Bread

Qagħaq tal-ħmira is a traditional bread originating from Malta. The dough is made with a combination of flour, butter, sugar, yeast, milk, salt, aniseed, and lemon and orange zest. Once kneaded and risen, the dough is divided into balls and shaped into rings, similar to a bagel. The top of these yeasted rings is rolled into sesame, and the bread is then baked until slightly golden, yet soft. Qagħaq tal-ħmira is traditionally enjoyed warm or cold as a snack with butter, cheese, or jam.

Qagħaq tal-ħmira

Qagħqa tal-appostli is a traditional ring-shaped bread originating from Malta. The bread is usually made with a combination of flour, yeast, water, salt, sugar, and olive oil. The dough is kneaded and left to rest, and the process is repeated three times before it's shaped into a ring, sprinkled with sesame seeds, and studded with whole almonds. Once baked and golden brown, the bread should have a crunchy crust, while the inside should be soft. Qagħqa tal-appostli is traditionally made and enjoyed during Lent.

Qagħqa tal-appostli

A pizza-like savory dish coming from Pakistan, qatlama is a large round flatbread that is smeared with a vibrant red-colored mixture of gram flour, spices, and herbs before getting deep-fried. The dough, usually made with plain flour, water, salt, and oil is then stretched into a huge flat disk before being covered with the spicy mixture and entirely submerged into hot oil to fry until nice and crispy. Typical ingredients used for the topping include gram flour, garam masala, mash dal, chili powder, coriander seeds, cumin seeds, dried pomegranate seeds, and artificial food coloring in order to create a more vibrant dish. This spicy and savory flatbread is a typical street food item and a common breakfast meal, but it is also found in Pakistani restaurants worldwide. Often referred to as poor man&rsquo;s pizza, qatlama is usually eaten on its own or with chutneys, raitas, or a cup of tea on the side. In the Punjab region, the dish is traditionally prepared on special occasions and festivals, especially in rural areas.

Qatlama

Qutab is one of the most famous dishes in Azerbaijan. Similar in shape to a quesadilla, qutab is made with paper-thin dough, stuffed with a variety of ingredients, folded, and usually baked in saj, a traditional Azerbaijani frying pan. Three of the most common fillings are meat (lamb being the national favorite), a mixture of green vegetables, and squash. Most commonly it is consumed in between meals, as a nutritious snack. Before qutab is served, it is usually cut into smaller triangles and garnished with sumac, parsley, pomegranate seeds, or chopped walnuts. Traditionally, a glass of yogurt is served alongside this Azerbaijani delicacy.

Qutab

Ramazan pidesi is a traditional leavened bread shaped into round, flat forms. It is made with flour, water, milk, yeast, sugar, salt, and either butter or olive oil. Traditionally consumed during the month of Ramazan, the bread is characterized by its top which is decorated with crisscross patterns or dimples made by pressing into the dough with one&rsquo;s fingers. Before baking, Ramazan pidesi is typically sprinkled with nigella seeds and sesame seeds. Nowadays, it's one of the staples of Turkish gastronomy, eaten throughout the year with various dips or used to mop up the juices of stews and casseroles. It is also an important part of tombik, a traditional Turkish sandwich stuffed with shredded meat.

Ramazan pidesi

Australia

Rewena is a traditional Maori sourdough potato bread with a sweet and slightly sour flavor &ndash; a result of the long fermentation process. It is made with a potato starter, called bug, which causes the bread to rise and gives it a unique flavor. The bread is so popular that there is even a New World Rewena Paraoa Baking Competition held every year in New Zealand.

Rewena Bread

Finland

Rieska is a Finnish unleavened flatbread that has been prepared across the country since ancient times. At its simplest, the bread consists of flour, water, and salt, although the ingredients for its preparation vary from one region to another, as do its texture and thickness, ranging from thin, crispy and cracker-like, to thick, dense, and bready. The most common type of flour used for the preparation of this flatbread is barley (which makes barley rieska or ohrarieska in Finnish), but rye (ruisrieska), oats, or mashed potatoes (perunarieska) are also often used instead of barley. Some versions use sour milk or buttermilk for the dough, while one variation known as maitorieska calls for using milk. Although the flatbread traditionally contains no leavening agents, yeast, baking powder, and baking soda are also used in some versions. In the past, rieska flatbread formed a staple in the Finnish diet throughout the country, and it used to be baked on hot stones, which were later replaced with hot ovens. Its status changed, however, with the introduction of leavened bread, and even though rieska is still a staple in northern Finland, people in the south-east and south-west prepare it only on weekends or in case of unexpected guests. This flatbread is typically enjoyed fresh and warm, and it is recommended to serve it with accompaniments such as butter, jam, honey, cheese, milk, and gravlax (salt-cured salmon).

Rieska

Germany

R&ouml;ggelchen is a traditional bread roll, particularly popular in the Rhineland region. It is made from a mix of rye and wheat flour, giving it a dense, hearty texture and a slightly sour flavor due to the rye content. The rolls are typically small, oval-shaped, and often baked in pairs, where two rolls are attached at the sides. R&ouml;ggelchen has a chewy crust and a soft interior, making it perfect for sandwiches, often served with hearty fillings like cured meats, cheese, or butter. In the Rhineland, it's commonly eaten with Halve Hahn, a local dish consisting of a R&ouml;ggelchen with cheese, mustard, onions, and pickles.

Röggelchen

Roghni naan is a traditional flatbread and a version of naan. It&rsquo;s made with a combination of flour, yeast, sugar, salt, ghee, milk, yogurt, and sesame seeds. Traditionally, this naan is baked in a hot tandoor oven until it becomes golden and fully cooked. If desired, it can be sprinkled with onion seeds or poppy seeds on top, in addition to the sesame seeds. Roghni naan is usually prepared on special occasions, and it&rsquo;s recommended to serve it with chicken dishes (butter chicken, chicken tikka masala), vegetables, or paneer cheese.

Roghni naan

Roosterkoek, literally meaning grill cake, is a traditional bread baked on a grid over the coals. Made with flour, yeast, salt, sugar, oil, and water, these small balls of leavened bread dough are brushed with butter and grilled until slightly charred. Roosterkoek is best enjoyed piping hot, straight off the grill, smeared with more butter. The bread makes an inevitable part of a braai, a South African barbecue, but it's also great as a snack, paired with butter, jam, or cheese.

Roosterkoek

Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine. In Indian cuisine, roti is as essential as rice. There are several theories regarding its origin. One says that it was invented in Persia, when it was made with maida and was much thicker than today's rotis. Another theory says that it traveled to India from East Africa, where unleavened bread was a staple and the production of wheat was abundant. The Ayurveda dates it back to India's Vedic period. Regardless of the origin, roti is nowadays popular throughout the world, in countries such as Pakistan, Nepal, Sri Lanka, Maldives, South Africa, and South Asia. Its name stems from the Sanskrit word रोटिका, meaning bread. There are many variations of the basic roti, such as chapati, makki di roti, tandoori roti, and roti canai. It is commonly used as an accompaniment to various dishes, including curries, and on the Caribbean, it is commonly used as a sandwich wrap and consumed as street food.

Roti

Roti bawang is a variety of Malaysian flatbread, based on the Indian style of roti. This version of the dish is stuffed with diced onions, and it is then pan-fried. It is usually served for breakfast or consumed as a snack alongside a dipping sauce or curry. Like most other roti varieties, this version is very easy to find at street vendors and local eateries.

Roti bawang

Roti bom is a traditional variety of roti flatbread originating from Malaysia. It&rsquo;s usually made with a combination of flour, eggs, salt, sugar, margarine, and condensed milk. This sweet and savory flatbread is much smaller and thicker than its cousin roti canai. Due to the fact that margarine and sugar are layered into the dough, the flavors will be sweet and salty. This folded, round, layered roti is cooked in a pan on high heat with a bit of oil until both sides are golden brown.

Roti bom

Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Usually, it is served plain in its traditional round form, as an accompaniment to curries. It can be served on the side or torn into pieces and mixed with the curry. However, roti canai is often served as the star dish, accompanied by different savory and sweet fillings and ingredients. If additional fillings are added, roti canai is usually shaped into rectangles. For example, in Malaysia, one can find various roti canai types, which are differentiated by the type of filling &mdash; egg, onion, egg and onion, banana, sardines, margarine and sugar, Maggi instant noodles, cheese, vegetable, and pork filling are some of the many available. However, roti canai doesn't have to have a filling but only a topping, such as fried eggs, curry, beans, lentils, and coffee beans. But martabak, a thick roti filled with meats, eggs, onions, and spices, is probably the best-known type of roti canai. Apart from Malaysia, it can also be found in Saudi Arabia, Yemen, and a few other countries. Other than Malaysia, a very similar type of flatbread can be found in Singapore, where it's called roti prata. This crispy bread is usually sold by street vendors called mamaks.

Roti canai

Roti chaud is a traditional flatbread originating from Mauritius. This snack is essentially a roti flatbread that's filled with rougaille (tomato-based sauce) and butter bean curry known as gros pois. The flatbread is filled, rolled into a wrap, then served with an array of pickles and chutneys. The rotis are usually made with a combination of flour, oil, warm water, and salt, while grois pois is made with a combination of butter beans, tomatoes, stock, coriander, garlic, and ginger. The dish can be found at Mauritian street food stalls, but it can also be prepared at home.

Roti chaud

Roti durian is a sweet variety of roti canai, layered with durian fruit pur&eacute;e. Durian is a favorite in Southeast Asia (described by many as the "king of fruits"), beloved for its unmistakeably strong aroma and complex flavor profile. Once the durian fruit has fully ripened, the flesh becomes more creamy and slightly alcoholic, and so the flavors become more enhanced. The recipe for roti durian is very straightforward - mix the durian flesh or pur&eacute;e inside the roti canai, add sugar if necessary for extra sweetness, and pan-fry the whole thing. The dish can be found at most street vendors, and you can have it as a dessert or as a stand-alone snack!

Roti durian

This sweet variety of the traditional Malaysian roti employs bananas as the star ingredient. The unleavened roti dough is stretched until thin, and the combination of sliced bananas, eggs, and sugar is then wrapped in the dough. Roti is usually pan-fried until golden, and it comes served cut into bite-sized pieces that are dusted with sugar and drizzled with condensed milk. The dish is a classic street food item that is usually enjoyed as a sweet and filling breakfast or an afternoon snack.

Roti pisang

Roti planta is a traditional variety of roti flatbread originating from Malaysia. It&rsquo;s usually made with a combination of flour, eggs, salt, sugar, condensed milk, and margarine. Although quite similar to its cousin roti bom, roti planta is folded into a big square instead of a circle. This folded, square-shaped, layered roti is cooked in oil over high heat until both sides become golden brown. Due to the fact that margarine and sugar are folded into this crispy flatbread, its flavors will be savory and sweet.

Roti planta

Roti prata is a Singaporean specialty consisting of a ghee-flavored flatbread that is crispy on the outside and soft on the inside. It is typically served with mutton curry or various fish dishes. There are many prata stalls throughout Singapore, so the texture of roti prata ranges from chewy and flaky to super crispy. The flatbread can also be turned into a dessert by adding ingredients such as chocolate, ice cream, or cheese.

Roti prata

Roti sardin is a Malaysian flatbread dish, adapted from the Indian style of roti (translated as "bread", both in Hindustani and Malay languages). This variety is stuffed with canned sardines, sliced onions, chilies, and beaten eggs that hold everything together. Often times, it is eaten alongside ketchup, different kinds of curry or sambal (a south-east Asian type of hot sauce). The roti is pan-fried and served either as a breakfast dish or an all-day snack food.