Description
Sun‑baked bread is a thin, leavened wheat flatbread cooked on a hot stone under direct sunlight.
Technical
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.
Science
Primary Reaction
gluten network expansion and enzymatic browning
Sensory Profile
Aroma ()
wheatsun-kissedlightly toastedearthyfreshhoney-likenuttysubtle yeast
Origin & History
Civilization
Levantine peoples