Naan is the famous bread from northern India and Pakistan that is baked in a distinctive tandoor oven. Variations of naan are found from India to Central Asia on into the Middle East.
Tag: Breads
Naan
Irish Soda Bread
(Irish soda-leavened bread)
This traditional recipe for Irish soda bread contains only flour, baking soda, salt and buttermilk. Soda bread became popular in Ireland in the 19th century when baking soda became available as a leavener.
Focaccia Genovese
(Italian olive oil bread with sea salt and rosemary)
Focaccia is a rich Italian bread with roots in ancient Rome. It's name is derived from the Latin panis focacius, meaning "hearth bread," and authentic focaccia is still baked in wood-fired ovens.
Pão de Queijo
(Brazilian cheese buns)
Pães de queijo are tasty little cheese buns popular in Brazil. They are made with cassava flour, which gives them an interesting taste and texture and makes them a gluten-free treat.
Yemarina Yewotet Dabo
(Ethiopian spiced honey bread)
This tender, lightly sweet loaf of bread makes good use of Ethiopia’s abundant honey. Leftovers of yemarina yewotet dabo make excellent French toast.
Yorkshire Pudding
(English savory puff pudding)
Yorkshire pudding is the traditional accompaniment to a roast prime rib dinner. Popular not just in Yorkshire but throughout England.
Quick Injera
(Ethiopian sourdough crepe)
For those craving Ethiopian food, but short on time, this shortcut recipe approximates true injera, which is a sourdough crepe made from a fermented sourdough batter.
Injera
(Ethiopian, Eritrean sourdough crepe)
Injera is the iconic sourdough crepe served with Ethiopian and Eritrean meals. Diners use their right hands to tear off a piece and gather up a bite of stew (wat) or salad.
Pupusas
(Salvadoran, Honduran stuffed masa flatbread)
Learn how to make this Central American favorite. Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat.
Pizza Napoletana
(Italian traditional pizza from Naples)
Flatbread baked with toppings dates to Roman times, but it wasn’t until the 1800s that Italians added tomato sauce and cheese. The basic pizza in Naples must have a thin crust, fresh tomato sauce and mozzarella.