The French baguette is a long, thin loaf of bread with a crusty flavor. Wheat, yeast, water, and salt are used to make the bread. The name “baguette” is derived from the Italian word “bacchetta,” and steam ovens were first used to bake French bread in 1920.
Middle Eastern Pita Bread
Pita bread is a light and airy flatbread made with flour, water, yeast, and salt. The bread is baked in a hot oven until it puffs up, flattens, and cools. The bread also aids in the reduction of cholesterol and the regulation of blood pressure.
Mexico’s Tortilla
Corn tortillas, often known as Tortillas, are manufactured from maize flour. It’s a flat, thin bread. Tortilla is such a flexible bread that it is a must-have in any Mexican cuisine. It’s used in a variety of tacos. White, yellow, blue, or red corns are used to make them.
Ethopian Injera
Teff flour is used to make injera bread, which is named after the Amharic term “yatafa,” which means “lost” in English. It’s a flat bread with a soft texture that’s great for strews and sauces.
Poland’s Bagel
The bread is created by hand since it must have a round shape with a round hope in the centre. Wheat dough is used to make the bagel bread. The flour is baked after it has been combined with water.