11 Types Of Roti Around The World, Which One Is Suitable To Be Coffee Drinking Friends?

Illustration of bread types around the world (Pexels/Brigitte Tohm)

YOGYAKARTA For those of you who count the number of calories consumed daily, of course limiting eating bread. Even so, it should be noted that bread has been the staple food since the Neolithic era or about 10,000 years ago. Bread is a food that is usually processed by roasting. But there are also those that are boiled, steamed, or fried. The basic ingredient is flour mixed with yeast.

In fact, every culture has a different way and type of main ingredient in making bread. Like the steamed mantou bread in China, to the popular American banana bread. To get to know the type of bread around the world, here's the list.

This sweet yeast bread is traditionally French filled with eggs and butter. This cake has been around since 1404, which is now also used as hamburger bread, roll bread, and some recipes for French d dishes. Brioche is also known as Viennoiserie which means grilled food made from laundry.

Banana bread or banana bread is a solid, damp, and sweet food. Usually given chemical yeast with cake soda or baking powder. This bread comes from the United States which was first made in the 18th century, reported Country Living, Friday, September 22. So popular with this type of bread now, there is the National Banana Bread Day every February 23.

Baguette bread comes from France, a long shape made from flour, yeast, water, and salt. From these simple ingredients, it forms the texture of the outer kernel and the lightness of the inner hair. The texture is obtained from the aging of the gas during the roasting.

The next type of bread around the world, comes from Italy. It is small in size but looks like a baguette. It is said that the breadstick has existed since the 17th century which is served warmly with cheese sprinkles and white goods or if the dessert is sprinkled with sugar and cinnamon.

Foraccia is a rath-shaped yeast bread that resembles pizza that mixes at high temperatures in the panyang. This bread also comes from Italy, often given ziatun oil, rosemary, and rough salt. Although known from Italy, foraccia's origin is thought to come from Ancient Roman. The name Focaccia comes from the Latin panis focacius which means Hearer bread. Modern form of foraccia includes fried toppings such as olives, tomatoes, and mushrooms.

Like tortilla and naan, band bread is round textured flat bread dating from the Middle East 4,000 years ago. This bread is made at high temperatures, causing the dough to soar and when it's cold it will deflate. The way to eat ribbon bread is quite unique, because it is usually served by filling in the middle using salads, hummus, and tzatziki.

Similar to black wheat bread, dimpernickel smells from Germany. The material is whole wheat seeds that are ground rough and take a long time to roast. Pumpnickel's riding for 24 hours is low in temperature to produce dark colors but not fire.

Bagel is usually eaten with cheese cream. This bread dates back to Poland since the beginning of the 17th century. It is round bread made of gluten flour, salt, water, yeast, and malt. After being formed, the dough is boiled, then roasted so that it produces dumplings and slightly broken bread.

Lompe is traditional flat bread from Norway. Launching Muste Atlas, this flat bread is made of potatoes, salt, and flour. This bread is usually used to wrap a porulser or hot dog in it. It can also be filled with various fillings, but after filling it needs to be cooked in the frying until it is golden brown.

Mandarill roll is steamed bread from China made from flour, sugar, water, soy oil, powder milk, yeast, and salt. Mandin bread is sometimes made not sweet because it is filled with refined onions. What makes this rolled bread unique, its unusual shape. It is shaped like a bloom flower, so it is sometimes referred to as flower rolls.

This rot includes street vendors in Greece. Its shape is simple, like a ring with a wijen layer. How to cook it by roasting flour made from flour. This bread is believed to have been brought by Greek refugees from Asia Kecil who first settled in Thessaloniki. The origin is still debated, but the Greeks have applied these crunchy snacks in their national cuisine.

Unlike the Turkish version, the coulouri is not braided, and is only occasionally dip into the molase.

In Greece, modern varieties are often filled with brown olesan, muhi, or cheese. Some even appear without wijen seeds. These snacks are often enjoyed for breakfast and can be purchased from street vendors or at various bakeries across the country.

That's a small part of the type of bread around the world. Is there anything you've ever eaten?