Pane

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

Il Ramazan pidesi è un pane lievitato turco tradizionale, modellato in forme rotonde e piatte. È fatto con farina, acqua, latte, lievito, zucchero, sale e burro o olio d'oliva. Tradizionalmente consumato durante il mese del Ramazan, il pane è caratterizzato dalla parte superiore decorata con motivi incrociati o fossette realizzate premendo l'impasto con le dita. Prima della cottura, il Ramazan pidesi viene solitamente cosparso di semi di nigella e semi di sesamo. Oggigiorno, è uno degli alimenti base della gastronomia turca, mangiato durante tutto l'anno con varie salse o utilizzato per asciugare i succhi di stufati e casseruole. È anche una parte importante del tombik, un tradizionale panino turco ripieno di carne tritata.

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

Il roti bawang è una varietà di pane piatto malese, basato sullo stile indiano del roti. Questa versione del piatto è farcita con cipolle a cubetti e poi fritta in padella. Di solito viene servita a colazione o consumata come spuntino insieme a una salsa di accompagnamento o al curry. Come la maggior parte delle altre varietà di roti, questa versione è molto facile da trovare presso venditori ambulanti e ristoranti locali.

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

Il roti canai è un tradizionale pane piatto fritto in padella fatto con farina, acqua, uova e grasso di origine indiana, ma principalmente associato alla Malesia e ai paesi limitrofi come Indonesia, Brunei e Thailandia. L'impasto per il roti canai viene piegato ripetutamente, quindi il prodotto finale ha una consistenza a strati, un interno morbido e uno strato esterno croccante. Il grasso più comune utilizzato nel roti canai è il ghee, il tradizionale burro chiarificato indiano. Si ritiene che il piatto abbia avuto origine in India quando i lavoratori indiani che emigrarono in Malesia portarono la ricetta e la tradizione di preparare questa pasta croccante nel paese straniero. Di solito, viene servito semplice nella sua tradizionale forma rotonda, come accompagnamento ai curry. Può essere servito a parte o spezzettato e mescolato al curry. Tuttavia, il roti canai è spesso servito come piatto principale, accompagnato da diversi ripieni e ingredienti salati e dolci. Se vengono aggiunti ripieni aggiuntivi, il roti canai viene solitamente modellato in rettangoli. Ad esempio, in Malesia, si possono trovare vari tipi di roti canai, che si differenziano per il tipo di ripieno: uovo, cipolla, uovo e cipolla, banana, sardine, margarina e zucchero, noodles istantanei Maggi, formaggio, verdure e ripieno di maiale sono alcuni dei tanti disponibili. Tuttavia, il roti canai non deve avere un ripieno, ma solo un condimento, come uova fritte, curry, fagioli, lenticchie e chicchi di caffè. Ma il martabak, un roti spesso ripieno di carne, uova, cipolle e spezie, è probabilmente il tipo di roti canai più noto. Oltre alla Malesia, si può trovare anche in Arabia Saudita, Yemen e in alcuni altri paesi. Oltre alla Malesia, un tipo di pane piatto molto simile si può trovare a Singapore, dove è chiamato roti prata. Questo pane croccante è solitamente venduto da venditori ambulanti chiamati mamak.

Roti canarino

Il roti chaud è un pane piatto tradizionale originario di Mauritius. Questo spuntino è essenzialmente un pane piatto roti ripieno di rougaille (salsa a base di pomodoro) e curry di fagioli bianchi noto come gros pois. Il pane piatto è ripieno, arrotolato in un wrap, quindi servito con una serie di sottaceti e chutney. I rotis sono solitamente preparati con una combinazione di farina, olio, acqua calda e sale, mentre il grois pois è fatto con una combinazione di fagioli bianchi, pomodori, brodo, coriandolo, aglio e zenzero. Il piatto può essere trovato nelle bancarelle di cibo da strada mauriziane, ma può anche essere preparato a casa.

Roti caldo

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

Questa dolce varietà del tradizionale roti malese impiega le banane come ingrediente principale. L'impasto del roti non lievitato viene steso fino a diventare sottile e la combinazione di banane a fette, uova e zucchero viene poi avvolta nell'impasto. Il roti viene solitamente fritto in padella fino a doratura e viene servito tagliato in pezzi delle dimensioni di un boccone, spolverato di zucchero e irrorato di latte condensato. Il piatto è un classico cibo da strada che viene solitamente gustato come una colazione dolce e sostanziosa o uno spuntino pomeridiano.

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

Il roti sardin è un piatto di pane piatto malese, adattato dallo stile indiano del roti (tradotto come "pane", sia in lingua indostana che malese). Questa varietà è farcita con sardine in scatola, cipolle affettate, peperoncini e uova sbattute che tengono insieme il tutto. Spesso, viene mangiato insieme a ketchup, diversi tipi di curry o sambal (un tipo di salsa piccante del sud-est asiatico). Il roti è fritto in padella e servito come piatto per la colazione o come spuntino per tutto il giorno.