Changes

Another bread with a long history, which, this time for sure, is made in the shape of elongated rings, is the Middle Eastern ''ka'ak''. These breads are get a mention in the Talmud,<ref>Balinska, ''op. cit.'', p. 7</ref> so they must have been known at least as eary as the 6th century CE. Unlike the overly simple ''buccellatum'', made only of flour, salt and butter, ''ka'ak'' are made from leavened dough. What's interesting is that the leavening agent used here is not yeast, but fermented chickpea.<ref>{{Cyt