Speciality breads

Chapatis In India, these flat, unleavened breads would be cooked in a concave pan called a tava but a cast-iron frying pan works well.
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Cornbread A golden quick bread, delicious straight from the oven, polenta bread goes well with ragouts, stews and sauced main dishes.
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Easy flatbread A simple yeast bread cooked in a frying pan that goes well with curries and Moroccan dishes, or can be used as a deli-style pizza base.
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Grissini Baked until dry, these Italian-style bread sticks are often served with antipasti and are found on most Italian restaurant tables.
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Irish soda bread This Irish soda bread is a traditional yeast-free bread. In baking, buttermilk produces a lighter texture than plain milk.
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Naan Bread This familiar Indian flat naan bread is traditionally cooked in a tandoor oven but this recipe uses a conventional oven
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Pitta bread These Middle Eastern flat breads, best served warm, are essential for serving with salads, such as tabboulé and dips, such as hummus.
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Potato scones A cross between a pancake and a potato cake, these scones are popular in Scotland, where they are known as tattie scones.
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Scotch pancakes These scrumptious thick little pancakes are also called drop scones because the batter is dropped on to a frying pan.
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Wholewheat pooris These deep-fried puffed Indian breads are ideal served with curries; the chapati flour is available from Asian shops.
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Yorkshire puddings Traditionally eaten with roast beef and gravy, these Sunday lunch classics also go well with hearty meat casseroles.
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