This homemade pita recipe makes soft, fluffy pockets perfect for stuffing or dipping, all with a handful of ingredients.
Bread
Mhajeb (Algerian Stuffed Flatbreads)
Mhajeb is an Algerian flatbread filled with caramelized onions, tomatoes, and spices. With its golden crust and savory filling, it’s a North African favorite.
Kenyan Chapati
Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.
Burger Buns
I rarely ‘veganise’ food. Whenever I crave anything, there’s usually a plant-based alternative hidden in the culinary treasures of this world. You want to veganise pasta? Why not just try the many eggless pasta dishes of the South of Italy, for instance Lolli con Fave?
Soft and Fluffy Bread Buns
When I decided to make Indian Vada Pav, the most difficult ingredient to find was not seedless tamarind, besan flour, or pure hing. It was the natural vegan bread buns that proved non-existent. So ultimately, I decided to bake them myself. And as so often, a decision made out of necessity led to a revelation for which I am now eternally grateful.