Bread Recipes

Soft, chewy, and slightly charred whole-wheat flatbreads made with freshly grated coconut — a quick everyday Sri Lankan bread perfect with any curry or sambol.

A dense, earthy, and incredibly nutritious traditional Sri Lankan flatbread made from finger millet (kurakkan) flour, popular among health-conscious eaters and in rural households.

Buttery, multi-layered whole wheat flatbread cooked to golden perfection on a griddle — a popular Sri Lankan breakfast item served with curries and chutneys.

A paper-thin, flaky, and buttery Sri Lankan flatbread made by stretching dough paper-thin and folding it to create hundreds of melt-in-the-mouth layers.

Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.

The beloved flatbread of Emilia-Romagna. A thin, warm, slightly flaky griddle bread, traditionally filled with squacquerone cheese, prosciutto, and arugula.