Have you joined us at one of our Breaking Bread events? Tried some delicious breads? Well here's your chance to make them for yourself. Find your favourite recipe below and get baking! Be sure to share the results with us by using #breakingbread too.
Today’s recipe inspiration comes from the vibrant and sentimental holiday of El Día de los Muertos. In English: The Day of the Dead. And this week our recipe is a little different as we give you some history of the day alongside a few recipe options to try out.
Chapatis are made using a soft dough comprising Atta flour, salt and water. Atta is made from hard Gehun (Indian wheat, or durum). It is more finely ground than most western-style wholewheat flours. Traditionally, roti (and rice) are prepared without salt to provide a bland background for spiced dishes.
Originating in Bangladesh, Paratha is a traditional bread of the Indian subcontinent that can be made plain or with sweet or savoury fillings. A combination of the words Parat and Atta meaning layers of flour bread, it is served with many meals.
Pandesal is a Filipino staple made from flour, eggs, sugar, water and yeast. It is the quintessential bread roll of the Philippine cuisine and a delicious accompaniment to any meal, except dinner.
Xôi mặn is a wonderful filling dish that can be eaten at any time of the day but is most often eaten around breakfast or as a morning snack. The glutinous rice base can be topped with a range of options from savoury to sweet, however Xôi mặn refers specifically to the savoury version.
Jiu Cai Dumplings are Chinese New Year Dumplings and made to help ensure good fortune for the year ahead. They can also be a way to bring the family back together and are seen as a reunion dumpling that the family prepares together on Chinese New Year's Eve.
The traditional bread of the Indigenous Australian Aboriginal people, Bush Damper has survived generations as a staple diet for the nomadic lifestyle. Easy to make, cook and transport, damper was originally made with flour from the Lomandra Longifolia plant and cooked over an open fire. It is a dense filling bread that can be combined with both sweet and savoury meals.
Naan-Afghani is part of the everyday Afghan cuisine. Served in long oval flat loaves, it is often topped with various seeds which denote the occasion. The more expensive the seed, the more special the occasion.
Habesha Dabo is a traditional bread from Ethiopia made with barley flour. It is steamed in enset leaves (similar to banana leaves) making it moist and hearty.