Pain

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

Le pidesi du Ramazan est un pain traditionnel turc au levain façonné en forme ronde et plate. Il est préparé avec de la farine, de l'eau, du lait, de la levure, du sucre, du sel et du beurre ou de l'huile d'olive. Traditionnellement consommé pendant le mois du Ramazan, le pain se caractérise par son dessus décoré de motifs entrecroisés ou de fossettes formées en appuyant sur la pâte avec les doigts. Avant la cuisson, le pidesi du Ramazan est généralement saupoudré de graines de nigelle et de graines de sésame. De nos jours, c'est l'un des aliments de base de la gastronomie turque, consommé tout au long de l'année avec diverses trempettes ou utilisé pour éponger le jus des ragoûts et des casseroles. C'est également un élément important du tombik, un sandwich turc traditionnel farci de viande râpée.

Fête du ramadan

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

Le roti bawang est une variété de pain plat malaisien, basé sur le style indien du roti. Cette version du plat est farcie d'oignons coupés en dés, puis poêlée. Il est généralement servi au petit-déjeuner ou consommé en collation avec une sauce ou un curry. Comme la plupart des autres variétés de roti, cette version est très facile à trouver chez les vendeurs de rue et dans les restaurants locaux.

Roti au four

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

Le roti canai est un pain plat traditionnel poêlé à base de farine, d'eau, d'œufs et de matières grasses d'origine indienne, mais principalement associé à la Malaisie et aux pays voisins comme l'Indonésie, le Brunei et la Thaïlande. La pâte du roti canai est pliée à plusieurs reprises, de sorte que le produit final a une texture en couches, un intérieur moelleux et une couche extérieure croustillante. La matière grasse la plus couramment utilisée dans le roti canai est le ghee, le beurre clarifié indien traditionnel. On pense que le plat est originaire d'Inde lorsque les travailleurs indiens qui ont émigré en Malaisie ont apporté la recette et la tradition de préparation de cette pâtisserie croustillante dans le pays étranger. Habituellement, il est servi nature dans sa forme ronde traditionnelle, en accompagnement de currys. Il peut être servi à côté ou déchiré en morceaux et mélangé au curry. Cependant, le roti canai est souvent servi comme plat vedette, accompagné de différentes garnitures et ingrédients salés et sucrés. Si des garnitures supplémentaires sont ajoutées, le roti canai est généralement façonné en rectangles. Par exemple, en Malaisie, on trouve différents types de roti canai, qui se différencient par le type de garniture : œuf, oignon, œuf et oignon, banane, sardines, margarine et sucre, nouilles instantanées Maggi, fromage, légumes et porc sont quelques-unes des nombreuses garnitures disponibles. Cependant, le roti canai n'a pas besoin d'être farci mais seulement d'être garni, comme des œufs au plat, du curry, des haricots, des lentilles et des grains de café. Mais le martabak, un roti épais farci de viande, d'œufs, d'oignons et d'épices, est probablement le type de roti canai le plus connu. Outre la Malaisie, on le trouve également en Arabie saoudite, au Yémen et dans quelques autres pays. Outre la Malaisie, on trouve un type de pain plat très similaire à Singapour, où il s'appelle roti prata. Ce pain croustillant est généralement vendu par des vendeurs ambulants appelés mamaks.

Roti canai

Le roti chaud est un pain plat traditionnel originaire de l'île Maurice. Ce snack est essentiellement un pain plat roti rempli de rougaille (sauce à base de tomates) et de curry de haricots beurre connu sous le nom de gros pois. Le pain plat est fourré, roulé dans une enveloppe, puis servi avec un assortiment de cornichons et de chutneys. Les rotis sont généralement préparés avec un mélange de farine, d'huile, d'eau chaude et de sel, tandis que le grois pois est préparé avec un mélange de haricots beurre, de tomates, de bouillon, de coriandre, d'ail et de gingembre. Le plat peut être trouvé dans les stands de restauration de rue mauriciens, mais il peut également être préparé à la maison.

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

Cette variante sucrée du roti malaisien traditionnel utilise les bananes comme ingrédient principal. La pâte à roti sans levain est étirée jusqu'à ce qu'elle soit fine, puis la combinaison de bananes tranchées, d'œufs et de sucre est enveloppée dans la pâte. Le roti est généralement poêlé jusqu'à ce qu'il soit doré, et il est servi coupé en morceaux de la taille d'une bouchée, saupoudrés de sucre et arrosés de lait concentré. Ce plat est un plat de rue classique qui est généralement apprécié comme petit-déjeuner sucré et copieux ou comme collation l'après-midi.

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

Le roti sardin est un plat malaisien à base de pain plat, adapté du style indien du roti (traduit par « pain », à la fois en hindoustani et en malais). Cette variété est farcie de sardines en conserve, d'oignons émincés, de piments et d'œufs battus qui maintiennent le tout ensemble. Souvent, il est consommé avec du ketchup, différents types de curry ou du sambal (un type de sauce piquante d'Asie du Sud-Est). Le roti est poêlé et servi soit comme plat de petit-déjeuner, soit comme collation toute la journée.