatbread

Sunflower Soda Crackers (Gluten-Free)

Rosemary Puff Pinwheels

Unleavened Whole Wheat Bread

Roasted Garlic Rosemary Focaccia

Mock Matzo / Gluten-Free Non-Gebrokts Matzah Crackers

Irish Soda Bread

Parmesan and Sesame Crimple Crackers

Khobz Ftir - Algerian Bread for Use With Chakhchoukha.

Barbecue Beer Bread

Squaw Bread

Punjabi Style Homemade Roti

Cottage Cheese Pie

Ajeen (Basic Dough)

Gingerbread People

Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread'

Homemade Matzah for Passover

The Lost Art of Lefse Making (Step-By-Step)

Estonian Barley Skillet Bread

Lefse

Lefse- Norwegian Flat Bread

Easy Honey Cranberry French Toast With Brie

Mothers Sesame Cheese Strips (Straws)

Cornbread Perfection

Garlic and Sun-Dried Tomato Cheese Bread

Yule Oatcakes

Flatbread With Zaatar

Mothers Sesame Cheese Strips (Straws)