First boiled then baked. An institution in New York City:
Australian soda bread, originally baked on campfire coals:
Unleavened bread eaten during Passover:
Used for communion:
Mediterranean leavened flat bread, puffs up while baking:
Italian flatbread, seasoned with olive oil and herbs. Originated in Ancient Rome:
Iranian/Asian bread made with flour, salt, yeast, and yogurt:
Originally made by American Indians and later in the Southern USA.
Often baked in an iron skillet:
Also called "ship biscuit"- very hard and durable for long voyages on sailing ships.
Still sold today in Alaska as "sailor boy":
Originally invented by the Mayans using corn:
Italian Christmas Bread:
Unleavened flat bread from India:
Dough treated with lye to give it a "skin". originally from Germany:
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