Pão

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 é um pão tradicional turco fermentado moldado em formas redondas e planas. É feito com farinha, água, leite, fermento, açúcar, sal e manteiga ou azeite de oliva. Tradicionalmente consumido durante o mês de Ramazan, o pão é caracterizado por sua parte superior, que é decorada com padrões cruzados ou covinhas feitas pressionando a massa com os dedos. Antes de assar, Ramazan pidesi é tipicamente polvilhado com sementes de nigela e sementes de gergelim. Hoje em dia, é um dos alimentos básicos da gastronomia turca, comido durante todo o ano com vários molhos ou usado para limpar os sucos de ensopados e caçarolas. Também é uma parte importante do tombik, um sanduíche turco tradicional recheado com carne desfiada.

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 é uma variedade de pão achatado da Malásia, baseado no estilo indiano de roti. Esta versão do prato é recheada com cebolas em cubos e depois frita na frigideira. Geralmente é servido no café da manhã ou consumido como um lanche junto com um molho ou curry. Como a maioria das outras variedades de roti, esta versão é muito fácil de encontrar em vendedores de rua e restaurantes locais.

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 é um pão achatado tradicional frito na frigideira feito com farinha, água, ovos e gordura de origem indiana, mas principalmente associado à Malásia e países vizinhos como Indonésia, Brunei e Tailândia. A massa para roti canai é dobrada repetidamente, então o produto final tem uma textura em camadas, um interior macio e uma camada externa crocante. A gordura mais comum usada no roti canai é o ghee, a tradicional manteiga clarificada indiana. Acredita-se que o prato se originou na Índia quando os trabalhadores indianos que migraram para a Malásia trouxeram a receita e a tradição de preparar esta massa crocante para o país estrangeiro. Normalmente, é servido simples em sua forma redonda tradicional, como acompanhamento de curry. Pode ser servido à parte ou rasgado em pedaços e misturado ao curry. No entanto, o roti canai é frequentemente servido como prato principal, acompanhado de diferentes recheios e ingredientes salgados e doces. Se forem adicionados recheios adicionais, o roti canai geralmente é moldado em retângulos. Por exemplo, na Malásia, é possível encontrar vários tipos de roti canai, que são diferenciados pelo tipo de recheio — ovo, cebola, ovo e cebola, banana, sardinha, margarina e açúcar, macarrão instantâneo Maggi, queijo, vegetais e recheio de carne de porco são alguns dos muitos disponíveis. No entanto, o roti canai não precisa ter um recheio, mas apenas uma cobertura, como ovos fritos, curry, feijão, lentilhas e grãos de café. Mas o martabak, um roti grosso recheado com carnes, ovos, cebolas e temperos, é provavelmente o tipo mais conhecido de roti canai. Além da Malásia, também pode ser encontrado na Arábia Saudita, Iêmen e alguns outros países. Além da Malásia, um tipo muito semelhante de pão achatado pode ser encontrado em Cingapura, onde é chamado de roti prata. Este pão crocante é geralmente vendido por vendedores ambulantes chamados mamaks.

Roti canai

Roti chaud é um pão achatado tradicional originário de Maurício. Este lanche é essencialmente um pão achatado roti que é recheado com rougaille (molho à base de tomate) e curry de feijão manteiga conhecido como gros pois. O pão achatado é recheado, enrolado em um wrap e servido com uma variedade de picles e chutneys. Os rotis geralmente são feitos com uma combinação de farinha, óleo, água morna e sal, enquanto o grois pois é feito com uma combinação de feijão manteiga, tomate, caldo, coentro, alho e gengibre. O prato pode ser encontrado em barracas de comida de rua de Maurício, mas também pode ser preparado em casa.

Roti quente

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

Esta variedade doce do tradicional roti malaio emprega bananas como ingrediente estrela. A massa de roti sem fermento é esticada até ficar fina, e a combinação de bananas fatiadas, ovos e açúcar é então envolvida na massa. O roti é geralmente frito na frigideira até dourar, e é servido cortado em pedaços pequenos que são polvilhados com açúcar e regados com leite condensado. O prato é um item clássico de comida de rua que geralmente é apreciado como um café da manhã doce e farto ou um lanche da tarde.

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 é um prato de pão achatado da Malásia, adaptado do estilo indiano de roti (traduzido como "pão", tanto em línguas hindustani quanto malaia). Esta variedade é recheada com sardinhas enlatadas, cebolas fatiadas, pimentas e ovos batidos que mantêm tudo junto. Muitas vezes, é comido junto com ketchup, diferentes tipos de curry ou sambal (um tipo de molho picante do sudeste asiático). O roti é frito na frigideira e servido como um prato de café da manhã ou um lanche para o dia todo.