When you’re making them, just stack them on a plate or cutting board. They will cool quickly so if you want to keep warm, wrap them in a clean kitchen towel.

By the way, I photographed them on one of the beautiful cutting boards my Dad made for me for my birthday.

Thanks so much, Dad, for both of the cutting boards!

And thanks Mom for the gorgeous quilt and pillowcases you made!! We love them!! The basket you guys made for me is also very beautiful!! Thanks so much to both of you!!!

Chapatis (Northern Indian Unleavened Flat bread)

Recipe Slightly Adapted from: “Bread: the breads of the world and how to bake them at home” by Christine Ingram and Jennie Shapter. See page 244 for the the recipe)

This bread is similar to pagach, which is a Slovakian stuffed bread that’s similar to pizza. Of course, the filling is quite different, but the idea is similar. Incidentally, I can’t wait to make traditional pagach with its cabbage filling. Yum!!

Anyway, my Mediterranean stuffed bread turned out really good, and I’m looking forward to making it again, as well as experimenting with other fillings, such as minced olives and feta cheese. Doesn’t that sound great!

Anyway, bread and ajvar together make a wonderful meal. Here’s the recipe so you can try this incredibly delicious stuffed flat bread.

Mediterranean Stuffed Flat Bread (Adapted from: www.breadbasketcase.com)

Here’s what the bread looked like after I took it from the oven:

After they’ve cooled, use a pizza cutter to cut the bread into triangular shapes, and then eat up…warm or cold.

Since that time, Kemal and I have been experimenting with cooking our favorite Indian meals, and we’ve also tried making different kinds of Indian flat breads, including naan, which is very much like pita bread. Aloo naan basically means bread stuffed with potatoes and spices. You can also stuff naan with cheese, garlic, onions, peas and potatoes, and you can spice it in different ways.

Yesterday I made naan, and today I made aloo naan, and while Kemal and I love both, we prefer aloo naan because the potatoes and spices inside the bread add so much flavor. I prefer the bread when it comes right out of the oven, and you should have heard me oooohing and aaaaaahing this morning while I was having it for breakfast. Every bite is pure joy! Here’s a picture of the aloo naan. The piece in the front has a little tear on it and you may be able to see the potato stuffing just a bit there. Mostly the stuffing isn’t all that visible because the potatoes are shredded and hard to see, but believe me, you can definitely feel the potato flavor on your taste buds.

Aloo Naan and just plain naan is very easy to make. If you want to make naan without the potato filling, just follow the recipe below by making the bread without the stuffing. There’s also a video I’ve linked to if you want to see plain naan being prepared.)

Aloo Naan: (Recipe Source: The Naan recipe is adapted from: Jemeela)

The recipe I’m using for this bread comes from a wonderful book I bought some years ago. I want to eventually try every recipe in it.

Schiacciata Bread (Adapted from: “Bread: the breads of the world and how to bake them at home” by Christine Ingram and Jennie Shapter. See page 184 for the their schiacciata bread recipe)

Here’s a picture of my roasted garlic after it finished roasting in the oven. I added the garlic, tomatoes, and seasonings to the top of the bread, and it sure tasted great!

Here’s what the bread looked like before I cut it:

As you can see, you’re going to end up with a very large flat bread that you can enjoy with a meal, or if you’re like us, you can simply make the bread your meal. We had it for breakfast yesterday, and we ate all but the five pieces you see in the first photo. I know…I know…that’s a LOT of bread! What can I say? We were starving since we had been awake about 5 hours before eating our first meal of the day. And besides that, Kemal is a serious bread eater! He loves bread more than anything else…well except me, of course.