Yayyyy!!! We are in the last recipe of this baking marathon. For Z, I am going to share popular pita bread from Lebanon – it’s the Zaatar bread or Zaktar bread. It is also known by the name manakish zaatar. It’s flat bread topped with Zaatar spice mix. To simply put, it’s the Middle Eastern delicacy similar to pizza/focaccia. Continue reading “Zaatar Pita Bread | Manakish Za’atar Bread” »
After Gujiya, here is my second recipe from our India – Pav Buns or as the title says Whole Wheat Pav buns with vital wheat gluten. Homemade Pav buns were on my to-do list for quite a long time and what’s better than posting it during the blogging marathon? So here comes, whole wheat pav buns for the alphabet W.
After two cakes, I am back with my yeast based bread. This time it’s the famous Czech Christmas bread called Vanocka. It’s braided sweet bread with blanched almonds and raisins. As I managed to prepare a decent challah, I thought giving it a try to the multi-layered braided Vanocka.
After few piquant bakes, I am here with yet another bread recipe, but this time it’s with Rye flour and APF. Rizhsky Khleb – unique savory bread from Russia prepared with rye flour with the hint of caraway seeds. This is rustic bread with sweet and savory flavor making it perfect for sandwiches.
Today’s recipe is a “naan” recipe from Persia called – Obi Non. Obi non or lepyoshka is a kind of flat tandoor bread popular in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and comparatively thicker than naan. There are different varieties of Naan, and it originates from Central and South Asia with influence from the Middle-East. I am going to share one of the naan varieties called obi non which is quite popular in Uzbekistan.
I always learn a lot of new recipes from this month long marathon. In the previous years, I picked safe themes. But this year, I had to come out of my comfort zone and look, I started to explore the recipes from all over the world now. :-) For the alphabet K, I picked a crispbread recipe which is more like a cracker recipe, from Sweden. It’s the Knäckebröd bread prepared mainly with rye flour.
We are on the 9th day of the Baking from around the world theme. I know I have been posting bread recipes with yeast and that takes more than 2 hours to prepare, but today’s bread recipe is super simple. No yeast, No kneading and no waiting time required either. All you need is two main ingredients – Ice Cream and Self-Rising flour. Mix them and bake them. Viola – Ice cream bread is ready. :-) Yes, it’s I for Ice Cream bread today.
Another yeast based bread recipe from Chile. Hallullas are chilian flat round baked bread / soft biscuits perfect for sandwiches. This time instead of preparing them as bread I made them as buns/rolls so that I can serve them along with butter or jam/spread. I love the bread rolls served in the flight, so thought of mimicking this hallulla bread recipe as buns.
I am going to share a rustic yeast based bread recipe from the land of Italy today. It’s the Focaccia al rosmarino – Focaccia bread with rosemary, and I added olives too. I love the rustic bread they serve as a starter in Italian restaurants. Be it the ciabatta bread or this focaccia; we love it with a generous drizzle of Olive oil and Balsamic vinegar. (I know ciabatta is more for sandwiches) You can serve this focaccia as a starter along with olive oil and balsamic vinegar, or you can serve this as a side for soups and stews.
The third recipe that I am going to share today is Challah bread, popularly known as Shabbat challah. It’s a Hebrew word, and it pronounced as Hallah. The braided bread is famous in Israel and pretty much among all the Jewish communities worldwide. There are different names for this bread, and it is known by various names in different countries. This Challah bread is a part of the traditional Sabbath meal. Today I am presenting the Eggless version of this bread with aa single braid, and with this, the yeast bread series begins too. :-)