Ossetian flat breads stuffed with chard
Beetroot tops are often thrown away, which is a great shame as they taste delicious, especially in spring. Their flavour is sweet and earthy, reminiscent of chard. They use beet tops a lot in the Caucasus. This recipe is inspired by Ossetian pies. Ossetians are highlanders just North of Georgia. These pies are probably as old as the hills because traditionally three are served and each signifies a different element - earth, water and fire. I fell in love with their story, and with their outstanding flavour. They are normally brushed with melted butter as they come out of the oven, but I love to go one step further and smother them in beurre noisette. Try it, it will be the best thing you will eat this spring.
Gluten Free Puri
These are a traditional Indian bread, perfect with Chilli Paneer or Dal. A great alternative to rice. This recipe is gluten free. It taste great and is a nice light texture, though it doesn't always puff as much a wheat Puri.
Spelt Flour Flatbread
Organic Spelt Flour Chappatis (Flatbreads) you can eat with Soups and Cooked Vegetables
Pizza
An easy, delicious recipe which you can start in the morning or the night before,saving you time.
Chappattis
Easy, healthy chapattis. These wholemeal breads perfectly complement a vegetarian curry dish.
Spelt Turkish Flatbread
A tasty wholesome accompaniment to Şakşuka or any saucy dish. 70% wholemeal spelt flour dough cooked in a very hot oven.
Tear and Share Style Bread for 4 - Bread maker.
Fabulously tasty lunch time treat (or any time you like!). White bread rolled thin and topped with tomato purée, red onions , mushrooms and mozzarella cheese. A taste explosion. Great with salad leaves and tomatoes etc.
Pissaladiere - a Mediterranean staple
Truly the ancestor of pizza, this is the actual “loaves and fishes”, the manner in which the ancient staple foods of the Mediterranean, wheat bread salted fish and olives/olive oil were consumed… and what better way to eat them!
Pizza
The most widely eaten and perhaps the ultimate flatbread - a closer look at pizza, where it came from and how to make it delicious!
White Flour Pizza
Perfect pizza base for a topping of passata, 10 slices of a salami, a few arugula (rocket) leaves and sliced or grated mozzarella or sliced or cherry bocconcini.
Spelt Pizza Dough
Spelt was long used for pizza base and adds an interesting dimension of flavour.
Pissaladiere
Truly the ancestor of pizza, this is the actual “loaves and fishes”, the manner in which the ancient staple foods of the Mediterranean , wheat bread salted fish and olives/olive oil were consumed… and what better way to eat them!
Grilled cumin flatbread
Non yeast flatbread
Traditional Flatbread
A pretty traditional and straight forward recipe but I have seen this used in the middle east and it does produce very good, quick, results and with considerable ease.
Staffordshire Oatcakes
A soft oatcake we eat either toasted and spread with butter or fried in bacon fat till crisp, served with The Full English breakfast.
Scrummy Spelt Pittas
Quick and tasty pitta breads
Roti Canai
Malaysian Flatbread
Seasoned Flatbread to tear and share and dip and scoop
For the BBQ, griddle or frypan, great with curries and d
Chestnut Mini-Flatbreads
incredibly simple with a kind of ancient flavour
Hard tack oaten flatbread
A hard tack version of a traditional British flatbread - a great variation.
Sour Dough Crumpets
Perfect for making when you have too much Mother