Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

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