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.

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 ...

Just chickpea flour, olive oil, and water are used to create this easy socca recipe. Socca is a popular street food in southern France, but the unleavened bread is also known as farinata in Italy.

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.