[Sca-cooks] flatbreads

[Stefan li Rous]

Finn said:
> There is a flatbread called "lavash" but I think it's either Armenian, or
> Lebonese. Yes I know they are two very different regions. And it typically
> comes out more like a cracker than an unleavened bread. But as I remember
> with lavash, the rising agent is bicarbonate of sodium.(or just plain baking
> soda in other words.)

However, the use of a chemical rising agent would make such a bread
out-of-period as those don't seem to be used until the 19th century.
It is possible that the substitution of baking powder/soda for
yeasts might result in a minimal texture differance and taste, but
I doubt it.

Bear? Any comments?

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****