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.
Puffy pita breads - great for kids school lunches!
Tasty homemade, easy sourdough tortillas
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.
Organic Spelt Flour Chappatis (Flatbreads) you can eat with Soups and Cooked Vegetables
Herbed Gluten Free Corn Praantha
An easy, delicious recipe which you can start in the morning or the night before,saving you time.
Easy, healthy chapattis. These wholemeal breads perfectly complement a vegetarian curry dish.
A tasty wholesome accompaniment to Şakşuka or any saucy dish. 70% wholemeal spelt flour dough cooked in a very hot oven.
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.
Home-baked pitta breads
Middle eastern flatbread, lovely and soft!
Delicious slightly spicy flatbreads. Good with curries and alone.
Simple bread to enjoy with a curry (great for beginners)
These easy to make flat breads are brilliant for making neat, little sandwiches.
Yummy breakfast buns. A cross between a muffin and a crumpet.
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!
The most widely eaten and perhaps the ultimate flatbread - a closer look at pizza, where it came from and how to make it delicious!
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 was long used for pizza base and adds an interesting dimension of flavour.
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!
Non yeast 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.
A soft oatcake we eat either toasted and spread with butter or fried in bacon fat till crisp, served with The Full English breakfast.
Quick and tasty pitta breads
For the BBQ, griddle or frypan, great with curries and d
incredibly simple with a kind of ancient flavour
A hard tack version of a traditional British flatbread - a great variation.
Perfect for making when you have too much Mother