35 flot recipes

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Homemade flatbread you cook in a frying pan, no oven needed. A soft yeast dough rolled into thin rounds and toasted until lightly golden and pillowy, ready to fold around curry or any savory filling.

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.

Wow, these freshly-baked naan breads are absolutely delicious, you have to make your own, there is no question at this point.

Homemade naan with a yogurt-leavened dough, no yeast required. Cooked on a cast-iron skillet then finished under the broiler for charred spots and puffed bubbles. Makes 9 pieces.

Best focaccia: a soft, golden Italian flatbread topped with sweet buttery sauteed onions, scored into a raised rim and baked until golden. A simple from-scratch focaccia round.

Italian onion focaccia: a soft yeasted flatbread crowned with buttery sautéed onions and rosemary. Golden, fragrant, and ready to tear and share at the dinner table.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Crispy homemade flatbread made with flour, cornmeal, and margarine, rolled paper-thin and baked until golden. A simple cracker-style bread with a light cornmeal crunch.

Fresh Corn with Cream, Chiles, and Cheese This is a very rich dish, and is very good served as a separate course with hot tortillas.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.