Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Easy
By Alastair Little and Richard Whittington
Published 1995
Ask people which bread typifies the Mediterranean and they may answer focaccia or, on reflection and looking east, pitta. Perhaps the oldest known yeast-raised bread was baked in Egypt 1,500 years ago. A similar flat wheat bread, aish, is still a staple there today and is produced using the same primitive wood-fired brick ovens that make real pizza such a treat in Italy.
Baking is one of those things most of us prefer to leave to professionals and, in many cases, we are right to do
Advertisement
Advertisement