A simple flatbread from India made with white flour, this bread must be served promptly after baking. Eat them with clarified butter, or use as you would a tortilla, wrapping up meat or vegetables and soaking up sauce. This rendition of Indian naan bread calls for yogurt and kalonji, an exotic spice you may have to search for in specialty shops. A crisp and sweet flatbread that's fried on the griddle. A flatbread from Ethiopia cooked in the skillet.
Millet flour gives a nutty tone.
Mayonnaise may seem like an odd bread ingredient. But if you stir it together with self-rising flour, a bit of sugar and milk, and bake it in muffin tins, you 'll have instant rolls. The melted butter adds a special touch. These buttermilk griddle cakes are light and fluffy, and go down so easy with butter and syrup. This is a round buttermilk loaf with currants that resembles nothing so much as a giant scone.