On 7/29/2014 5:32 PM, koko wrote:
> On Tue, 29 Jul 2014 16:20:02 -0500, Ema Nymton >
> wrote:
>
>> On 7/29/2014 2:20 PM, Pico Rico wrote:
>>> why have I not heard of this until now? Anyone familiar with this?
>>>
>>> https://www.youtube.com/watch?v=WWariDiZX6Y
>>
>>
>> That is an interesting way to make flatbread, I like those little
>> terracotta plates. They prize their antique recipe and I am glad they
>> will keep it around for many generations to come. That was fascinating,
>> thanks for sharing.
>>
>> Becca
>>
> I googled for the recipe. I'm pretty sure I can make this with almond
> flour.
> Here's one recipe I'd like to try
>
> http://www.loveandoliveoil.com/2014/...d-ricotta.html
>
> or
> http://tinyurl.com/oog9y2u
>
> koko

You will have to let us know how that turns out. I read an article that
said, when the Germans destroyed the bridge during the war, they
survived by eating panigacci bread made from acorn and chestnut flour.
This makes me think your almond flour would work. My maternal
grandfather was half Cherokee, and he said his grandparents cooked with
acorn flour.

Becca