Day 23: Being Thankful Today Id like to talk about something that I dont know where Id be without...thats right, its the TORTILLA! Im thankful for this flat bread that Ive been able to enjoy for years and will continue to enjoy. Did you know that most ancient cultures have some form of the tortilla? *Turkey: Bazlama - flat and circular, average thickness of 2 cm, usually eaten fresh *India: Bhatoora - very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form *China: Bing - Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle *Afghanistan: Bolani - as a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks *India/Pakistan: Chapati - thin in size and is made with wheat flour; Usually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish *Northern Ireland/Scotland: Farl - Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking *Armenia: Lavash - Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage *Norway: Lefse - Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle *Belad Al Sham: Syria, Lebanon, Jordan, Palestine: Markook - Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle *Iran, Northern India, Pakistan, Afghanistan: Naan - General term for leavened, oven-baked, typical of South and Central Asia I could go on and on and on....yep, nearly every culture has its form of the tortilla! Enjoy!
Posted on: Sat, 23 Nov 2013 18:38:57 +0000
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