I see more and more people doing a great job in baking their own bread. Bread baking isn't boring at all: you can go for a huge variety of flavors, textures and shapes. Please have a look at Eva's round-up of her theme for bbd #6: shaped breads part one and two.
I am proud to be the host of the 7th edition of Bread Baking Day, a monthly event which was created by zorra. With my theme flatbreads I'm going a little bit back to the roots.
Flatbreads were the first breads (people have been making them for more than 6000 years) and exist in almost every culture. They can be leavened or unleavened. They can be made from every grain, even from legumes such as chickpeas or lentils. For some of them you don't even have to use an oven for baking, a griddle, a pan or an inversed wok is sufficient.
Think of indian chapati, naan, dosa or paratha, of italian focaccia, ethiopian injeera, swedish knäckebröd, scottish oatcakes, turkish pide, mexican tortilla, jewish matzo, armenian lavash, south tyrolean Vinschger Paarlen... this list could go on and on. As there are so many pure flatbreads I would like you to exclude rich ones like pizza and related baked goods.
I would love you to participate and join flatbread baking day. All you have to do is bake a flatbread of your choice, take a photo and blog about it between now and March 1st. Please include a link to this announcement. Inform me on your entry by sending an email to Chili(dot)und(dot)Ciabatta(at)gmail(dot)com including
- your name
- your blog’s name and your blog’s URL
- the recipe name and the post’s URL
- your location
- for non-English posts, the language it is in (I prefer entries in english, german or french)
- please attach a photo of your bread (200 pixel in width)
The round-up will be online shortly after March 1st. Happy baking!
