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The ash-cake described by A. Mizrachi, or what is called by him jamrī (جَمْرِي), is also baked directly over coals and thought to be a delicacy in South-Arabia. [12] Nathan ben Abraham, the 11th-century Mishnah exegete, explains the method of making a type of ash cake (ma'asei re'afīm) in Palestine.
Other, less popular leavening agents included soured barley cakes, beer foam, or fermented grape juice. [10] Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia . [ 3 ]
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As "ash bread" it was baked in the hot ashes of the fireplace, protected by a cabbage leaf, or leaves; as "hoe cake" it baked on a hoe in the fields, or on a hoe-shaped board (with long handle) in the fireplace. "Pone" is the irregular oval shape the cakes took in these last 2 methods when shaped by the palm of the hand.
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While these day we often associate Fat Tuesday and the king cake with beads and booze, the cake tradition actually started with Three Kings Day, a holiday that happens 12 days after Christmas.
Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers; Kisra, Laffa ; Lahoh (Somalia, Djibouti, Kenya, Yemen) Lavash (Armenia and Iran) Zhingyalov Hats : flatbread filled with herbs and spices; Lebanese Bread : white flour, dried yeast, sugar, salt and water [citation needed]
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