Ads
related to: homemade flatbread greek pocketless pita pizza
Search results
Results From The WOW.Com Content Network
Start by bringing a large pot of salted water to boil for the potatoes. Once boiling, add the whole potatoes and boil for about 10 minutes, until fork tender. Drain, cool, then halve and slice ...
In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread. [32] Traditional breads in Greek cuisine are leavened loaves, [33] such as the round καρβέλι karvéli or the oblong φραντζόλα ...
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
For premium support please call: 800-290-4726 more ways to reach us
Coat small frying pan with cooking spray. Add egg substitute, tomatoes, baby spinach, and feta cheese to pan and scramble together till eggs are cooked. Toast pita. Stuff egg mixture in pita ...
In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy. [4] The "pocket" pita originated in the Middle East.
Lagana (Greek: λαγάνα, from λάγανον [1]) is a Greek flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Traditionally, it was prepared unleavened (without the yeast), but leavened lagana is nowadays more common. [2] It is typically flat, oval-shaped, with surface decorated by impressing fingertips. [3] [4]
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. [1]