Bread, Stuffed Foods, and Sandwiches

Parched or baked grains, in one form or another, have been a principal food source for millennia. The first breads were based on coarsely crushed grains and water; unleavened and dense, these cakes probably resembled dried-out cereals. Over time, these cakes developed into today’s classical breads. Unleavened breads include Corn Tortillas from Mexico and Chapati Bread from India. Among the leavened breads, Caribbean Roti Bread with Guyanese Filling and Pita Bread from the Middle East are favorites.