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Flatbread Jamaica: A bread of cassava, baked on a griddle. Banana bread: Quick bread: United States [1] Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white ...
The earliest mention of naan in the region comes from the memoirs of Indo-Persian Sufi poet, Amir Khusrau living in India during the 1300s AD. Khusrau mentions two kinds of naan eaten by Muslim nobles; Naan-e-Tunuk and Naan-e-Tanuri. Naan-e-Tunuk was a light or thin bread, while Naan-e-Tanuri was a heavy bread and was baked in the tandoor. [9]
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. Bajre ki roti – This bread is made of pearl millet flour. It can be made as ...
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.
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5] Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat
Taftan or taftoon (Persian: تافتان) is a leavened flour bread from Iran, introduced to Kuwaiti and South Asian cuisines. [1] It is made with refined flour, milk, yoghurt, and eggs and baked in a clay oven. [1]
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread [8] usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea.
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