I mean to say that the Bread Baking Babes play with Persian Pebble Bread.
It’s baked on a bed of pebbles, which are small stones.
I’m not quite certain the size which determines the status of pebble versus stone, nor am I certain if it’s important.
Wait – it would be important to your dentist. The stones / pebbles should be removed before eating the bread. Smaller pebbles would be easier to miss.
I’m rambling…. much like the river that flowed over the rocks, smoothing the edges until they became pebbles suitable for the Babes.
This is, according to Elizabeth, of blog from OUR kitchen and our host kitchen for this month, one of the favorite breads of Iran and eaten daily by most of the Iranians. It’s a flat bread – made with a soft dough cooked on hot stones.
It’s also one of the oldest flatbreads that has spread throughout the world.
She says it (pebble bread) can be found in Morocco. We had lots of wonderful flatbreads there but none looked as if it had been baked on stones.
I now have a mission (I need a mission): to go back to Marrakesh and find stone bread.
I’ll have to wait until after the pandemic, of course, but still…..
If you want to learn more about Persian Pebble Bread, aka: Naan Sangyak, as well as pebbles, stones and how to cook this on the barbecue grill, have a look at blog from Our kitchen. You’ll find the recipe, a bit of history, lots in instructional photos, and the details of baking along this month.
It’s a surprisingly easy bread and a lot of fun to make.
Provided you have the stones…..
And that’s it for the Babes in August…
Stay Safe, Healthy & Patient and wear your mask.
And enjoy your summer while you do all that….
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie