Piadina (Italian Flatbread)
Laura Lazzaroni's recipe for piadina, a traditional Italian flatbread usually made with lard, is the one she has come to rely on at home. It's made with extra-virgin olive oil (instead of lard) and sourdough starter discard. Lazzaroni lets the dough ferment in the fridge for 2 days: This adds creaminess and a delicious hint of acidity. She also seeks out flavor-packed specialty flours to make her flatbread special. Nutty whole-wheat flour and semola rimacinata, a finely ground, twice-milled flour, contribute to the flatbread's soft, fluffy texture. You can find it at specialty grocery stores or online atitalianfoodonlinestore.com.
Hot Honey–Carrot Flatbreads with Basil Chermoula
The former chef of 232 Bleecker in New York City, Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula. Use leftover chermoula to top sliced tomatoes, grilled eggplant, or tofu.
Loaded Pita Nachos with Lentil Chili and Feta Queso
In this recipe for plant-based nachos, pita chips are drizzled with a feta queso and then laden with lentil chili, harissa-spiked pickled cabbage, and a dollop of creamy labneh. Make the chips, queso, and cabbage ahead of time to help this dish come together easily, or use store-bought pita chips, if desired. The tangy feta queso gets its smooth body from the addition of red lentils and is a versatile ingredient on its own, says Cassie Piuma of Sarma in Somerville, Massachusetts: "We use this queso in mac and cheese and sub it in as a sauce for eggplant parm or moussaka."
Ragi Roti
These flatbreads made with hearty, versatile millet flour are equal parts crispy and chewy, with whole cumin seeds, fresh herbs, and aromatics cooked right into the dough. The center holes allow steam to escape, resulting in a crispier roti. While they’re perfect for sopping up dal, these roti make a filling snack or lunch topped with creamy yogurt swirled with spicy tomato achaar or Indian pickle.
Grilled Vegetable Flatbread with Smoked Almond Muhammara
In addition to turning heads at your cookouts, this vegetarian masterpiece is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge; skip a step and substitute 2 cups jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar. If you’re working with a small grill, cut the flatbread in half, or use lavash instead.
Masala Paneer Kathi Rolls
Fresh cabbage salad adds a sharp, acidic crunch to these warmly spiced, vegetable-filled rolls. These rolls can be served filled or on an assembly line for guests to make their own.
