Ekmek

Croatia

Pa&scaron;ki ba&scaron;kotin is a Croatian sweet rusk produced by Benedictine nuns in the St. Margarita monastery on the island of Pag. They have been producing it for more than 300 years. The nuns got their first oven in 1540, and they have used it since then to bake various cakes, pastries, and ba&scaron;kotin. The recipe for ba&scaron;kotin is kept a secret. Nowadays, the nuns bake about 30 kilograms of ba&scaron;kotin daily, and they can&rsquo;t make any more because the whole process is done by hand. Traditionally, ba&scaron;kotin was offered to guests with chicory coffee on the side because regular coffee was expensive and hard to come by. Ba&scaron;kotin was also often served with pro&scaron;ek, as it was believed that dunking it in pro&scaron;ek before consumption was beneficial for pregnant women.

Paški baškotin

Pav in India refers to a type of soft, fluffy bread roll that is commonly used in various street foods and meals. The term "pav" comes from the Portuguese word "p&atilde;o," which means bread. Pav was introduced to India during Portuguese colonization, particularly in Goa and Mumbai, and has since become a staple in Indian cuisine. Pav is soft, pillowy, and slightly chewy, with a light crust and a subtle sweetness, making it versatile for pairing with both savory and spicy dishes. Pav is traditionally made with a dough of refined flour (maida), water, yeast, sugar, salt, and a little butter or oil. The dough is kneaded, allowed to rise, shaped into rolls, and baked until soft and golden brown. It is typically small in size and comes in sets, perfect for individual servings. Pav is a key component of popular Indian dishes like vada pav, a spicy potato fritter sandwiched in pav, pav bhaji, where pav is served with a spicy, buttery vegetable mash, misal pav, which pairs pav with a spicy lentil curry, and keema pav, where pav accompanies spiced minced meat curry.

Greek paximadi is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size. Paximadi comes in both savory and sweet versions that are often flavored with citrus zest, anise, or chocolate. It can be enjoyed as a snack or an accompaniment to various dishes, and before serving it is often soaked in water, white wine, or olive oil. Though paximadi is eaten throughout the country, Kritiko paximadi is especially praised for its quality and can only be produced and made on Crete. It is prepared with varying amounts of barley flour and is typically slightly darker in color and round in shape. Kritiko has been a staple Cretan ingredient and is mainly used in the preparation of salads and appetizers.

Paximadi

Peda is a traditional type of bread originating from Armenia. The bread is usually made with a combination of white flour, olive oil, yeast, milk, sugar, salt, eggs, and sesame seeds. In order to prepare it, sugar and yeast are added into a warm mixture of water and milk. Once the yeast starts to work, flour, salt, and olive oil are mixed in, and the dough is kneaded until smooth. When it doubles in size, pieces of dough are shaped into balls that are left to rise a bit more before they&rsquo;re placed on oiled baking sheets, flattened, and a hole is made in each ring. The smaller balls are placed into the holes and flattened. The bread is brushed with whisked egg yolks, sprinkled with sesame seeds, and baked in the oven until it&rsquo;s nicely golden and browned.

Peda Bread

United States

Pepperoni roll is a specialty of West Virginia consisting of a baked white bread roll filled with pepperoni sticks or slices. The roll is sold throughout the state at numerous gas stations, diners, and convenience stores, often paired with marinara sauce for dipping. It is believed that pepperoni roll was invented in 1927 by Giuseppe Argiro at the Country Club Bakery in Fairmont, who originally created it as a portable food item for Fairmont's miners.

Pepperoni Roll

Patates püresi ve çeşitli un türlerinden oluşan bir tabanla hazırlanan bu geleneksel, mayasız Fin yassı ekmeği, yuvarlak şekli ve altın rengi, çıtır kabuğuyla öne çıkar. Fırından yeni çıkmış olarak servis edilmesi en iyisidir, genellikle hafif bir atıştırmalık veya kahvaltı olarak tüketilir ve çeşitli ezmeler, tereyağı veya füme somonla tamamlanır.

Perunarieska

India

Pesara dosa (pesara attu veya mung fasulyesi dosa olarak da bilinir) Hindistan'ın ulusal yemeğidir ve Andhra ve Rajasthan'da en popüler kahvaltı yiyeceklerinden biridir. Dosa, dünyanın en ince sac kekidir, topraksı bir hamurla yapılan ve sekiz ila on saat fermente edilip kabarmaya bırakılan incecik bir kreptir. Kabarık bir dokusu ve benzersiz, karmaşık, kızarmış ve tereyağlı bir tadı vardır. Pesara dosa, öğütülmüş mung fasulyesi ve hamurla yapılır ve sağlıklı ve hazırlaması hızlı olan benzersiz bir yassı ekmek elde edilir. Ayrıca, lezzetleri artırmak için zencefil, kimyon tohumu, soğan ve yeşil biber eklenebilir. Sıcak veya soğuk servis edilen pesara dosa genellikle upma ve zencefil, demirhindi veya hindistan cevizi çutneyi gibi çeşitli çutneylerden oluşan bir garnitürle servis edilir.

Pesara dosa

Pakistan

Peshwari or Peshawari naan is a traditional flatbread originating from Peshawar, Pakistan. The flatbread is characterized by its filling, consisting of almonds, desiccated coconut, and sultanas or raisins. The dough for this type of naan is made with yeast, water, flour, sugar, oil, and salt, while the filling is ground into a paste, often with the addition of butter and a bit of water. Once cooked, puffed up, and fluffy, this naan is typically brushed with melted butter or ghee, and it's then enjoyed warm alongside curries, especially the spicy ones.

Peshwari naan

Phaphatha, un ve mayadan oluşan Botsvana'ya özgü dairesel, yassı bir köftedir. Genellikle bir tavada su kullanılmadan pişirilir. Büyük boyutu nedeniyle ekmek genellikle büyük öğünlere eşlik etmek için kullanılır, ancak kahvaltıda veya atıştırmalık olarak da tüketilebilir.

Fafatha

Kuzey Pakistan'ın Gilgit-Baltistan bölgesinden gelen phitti, esas olarak tam buğday unu, ekşi maya ve su ile yapılan geleneksel bir ekmektir. Hamur genellikle kalın yuvarlak bir somun haline getirilir ve daha sonra dışı çıtır çıtır, içi yumuşak güzel renkli bir ekmek haline getirilir. Geleneksel olarak ekmek, bir ocakta sıcak kömürlere ve küllere gömülmüş bir dökme demir tavada pişirilir, ancak günümüzde genellikle fırında pişirilir. Phitti ayrıca isteğe bağlı olarak daha fazla lezzet ve daha doyurucu bir yemek için süt, yumurta, yağ veya tereyağı ile zenginleştirilebilir. Bu Pakistan ekmeği genellikle kahvaltıda kaya tuzlu süt çayı ile birlikte tüketilir. Hunza vadisinde, Hunzakut halkı genellikle küçük phitti parçaları koparır, bunları çay fincanlarına atar ve ardından ekmek parçalarını güçlü tuzlu çaya batırarak yerler.

Phitti

Phulka is a traditional flatbread that&rsquo;s very similar to a chapati. Although both flatbreads are made from wheat flour, there are some key differences. Phulka is smaller in size and diameter than a chapati. Regarding the cooking method, phulka is first cooked on a tawa on one side, while the other side is placed over direct heat such as embers, resulting in its puffed up, ballooney appearance because of the trapped steam between the layers of dough. Consequently, phulka is served immediately, as it is, otherwise it will lose its puffed up shape, while chapati is often brushed with ghee or butter after it&rsquo;s been cooked. This puffy flatbread is usually served with different curries.

Phulka

Italy

Piadina fritta, also called pi&egrave; fretta, sometimes even pizza fritta, is a thin, golden-brown fried bread prepared alongside Santerno Valley in the Italian region of Emilia-Romagna. A very simple dough made with water, flour, salt, lard or olive oil, and yeast is first left to rise, and it is then shaped into thin round discs and deep-fried in oil. It can be enjoyed in both sweet or savory versions. The sweet piadina fritta can be served dusted with sugar, but it is often topped with jams or chocolate cream, while the savory version is usually lightly sprinkled with salt and enjoyed on its own or paired with different cold cuts and cheese. Since 1957, every year on Easter Monday, the Festival of Pi&egrave; Fritta is held in Fontanelice - it is a great opportunity to try all the possible varieties of this simple, yet extremely versatile and delicious dish.

Piadina fritta

Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada or piadina Romagnola was once merely a staple of the poor, often made with maize flour and called la pjida ad furmantoun in Romagnolan dialect. In his poem entitled La Piada, which is sort of an ode to the beloved Romagnolan piadina, a 19th century Italian poet Giovanni Pascoli calls it "the bread of poverty, humanity, and freedom", describing it as "smooth as a leaf and as big as the moon." Since then, the humble, rustic piadina has come a long way and even today takes a special place in the regional cuisine, having been awarded the Protected Geographical Indication status. Le piadine, in plural, can take virtually any ingredients as their filling, and they can be easily found freshly prepared at numerous street kiosks called piadinerie, as it is best to eat a piadina only minutes after it comes off the cast-iron griddle while it's still pliable and warm - the perfect frame for the almost-melting soft cheese and delectable, thinly sliced charcuterie.

Piadina Romagnola

Piki bread is a traditional unleavened bread originating from Arizona's Hopi tribe. The bread is made with blue corn and it has numerous papery thin layers. It's cooked on heated piki stones which have been seasoned with either cooked sheep's brains or bone marrow. These stones are so prized that they're handed down through generations. Piki bread is traditionally made from ground blue corn, water, and juniper ashes, and its flavor is best described as smoky, earthy, and slightly sweet. The preparation is time-consuming, so the bread is reserved for special occasions such as weddings, when the bride and groom eat piki together.

Piki Bread

Pinagong is a traditional bread roll originating from Sariaya (Quezon province) in the Philippines. This dense bread roll is usually made with a combination of flour, salt, yeast, sugar, and milk. Eggs and butter are sometimes also added to the dough mixture. It is believed that pinagong is a version of pan de monja, but it's distinctive for its shape and a complex scoring pattern on top before baking. The name of the bread roll is derived from the word pagong, meaning turtle, because once baked, it looks similar to a turtle. The roll is also soft in the inside and slightly crunchy on the outside.

Pinagong

China

Ananaslı çörekler, Hong Kong'dan gelen altın rengi, çıtır kabuklu, tatlı hamur işleridir. Adlarına rağmen ananas içermezler, ancak görsel olarak bir ananasın kabuğuna benzeyen kabuğun dama tahtası deseninden dolayı bu adı alırlar. Hong Kong'un kültürel mirasının önemli bir parçası olan çörekler, sadece dört malzemeyle yapılır - un, domuz yağı, şeker ve yumurta. Dışı çıtır ve şekerli, içi yumuşaktır, ucuz fiyatı nedeniyle birçok yerlinin favori yemeğidir. Çörekler genellikle kahvaltıda veya öğleden sonra çayla yenir. Boh loh yaau olarak bilinen popüler bir çeşidi genellikle sütlü çayla tüketilir ve çöreğin içinde tereyağı ile servis edilir. Yüksek miktarda kolesterol ve yağ nedeniyle ülkedeki en sağlıksız atıştırmalıklardan biri olarak bilinir. Çörekler tüm dünyaya yayılıp daha popüler hale geldikçe, Hindistan cevizi, domuz eti, krema veya kırmızı fasulye ezmesi ile doldurulmuş birkaç çeşidi daha yaratıldı.

Ananaslı çörek

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Pita bread is a type of flatbread believed to have originated in the Middle East around 2500 BCE, making it one of the oldest types of bread in the world. Archaeologists have found evidence of flatbreads made by ancient civilizations across the Middle East and Mediterranean, including the Egyptians and Sumerians. The term "pita" is a Greek word, which means "pie" or "bread". This might suggest that the Greeks adopted this form of bread from their Middle Eastern neighbors. The bread is a staple in many Middle Eastern and Mediterranean cuisines today, including those of Greece, T&uuml;rkiye, Lebanon, and Syria. The simple process of making pita bread, which involves mixing wheat flour, water, yeast, and salt, then baking it at high temperatures, would have been achievable with the tools and resources available to ancient civilizations. The high heat causes the dough to puff up and create a pocket, which is a distinctive feature of pita bread. This pocket makes pita bread versatile for a variety of dishes, as it can be used to scoop up or hold various fillings. Pita is the perfect choice for steaks, lamb, falafel, kebabs, or chicken, and it is traditionally paired with hummus, tzatziki sauce, or tabouleh.
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Pita bread

Pitica is a yeast-raised, spongy flatbread that's popular all over the Balkans and similar to pide or pitta. It's usually made with a combination of flour, water, salt, and yeast. Once the dough has been prepared, it's baked in the oven at high temperatures. The flatbread is mostly used as a vessel for ćevapi &ndash; small minced meat sausages that have a cult following in the Balkans. When compared to its cousins, somun and lepinja, pitica is slightly thicker than both. In Bosnia, pitica is especially popular in Travnik and Vakuf.

Pitica

Pitilla is a type of bread from the Salento area, similar to the traditional focaccia. The dough, which is baked in stone ovens, is made with durum wheat flour, yeast, water, and salt, sometimes with the addition of olives or raisins. The crust is crispy, while the interior is very compact and firm. Pitilla is best served hot, straight from the oven, with fillings ranging from fresh tomatoes, oil, and salt to slices of mortadella or other local cold cuts.

Pitilla

Pitta pizzulata is a traditional dish originating from Calabria. This cross between a pizza and a focaccia is made with a combination of flour, lard, eggs, dry white wine, tomatoes, pecorino cheese, red chili pepper, and salt. Once prepared, the dough is flattened and topped with the chopped red chili pepper, peeled tomatoes, salt, and small pieces of lard. Pitta pizzulata is then baked in the oven until golden, and it's always served hot.