On food and cooking the science and lore of the kitchen ( PDFDrive ) 1038
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (111.31 KB, 2 trang )
Israel Matzoh Verythin,cracker-like
Paper-thin,oftendriedand
Armenia Lavash
rehydrated
Semolina
Italy
Parchmentbread,
flour,very
(Sardinia) cartadimusica
thin
Flour&potatoes,oftenwith
Norway Lefse
butter,cream
Variousrye,oat,barley Many
Scandinavia
flatbreads
dry
Scotland Bannocks Oatcakes
Barley
Fromroastedbarleyflour,
Tibet
bread
tsampa
Flour,water,lard,folded
China Shaobing
androlled,layered
Hot-waterdough,rolledverythin
Baobing
forwrappers
Whole-wheat,dry-roastedon
India Chapati
pan
Chapaticooked,thenpuffeddirectly
Phulka
oncoals
Paratha Foldedwithghee,rolled,layered
Puri,golegappa,lucchi Deep-fried,puffed
Mexico Tortillas Wheatflourormaize
Leavened
Wholewheat,bakedonhot
Iran Sangak
pebbles
Italy Focaccia Moderatethickness
Thin,cookedinveryhotoven(to
Pizza
900ºF/450ºC)
Egypt Baladi Pocketbread
Souredteffbatter,bubbly
Ethiopia Injera
andsoft
Doughenrichedwithyogurt,
India Naan
bakedintandoor
United
Soda Sourdoughneutralizedby
States
cracker
bakingsoda
Englishmuffin Smalldiameter,thick
Pretzel Thinknottedcylinder
