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Afghan bread – the national bread of Afghanistan; Roghni Naan – When preparing the dough, flour is mixed with desi ghee and milk. The dough is garnished with sesame seeds before baking the naan. Aloo paratha – The dough of bread is filled with mashed potaoes. The potatoes can include different kind of spices.
Tandyr nan is a type of Central Asian bread [1] [2] cooked in a vertical clay oven, the tandyr or tandoor. It is circular and leavened with yeast, and typically has a crisp golden surface. They are often decorated by stamping patterns on the dough, and can be topped with ingredients like sesame seeds, nigella seeds, or thinly sliced onion. [3]
Arboud – Unleavened bread made of wheat flour baked in the embers of a campfire, traditional among Arab Bedouin. Arepa made of corn and corn flour, original from Colombia and Venezuela. Bannock – Unleavened bread originating in Ireland and the British Isles. Bataw – Unleavened bread made of barley, corn, or wheat, traditional in Egypt.
Ingredients. 1¾ cup buttermilk , cold. 1 egg. Zest from 1 orange. 4 cups flour. ¼ cup granulated sugar. 1½ tsp baking soda. 1½ tsp kosher salt. 4 Tbsp butter , cold, diced
Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9] During India’s Mughal era in the 1520s, naan was a delicacy that only nobles and royal families enjoyed because of the lengthy process of making leavened bread and because the art of making naan was a revered skill known by few.
The Arabic name for tandoor bread is ḵubz al-tannūr ('bread of the tannur ' Arabic: خبز التنور). In some places where it is especially common, such as Iraq, it may be called simply khubz (bread). [7] It is similar to, or in some cases the same as, taboon bread. In Iran, tandoor breads are known as nân-e-tanūri (Persian: نان ...
Naan (leavened wholewheat bread) is baked in a tandoor or clay oven and is rarely prepared at home. White and brown breads are also very common, but not as common as roti . In the Philippines , pandesal (or pan de sal , meaning bread of salt or salt bread ) is a rounded bread usually eaten by Filipinos during breakfast.
Chhilka Roti - a bread from Jharkhand prepared using rice flour and chana daal. Charolia - a thin, pancake-like bread made by spreading a batter on a hot pan in a pattern to make net like shape once cooked. Chili parotha – essentially a plain paratta shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder