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Typical Swedish flat bread... fantastic for cheese :-) this version is with sea salt and sesame seeds... nam nam :-)
Scan from print. Film type, date and camera is not recorded, but probably Agfa Isolette in 1991 or 1992.
36 Nanyang Rd., Shanghai
Located next door to a building materials shop, this mini shop was originally a Japanese takoyaki shop known as "Okonomiyaki - Taste from Osaka" (flic.kr/p/2mgJgso, flic.kr/p/2mM2Qm4) selling two types of takoyaki for 25 yuan (US$3.35) or 35 yuan (US$4.69) per portion. Despite the fact that Chinese people love Japanese food, this price is still too expensive for most of them. Especially after going through last year's citywide lockdown, the economy went down the drain and the takoyaki shop went out of business.
Then it was this Chinese flatbread shop that took over. Except for placing a big cooker at the door, the new owner completely inherited the design of the original shop facade, such as the light bulbs left on the door frame from the takoyaki era, which were neither removed nor repaired, and were left to be destroyed naturally. The shop's different types of flatbread range from 5 yuan ($0.67) for the cheapest sugar one to 12 yuan ($1.61) for the most expensive beef-filled one. For the Chinese, this is much more affordable than takoyaki. That's why business is so good right now.
Sameer Farooq
Toronto Biennial of Art
The Flatbread Library is a long-term research project focused on the political and social significance of the tandoor, a large clay oven used in South Asia, the Middle East, and North Africa for over ten thousand years. The project originated from an artist’s visit to Pakistan with his father.
Created in collaboration with the Agnes Etherington Art Centre, the project includes a large-scale sculpture in the form of a flatbread library representing a diverse map of Toronto through a collection of flatbreads obtained from various bakeries across the city. Based on the different types of bread, the artist has shaped a work that reflects the migration histories that have contributed to the city and explores the cultural and political connections created by this staple food.
Co-commissioned and co-presented by the Toronto Biennial of Art and the Agnes Etherington Art Centre, with residency support from the Stonecroft Foundation for the Arts.
31/03/2006. Jac bought me lunch from a lebanese bakery near her work. This is flatbread stuffed with meat, onion and capsicum. It is really tasty. I don't know what its proper lebanese name is.
This popular pizza restaurant is located on the Portland waterfront.
The Portland Story
There’s so much to say about our Casco Bay Portland Maine restaurant that it would almost require a separate page. Suffice it to say, that this Flatbread, which sits right on the water, is one of our pride and joy locations. Our 2nd restaurant, Portland offers the visitor to Portland Maine the unique historical and dining perspective that is hard to compare. If you love the sound of a New England seafaring atmosphere, you will absolutely love our Portland Flatbread. [website]
The cast: background provided by a slice of whole wheat Harry’s flat bread; on top is a solid gold 20–franc coin from 1911, and on top of that is a mini gherkin by Maille of France. Composite photograph made up of 60 focus-stacked exposures set using the built–in function in the Nikon Z7 II. Stack processed by Helicon Focus, Method C.
Shot taken for my Macro Mondays group, “On Top” theme.
Technical and strobist info: One Phottix Pro Indra500 monolight on a Profoto light stand in lateral position to camera left, 1.5 meters from subject and 0.5 meter above it, firing at ¼ power through a Phottix Pro 80–cm Raja Deep parabolic softbox with double diffuser; and another Indra500 studio strobe on a Profoto light stand in backlit Rembrandt position to camera right, 1.5 meters from subject and 0.5 meter above it, firing at 1/8 power through a 30–degree grid and standard reflector.
Strobes set and triggered via Phottix Pro Odin II radio controller on the Nikon Z7 II hotshoe, manual mode. Sekonic L–858D light meter used to balance light sources. Gitzo GR3543XLS tripod with Arca–Swiss Cube C1 geared head. Nikon Z7 II camera body, Nikkor Z MC 105mm ƒ/2.8 S macro lens.
Matzo, matza or matzah (Yiddish: מצה Hebrew: מַצָּה; plural matzot; matzos, matzus of Ashkenazi Hebrew dialect) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish Law, can be leavened) is forbidden.
Matzo that is kosher for Passover is limited in Ashkenazi tradition to plain matzo made from flour and water. The flour may be whole grain or processed grain, but must be either wheat, spelt, barley, rye, or oat. Sephardic tradition also allow eggs to be used.
Passover and non-Passover matzo may be soft or crisp, but only the crisp "cracker" type is available commercially in most locations. Soft matzo, if it were commercially available, would essentially be a kosher flour tortilla.
Non-Passover matzo may be made with onion, garlic, poppy seed, etc. It can even be made from rice, maize, buckwheat and other non-traditional flours that can never be used for Passover matzo. Gluten-free matzo-lookalike made from potato starch, tapioca starch, and other non-traditional flour is available and may be eaten on Passover, but does not fulfill the commandment of eating matzo, even for people with celiac disease who cannot eat Passover matzo, because matzo must be made from one of the 5 grains (wheat, barley, oat, spelt, and rye), all of which contain gluten, except for most (but not all) types of oat matzo.[1] Oat matzo may only be used by those who can not have any other kind because it's not certain that oat is actually one of the 5 grains (it may be a mistranslation), so those who can have wheat matzo should do so.
I was today years old when I finally made flatbread- any bread really. Saturday was an all-day cooking extravaganza in the kitchen with my work Bestie, and the list of dishes we made is endless. Such a great time spent in the kitchen and quite a few firsts for me!
Theme: I Was Today…
Year Fifteen Of My 365 Project
Trader Joe's frozen packaged foods: Burrata, Prosciutto, & Arugula
A rectangular pizza. Pop it in the oven for a few minutes and Bingo! Not bad. Pretty good, in fact. I'm already planning how I can modify one of these in the future.
Notes on shot: Although the newer iPhones have a so-called "macro" focusing feature, the depth from front to back of this picture exceeded the camera's capability. So I made three hand-held shots and stack-focused them into one sharp photo. Yeah, I know. A lot of trouble for a little foodie shot. I didn't care.
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Click L, then hit F11
Flatbread pizza with cheese, prosciutto, figs, arugula. Green grapes and glass of lemon water on side. Concrete background. Top view
The perfect combination of tender flatbread and salty, garlicy, succulent mussels with a white wine butter sauce!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/02/moules-mari...
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