Rzhanoi Khleb (Russia)

Also known as Rye Bread, this hearty dark bread is delicious with hot soups and stews. It also makes good sandwich bread. *see tips below

Ingredients:

• 2 packages active dry yeast (4 1/2 tsp.)
• 1 c. warm water. (105 to 115°F)
• 1/3 c. dark corn syrup
• 4 1/2 to 5 1/2 c. dark rye flour
• 2 tsp. salt

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Chapatis (India)

Named Unleavened Whole Wheat Bread in english. Served warm and fresh, chapatis complement a spicy curry and a cool yogurt dip.They are also delicious with rice and bean dishes.

Ingredients:

• 2 1/2 c. whole wheat flour
• 2 tbsp. butter or margarine
• 1 tsp. salt
• 1 c. lukewarm water

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Vegetarian: Breads and Staples

What diners think of as breads and staples varies tremendously from country to country. Plump, crusty loaves of bread are familiar sights on tables in North America and Europe. Most Indian breads, on the other hand, have no leavening agent like yeast, so they do not rise when they are cooked. Chapati, the most popular kind of Indian bread, is a flat, pancake-shaped bread that looks something like a Mexican tortilla. Like tortillas, chapati are cooked on a very hot, ungreased griddle. Chapati are also eaten in the African countries of Kenya, Tanzania, and Uganda, but there they are usually fried in oil. Rice is the primary staple in most Asian countries, and many families eat steaming hot rice with every meal, while wheat breads are less common. Rice is also a common dish in South America, the Caribbean, and Africa.

Both chapatis and rye bread are sure to make any meal complete.