Читать книгу How To Make Good Food Go Further: Recipes and Tips from The New English Kitchen - Rose Prince - Страница 28

The earliest breads were unleavened – they did not contain yeast. They were rolled or pressed out and baked absolutely flat. The offspring of these ancient flat breads can still be found in the Middle East, where there are hundreds of versions, including breads no thicker than card but floppy enough to wrap around herbs and salty cheese, and slightly thicker, round flat breads, which are put to use as a jacket for kebabs. I remember when pitta bread was considered avant garde, but now flat breads in every guise can be bought from Middle Eastern and Asian shops; even supermarkets sell several versions of flat bread, or ‘wraps’ – a word that came from the United States. There are soft breads such as Indian naan and chapatis or Mexican tortillas, crisp breads like lavash to crumble into soups and salads, or flaky roti to parcel up West Indian curries.

Making flat breads at home is good economics: a batch of up to ten can be made from 360g of good flour, worth less than 50 pence, which comes in at approximately a third of the cost of ten tortilla wraps or pitta breads.