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.
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.
Potato-based lefse traditionally makes an appearance at Scandinavian holiday gatherings.
The cracker-like pane carasau is also called carte de musica for its sheet-thin appearance.
Pocked, spongy injera is the perfect edible scoop for the country’s spiced stews.
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.