Kulcha is filled naan bread, which I first came across while in central India. These stuffed flatbreads are typically baked in a very hot tandoor oven.

Boreki are the best-selling savouries of the near and Middle East and are immensely popular with both locals and visitors.

Paratha is a laminated flatbread typically found in the Punjab region, of northern India.

Literally translated, roomali means ‘handkerchief’. This is a tender unleavened flatbread from central India. Roomali is tossed in the air like pizza and is so thin that it gently floats down into the baker’s hands.

Tempo, a local Cypriot supermarket, asked me to help them reduce the “crust” of wrapped and sliced box bread used for sandwiches, which was being baked for 30 minutes at 240ºC. Then the heat was turned off and the bread left in the oven for a further 30 minutes.