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Bread Renaissance Boosts Flatbreads Across Cultures
New Bern reports a bread renaissance as small artisan bakeries expand their menus with flatbreads from pitas to naans. The piece highlights books like Flatbreads and Flavors by Alford and Duguid, plus recipes for Savory Oatmeal Pan Bread and Sardinian Flatbread, detailing ingredients, kneading, shaping, and baking steps for home bakers.
MENTIONED IN THIS ARTICLE
United States
Bread Baker's Guild of America
Jeffrey Alford
Naomi Duguid
Martha Rose Shulman