Crostini with Olive-Fig Tapenade

Crostini is thought to date back to medieval times when Italian peasants typically ate their meals on slices of bread since they did not have individual plates.  It is eaten in the United States as an appetizer with various toppings such as cheese, meat, and or vegetables.  Sometimes it is served with a touch of olive oil and herbs or a sauce.

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Phalay (Tibetan Bread)

Phalay is a small flatbread.

Phalay (Tibetan Bread)

  • Difficulty: intermediate
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Posted by threeovens.


  • 4-5 cups wheat flour
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • lukewarm water


  1. Combine the dry ingredients (except the sesame seeds). Knead in enough water to form a slightly wet dough. You should knead the dough at least 10 minutes by hand.
  2. Place dough in a ziploc baggie or large covered container and let rest overnight. Make sure it has room to expand.
  3. The next morning, preheat the oven to 375 degrees F.
  4. Remove the dough from its container and knead it a few minutes. Form the dough into small 4-inch discs about 1/2-inch thick. Brush tops with a small amount of water and sprinkle with sesame seeds.
  5. Bake for 15 minutes.