World Breads Trivia Quiz

Answer:

Chapati, roti, naan and paratha are all Asian flatbreads and have similarities, especially chapati and roti. They are all flat breads, with the differences being in the types of flour used and the methods of cooking them. Naan is made from wheat flour mixed with all-purpose flour and is cooked in a tandoor oven, traditionally. It is thicker than the others as the type of flour used does make the bread rise a little.

Chapati is made only with wheat flour while roti sometimes has a little all-purpose flour added so can be softer. Both are cooked on a griddle and look like flat pancakes. In most places, you will find the names used interchangeably. Paratha is another wheat based Asian bread, but is more layered - in fact the name means layers. It is made with ghee, which is its distinguishing feature, and is often stuffed with vegetables and spices to make a main meal.

Damper is another basic and easily made bread, although it looks much more like a traditional loaf of bread than the flatbreads previously mentioned. It is associated with Australia, where European settlers created it, although the original inhabitants made a similar type of bread. Made from flour, salt and water it was originally cooked in the hot ashes of a campfire. Stockmen were able to carry the basic ingredients of flour and salt with them during long trips away from home, and create a quick loaf of bread for themselves.

Focaccia and grissini are both Italian bread items, but very different from each other. Focaccia is classed as a flatbread but, unlike the others covered so far, it does include yeast, a leavening agent. The other ingredients are all purpose flour, salt, olive oil and water. The dough has to prove (left to rise) before holes are made in it before baking - the holes are the distinguishing feature of this style of bread. It is often garnished with rosemary for extra flavour. Grissini are thin, dry sticks of bread - unsurprisingly often called just breadsticks in English. Although the result is different, the ingredients are the same as for focaccia, although the flour used is often a strong bread flour to make the grissini snap more. The dough is cut into thin strips, the size of pencils, before being baked.

Limpa is a Swedish bread, made from rye flour with molasses, brown sugar, yeast and spices being the other main ingredients. The result is a dark coloured loaf with a sweet flavour. The bread is particularly associated with the Christmas season in Sweden. Tortilla is the Mexican version of the flatbreads found in Asia. Made from corn originally, wheat became an ingredient when the Spanish arrived. Some versions, called nopaltilla, are made from cactus.

Brioche is particularly associated with France, although they are found in other countries in modern times. Made from flour, sugar, yeast, milk, eggs and butter the brioche turns into a soft and sweetish bread which can be eaten as it is. Bara brith is another sweet type of bread, originating in Wales. It is called a tea bread, and is as close to a cake as you can get without calling it cake. Made from flour, yeast (which can be omitted if self-raising flour is used), butter, a mixture of dried fruit and spices before being baked. As the name says, it is traditionally eaten at tea time with butter spread on each slice.

From Wales, we go to Scotland where bannock is a traditional flat bread. Ireland has a claim while bannock is popular in Canada, brought there by settlers. Robert Burns wrote about bannocks, so Scotland probably has the best claim. Made from oats, plain flour, baking powder, salt and buttermilk, bannocks are cooked in a skillet, frying pan or even baked. The result is a thick sort of pancake, which is eaten as an accompaniment to meals in the same way as bread would be.

The wrong answers are all types of cheese. Paneer is from Asia, remoudou is Belgian, burrata is Italian, Roquefort is a blue cheese from France, and crowdie originated in Scotland.