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This is the pronunciation key for IPA transcriptions of Hindi and Urdu on Wikipedia. It provides a set of symbols to represent the pronunciation of Hindi and Urdu in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
The scuppernong is a large variety of muscadine (Vitis rotundifolia), [1] a species of grape native to the southern United States. It is usually a greenish or bronze ...
To make methi thepla, you start by rinsing and chopping the methi leaves, and then adding them to a bowl with spices and millet flour. Stir the mixture well to release the leaves’ moisture and then add water and knead until the dough becomes soft and smooth. Divide the dough into even balls and let them sit for a few hours.
The nuqta, and the phonological distinction it represents, is sometimes ignored in practice; e.g., क़िला qilā being simply spelled as किला kilā.In the text Dialect Accent Features for Establishing Speaker Identity, Manisha Kulshreshtha and Ramkumar Mathur write, "A few sounds, borrowed from the other languages like Persian and Arabic, are written with a dot (bindu or nuqtā).
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [clarification needed] is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt , and the flat tannur bread in Iraq .
Kouign-amann (/ ˌ k w iː n æ ˈ m ɑː n /; Breton: [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a sweet, round Breton laminated dough pastry, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers.
Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast, sourdough or old kulcha dough), mixed together by hand to make a soft dough. This dough is covered with a wet cloth and left to rest for an hour or so in a warm place. The result is a slight leavening of the dough but not much.
Markook shrak is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj. [2] It is often folded and put in bags before being sold.