Since there is Community Bake going on that is focused on flatbreads around the world, I want to point to a remarkable book that some TFLers already know of and many may not:
Flatbreads and Flavors
A Baker's Atlasby Jeffrey Alford and Naomi Duguid
This book contains recipes for hundreds of flatbreads but it has more. From the Preface:
This cookbook is in part a travel journal, a travel diary, a record of events and memories expressed in recipes. In the course of our travels we've filed away recipe after recipe, but with almost every one, in our minds we've also filed away images of places and people, and their lives. How a food tastes has much to do with the associations we make with it. To pass on a recipe for Afghan snowshoe bread without also telling about the Mujahideen in refugee camps in Pakistan feels like an incomplete recipe, like leaving out the oven temperature or the amount of salt in the bread.
The book was copyrighted in 1995 when this sort of travel was still possible. The hardcover edition is out of print but you may be able to track down a used version. There is a paperback edition, which I think can still be found new. I am lucky enough to have a hardcover copy.
The book contains many recipes for meals or sides to go along with the flatbreads. For example, a recipe from India for Savory Country Corn Bread suggests serving with Spicy Tomato Chutney or Five-Lentil Stew, and both recipes are in the book.
TomP
thanks, Tom, for the heads-up. It's on ebay for cheap & I may buy it.
Rob
You won't be sorry, Rob
I will look into adding this volume.
I found it at Alibris, very good cond, and $2.61 (But $5 shipping).
Thanks! I 'll be looking forward to it!
Let us know your reactions to it.
I found a new hardback copy of the book. Initial impression is overwhelmingly positive. Have been looking for a good book about flat breads for quite some time. One point is that there are far more recipes for dishes that use the flat breads than recipes for the flat breads. This is not a criticism. I wish that more bread recipe books were like this. Can't wait to try making some of these breads. One minor criticism is that the authors recommend using plastic wrap to cover the dough when rising. They find this technique better than using cloth. I've been trying to use less plastic in my bread baking, so cloth works fine. All-in-all, a fine addition to my ever-expanding library of bread books. Thanks to Tom for bringing this book to my attention.
I am thinking, ***smell of wood burning permeating the air.*** If a few of us fresh loafers end up with this book, it might be fun to do a bake- along with a couple of formulas? Possibly if we are up for it a bake though even!