A bread recipe found on “The Camping Cookbook” published by Go Outdoors in 2016
Bread is a real food staple yet so many people buy a loaf at the store, depriving themselves of the love, the smell and the sense of satisfaction that is baking. Making bread outside is just as easy as picking it up from the supermarket. All you need is a cast iron frying pan and some foil.
A North African flatbread recipe found on saveur.com
Similar to pita, but made with whole wheat flour, this Egyptian flatbread is traditionally baked in scorching-hot ovens in Cairo’s bustling markets. Home cooks can achieve similar results with a baking stone and an oven cranked to high.
A recipe for Sardinian flatbread found on food52.com
This is Sardinian flatbread or as it is translated “sheet music” bread. It is really a lot like a cracker although it looks much like a tortilla. It is stiff and crackly and in the hands of the Sardinians it is multipurpose. It is simple to make and this version requires no yeast. The most difficult part of the process is rolling it out but after one or two you’ll get the hang of it.
By the way, they are usually baked twice. Meaning this is the first time and when you are ready to eat them you bake them again usually brushed with olive oil and sprinkled with rosemary.
I don’t know how this bread type got its name, but I find it hard to believe it is because it was staple for guys like Nansen heading out for expeditions in the polar region close to a hundred years ago. They were more the oat biscuit kind of guys, if you know what I mean.
On the other hand, polar bread is a superb picnic bread and you can make polar bread yourself easily. Make a lot extra while you’re at it, they freeze well and can be defrozted in a toaster in a matter of minutes. Ted 😉
Most modern food specialists claim that lavash originated in Armenia, whilst others state that it probably originated in Middle East. According to Peter Reinhart, “Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world”
A traditional Recipe found in “Mat til Hverdag og Fest” (Food for everydays and parties) published by Hjemmets Kokebokklubb in 1984
Flatbrød (literally “flat-bread”) is a traditional Norwegian unleavened bread which is currently usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian shepherds, peasants, and Vikings.
The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples.
Lachha paratha is a popular Indian flat bread that’s flaky with mutiple layers, crisp on the outside with soft interiors. Usually prepared with whole wheat flour or atta, this layered paratha has its origins in Punjab and is also known as lachedar paratha.