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["clanSkeen" <sgian AT planetc.com>]

> Yeah, yeast-raised breads have their place (Russian Black Bread at the
> very top), but the K.I.S.S. principle is best exhibited in making 
> flatbreads, by whatever name they are called locally---chipatis, 
> tortillas, tandooris, bannocks.  Find for rolling inside whatever 
> good-tasting ingredients you have on the kitchen shelf or in the 
> refrigerator.  How about some refried beans, chopped onions, chopped pork 
> sausage, and some finely cut lettuce.

And don't forget quick breads, raised with soda.  Cornbread is staple for 
natives of this area.  One grandparent did that with wheat.  And of course, 
pancakes and corncakes are the same thing (& if made out of whole grains are 
good for health).

And one of my favorite things about Pearl Buck's _The Good Earth_ is the 
protagonist remembering his humble days being content, no, fulfilled, to 
roll a piece of flat bread (wheat I believe he specified) around a stalk of 
green garlic.  Mmmm.

Denise