172 



The National Geographic Magazine 



BREAD OP THE ORIENT, EGYPT, AND TURKEY 



These loaves are not of such generous size as the reader may infer. Notice a loaf to the 

 right, purposely crushed for this occasion. The material is first rolled out or pounded flat 

 like pie dough and two layers successfully united at the edges. These are then placed in a 

 hot oven, where they puff up and are baked in a remarkably short time. Copyrighted by the 

 Keystone View Co. 



