The simplest, but least appetizing, way to consume ground flour is to mix it with little water into a thick porridge or gruel. But there is a far more tasty, and versatile, starch-delivery mechanism that requires just a little more preparation. Bread is essentially no more thn a cooked gruel, but as an effective pathway for nourishment it has underpinned civilization since its very birth. The basic recipe is ludicrously simple: grind some grass seeds into a powdery flour, mix with water into a pasty dough, then roll out and cook slowly perhaps even just on a hot stove by the fire. This makes an unleavened flatbread, which is still exceedingly common today as chapati, naan, tortilla, khubz, and pita bread. - page 87
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Dinesh said:
Dinesh said: