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4-6
Medium
By Jeremy Round
Published 1988
Every village in every Middle Eastern country has its own versions of flat bread. Some are smaller, puffed up tear-shaped pieces, such as we call pitta, some larger and thicker, like every Indian restaurant’s nan; some versions add oil to soften the dough, some glaze with egg, some sprinkle with sesame seeds or make distinct finger-tip patterns in the top. In most places they are baked in clay ovens – sometimes built above ground, sometimes a charcoal-heated pit in the earth. In Gaziantep (