These chewy - crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. (epicurious.com)
Add most of the garbanzos / chickpeas, 2 tablespoons of the red chile oil with the flakes (the original recipe does not add the flakes) garlic, paprika and lemon juice. (ecurry.com)
Chef Danny Bowien's creation incorporates house - made chile oil, savory and spicy mapo tofu, fried garlic rice, cheese, sour cream, lettuce, scallions and cilantro. (tastingtable.com)