Re: CHAT Re: Souvlaki (was most looked-up words)

Tristan Mc Leay wrote:

> On 8 Dec 2004, at 8.49 am, Joe wrote:
>
>>> Most definitely! Turkish bread has obviously risen, but not much;
>>> maybe
>>> a centimetre or two thick, with lots of wholes. Pita bread though is
>>> very flat and solid, apart from the fact that it's normally two
>>> layers.
>>> One of the best things about Turkish restaurants apart from everything
>>> else is the Turkish bread! You _must_ try some if you haven't already,
>>> certainly one of the nicest kinds of bread in existence.
>>
>>
>>
>> Hmm.  what you call a Pita bread, I'd call a Chapati, and what you'd
>> call Turkish bread, I'd call Pita bread.
>
>
> Chapatis are Indian and different again...

Yes, I suppose.  Okay, my names:

A Pita Bread is about a centimetre risen, puffy, and generally white.
You get things stuffed in it, and you can't wrap anything with it.

Chapatis and Tortillas (Indian and Mexican, respectively - but they're
pretty much the same, I think) are used to wrap things

A Doner Kebab is a Pita bread stuffed with lamb, roasted on a spit.
Generally with vegetables and chili sauce, served with chips.

A Kebab (unqualified) can be either a Shish Kebab(skewer Kebab), or a
doner Kebab, depending on the context.