A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.
Many flatbreads are unleavened that are made without yeast or sourdough culture although some flatbread is made with yeast, such as pita bread.
1 Yufka is a type of flatbread in Turkish cuisine. It is thin, round and unleavened, similar to lavash, about 18 inches (40–50 cm) in diameter u
Many flatbreads are unleavened that are made without yeast or sourdough culture although some flatbread is made with yeast, such as pita bread.
1 Yufka is a type of flatbread in Turkish cuisine. It is thin, round and unleavened, similar to lavash, about 18 inches (40–50 cm) in diameter u
sually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min.
Dough pieces are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. sadj). Baking time is approximately 2–3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content and, depending on how low the moisture is, a long shelf life.
2 Lavash another Iranian bread is a soft, thin flatbread popular in several countries of the northern parts of Western Asia.
Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage.
3 Taftan in Persian is a leavened flour bread from Persian cuisine, Cuisine of Pakistan and Uttar Pradeshi Cuisine, with saffron and small amount of cardamom powder baked in a clay oven.
4 Sheermal or Shirmal in Persian is a saffron-flavored traditional flatbread made in Iran,Bangladesh, Pakistan, Lucknow region of India, probably from Persian influences.
5 Sangak is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread. It is considered to be Iran's national bread.
Kaak also known as Pathhar ki roti (English: Stone bread) is a native dish of the province of Balochistan, Pakistan. It is made by flattening the dough for the bread and rolling it over a preheated stone. The stone is then baked in a tandoor. Kaak is often served with Sajji.
6 Barbari means "of or related to Barbars" in Persian. Barbars are a group of people living in Khorasan near eastern borders of Iran.
This bread was baked by the Barbar people and was brought to Tehran, becoming popular during the Qajar period.
This type of bread is perhaps the most common style baked in Iran
7 Khubz, the Arabic word for “bread” is a version of flatbread enjoyed in the Middle East and Northern Africa. This famous Middle Eastern bread is similar to pita bread, though it is considerably larger.
8 Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. Pita is a slightly leavened wheat bread, flat, either round or oval, and variable in size.
9 Khachapuri in Georgian or "cheese bread" is a filled bread dish from Georgia. The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs and other ingredients.
Dough pieces are rounded and rolled into a circular sheet. The sheets of yufka dough are baked on a heated iron plate called a sac in Turkish (pron. sadj). Baking time is approximately 2–3 minutes. During baking, the bread is turned over once to brown the other side. After baking, yufka bread has a low moisture content and, depending on how low the moisture is, a long shelf life.
2 Lavash another Iranian bread is a soft, thin flatbread popular in several countries of the northern parts of Western Asia.
Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage.
3 Taftan in Persian is a leavened flour bread from Persian cuisine, Cuisine of Pakistan and Uttar Pradeshi Cuisine, with saffron and small amount of cardamom powder baked in a clay oven.
4 Sheermal or Shirmal in Persian is a saffron-flavored traditional flatbread made in Iran,Bangladesh, Pakistan, Lucknow region of India, probably from Persian influences.
5 Sangak is a plain, rectangular, or triangular Iranian whole wheat sour dough flatbread. It is considered to be Iran's national bread.
Kaak also known as Pathhar ki roti (English: Stone bread) is a native dish of the province of Balochistan, Pakistan. It is made by flattening the dough for the bread and rolling it over a preheated stone. The stone is then baked in a tandoor. Kaak is often served with Sajji.
6 Barbari means "of or related to Barbars" in Persian. Barbars are a group of people living in Khorasan near eastern borders of Iran.
This bread was baked by the Barbar people and was brought to Tehran, becoming popular during the Qajar period.
This type of bread is perhaps the most common style baked in Iran
7 Khubz, the Arabic word for “bread” is a version of flatbread enjoyed in the Middle East and Northern Africa. This famous Middle Eastern bread is similar to pita bread, though it is considerably larger.
8 Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. Pita is a slightly leavened wheat bread, flat, either round or oval, and variable in size.
9 Khachapuri in Georgian or "cheese bread" is a filled bread dish from Georgia. The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged, most commonly suluguni), eggs and other ingredients.
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