Flatbreads and Specialty Breads
Flatbreads and Specialty Breads
Flatbreads are the original breads — thin doughs cooked quickly on simple hot surfaces, predating ovens and leavening by millennia. They remain the daily bread for much of the world: Middle Eastern lavash and pita, Indian roti and naan, Latin American tortillas, North American johnnycake. Beyond flatbreads, this page covers the specialty breads that don’t fit neatly into the standard loaf-bread workflow: pretzels, bagels, steamed breads, enriched holiday breads, and gluten-free formulations.
Grains (Corn, Oats, Rye, Barley, and Ancient Grains)
Grains (Corn, Oats, Rye, Barley, and Ancient Grains)
Beyond wheat and rice, a dozen cereal species and several pseudo-cereals have shaped human diets across climates and cultures. Each has a distinct carbohydrate or protein chemistry that explains both its culinary limitations and its special strengths. Several (corn, rice, buckwheat, quinoa, amaranth, teff, millet) contain no gliadin — the protein implicated in celiac disease — making them safe for gluten-intolerant cooks.
Donair Sauce
Corn Tortillas
Sambal Tumis (Malaysian Stir-Fried Chilli Paste)
Seminal Shakshuka - Harissa Tomato & Poached Eggs
Tartar Sauce
Sennepssaus (Norwegian Mustard Cream Sauce)
Bolivian Llajwa
Colombian Aji Picante
