Bread Terminology

Pita Bread is made from wheat and usually consumed in the Middle Eastern Regions such as Arab and it is also a familiar sight in Greek and North Africa. Pita bread has its own lineage, such as Kebab and the Indian Pita. The usage of Pita bread varies from wrapping to ‘scooping’ meals and sauces.

Tortilla Bread is famed as a Latin specialty. The thin, flat bread is made from cornmeal or wheat flour. Do not mistake the Mexican Tortilla with the Spanish Tortilla de Patatas, which is a round potato omelette sometimes seasoned with vegetables.•

Naan Bread is commonly used as a staple food in India, Pakistan and other South Asian Territories. The mixture is made from wheatflour, leavened with yeast and cooked in tandoor ovens, which gives the fluffy, filling bread its savoury, smoky flavor. •

Chapatti Bread is another South Asian delicacy. The light bread is made from Atta (drumwheat) flour, and usually eaten with Dal (lentil soup)•

China also has its own flat bread, called bing. Sometimes, the savory bread is eaten with Peking Duck and it has several modified versions, such as the Gian Ceng Bing and Jian Bing.

Probably one of the most popular bread items in the world, the Baguette, is a typical item to shop for every morning in Paris. The long staff of bread had become an icon in itself, and is usually present in each meal during the day. Another famous French item is the croissant. •

The Japanese have a bread of their own, called Anpan. ‘Pan’ is the Japanese word for ‘bread’ and the Anpan is bread filled with sweet bean paste. Japanese breads are usually very soft and has a fluffy texture.

Pao / Bun / China