Unleavened bread
The unleavened bread or azimo it is a type of bread without yeast; the recipe calls for a combination of cereal-based flour integral and water, but without the addition of yeast, therefore in the absence of microbial fermentation.
Originally, unleavened bread was baked on the surface of "hot stones"; later, despite the advent of new culinary techniques and the discovery of other ingredients, for religious, cultural or food conservation reasons (greater than that of leavened bread), many peoples continued to produce unleavened bread with its original recipe giving up the comforts of ovens, the softness of the crumb and the taste of oil.
NB. Not everyone knows that unleavened bread, in addition to being a typical bread of the "judaism, it is also a traditional food of the Christian religion (Eucharist), once widespread also on our peninsula
Unleavened Bread Nutritional Values
Homemade Unleavened Bread Recipe
Unleavened bread
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Pita or Arabic bread
There pita or Arabic bread is a type of flat bread but which, unlike unleavened bread, has undergone leavening; the recipe calls for the mixing of wheat flour, water and sourdough or sourdough.
The pita or Arab bread (but not only) is a typical bread of Middle Eastern cuisine (Afghanistan and Turkey), Mediterranean (Greece) and North Africa; not surprisingly, other synonyms of the pita or Arabic are: Syrian bread and Lebanese bread.
The pita or Arabic bread is suitable to accompany sauces such as the hummus, to wrap sandwiches filled with kebab, in conjunction with falafel (fried Egyptian meatballs) or a gyro (Greek meat dish). The most interesting application of the pita or Arab bread is the "pita pocket", a stuffed sandwich which is nowadays extremely widespread also in the West.
Nutritional Values Pita or Arabic Bread
Arabic Bread Recipe - Homemade Pita
Pita - Arabic Bread
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Very similar to pita is the Batbout, a Moroccan bread cooked in a pan, do not miss the video recipe
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