🥐 Episode 12 – Dough Diaries: From Flour to Feasts Across Cultures

We knead to talk about it... no, really. From flaky flatbreads to pillowy bao, from pizza tossing in Naples to poori puffing in Kolkata — this is your passport to the world of dough!

In this episode, we roll through the rich and stretchy legacy of flour-based foods across continents. We explore the science of gluten, the cultural identity kneaded into every bite, and the way dough adapts — steamed, baked, fried, or fermented — to feed both body and soul. Expect laughter, lamination, and a sprinkle of sass as we travel from tortillas in Mexico to parathas in Punjab, injera in Ethiopia to sourdough in San Francisco.

Whether you’re a casual carb lover or a full-on dough devotee, this is your deep dive into the universal language of flour, water, and a little elbow grease.

Tune in for global food stories, science-backed fluffiness, and more puns than you can fold into a croissant.

Keywords:bread history podcast, global dough traditions, flatbread origins, paratha vs tortilla, sourdough culture, gluten science explained, food podcast, dough evolution, cultural breads, global baking traditions

BACKGROUND MUSIC CREDITS

"Pantheon Pulse / Greek music " by Faris Al Orfali (https://youtu.be/hg-FNnmQSR0?list=PLDGqcetPORQ-C09P9byofUbl05qQxC7hy)

Ikoliks, Music4commercials(MFCC)

Yellow Tunes ( https://www.yellowtunes.net/ )