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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
Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
Other languages do offer hints of European influence, however, for example Navajo: bááh dah díníilghaazhh "bread that bubbles" (i.e. in fat), where "bááh" is a borrowing from Spanish: pan for flour and yeast bread, as opposed to the older Navajo: łeesʼáán which refers to maize bread cooked in hot ashes [7] Likewise, Alutiiq alatiq comes from the Russian: ола́дьи, romanized ...
Yaki karē pan (baked curry bread) Curry bread (カレーパン, karē pan) is a popular Japanese food. It consists of Japanese curry or other types of curry wrapped in a piece of dough, which is then coated in bread crumbs and deep fried. [1] On occasion it is baked instead of deep-fried, but deep-frying is the most common method of cooking.
A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked Pain de mie or pancarré Yeast bread France: Slightly sweet sandwich-style loaf with a dense crumb. Pan marsellés: Yeast bread Uruguay
In Indonesia and Malaysia, the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads. [29] In Thailand, โรตี is a popular street food that can be eaten as a dessert or as a side dish. Some Thai curries can also be accompanied with a side of roti, primarily Southern Thai curries.
Cool in the pan for at least 10 minutes, then remove to a cooling rack to cool further before slicing and serving. Store cooled leftovers tightly wrapped on the counter for up to 3 days.
A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish), and other variations, [clarification needed] is a metal cooking utensil. [1] The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. [1] [2] There are also flat tawas.