Ekmek

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, yuvarlak ve yassı formlarda şekillendirilmiş geleneksel bir Türk mayalı ekmeğidir. Un, su, süt, maya, şeker, tuz ve tereyağı veya zeytinyağı ile yapılır. Geleneksel olarak Ramazan ayında tüketilen ekmek, hamurun içine parmaklarla bastırılarak yapılan çapraz desenler veya çukurlarla süslenmiş üst kısmıyla karakterize edilir. Ramazan pidesi, pişirmeden önce genellikle çörek otu ve susam tohumları ile serpilir. Günümüzde, yıl boyunca çeşitli soslarla yenilen veya güveç ve güveçlerin suyunu silmek için kullanılan Türk mutfağının temel gıdalarından biridir. Ayrıca, kıyılmış etle doldurulmuş geleneksel bir Türk sandviçi olan tombik'in de önemli bir parçasıdır.

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, Hint usulü roti'ye dayanan bir Malezya yassı ekmeği çeşididir. Yemeğin bu versiyonu doğranmış soğanlarla doldurulur ve daha sonra tavada kızartılır. Genellikle kahvaltıda servis edilir veya bir sos veya köri eşliğinde atıştırmalık olarak tüketilir. Diğer roti çeşitlerinin çoğu gibi, bu versiyonu da sokak satıcılarında ve yerel lokantalarda bulmak çok kolaydır.

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, un, su, yumurta ve yağ ile yapılan, Hint kökenli, ancak esas olarak Malezya ve Endonezya, Brunei ve Tayland gibi çevre ülkelerle ilişkilendirilen geleneksel bir tavada kızartılmış yassı ekmektir. Roti canai hamuru tekrar tekrar katlanır, böylece nihai ürün katmanlı bir dokuya, yumuşak bir iç kısma ve çıtır bir dış tabakaya sahip olur. Roti canai'de kullanılan en yaygın yağ, geleneksel Hint arıtılmış tereyağı olan ghee'dir. Yemeğin, Malezya'ya göç eden Hintli işçilerin tarifi ve bu çıtır böreği hazırlama geleneğini yabancı ülkeye getirmesiyle Hindistan'da ortaya çıktığına inanılıyor. Genellikle, körilere eşlik eden geleneksel yuvarlak formunda sade olarak servis edilir. Yanında servis edilebilir veya parçalara ayrılıp köri ile karıştırılabilir. Ancak, roti canai genellikle farklı tuzlu ve tatlı dolgular ve malzemelerle birlikte yıldız yemek olarak servis edilir. Ek dolgular eklenirse, roti canai genellikle dikdörtgen şeklinde şekillendirilir. Örneğin Malezya'da, iç harcına göre farklılaştırılmış çeşitli roti canai türleri bulunabilir; yumurta, soğan, yumurta ve soğan, muz, sardalya, margarin ve şeker, Maggi hazır erişte, peynir, sebze ve domuz eti iç harcı bunlardan birkaçıdır. Ancak, roti canai'nin bir iç harcı olması gerekmez, sadece kızarmış yumurta, köri, fasulye, mercimek ve kahve çekirdekleri gibi bir sosu olması gerekir. Ancak, et, yumurta, soğan ve baharatlarla doldurulmuş kalın bir roti olan martabak, muhtemelen en iyi bilinen roti canai türüdür. Malezya dışında, Suudi Arabistan, Yemen ve birkaç başka ülkede de bulunabilir. Malezya dışında, Singapur'da roti prata adı verilen çok benzer bir yassı ekmek türü bulunabilir. Bu çıtır ekmek genellikle mamak adı verilen sokak satıcıları tarafından satılır.

Roti canai

Roti chaud, Mauritius'tan gelen geleneksel bir pidedir. Bu atıştırmalık, esasen rougaille (domates bazlı sos) ve gros pois olarak bilinen tereyağlı fasulye köri ile doldurulmuş bir roti pidesidir. Pide doldurulur, bir dürüm haline getirilir ve ardından çeşitli turşu ve çutneylerle servis edilir. Rotiler genellikle un, yağ, ılık su ve tuz kombinasyonuyla yapılırken, grois pois tereyağlı fasulye, domates, et suyu, kişniş, sarımsak ve zencefil kombinasyonuyla yapılır. Bu yemek Mauritius sokak yemeği tezgahlarında bulunabilir, ancak evde de hazırlanabilir.

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

Geleneksel Malezya rotisinin bu tatlı çeşidi, yıldız malzeme olarak muz kullanır. Mayasız roti hamuru ince olana kadar gerilir ve dilimlenmiş muz, yumurta ve şeker kombinasyonu daha sonra hamura sarılır. Roti genellikle kızarana kadar tavada kızartılır ve şekerle tozlanmış ve yoğunlaştırılmış sütle gezdirilmiş lokma büyüklüğünde parçalara kesilmiş olarak servis edilir. Yemek, genellikle tatlı ve doyurucu bir kahvaltı veya öğleden sonra atıştırmalığı olarak tüketilen klasik bir sokak yemeğidir.

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, Hint usulü roti'den (hem Hindustani hem de Malay dillerinde "ekmek" olarak çevrilir) uyarlanmış bir Malezya yassı ekmek yemeğidir. Bu çeşit, her şeyi bir arada tutan konserve sardalya, dilimlenmiş soğan, acı biber ve çırpılmış yumurta ile doldurulur. Çoğu zaman ketçap, farklı köri çeşitleri veya sambal (Güneydoğu Asya'ya özgü bir acı sos türü) ile birlikte yenir. Roti tavada kızartılır ve kahvaltı yemeği veya tüm gün atıştırmalık olarak servis edilir.