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Arboud – Unleavened bread made of wheat flour baked in the embers of a campfire, traditional among Arab Bedouin. Arepa made of corn and corn flour, original from Colombia and Venezuela. Bannock – Unleavened bread originating in Ireland and the British Isles. Bataw – Unleavened bread made of barley, corn, or wheat, traditional in Egypt.
Laganon/laganum was at different periods an unleavened bread, a pancake, or later, perhaps a sort of pasta. [4] Tracta is mentioned in the Apicius as a thickener for liquids. Vehling's translation of Apicius glosses it as "a piece of pastry, a round bread or roll in this case, stale, best suited for this purpose". [5]
Azymite (from Ancient Greek ázymos, unleavened bread) is a term of reproach used by the Eastern Orthodox Church since the eleventh century against the Latin Church, who, together with the Armenians and the Maronites, celebrate the Eucharist with unleavened bread. Some Latin controversialists have responded by assailing the Greeks as ...
Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia. [3] Many baked goods included large quantities of honey and oil. [2] Leaves were used to flavor the bread. [11] The Romans adopted a Gaulic technique of adding froth to bread dough to make light ...
• Zaroa (a shank bone, which symbolizes the ancient practice of sacrificing a lamb) • Chazeret (a second green, such as lettuce) ... Matzo, an unleavened bread that looks like a cracker, is a ...
Charred crumbs of "unleavened flat bread-like products" made by Natufian hunter-gatherers, likely from wild wheat, wild barley and tubers between 11,600 and 14,600 years ago have been found at the archaeological site of Shubayqa 1 in the Black Desert in Jordan. These remains predate the earliest-known making of bread from cultivated wheat by ...
Bitter herbs eaten at the Passover sacrifice with the unleavened bread, matza, were known as merorim. Chazeret is listed in the Mishna (Pesahim 2:6) as the preferred bitter herb for this Passover ritual, along with other bitter herbs, including chicory or endive (ulshin), horehound (tamcha), reichardia or eryngo (charchavina), and wormwood ...
The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.