Traditional flat breads

[Koalamom]

I posted these for a mama in a different post about beans, but I thought I would start a thread separately.

Here is a few flat breads that I found info about. Very cool. I have been experimenting with these by always having a bit of starterr and soaking whatever flour I have and making flat breads to have with meals. we have cut out wheat bread since we are gluten free and these flat breads feel so healthy. Interesting how many cultures have flat breads as a staple and they are soaked too:

Dosa
http://en.wikipedia.org/wiki/Dosa

Idili
http://en.wikipedia.org/wiki/Idli

Injera
http://en.wikipedia.org/wiki/Injera

[Koalamom]

And another:

Pupusa
http://en.wikipedia.org/wiki/Pupusa
Pupusa is traditionally eaten with a lacto fermented veggie:

Both at home and abroad, pupusas are traditionally served with curtido (a pickled cabbage relish, similar to German sauerkraut and Korean kimchi that comes in mild and spicy varieties) and tomato sauce, which are traditionally eaten by hand.

[Koalamom]

Interesting how flat breads are consumed with a protein and a vegetable as a complete meal.

[tanyalynn]

Here's a site that describes how to make idlis w/o an idli steamer...

http://wholehealthsource.blogspot.co...-ix-idlis.html

I made them with brown rice and the traditional type of lentils that are called for, but I'm wondering if they'd be just as good with french green lentils, my new favorites. The color would be very different, almost black I'd think, but that could still be quite nice.

[Liberty5_3000]

A couple years ago my dad told me about someone he met from somewhere in Canada who still eats a very traditional diet. One thing he described was some kind of bread that isn't baked, sits out for months at a time (I assumed my dad was referring to something like a sourdough dough starter maybe?), and contained tree sap... or maybe they just ate the tree sap on it or something. Anyone know anything like that? I had forgotten all about it until reading this thread and now I'm curious.

This is the closest thing I can find: http://en.wikipedia.org/wiki/Bannock_%28food%29

A type of bannock, using available resources, such as flour made from roots, tree sap and leavening agents, may have been produced by indigenous North Americans prior to contact with outsiders

[Koalamom]

bump! (especially for the new grainers thread)

[applecider]

Awesome! Can't wait to try these out. Getting sick of sourdough...

[tanyalynn]

Originally Posted by TanyaLopez

Here's a site that describes how to make idlis w/o an idli steamer...

http://wholehealthsource.blogspot.co...-ix-idlis.html

I made them with brown rice and the traditional type of lentils that are called for, but I'm wondering if they'd be just as good with french green lentils, my new favorites. The color would be very different, almost black I'd think, but that could still be quite nice.

So I made them with French green lentils (which are very yummy, not lentil-y in flavor) but the color is, well, not appealing. Sort of a greenish-graying color, the flavor was fine, but I'm going back to the urad dal of the original recipe, except 50-50 brown rice/urad dal.

And it turns out, a 4-tier idli steamer is only about $10 at the local Indian grocery store, and steamed is fun.

[crunchy_mama]

I have made dosas before according to the Wild Fermentation recipe, no special equipmnt required I fried them in coco oil. I had used red lentils and jasmine rice- I think it is an awesome choice if you are doing bread tasty and much easier to digest. I had served mine w/ a homemade mint chutney.