The first bread, and still the everyday bread across most of the world: dough or batter spread thin and cooked fast on a griddle, an oven wall or a bed of pebbles. The history (older than farming), the science of the puff, the griddles and ovens, a tour from lavash and roti to tortillas, injera and knäckebröd, how to make them on cast iron and a baking steel, and the claims that do not hold up.
Occasional emails when something significant ships. No spam, unsubscribe anytime.