Category Archives: Unleavened Breads

breads with no leavening

Arepas, For The Last Time!

Week Fifty-Three: For The Last Time! In the middle of making (or trying to make) arepas for the first time, I realized that plain corn meal is not the same thing as masarepa (arepa flour).  Not at all.  I had never … Continue reading

Posted in Savory, Unleavened Breads | 3 Comments

Matzo, For The Last Time!

Week Fifty-Three: For The Last Time! When I first made matzo, there was one important thing that I neglected to mention.  Matzo, you see, is an unleavened bread; but you all knew that.  What some of you may not know … Continue reading

Posted in Savory, Unleavened Breads | 2 Comments

Matzo

Week Fifty: Bourbon Week Well, this is the last bread of Bourbon week.  And you may be wondering what in the world matzo has to do with Bourbon. Well… nothing.  Nothing at all. But it is the first day of … Continue reading

Posted in Savory, Unleavened Breads | Comments Off

Parmesan Crackers

Week Forty-Nine: Breads With Cheese Parmesan, that buttery, nutty, and hard grating cheese, has a unique melting characteristic among cheeses.  When heated and cooled, a pile of plain parmesan slumps into a crisp, almost crackerly thing.  Called a “frico” when … Continue reading

Posted in Savory, Unleavened Breads | 1 Comment

Provolone Popovers

Week Forty-Nine: Breads With Cheese [insert picture here!  with your imagination!] Oh, my goodness.  I knew this would happen.  I’ve been juggling so many different bready things these last few weeks, between developing and baking a new recipe each day, … Continue reading

Posted in Savory, Unleavened Breads | Comments Off

Mustard Swiss Crackers

Week Forty-Nine: Breads With Cheese I know this week is about cheese, not spices anymore, but these mustard-heavy crackers are so good that I just couldn’t resist including them.  Of course, I have been known to eat mustard straight from … Continue reading

Posted in Savory, Unleavened Breads | Comments Off

Cumin Curry Popovers

Week Forty-Eight: Breads With Spices Popovers, as I’ve come to discover over the course of the year, are among the most underrated breads out there.  Their airy, crunchy, and tender texture is universally appealing; but best of all, the elegant … Continue reading

Posted in Savory, Unleavened Breads | Comments Off

Roti Canai

Week Forty-Seven: Miscellaneous International Breads A few months ago, I was alerted to a type of Malaysian bread that I’d never heard of before, called roti canai [RO-tee chan-EYE].  As I’ve mentioned before, I dearly love discovering new breads, and … Continue reading

Posted in Savory, Unleavened Breads | 2 Comments

Almond Chickpea Flatbread, One More Time

Week Forty: One More Time One of my favorite breads I’ve made this year is farinata.  This Northern Italian speciality, made basically of chickpea flour and luxuriously copious amounts of olive oil and black pepper, results in such a delectable … Continue reading

Posted in Savory, Unleavened Breads | 2 Comments

Chouquettes; Or, Pâte à Choux For Dummies

Week Thirty-Seven: Viennoiserie I don’t know if it qualifies as a classic Viennoiserie, but for me, pâte à choux (or, choux paste) has always fallen into that same netherworld, not quite bread and not quite pastry.  Undeniably, most of the items … Continue reading

Posted in Savory, Sweet, Unleavened Breads | Comments Off