Is there anything more satisfying than scooping warm pita through a creamy dip? When I recently made the smoky aubergine and tahini spread called Mutabal, there was simply no other option than to pair it with freshly made pita. It’s a divine combination and the perfect occasion to share this simple recipe so that you too can whip up your own pita from scratch, no mixer required.
Upgrade your flatbread game with these Algerian Mhajeb. Flatbreads are delightful, especially when stuffed, but Mhajeb take it to the next level. The dough is stretched out so thin that you can literally see your hand through it. The result is incredible soft layered flatbreads that are only made better by the spicy onion stuffing.
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.
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?
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.