From Chinese baozi to Armenian lavash, bread comes in thousands of forms.
What do they have in common?
On the most basic level, they all involve cooking a mixture of milled grains and water.
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Armenian lavash
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Imagine a continuum of breads, ranging from the thinnest flatbreads to the fluffiest brioche.
Some are amazingly simple:
Matzoh, for example, is nothing more than flour and water, baked until crisp.
Raised breads, on the other hand, involve the complex interactions between flour and the leaveners that give them their porous, tender quality.
Leaveners come in two main forms: baking powder or soda and yeast.
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