In her biweekly column, A Shared Tradition, CIA grad and amateur food historian Molly Siegler cruises around the world (and into the depths of her pantry) to explore the versatility of a single food item. 

Today, Molly fills up on four flatbreads from Africa, Europe, and the Middle East.

Artichoke Flatbread 

- Molly

Flatbreads are the little black dress of the kitchen. Hopping from brunches to swanky cocktail parties with grace, flatbreads whisper sweet nothings to dessert tables and bring a confident air to casual suppers. I like that about flatbreads. Plus, any food that can double down as a utensil scores bonus points in my book.

Pakistani
Soft and sweet, sheermal is a staple of Awadhi cuisine.

• Saffron is infused into warm milk to form the liquid foundation of the bread.
• Often, a few drops of the sharp, floral kewda essence perfume the dough (rose water can stand in as a substitute).
• Midway through baking, rain a handful of poppy seeds over the bread, or tuck raisins into fork-formed holes that enlarge as the bread puffs slightly in the oven.

Norwegian
Potato-based lefse traditionally makes an appearance at Scandinavian holiday gatherings.

• Starchy potatoes are boiled until very soft, and then mixed with butter and cream, just like starting a batch of mashed potatoes.
• Gently fold all-purpose flour into the potato mixture to form a soft, pliable dough.
• A thin layer of good salted butter or lingonberry jam keeps to the interior of tightly rolled lefse.

Sardinian
The cracker-like pane carasau is also called carte de musica for its sheet-thin appearance.

• Semolina flour, a more coarsely ground durum wheat flour, makes its way into the best dried pastas and into pane carasau.
• Yeast creates lift in the form of air pockets in this crisp flatbread.
• Crystal beads of sea salt fleck the sheet of bread once it has been slicked with a layer of olive oil.

Ethiopian
Pocked, spongy injera is the perfect edible scoop for the country’s spiced stews.

• Teff, an ancient grain with diminutive proportions, is used in powdered form for a nutty, high-protein base.
• Fermented teff flour acts as the starter for this sourdough predecessor.
• Cooling the injera completely before eating allows it to develop its trademark chew.

Grilled Flatbread Salad Provencal 

These are just a few of the ways I like to travel by way of flatbreads. What other regionally inspired flavors would you use to make these edible tablets your own? Share your ideas in the comments section below.

Do you love a good food theme as much as I do? Tell me what food items or themes you'd like to see featured in this column and your idea could be the subject of an upcoming post!

Photos by Joseph De Leo, styled by Mariya Yufest.

Like this post? See Molly's previous topic: Eggs for Breakfast.

When she's not dreaming up themed menus and exploring the wilds of Northern Wisconsin, Molly's dishing out other delicious content as the assistant editor for the Whole Foods Market Cooking program.