Throw a dart at a map of the world, and chances are you’ll hit a place known for a local take on the culinary wonder that is flatbread. Well, that is unless you hit an ocean, where conditions are far too soggy for the dough to set quite right. But here on dry land, there are plenty of regional variations for you to chew on.
Anyone reading this already knows about naan, but we couldn’t resist leading with this photo anyway — Photo courtesy of iStock / DronG
Flatbreads can be leavened – in which yeast is added to the dough and left to rise – or unleavened combinations of