Cook your shrimp toast in an oven preheated to 350° for 10 to 12 minutes, flipping them halfway through.

With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.

Use ivory or brown teff in this foolproof recipe for the classic Ethiopian flatbread.

Starting out as a thin patty of dough, puri fry up puffy and crisp and are the perfect accompaniment to saucy chana masala. Tapping the puri while it's floating in hot oil is a quick trick that ensures it puffs and browns evenly. To test if the oil is hot enough, pinch off a tiny piece of dough and place in the oil. If it immediately floats to the top and sizzles, it's ready. Although you might be tempted to roll the dough out ahead of time, roll and fry your puri one at a time for the crispiest, puffiest result as Hina Mody instructs, from decades of experience cooking and feeding loved ones.

These irresistible flatbreads are stuffed with a filling of mashed potatoes mixed with spices, grated cheese, and cilantro, and then toasted under the broiler until golden brown.

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste that's spread over the bread before it's baked. Jessamyn Rodriguez likes to serve it with feta and olives.

Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Bernstein says they're also her favorite snack at street fairs and carnivals in Miami. Here, she makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog.

This Spanish mushroom omelet from chef José Andrés is supersimple and a great make-ahead dish for brunch.

In addition to turning heads at your cookouts, this vegetarian wonder is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge; skip a step and substitute 2 cups jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar. If you’re working with a small grill, cut the flatbread in half, or use lavash instead.