The stone age bread-makers took flour made from wild wheat and barley ... 5.7mm long by 4.4mm wide and 2.5mm thick The bread was unleavened and would have resembled a wrap, pitta bread or chapatti.

Anyone who's spent time in a kitchen knows that baking is often trickier than cooking, and these 11 complex desserts are ...

Most commonly known as roti, a chapati is a soft, flat, unleavened bread made with whole-wheat flour that's served warm. Although it's a dish that dominates most North Indian households ...

One version of the story claims that the dessert originates from the mighty Assyrians, who had been preparing it as early as ...

Because of its dry texture, crispbread has a longer shelf life than most other biscuits. Store in an airtight container for up to one week. The key ingredients in crispbread are rye flour ...

Heat a griddle or tawa and cook the paratha on both sides until it is golden brown and crispy. Cut the paratha into ...

Sebastopol chef and cookbook author Preeti Mistry teaches classes on how to make a variety of Indian flatbreads, and hints at plans for getting back into the restaurant business.