30 March 2007
I finally tried the pitti recipe from Flatbreads and Flavors. It's from the Hunza Valley of Pakistan and is made of just sprouted wheat, dried apricots, and a bit of salt. You just take some sprouted wheat and grind it with some dried apricots and salt, knead it a bit, let it rest some, and then slowly bake it in a rather cool oven. It's chewy and soft and has a good flavor.
The Hunza are the same people of Hunza diet fame. This bread is a perfect example of that diet, even though you're not likely to live longer by eating it.
Bread like this never tastes the same in your kitchen in the US though. Flatbread really is best hot and in Central Asia. Especially in the mountains.