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Shamey Bread. A two-layered flat bread (q.v.) made from white flour (q.v.), using an absorption (q.v.) of 40-50%, a straight-dough process (q.v.), and a 90-minute fermentation (q.v.). The dough (q.v.) is shaped into balls, flattened and proofed (q.v.) for 30 minutes before baking for 40 seconds at 930¦F (500¦C). Also called pita bread, (q.v.), it originated in the Middle East and is gaining in popularity in other regions of the world.