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bread fully illustrated

bread fully illustrated

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Published by tataykay

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Published by: tataykay on Aug 20, 2009
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02/01/2013

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Flat breads can be made in dozens of different ways. They can be made from grains other than wheat, such as corn in corn
tortillas. They can be made with no leavening, such as matzo or flour tortillas, with chemical leavening (baking soda or baking
powder) such as pancakes or crepes, or with yeast, such as naan or pita bread. They can also be made from a starter. And they
can be baked (pitas), fried (fry bread), grilled (zebra bread), and, I would imagine even steamed (I'm drawing a blank...
anyone?). Flat breads of some sort exist in just about every culture on the globe.

Anyone who grew up in a household where flat breads are an essential part of every meal knows will attest that they are a
hundred times better when baked fresh than when bought from the store wrapped in plastic and already two or three days old.

I wasn't brought up in such a house, actually, but a year or two ago I started going to a local Lebanese restaurant solely for the
fresh pita bread that they baked. After draining my wallet by eating lunch there every day for a week, I realized pita bread must
be pretty simple to make at home. So I tried it and was extremely pleased with the results. I still visit the Lebanese restaurant
for their pitas every few weeks, but I've cut back and saved myself a ton of money.

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