Naan is a soft, chewy, slightly charred flatbread that is one of the most iconic staples of Indian, Central Asian, and Middle Eastern cuisines, traditionally baked in the high heat of a tandoor clay oven where its surface blisters, bubbles, and browns in seconds, yielding a bread that is equal parts pillowy and smoky, perfect for scooping up rich c
Injera is a large, spongy, and slightly sour flatbread that serves as both food and utensil in Ethiopian and Eritrean cuisine, made traditionally from teff flour and fermented into a bubbly batter that is poured onto a hot, flat griddle called a mitad and cooked only on one side, resulting in a soft, tangy, porous surface that soaks up stews and sa
Sourdough bread is one of the oldest and most revered forms of bread-making in human history, defined by its complex flavor, chewy crumb, and crisp crust that result not from commercial yeast but from a naturally cultivated starter made of flour and water teeming with wild yeasts and lactic acid bacteria, a fermentation process that not only leaven