Irish Soda Bread
Soda bread is a type of quick bread in which baking soda (otherwise known as sodium bicarbonate) is used for leavening rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. Other ingredients can be added such as raisins, egg or various forms of nuts. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted. In Ireland, typically the flour is made from soft wheat; so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. Various forms of soda bread are popular throughout Ireland. Soda breads are made using either wholemeal or white flour, with the former known colloquially as "brown bread" in the Republic of Ireland.
Rye Bread
Rye bread is a type of bread made with flour from rye grain of variable levels. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. Pure rye bread contains only rye flour, without any wheat. Typically, rye bread recipes often include ground spices such as fennel, coriander, aniseed, cardamom, or citrus peel. In addition to caramel and molasses, ingredients such as coffee or cocoa (or even toasted bread crumbs) can also be used for both coloring and flavor purposes for very dark breads.
Pitta Bread
Pitta is an often round, brown, wheat flatbread made with yeast.Similar to other double-layered flat or pocket breads, pitta is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula, possibly coinciding with either the spread of the Hellenistic world or that of the Arab expansions under the banner of Islam.In Greek cuisine, pitta may refer to thicker breads made with yeast, for example souvlaki pita. Pitta is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pitta breads are baked at high temperatures causing the flattened rounds of dough to puff up dramatically. When removed from the oven the layers of baked dough remain separated inside the deflated pitta, which allows the bread to be opened into pockets, creating a space for use in various dishes.
Chapatti
Chapatti is a thin, unleavened flat bread of South Asia and East Africa. It is also found in Turkmenistan, Uganda, Ghana and parts of West Africa. Chapatti sizes vary depending on region and change slightly from kitchen to kitchen. In general, a Pakistani chapatti is between 15 and 30 cm in diameter while an Indian chapatti is usually smaller, ranging from 12-15 cm in diameter, although it can be as small as 5 cm across. Chapattis are made from a dough consisting of atta flour (whole grain durum wheat), water, and salt. The dough is rolled out into discs of approximately 14 cm in diameter on a platform with a rolling pin. It is then heated on both sides on a very hot, frying pan.