From baguettes to naan, bread is a staple across the globe. It comes in many forms: leavened and not, flat and square, round and chewy—the list goes on. All bread has at least some sort of grain or flour as the main ingredient. Pumpernickel contains dark rye, sourdough has wheat, and corn bread is made of, what else, ground cornmeal. F&W’s guide is a window to the world’s bread options, with recipes from a variety of countries, techniques for making the best loaves and tips from master bakers.
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The Easiest Shortcut to Having the Perfect Sourdough Starter
Starting out as a thin patty of dough, puri fry up puffy and crisp and are the perfect accompaniment to saucy chana masala. Tapping the puri while it’s floating in hot oil is a quick trick that ensures it puffs and browns evenly. To test if the oil is hot enough, pinch off a tiny piece of dough and place in the oil. If it immediately floats to the top and sizzles, it’s ready. Although you might be tempted to roll the dough out ahead of time, roll and fry your puri one at a time for the crispiest, puffiest result as Hina Mody instructs, from decades of experience cooking and feeding loved ones.