These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom.
Bubbling with fresh imeruli and sulguni cheeses, khachapuri might be the country of Georgia's most beloved snack.
Made with dark rye flour, the dough is enclosed in a metal pot before it's buried in the warm ground near geothermal springs and other hotspots. When baked in the traditional method, dökkt rúgbrauð takes a full 24 hours to cook in the subterranean"oven."when it's fresh from a hole in the black sand.Flatbreads go wonderfully flaky in this whole-wheat Indian treat, which can be eaten plain or studded with savory fillings.
For the recipe, though, cooks look back to the colonial era: From spiced holiday cookies to cheese sticks topped with Gouda or Edam, Indonesian baking has adapted Dutch ingredients and techniques to local tastes.It takes a pair of deft bakers to craft this addictive Iranian flatbread, which is cooked directly on a bed of hot pebbles.
Now, dense loaves of soda bread are a nostalgic treat that's a perfect pairing with salted Irish butter.If you think challah is limited to pillowy, braided loaves, think again -- traditionally, challah is any bread used in Jewish ritual. But bread is continually evolving, and there's no better example than this iconic Italian loaf, which was only invented in the 1980s.
It's a recipe with ancient roots -- cassava has been a staple in South America and the Caribbean since long before the arrival of Europeans here, and it's believed that the native Arawak people used the root to make flatbreads as well.Yeasted wheat dough makes a convenient package for Japanese curry, turning a sit-down meal into a snack that can be eaten out of hand.
What emerges is a chewy round that's crackling with steam, wafting a rich smell of grain and smoke. It's the ideal foil for a plate of Jordanian mouttabal, a roasted eggplant dip that's blended with ground sesame seeds and yogurt.Roti flatbread may have arrived in Malaysia with Indian immigrants, but the country's made the flaky, rich bread their own.
When trying to discover someone's true nature, a Maltese person might ask"x'ħobz jiekol dan?," literally,"what kind of bread does he eat?"Thin rounds of corn dough turn blistered and brown on a hot comal, the traditional griddles that have been used in Mexico since at least 700 B.C. When Navajo people were forced out of their Arizona lands by the US government in 1864, they resettled in New Mexican landscapes where growing traditional crops of beans and vegetables proved difficult.
Heat transforms the exterior into a crispy pattern of snackable pieces, and loaves of tijgerbrood are beloved for sandwiches. When European settlers brought potatoes and wheat to New Zealand, indigenous Maori people made the imported ingredients their own with this innovative bread. While potatoes are just an 18th-century addition to the Norwegian diet, Scandinavian flatbread is at least as old as the Vikings.Slather a hot round of podplomyk with white cheese and fruit preserves for a taste of old-fashioned, Polish home cooking.
Europeans didn't taste corn until they arrived in the Americas, but it would be eagerly adopted in northern Portuguese regions where soil conditions are poorly suited to growing wheat.Bread baking becomes art on Russian holidays, when golden loaves of karavai are decked in dough flowers, animals and swirls.
It's a homey dish that's often cooked fresh for family meals, then served hot from the oven. Ground corn offers a lightly sweet foil to salty toppings, from salty kajmak cheese to a scattering of cracklings.There's buried treasure within every loaf of gyeran-ppang, individually sized wheat breads with a whole egg baked inside.
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