Homemade bannock

Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. Flatbreads were amongst the earliest processed foods, and evidence of their production has been found homemade bannock ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. 12,400 BC, some 4,000 years before the start of agriculture in the region.

Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The name is the commercial variant of the traditional name “bagebröd”, meaning “baked bread”. It is like a baked variety of Puri. It is folded and layered round flat bread.

Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems”. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan”. Bread Ovens, Social Networks and Gendered Space: An Ethnoarchaeological Study of Tandir Ovens in Southeastern Anatolia”. The Roman Pinsa Is the New Pizza”. Sarajevo Bakery Braces for Ramadan Bonanza”. Serbian crepes are just one reason to try Fabrika by Madera: SBS Food”. High-Profile Flatbreads – Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town”.

Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products”. Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions”. Flat-Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads”. FOOD MANAGEMENT -NEW YORK THEN CLEVELAND OH-. Flatbreads and Flavors: A Baker’s Atlas. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc.

Textural Characteristics of Bagels and Ethnic Flatbreads. San Leandro, Calif: Bristol Pub, 1994. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together.

Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 409,762 times. You can make bread in the microwave! You won’t use quite the same ingredients that you’d use for conventional bread. Indeed, this recipe is similar to a sugarless cake. You can bake a microwave simple bread in five minutes, plus mixing time.

Combine the ingredients in a large mixing bowl. First, add five tablespoons of all-purpose bleached flour. Mix these other flour types in with the all-purpose flour, if you like, but be aware that every type of flour has its own moisture content and baking properties. Changing the flour may alter the recipe. Use chemically-treated “bleached” flour, if possible. Bleached flour contains less protein than unbleached flour, and it is better for quick breads. Mix in a teaspoon each of baking powder and vanilla.

The baking powder will make the bread “rise” by increasing its volume. Don’t add too much, or else the dough may rise out of control! The vanilla is optional: it won’t impact the baking process and it can give the bread a pleasantly sweet taste. Break an egg and stir it thoroughly into the mixture. The egg size does not matter, although a larger egg will make a somewhat moister bread. Be careful not to leave any eggshell shards in the dough. You can use any milk that you prefer: cow milk, almond milk, rice milk, coconut milk, hemp milk.

A thicker milk will make for a slightly richer bread. The main function of the milk, however, is to moisten the dough so that the flour sticks together. Again, this functions to moisten the dough so that the flour sticks. If you don’t use water, your bread will be much too dry.

Mix the water into the bowl with everything else. The main function of the oil is to thicken the dough and moisten the bread, so you may find that taste is the biggest difference between oils. Use clean hands to mix the dough more thoroughly and stabilize the consistency. Massage the batter firmly, and try to mix the moisture evenly through. Knead the dough for 2-5 minutes, or until you can stretch it apart without it disintegrating.

Use clean hands to gently shape the dough into a ball or an ovular shape. This is the shape that the final loaf will take, so consider whether you need your bread to take any particular form. Score the top of the loaf with an X so that it doesn’t crack while rising. Place the dough onto a microwave-safe dish.