Brot

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 ist ein traditionelles türkisches Sauerteigbrot in runden, flachen Formen. Es wird aus Mehl, Wasser, Milch, Hefe, Zucker, Salz und Butter oder Olivenöl hergestellt. Das Brot wird traditionell während des Monats Ramazan gegessen und zeichnet sich durch seine Oberseite aus, die mit kreuz und quer verlaufenden Mustern oder Grübchen verziert ist, die entstehen, wenn man mit den Fingern in den Teig drückt. Vor dem Backen wird Ramazan Pidesi normalerweise mit Schwarzkümmelsamen und Sesam bestreut. Heutzutage ist es eines der Grundnahrungsmittel der türkischen Gastronomie und wird das ganze Jahr über mit verschiedenen Dips gegessen oder zum Aufwischen des Saftes von Eintöpfen und Aufläufen verwendet. Es ist auch ein wichtiger Bestandteil von Tombik, einem traditionellen türkischen Sandwich, das mit zerkleinertem Fleisch gefüllt ist.

Ramadan-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 ist eine malaysische Fladenbrotsorte, die auf dem indischen Roti-Stil basiert. Diese Version des Gerichts ist mit gewürfelten Zwiebeln gefüllt und wird dann in der Pfanne gebraten. Es wird normalerweise zum Frühstück serviert oder als Snack mit einer Dip-Sauce oder Curry gegessen. Wie die meisten anderen Roti-Sorten ist diese Version sehr leicht bei Straßenhändlern und lokalen Restaurants zu finden.

Rotes Brot

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 ist ein traditionelles, in der Pfanne gebratenes Fladenbrot aus Mehl, Wasser, Eiern und Fett indischen Ursprungs, das jedoch hauptsächlich mit Malaysia und den umliegenden Ländern wie Indonesien, Brunei und Thailand in Verbindung gebracht wird. Der Teig für Roti Canai wird wiederholt gefaltet, sodass das Endprodukt eine geschichtete Textur, ein weiches Inneres und eine knusprige Außenschicht aufweist. Das am häufigsten verwendete Fett für Roti Canai ist Ghee, die traditionelle indische geklärte Butter. Es wird angenommen, dass das Gericht seinen Ursprung in Indien hat, als die indischen Arbeiter, die nach Malaysia auswanderten, das Rezept und die Tradition der Zubereitung dieses knusprigen Gebäcks in das fremde Land brachten. Normalerweise wird es einfach in seiner traditionellen runden Form als Beilage zu Currys serviert. Es kann als Beilage serviert oder in Stücke gerissen und mit dem Curry vermischt werden. Roti Canai wird jedoch oft als Stargericht serviert, begleitet von verschiedenen herzhaften und süßen Füllungen und Zutaten. Wenn zusätzliche Füllungen hinzugefügt werden, wird Roti Canai normalerweise in Rechtecke geformt. In Malaysia gibt es beispielsweise verschiedene Roti-Canai-Sorten, die sich in der Art der Füllung unterscheiden: Ei, Zwiebel, Ei und Zwiebel, Banane, Sardinen, Margarine und Zucker, Maggi-Instantnudeln, Käse, Gemüse und Schweinefleischfüllung sind nur einige der vielen verfügbaren. Roti Canai muss jedoch keine Füllung haben, sondern nur einen Belag, beispielsweise Spiegeleier, Curry, Bohnen, Linsen und Kaffeebohnen. Martabak, ein dickes Roti, gefüllt mit Fleisch, Eiern, Zwiebeln und Gewürzen, ist jedoch wahrscheinlich die bekannteste Roti-Canai-Sorte. Außer in Malaysia gibt es es auch in Saudi-Arabien, im Jemen und in einigen anderen Ländern. Außer in Malaysia gibt es in Singapur eine sehr ähnliche Art von Fladenbrot, das Roti Prata heißt. Dieses knusprige Brot wird normalerweise von Straßenhändlern verkauft, die Mamaks genannt werden.

Roti Canai

Roti Chaud ist ein traditionelles Fladenbrot aus Mauritius. Dieser Snack ist im Wesentlichen ein Roti-Fladenbrot, das mit Rougaille (Tomatensauce) und Butterbohnencurry, bekannt als Gros Pois, gefüllt ist. Das Fladenbrot wird gefüllt, zu einem Wrap gerollt und dann mit einer Auswahl an Pickles und Chutneys serviert. Die Rotis werden normalerweise aus einer Mischung aus Mehl, Öl, warmem Wasser und Salz hergestellt, während Grois Pois aus einer Mischung aus Butterbohnen, Tomaten, Brühe, Koriander, Knoblauch und Ingwer besteht. Das Gericht ist an mauritischen Straßenimbissen erhältlich, kann aber auch zu Hause zubereitet werden.

Heißes Roti

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

Diese süße Variante des traditionellen malaysischen Roti verwendet Bananen als Hauptzutat. Der ungesäuerte Roti-Teig wird dünn ausgerollt und die Mischung aus Bananenscheiben, Eiern und Zucker wird dann in den Teig eingewickelt. Roti wird normalerweise in der Pfanne goldbraun gebraten und in mundgerechte Stücke geschnitten, mit Zucker bestäubt und mit Kondensmilch beträufelt serviert. Das Gericht ist ein klassisches Streetfood, das normalerweise als süßes und sättigendes Frühstück oder als Nachmittagssnack genossen wird.

Rotes Fladenbrot

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 ist ein malaysisches Fladenbrotgericht, das an die indische Variante des Roti (übersetzt „Brot“, sowohl in der Hindustani- als auch in der Malaiischen Sprache) angelehnt ist. Diese Variante ist mit Dosensardinen, geschnittenen Zwiebeln, Chilis und geschlagenen Eiern gefüllt, die alles zusammenhalten. Oft wird es zusammen mit Ketchup, verschiedenen Currysorten oder Sambal (einer südostasiatischen scharfen Soße) gegessen. Das Roti wird in der Pfanne gebraten und entweder als Frühstücksgericht oder als ganztägiger Snack serviert.