Pita (Middle Eastern flat bread)

PITA ([ˈpɪtə] or US: [ˈpiːtə]) in Greek, sometimes spelled PITTA (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread. It is also called POCKET BREAD, this Middle Eastern FLAT BREAD can be made of white or whole-wheat flour. Each pita round splits horizontally to form a pocket into which a wide variety […]

Lavash

Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş‎; Persian: لواش‎; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. In 2014, “lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible […]

Naan bread

Naan [nahn]. An East Indian, white-flour flat bread that is lightly leavened by a natural YEAST STARTER developed from airborne yeasts. Naan is traditionally baked in a TANDOOR OVEN. A flattened round of dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high-heat […]

Roti canai

In English and in Chinese, roti canai is sometimes referred to as “flying bread” (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 “yìn dù jiān bǐng”, which means Indian pancake.Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) […]

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