Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world; it is one of the oldest man-made
Bread, baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. ... The Egyptians apparently discovered that allowing wheat doughs to ferment, thus forming gases, produced a light, expanded loaf, and they also developed baking ovens.
Some milk bread is made with yudane, a sandy flour-and-water paste that gives the loaf the right bounce and a longer shelf life. Others call for tangzhong, the Chinese equivalent, made of a warmed milk-and-flour slurry. Some are just a mix of flour, milk or water, sugar, salt, active dry yeast, and on occasion butter.
Kulcha is made from maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough), mixed together by hand to make a very tight dough. ... In particular, a spicy chickpea curry known as chole is the dish of choice for being eaten with kulcha.
Multigrain bread is any type of bread made with more than one type of grain. Wheat is one type of grain; others include rye, spelt, barley, and millet. Since wheat contains more gluten than other grains, it tends to be the preferred bread-making grain, with the other grains added for nutrition, flavor, and texture
Pav or pao is basically a small loaf of bread, introduced by the portuguese in India. Commercially, pavs are always made with maida or all purpose flour. At home we can make these small bread rolls with whole wheat flour or other flours. I have made pavs with 100% whole wheat flour too.