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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sun‑baked bread is a thin, leavened wheat flatbread cooked on a hot stone under direct sunlight.
Origin: Levantine peoples (Traditional) — Levant/Middle East
See full technique reference →The modest solar heat drives gluten network expansion and modest enzymatic browning of wheat pigments, while the low temperature limits Maillard reactions. During baking, starch gelatinization occurs and CO₂ from yeast expands the crumb, producing a porous structure.
Primary Reaction
gluten network expansion and enzymatic browning
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