Brot

Flatbr&oslash;d is a traditional unleavened flatbread. Although there are many varieties, this very thin and crisp bread is usually made with a combination of barley flour, salt, and water. Some people use sour milk instead of water, or a mixture of dark and white flour instead of barley flour. The dough is rolled flat and cooked in a pan on both sides until it hardens. Once prepared, it's enjoyed with a wide array of sweet and savory toppings such as strawberry jam, double cream, smoked salmon, and soft cheese. Flatbr&oslash;d is often served as an accompaniment to soups, stews, meat, and fish dishes. It is believed that this flatbread dates back to Viking times.

Flatbrød

Flatkaka, meaning flat cake, is a traditional rye bread characterized by its flat appearance and fork prick marks on its surface. The flatbread is unleavened and baked in a pan, then served cut into quarters or halves. In the past, it was baked on hot stones, but today people even make them at home on electric hot plates. The bread is usually topped with butter, smoked salmon, smoked lamb, or pickled herring. Due to the fact that flatkaka is light, yet packed with energy, it is a quintessential hiking snack in Iceland.

Flatkaka

This chewy, oily flatbread is quite versatile, and can be topped with a range of ingredients such as coarse sea salt, olive oil, herbs, tomatoes, or olives. Historians tend to believe it was invented either by the Etruscans or in ancient Greece, although unleavened flatbreads have long been made throughout the Middle East. The name focaccia is derived from the Roman panis focacius, meaning &ldquo;hearth bread&rdquo;, referring to the fact that focaccia was traditionally baked in coals in Roman times. The basic recipe spread to France and Spain over time, where the bread is known as fouaisse and hogaza, respectively. Foccacia&rsquo;s pockmarked appearance results from indentations made in the dough to prevent large bubbles from appearing on its surface during baking. Today, savory versions of focaccia are topped with rosemary, sage, garlic, cheese, and onions, while sweet varieties can be topped with honey, raisins, sugar, and lemon peel, among others.

Focaccia

Italy

Focaccia alla Genovese is believed to be the original focaccia. Hailing from Genova, this classic focaccia is coated in olive oil and sprinkled with coarse sea salt. Unlike other focaccias, this one is traditionally shaped into a flat rectangle. It consists of flour, yeast, salt, sugar, water, and olive oil. The dough is simply baked in the oven until the focaccia becomes golden brown, crispy, and shiny. The flatbread is locally known as fugassa.

Focaccia alla Genovese

This Apulian delicacy is traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour, and mashed potatoes. It is usually topped with cherry tomatoes and olives, but some varieties occasionally employ other combination of ingredients, such as different vegetables, coarse salt, or rosemary. Always baked in round tins, focaccia is usually doused in olive oil and is best served lukewarm.

Focaccia Barese

This variety of Italian focaccia originates from Messina. The focaccia dough is made with flour, semolina, yeast, lukewarm water, olive oil, salt, and sugar. The toppings are what differentiates this focaccia from all other varieties &ndash; it is topped with anchovies, tuma cheese, curly endive, and tomatoes. Before baking, the focaccia is seasoned with freshly ground black pepper, salt, and a drizzle of olive oil. You probably won't find this focaccia outside of the region. In the area of Parco dei Nebrodi, on the northwestern side of Messina, cooks like to use provola instead of tuma cheese because it gives the focaccia a more savory flavor.

Focaccia Messinese

Focaccia Seravezzina, also known as pane di Azzano, is a type of round, golden brown savory focaccia made with a mixture of corn and wheat flour, lard, olive oil, garlic, rosemary, mountain water, salt, and yeast. The dough is shaped and placed on wooden tables to rise under a linen cloth, and it is then brushed with olive oil and baked in a wood-fired oven. Pane di Azzano can be found in local bakeries &ndash; cut into slices, it tastes the best when enjoyed during the day it was baked.

Focaccia Seravezzina

Portugal

Folar de Chaves is a traditional stuffed bread. It is made with leavened dough that incorporates a hefty amount of eggs, lard or butter, and olive oil. The fillings may vary, but they usually include cured or smoked pork products such as presunto (ham), sliced sausages, or bacon. The bread is traditionally prepared for Easter, but it is also commonly made for other festivities and various special occasions. As it is evident from the name, it originates from Chaves, but nowadays it is popular throughout the country.

Folar de Chaves

This traditional Portuguese Easter bread consists of flour, eggs, and local Tr&aacute;s-os-Montes olive oil. It is traditionally filled with various pork products such as pork meat, bacon, sausages, ham, or shredded pork shoulder. Folar was first mentioned in print in 1959, and in 2016 it has been awarded the Protected Geographical Indication status by the European Commission. Though it is traditionally associated with Easter, this delicacy is also commonly enjoyed on various special occasions.

Folar de Valpaços

France

Fougasse ist ein Fladenbrot, das normalerweise mit Zucker und Orangenwasser gesüßt wird. Es ist in der Provence und in ganz Südfrankreich weit verbreitet und leicht an seiner Form zu erkennen. Fougasse hat normalerweise die Form eines Weizenkorns mit Einschnitten, die einen geäderten, blätterartigen Umriss bilden. Ursprünglich wurde dieses Brot seit der Römerzeit gebacken und hauptsächlich verwendet, um die Temperatur des Ofens zu testen. Heute gibt es mehrere Variationen des Brotes, wobei oft Oliven, Käse und Feigen in den Teig eingearbeitet werden. Es passt perfekt zu vielen Gerichten, kann aber auch zur Herstellung verschiedener Sandwiches verwendet werden.

Fougasse

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French roll is a type of bread roll that is typically long and slender in shape, resembling a smaller version of a baguette. Usually, it has a crisp crust and a soft, chewy interior. French rolls are commonly associated with French cuisine and are a popular bread option for sandwiches and burgers. They can be sliced horizontally and filled with various ingredients such as cold cuts, cheese, vegetables, and spreads to make a flavorful sandwich. The preparation of French rolls involves using a dough made with flour, water, yeast, salt, and sometimes additional ingredients like olive oil or sugar. The dough is shaped into long, thin rolls and allowed to rise before being baked until golden brown. The crust of a French roll is typically crisp and can have a slightly chewy texture, while the inside is airy and soft. French rolls are versatile and can be found in different variations and sizes depending on regional preferences and personal taste. They are enjoyed in many countries around the world, not just in France, and are a popular choice for creating delicious sandwiches and sliders. 
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French roll

Netherlands

Fries roggebrood is a popular rye bread that is a specialty of the Dutch province of Friesland. Its flavor is slightly sweet and sour, similar to pumpernickel bread, while the texture is moist and dense, and its color is dark brown, almost black. Traditionally, Frisian rye bread is sliced very thinly, and in the past, it used to be paired with cheese, butter, or sugar. Today, it is typically paired with the famous Dutch pea soup called snert. It is said that the bread will keep almost indefinitely if wrapped in plastic, but it can also be sliced and frozen for even further use.

Fries roggebrood

Frisele or frise is a traditional rusk originating from Puglia. It's made with a combination of plain flour, semolina flour, sea salt, yeast, and water. The rusks are double-baked, which greatly improves their shelf life. In the past, they were ideal for field workers or fishermen going out to sea. When served, friselle are usually soaked in seawater or springwater. If the rusks are topped with fresh tomatoes, they are then known as friselle Salentina, a specialty of Salento.

Friselle

United States

Named as the official state bread of South Dakota in 2005, frybread is a flat dough that is fried or deep-fried in oil or lard. Originally, it is a Native American Navajo tradition, invented at a time when the Natives were in captivity and attempts were made to starve them out. The government supplied them with lard, flour, salt, sugar, yeast, and powdered milk, which were often spoiled, so fry bread originated from those few foods provided during the four years of captivity. What ensured the Navajo's survival in the past is now consumed either on its own, or with numerous topping and accompaniments such as honey, jam, or beef. Frybread can also be made into tacos, called Navajo or Indian tacos, consisting of frybread that is topped with numerous ingredients usually found in tacos, such as lettuce, tomato salsa, grated cheese, and chopped meat.

Frybread

Fry Jacks sind beliebte Frühstücksbrote aus Belize, die aus goldbraunem, frittiertem Teig bestehen, der sich dadurch auszeichnet, dass er aufgeht und schwimmt, wenn er in heißes Öl gegeben wird. Sie werden normalerweise mit herzhaften Beilagen wie Bohnenmus, Eiern oder Speck serviert, können aber auch mit Marmelade oder Honig belegt werden. Als Grundnahrungsmittel der belizischen Küche und ein Favorit in der Karibik sollen die Brote am besten schmecken, wenn sie mit Getränken wie Kaffee oder Mangosaft serviert werden. Da Fry Jacks extrem schnell und einfach zuzubereiten sind, haben sie auf der ganzen Welt viele verschiedene Namen, die sich nur in den Zutaten unterscheiden, wie Beignets in New Orleans oder Sopapillas in Mexiko.

Jack Fry

Libya

Ftat misrati is a Libyan flatbread originating from the city of Misrata, hence the name. The simple dough is prepared with a combination of flour, water, olive oil, and salt. It is then cooked on a hot, flat surface, so it can be cooked on a stove as well. Although ftat is traditionally thin, this variety is even thinner: a combination of olive oil and cornflour is sandwiched between two pieces of dough, which is then rolled to be as thin as possible. Later on, the heat separates two pieces of dough, resulting in two pieces of ftat flatbreads instead of one, and they are twice thinner than regular ftat. This flatbread is often torn in small pieces and added to stews or soups, but it can also be enjoyed whole, when it is typically filled with potatoes and a variety of herbs.

Ftat misrati

Ftira tar-randan is a Maltese bread made with flour, water, salt, yeast, and olive oil. The dough is traditionally shaped into balls which are then fried in a pan until golden brown. The bread is often drizzled with honey on top, then served while still warm. Ftira tar-randan is especially popular during the month of Ramadan.

Ftira tar-Randan

Gabubu is a traditional bread from the Lakota Sioux people of the Great Plains, particularly associated with South Dakota. It is a variation of fry bread, a staple in Native American cuisine, known for its simplicity and distinctive preparation. Made from basic ingredients&mdash;flour, baking powder, salt, and water or milk&mdash;the dough is gently mixed, rolled into flatbreads, and cooked in a hot cast iron skillet with a small amount of oil or lard. This method uses less oil than traditional fry bread, giving Gabubu a unique texture and flavor. The term "gabubu" is believed to be a Sioux word, with interpretations varying from "fat" or "grease" to a family-specific term. Regardless of its exact meaning, Gabubu holds cultural importance among the Lakota Sioux as a reflection of their culinary traditions and adaptability. Versatile and mild in flavor, it can be enjoyed as a side with soups or stews, topped with spreads like butter, honey, or jam, or used as a base for sandwiches and other toppings. Gabubu bread is a beloved part of Native American cuisine and a testament to the rich heritage of the Lakota Sioux people.

Gabubu

Sweden

G&aacute;hkku is a traditional flatbread originating from the S&aacute;mi peoples. In the past, this chewy flatbread was prepared with readily available ingredients such as flour, salt, and milk or water. Nowadays, it's usually enriched with yeast, oil or butter, and light sugar beet syrup (ljus sirap). The dough was rolled with lefse rolling pins, and the flatbread was then baked over embers in a pan or over hot stones. Nowadays, the flatbread is usually prepared in an oven or on top of a stove. G&aacute;hkku is usually accompanied by suovas (salted and smoked reindeer meat), butter, or cheese, but it can also be used to mop up a plate after eating stews or similar dishes.

Gáhkku

China

Cocktail bun is a simple sweet bun originating from Hong Kong and dating back to the 1950s. It was created from unsold, but edible buns that were ground with coconut and sugar and used as a filling for the new buns called cocktail buns. The name refers to a mix of ingredients that were similar to an exotic mixture of liquors. Nowadays, the filling is usually enriched with butter or margarine. These buns can be found in most local bakeries, and they're usually finished with egg wash and a sprinkle of sesame seeds on top before baking.