"a snack. Bammy Bammy or bami is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. Today, it is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad. Bammies have been consumed since pre-Columbian times and is believed to have originated with the native Arawak people. For centuries, it was the bread staple for rural Jamaicans until the cheaper, imported wheat flour breads became popular in the post-World War II era. In the 1990s, the United Nations and the Jamaican government established a program"
"bammy production and to market it as a modern, convenient food product. Bammy is made from bitter cassava (also called yuca and manioc in other American cultures). Traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. Once completely drained, but still a bit moist, the cassave is beaten in a mortar then sieved to a fine flour texture. Salt is then added to taste. The actual baking of bammies varies across Jamaican communities. Traditionally, it is made by spreading a handful of"
"Roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in India, Pakistan, Nepal, Sri Lanka, Indonesia, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in parts of Africa, Fiji, Mauritius and the Caribbean, particularly in Trinidad and Tobago, Jamaica, St Lucia, Guyana and Suriname. Its defining characteristic is that it is unleavened. South Asian ""naan"" bread, by contrast, is a yeast-leavened bread, as is ""kulcha"". The word ""roti"" is derived from the Sanskrit"
"the flour evenly in a baking ring on a flat iron or griddle on the open fire. While baking, the top of the bammy is patted with a flat board and then turned over. The baking process takes about 3 minutes and the final product is a thin, foldable bread about 10"" in diameter. This is similar to traditional tortillas of Native American cultures. It can then be eaten with whatever fillings are desired. The more modern (and popular) approach is to bake thicker bammies about 6"" in diameter. These are often mass-produced in factories. When home-baked, the flour may"
"made from wheat (and in cooked form are also used as Spaghetti), the Chow Mi or Chow Mein noodles are made from rice flour. It is said that Marco Polo introduced the Bakmi noodles in Italy which became Spaghetti. In Thailand, wheat noodles are also known as bami (). It is eaten mainly in noodle soups and in Chinese style stir-fried noodle dishes. The words ""mie"" and ""bami"", used in Dutch, come from bakmi and were introduced into the Dutch language during the Dutch colonial period in Indonesia. Indonesian food is very popular in the Netherlands, and ""bami goreng"" (fried"
"Bataw (bread) Bataw () is a leavened flatbread from Egypt. It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region. In Asyut it is often made with barley, corn, or a mixture of barley and wheat. In Akhmim it is commonly made with corn and fenugreek, whereas in Qena, further south in Upper Egypt, it is exclusively made with barley. Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to as ""maghrafa"" (), and then flattened with the bottom side of"
"but since it is not baked it does not have a brown outer crust. ""Mantou"" that have a filling such as meat or vegetables (cha siu bao, for example) are called ""baozi"". The kompyang of Fuzhou is an example of a Chinese bread baked in a clay oven. In South Asia (including India, Pakistan, and the Middle East), ""chapati"" or ""roti"", types of unleavened flatbreads usually made from whole-wheat flour or sometimes refined wheat flour and baked on a hot iron griddle called a ""tava"", form the mainstay of the people's diet. The Chapati, as it became known, is an"
"and pressed to form flat cakes about in diameter and thick. The cakes are baked until firm and can be stored for a long time if properly done. These can be prepared by dipping in coconut milk, water or regular milk and fried. Bammies are usually served as a starchy side dish with breakfast, with fish dishes or alone as a snack. Finely grated cassava is also added to European-style pancakes, replacing part of the wheat flour. Bammy cakes are used to serve fried fish at roadside stands (similar to taco shells, although the flavor is nothing like corn or"
"Luchi Luchi (, ""lusi"", ) is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine. In Bengali cuisine (Bangladesh & West Bengal), luchi is made of plain flour (not wheat flour) and looks completely white. In order to make ""luchis"", a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then divided into small balls. These balls are flattened using a rolling pin and individually deep-fried in cooking oil or ghee. A typical luchi will measure 4-5 inches in"
"be store-bought or made by hand-pressing. The bammy can be baked on griddles or in baking pans on a stove top. Some choose to bake it inside an oven, and to add butter and other spices before baking. Baking takes longer due to the thickness, and the final product is then cut into halves or wedges for freezing. When ready to eat, the wedges are soaked in coconut milk and then fried to a golden brown, and served with meat, fish, avocado, or other side dishes. Bammies, like wheat bread and tortillas, are served at any meal or consumed as"
"Barbari bread Barbari bread () is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian flatbread in United States and Canada. ""Barbari"" is an obsolete Iranian term for the Hazara people living in Khorasan. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer called barbari (i.e. barbarians), but the bread is still referred to as nan-e barbari in Iran while Hazaras refer to it as nan-e tanoori (tandoor oven bread). The bread is usually 70 cm to 80"
"Chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), (pronounced as IAST: ), also known as ""roti"", ""safati"", ""shabaati"", ""phulka"" and (in the Maldives) ""roshi,"" is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Chapatis are made of whole wheat flour known as atta, mixed into dough with water and optional salt in a mixing utensil called a ""parat"", and is cooked on a ""tava"" (flat skillet). It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout"
"Asian countries, including Japan, Korea, Thailand, China, and Vietnam. The Japanese first learned to make bread from the Europeans. The word ""panko"" is derived from ""pan"", the Portuguese/Spanish/Japanese word for bread, and ""-ko"", a Japanese suffix indicating ""flour"", ""coating"", ""crumb"", or ""powder"" (as in ""komeko"", ""rice powder"", ""sobako"", ""buckwheat flour"", and ""komugiko"", ""wheat flour""). Breading (also known as crumbing) is a dry grain-derived food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a bread-like coating to a food. Breading is well suited for"
"Roti canai Roti canai (pronunciation: /tʃanai/), also known as roti cane (/tʃane/) or roti prata, is an Indian-influenced flatbread dish found in several countries in Asia, including Malaysia, Brunei, Indonesia and Singapore. It is usually served with ""dal"" or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as sardines, meat, egg, or cheese. Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine. It is said that the dish was brought over"
"""mas huni"". The Indian breads are tasty and equally nutritious. The chapatis or Indian flatbread is a part of Indian staple food. Chapatis go well accompanies with curries, dry sabjis, chutneys or even dal. Avoid using ghee or butter on the top if worried about extra calories it adds. Chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), (pronounced as IAST: ), also known as ""roti"", ""safati"", ""shabaati"", ""phulka"" and (in the Maldives) ""roshi,"" is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Chapatis are made"
"it. The loaf is removed when it turns brown and crusty. In the countryside farmers often eat it with various types of soft white cheeses as a light meal between breakfast and dinner. Bataw (bread) Bataw () is a leavened flatbread from Egypt. It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region. In Asyut it is often made with barley, corn, or a mixture of barley and wheat. In Akhmim it is commonly made with corn and fenugreek, whereas in Qena, further south in Upper Egypt, it is exclusively made"
"Naan Naan is a leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, and the Indian subcontinent. ""Naan"" (نان) is Persian and means ""bread"". The earliest appearance of ""naan"" in English is from 1803 in a travelogue of William Tooke. The Persian word ""nān"" 'bread' is attested in Middle Persian as ""n'n"" 'bread, food', which is of Iranian origin, and is a cognate with Parthian ""ngn"", Kurdish ""nan"", Balochi ""nagan"", Sogdian ""nγn-"", and Pashto ""nəγan"" 'bread'. The form ""naan"" has a widespread distribution, having been borrowed in a range of languages spoken in Central"
"Barfi Barfi, borfi or burfi is a dense milk based sweet from the Indian subcontinent, a type of ""mithai"", possibly originating from Eastern regions of the Indian subcontinent. The name is a derivative of the Persian word ""barf"", which means snow. A few of the famous varieties of barfi include ""besan barfi"" (made with gram flour), ""kaaju barfi"" (made with cashews), ""pista barfi"" (made with ground pistachios), and ""sing barfi"" (made with peanuts). The main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies. The flavour of a barfi"
"Apam balik Apam balik (English: 'turnover pancake') or terang bulan (English: 'bright moon') or martabak manis (English: 'sweet martabak') common in Southeast Asia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore. The dessert is also known by various names in different languages, depending on the region. The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling;"
"Mämmi Mämmi (), Swedish ""memma"", is a traditional Finnish Easter dessert. Mämmi is traditionally made of water, rye flour, and powdered malted rye, seasoned salt, and dried powdered Seville orange zest. The mixture is then allowed to go through a slow natural sweetening process before being baked in an oven until set with Maillard reaction. Preparation takes many hours, and after baking the mämmi is stored chilled for three to four days before being ready to eat. Instead of being allowed to sweeten naturally, traditionally, commercially made mämmi is usually seasoned with dark molasses. Traditional mämmi tastes aromatic sweet, having"
"Bambi a.d. Bambi a.d. () is a food manufacturing company headquartered in Požarevac, Serbia. One of its signature products is a biscuit called Plazma, also known as ""Lane"" outside of former Yugoslavia. The company was founded in 1967 and at the time it employed 37 people. From the start, the company's focus was on manufacturing biscuits made out of domestically grown grains with an emphasis on healthy food. Within the first ten years of its existence the company had 230 full-time employees and manufactured 3,100 tons of products. In 1979 it received its first award for consistency in quality. Over"
"falling tone, whereas """" (""pressed"") has a rising tone. There are varieties of ""bánh bò"": The Indian steamed rice cake called ""idli"" is similar in texture, although ""idli"" are never sweet. However, the dish is quite similar to the Vattayappam (a type of appam from Kerala, India.) Bánh bò Bánh bò is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance on the inside due to the presence of numerous small air bubbles. Coconut milk is also usually a part of the batter, imparting a slight flavor"
"Bazlama Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several"
"hot springs) – the difference is that the rye has been imported from the other Nordic countries. People in the northern regions of Norway, Sweden and Finland have a tradition of baking thin flat, crispy breads using barley. Since Medieval times, bread was only baked once or twice a year and stored in dry chambers. In central Sweden and central Finland, there is a belt where a tradition of baking thin rye bread has developed. A paradox is that amongst people in the northern sub-alpine regions of Norway, Sweden and Finland and amongst the Sámi people, bread has been baked"
"in long, and 25 cm to 30 cm wide. It is the most common style baked in Iran. It is served in many restaurants with Lighvan cheese, an ewes' milk cheese similar to feta cheese. Barbari bread Barbari bread () is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian flatbread in United States and Canada. ""Barbari"" is an obsolete Iranian term for the Hazara people living in Khorasan. Barbari bread was first baked by Hazaras and taken to Tehran, becoming popular during the Qajar dynasty. Hazaras are no longer"
"Flatbread A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—although some are slightly leavened, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from below one millimeter to a few centimeters thick. In 2018 charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (n Harrat ash Shaam, the Black Desert) dating to 14,400"
"Bolani Bolani (), or Perakai (), Poraki (), is a flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, lentils, pumpkin, chives, or leeks. It can be served with plain yogurt or mint yogurt. Bolani is made for special occasions like birthday parties, engagement parties or holidays. In America, the Bolani is the quintessential food item at any Kabob House. The variations are endless. Toppings typically include chives, potato, lentils, leeks and other vegetables. However, it is not limited to traditional toppings;"
"Durban, was initially introduced to South Africa by Indian migrants during the 19th century, and subsequently became incorporated into Durban cuisine. It is widely eaten by the Indian communities living in South Africa, and is either eaten as a flat bread or a wrap with locally made curries. Roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in India, Pakistan, Nepal, Sri Lanka, Indonesia, Singapore, Maldives, Malaysia and Bangladesh. It is also consumed in"
"currently on the market. In parts of North West England and Yorkshire, a barm or barm cake is a common term for a soft, floury bread roll: menus in chip shops offer chip barms consisting of chips in a bread roll, these are also known as ""chip butties"" in some areas. Other areas describe an identical roll as a ""bap"", ""bread bun"", ""bread cake"", ""batch"" or ""blaa"". It is applied equally to yeast-leavened bread, without implementing the use of sourdough or barm leavens. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Notes Barm Barm"
"hours to a few days, depending on storage conditions. Bazlama Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally"
"made more than 2000 years ago when Roman soldiers added cheese and olive oil to matzah"". Other examples of flatbreads that survive to this day from the ancient Mediterranean world are focaccia (which may date back as far as the ancient Etruscans); Manakish in Lebanon, coca (which has sweet and savory varieties) from Catalonia; Valencia and the Balearic Islands; the Greek Pita; Lepinja in the Balkans; or Piadina in the Romagna part of Emilia-Romagna in Italy. Foods similar to flatbreads in other parts of the world include Chinese bing (a wheat flour-based Chinese food with a flattened or disk-like shape);"
"Parotta A parotta, porotta or barotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is a common street food in southern India, especially in Kerala, Tamil Nadu and the neighboring country of Sri Lanka. Parotta was introduced from Tamil Nadu to Malaysia by Indian Muslims and Sri Lankan Moor working in the Tuticorin harbour in the 1970s, from which it spread across the state to neighbouring states. Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh. At"
"Bhakri Bhakri () is a round flat unleavened bread often used in the cuisine of the states of Maharashtra, Gujarat, and Goa in India, along with several regions of western and central India, including areas of Rajasthan, Malwa, and Karnataka. It is coarser than a regular wheat roti. It can be either soft or hard in texture, similar to khakhra in respect to hardness. Being a staple bread, bhakri is served with curd, chutney, baingan bharta, vegetables, and rice. It is made mostly from jowar flour, bakra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan"