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. 2019 Apr 24;10:730. doi: 10.3389/fmicb.2019.00730

FIGURE 1.

FIGURE 1

Traditional process of khambir preparation. After overnight incubation of wheat flour and starter (yeast or buttermilk), the fermented dough is divided, and ball shaped by hand (A). The handmade round-shaped dough is baked over a hot stone and then under direct fire (B). The final cleaned and polished brown bread is ready for consumption (C).