Athenaeus’ “Cappadocian” Bread circa 300 CE

“The Greeks use the term “soft” for a type of bread prepared with a little milk, oil, and just enough salt; you need to make the dough soft and spongy. This type of bread is called Cappadocian, since soft bread is for the most part produced in Cappadocia.” From “Deipnosophistae” Book III circa 300 CE…