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The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger's markings, hence the name. Tonis puri: Flatbread Georgia: Made of white flour and baked in tandoor. Torta frita: White flour, lard, flatbread, fried Argentina, Uruguay: Leavened flatbread deep fried in lard. Similar to sopaipilla: Tortilla ...
Lahmacun is often topped with vegetables and rolled up. Lahmacun (/ ˌ l ɑː m ə ˈ dʒ uː n / lah-mə-JOON), [a] Lahmajun, or Lahmajo (Armenian: լահմաջո), [2] is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and ...
Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor.In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire.
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
Both traditional recipes and modern recipes are popular, with new methods replacing older ones to some extent. Of the bread types currently available, flatbrauð (flatbread) and laufabrauð (leaf bread) have the longest traditions. Flatbrauð came in various sizes and thicknesses and was made from rye-flour and hot water. Sometimes wheat was ...
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
Podpłomyk (from Polish pod – 'under', płomyk – 'flame'; plural: podpłomyki), known in Old Polish as wychopień or wychopieniek, is the oldest known Slavic form of bread, [1] in the form of a small flatbread baked on an open fire.
Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian:), is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water.