[Sca-cooks] Andalusian feast

[Druighad at aol.com]

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In a message dated 1/25/02 1:30:14 AM Eastern Standard Time,
phoenissa at netscape.net writes:


> I was planning to use pita bread.  There is another kind of bread that
> resembles foccaccia (it's made from leavened dough, but it's pretty flat),
> which I've seen at middle eastern bakeries and groceries, but I haven't the
> faintest clue what it's called.  Does this sound familiar to anyone? :-/
> Anyway, if I find some of that I might put it out in addition to
> pita/flatbread.  I don't know if it's period, or how to find that out, but
> it's unusual and tasty.

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.)

There are plenty of cultures that use flatbreads in the world, so good luck
finding one that will fit into your theme.

Finn