Sometimes with sesame seed garnish.įlat and circular, average thickness of 2 cm, usually eaten fresh. Shorter and thicker than a French baguette. Pictured is barm cake with black pudding and melted butter. Derived from ancient pre-Roman leavening process using barm. Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture. Invented by the Barbar tribes of Iran and Northern Afghanistan. Sometimes termed "speckled bread", raisins, currants and candied peel are added to dough. Some Native American peoples in North America prepare their own versions of bannock. Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. It may consist of both wheat flour and rice flour. Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan Balep Korkun is a type of bannock.ĭense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.Ī variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. Mostly consumed as snacks and also in iftar. Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Can be cut to resemble the shape of wheat and called Pain d'épi. Thin elongated loaf, made of water, flour, yeast, and salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion. Ring-shaped, usually with a dense, chewy interior usually topped with sesame or poppy seeds baked into the surface. Sweet, braided bread popular among the Jewish diaspora. Round, thick bread, often with various sweet or savoury fillings. Traditional among Arab Bedouinĭish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa. Unleavened bread made from flour, water and salt, baked in the embers of a fire. Made with fenugreek seeds and maize dough allowed to ferment overnight, then flattened and baked.Ī sweet, cornmeal- and molasses-based bread.įilled, usually with red bean paste, or with white beans, sesame, or chestnut.īowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner. Description (including main ingredients and notable aspects)
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