Mediterranean Bread is an umbrella term used for different kinds of breads eaten in the Mediterranean region, which covers areas adjacent to the Mediterranean sea, which include Mesopotamian, Greek, Iberian, Illyrian, Levantine, Roman, Gallic, Egyptian, Carthaginian, Phoenician, Thracian, Macedonian, Jewish, Arabic, Armenian, Albanian, Berber and Turkish regions. Bread is basically prepared by cooking a dough made of flour and water. Additional ingredients suggested by variations of the Mediterranean bread recipe often include fat, salt, leavening agents and others like egg, milk, sugar, fruit, vegetables, etc.
History of Mediterranean Bread
Bread has been a part of Mediterranean diet since thousands of years. Flatbreads have been known to exist since ancient times, as they needed no oven or even utensil for their baking. By 997 A.D., the term ‘pizza’ had come into usage in Medieval Latin, and a Galette flatbread was named as pizza in Naples in the 16th century. Various other forms of breads, usually leavened breads prepared by baking, have found mention in various chronicles of history, and are still popular in different parts of the Mediterranean region.
Types of Mediterranean Breads
Here are some of the popular types of breads from the Mediterranean region-
Tzatziki is the name of a dip with which pita is popularly eaten in Greece. Pita-souvlaki and pita-gyros are sandwiches containing souvlaki or gyros, onions, tomatoes, tzatziki, French fries and condiments wrapped up in pita bread.