Lefse, a cherished Norwegian flatbread, is traditionally made from potatoes and flour, rolled thin and griddled to golden perfection. In this healing interpretation, we swap out flour for a gentle blend of mashed white potatoes…
In Armenian kitchens, chorek is more than bread—it's braided memory, holiday tradition, and golden, cardamom-scented warmth. Traditionally made with flour, eggs, butter, and sugar, it's tender, decorative, and unmistakably nostalgic. This reimagined version shapes mashed…
Inspired by the traditional Kazakh Shelpek, this skillet flatbread honors the spirit of communal kitchens and morning rituals. Traditionally fried and pillowy, Shelpek is a celebration bread—shared with guests, served with tea, and deeply tied…
In the mountainous kitchens of Ethiopia, Oromo is a comforting classic—soft, rolled dough stuffed with seasoned vegetables, then steamed to tender perfection. However, in this healing reinterpretation, gone is the wheat dough. In its place:…
In many Middle Eastern and North African kitchens, fatir—a buttery, multi-layered flatbread—is baked for gatherings, celebrations, and ritual meals. This version reimagines that experience through a modern healing lens. Instead of butter, we use roasted…
In Central Asia, samsa is folded by hand and baked against clay walls. You find them crisped and steaming in marketplaces, passed in parchment and eaten on the move. They're fast, fragrant, and filled with…
In Kyrgyz tradition, boorsok is a quiet comfort—deep-fried bread puffs torn apart with tea, soup, or memory. They show up at weddings and wakes, everyday tables and sacred moments, golden and warm and passed between…
In Uzbek kitchens, obi non is more than bread—it’s a ritual. Thick and round with a pressed center, it’s baked against the walls of scorching clay ovens and sold by weight or scent. The dimple…
In Uzbek kitchens, patyr is traditionally made in a tandoor—thick, flaky flatbreads enriched with fat and pressed into the oven walls by hand. They’re served hot, layered, and rich, sometimes filled with onions or herbs,…
Kattama, or qator, is a style of pan-cooked flatbread found across Central Asia—coiled, pressed, and fried into golden, flaky rounds. Often made with wheat and ghee, it’s the kind of bread you tear apart with…
