[Sca-cooks] Spanish flatbread in period

[Deborah Hammons]

Thanks Bear.  I found the same thing.  Someone who is coming to Yummier
wanted me to teach flatbread making, like they have in Catalonia.  Well, it
is the flatbread with stuff on or in it instead of an actual bread.  I will
stick with adapting Pan de Campo that uses olive oil I think.

Aldyth

On Sun, Mar 20, 2011 at 1:47 PM, Terry Decker <t.d.decker at att.net> wrote:

> Can someone point me in the direction of documentation?  I am going to
>> guess
>> it is not pita, but more like focaccia or na'an.  The only pics I find are
>> modern, as are the recipes.  Can I just go with the Moorish Spain
>> influence?
>>
>>
>> Aldyth
>>
>
> There are only a handful of European bread recipes prior to 1600 and I know
> of none from Spain.  The reason for this is fairly simple, bakers were
> distinct from cooks and bakers did not write down their recipes, preferring
> to keep their "mysteries" to themselves.
>
> The Anonymous Andalusian Cookbook does have a number of bread recipes, but
> the style of baking is different.  I think the closest recipe to what you
> want may be muqawwara, but it is a fried bread rather than a baked bread.
>
> Bear
>
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