Tortillas and Other Flatbreads

Mothers around the globe
make tortillas for their families
some use wheat, others corn
but the process is basically the same

grind the grain to a fine powder
add some type of fat, salt and water
mix it together to get the right consistency
roll it out on a flat surface and cook it on a hot grill.

There is the arepa from Venezuela

bobboli for pizza in America

the bammy is a specialty of Jamaica

and barbari bread the taste of Iran.

Some are called cracker breads

and are cooked a little crisp

others are filled with spices

to add flavor to the basic dish

bolo de milho from  Brazil

chapatti hail from India

paraki is an Armenian favorite

focaccia is well known from Italy
and the lapyoshka all the way from Russia.

The gordita  matches its Spanish name,

the honokakor comes from Sweden,

injera is an Ethiopian essential,

and lefse a Norwegian staple,

mu shu shells a Peking delight.

Pita bread is so common in America

many forget in comes from our mid eastern

immigrants, the pupusa is from El Salvador

all these different breads taste like home

for different people around the world.