Posted on 08/15/2018 7:02:09 PM PDT by EdnaMode
Haven’t had good Italian bread since I left Rhode Island 9 years ago.
Soybean has natural estrogen in it.
A really good, flavorful lavash made with the right wheat puts any pita to shame. Good for dipping with hummus, babaganoush, or simply for tacos in place of tortillas—yum!
What’s the ‘right wheat’?
I don’t know. It is the cooking method and the wheat. I have a relative that once made it with a foreign wheat, the best I ever tasted.
Well, there are lots of ‘wheats’, including the ancient emmer and einkorn.
Maybe it was one of those.
But I have to agree - Pita is very ‘dough-y’. I like it for sandwiches, especially very wet ones; but not so much for dipping...
I much prefer good Indian naan for dipping; but something even ‘flimsier’ would be nice :-)
True, and you forgot a few varieties. Naan is great, but is nothing more than a variation of flat bread cooked in a tandoor instead of on top of a rounded “griddle.” Again, the method and ingredients are everything.
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