If you like gastronomy and the history of bread you can not miss this article. We already told you about the history of pizza and now we want to show you a lot of loaves ... which one is richer!
The Papadum
In India there is a great variety of breads. The papadum is like a sort of biscuit with a crunchy texture thanks to the ingredients it carries: lentil, chickpea or black bean flour .
It is usually taken as an aperitif or with food.The Naan
A bread that is consumed a lot in India , Pakistan and Afghanistan . They are cooked in ovens on the ground called "tandoori".
The mixture usually carries some cheese. There are also variants with nuts, garlic and cheese. Its appearance is very similar to that of pita bread. Ideally, eat it fresh from the oven.The Pan Lavash
It is a typical bread of the Caucasus, especially of Armenia and Iran. It is of Persian origin and similar to white bread. It can be found in bars, crakers or Mexican tortilla plates .
It is a crusty bread, whose secret lies in making the dough as thin as possible.The Stollen
It is a sweet bread stuffed with nuts and raisins and sprinkled with white sugar, typical of German Christmas .
The Germans say that he remembers a baby wrapped in diapers . You can find different versions : with poppy seeds, almonds or marzipan.The Knäckebröd
It is the bread of the Vikings . Typical of Sweden. It is made with rye. It flattens and hardens remaining as a kind of biscuit with a lot of energy.
It was very popular among the Vikings and is part of the daily diet of the Swedes.The Rugbrød
It is the bread preferred by the Danes. It is made with rye . It has a certain acid taste and is very consumed in Denmark and the North of Germany . It is much healthier than white bread and does not contain any sugars, oils or fat. It is taken at any time.Pumpernickel
It is a bread made with little ground rye and a pasty texture and a little sweet.