On food and cooking the science and lore of the kitchen ( PDFDrive ) 1038

Israel Matzoh Very thin, cracker-like Paper-thin, often dried and Armenia Lavash rehydrated Semolina Italy Parchment bread, flour, very (Sardinia) carta di musica thin Flour & potatoes, often with Norway Lefse butter, cream Various rye, oat, barley Many Scandinavia flatbreads dry Scotland Bannocks Oat cakes Barley From roasted barley flour, Tibet bread tsampa Flour, water, lard, folded China Shaobing and rolled, layered Hot-water dough, rolled very thin Baobing for wrappers Whole-wheat, dry-roasted on India Chapati pan Chapati cooked, then puffed directly Phulka on coals Paratha Folded with ghee, rolled, layered Puri, golegappa, lucchi Deep-fried, puffed Mexico Tortillas Wheat flour or maize Leavened Whole wheat, baked on hot Iran Sangak pebbles Italy Focaccia Moderate thickness Thin, cooked in very hot oven (to Pizza 900ºF/450ºC) Egypt Baladi Pocket bread Soured teff batter, bubbly Ethiopia Injera and soft Dough enriched with yogurt, India Naan baked in tandoor United Soda Sourdough neutralized by States cracker baking soda English muffin Small diameter, thick Pretzel Thin knotted cylinder ... Thin, cooked in very hot oven (to Pizza 900ºF/450ºC) Egypt Baladi Pocket bread Soured teff batter, bubbly Ethiopia Injera and soft Dough enriched with yogurt, India Naan baked in tandoor United Soda Sourdough neutralized by...Phulka on coals Paratha Folded with ghee, rolled, layered Puri, golegappa, lucchi Deep-fried, puffed Mexico Tortillas Wheat flour or maize Leavened Whole wheat, baked on hot Iran Sangak