The history of bread goes back at least to the ancient Egyptians. Whether you like bagels or baguettes, fails or focaccia, pita or paratha, there are only two main ingredients: flour and water (plus yeast for leavened breads). The virtually unlimited combinations of different flour types, together with varying proportions of additional ingredients, has resulted m the huge assortment of bread types, shapes, sizes and textures available around the world today-everything from Aish Merahrah to Zwieback.
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