Doughballs

You take the fluffy center of a slice of bread, roll it into a ball between two fingers. As the oil from both the bread and your fingers turns the bread dense and shiny, you roll it into a flat disc. It's as if the bread has devolved into its earlier state. Doughy, oily, pliable, full of promise. You admire it between your fingers then take it into your mouth like a Communion wafer. Bread tastes better this way, all that flavor condensed into a tiny disc. This is why you don't eat fluffy things.