Brot

Colombia

Garullas is a Colombian bread made with flour, cornmeal, butter, sugar, eggs, and cuajada cheese or queso fresco. The dough is baked until it develops a golden color on the exterior. This bread is especially popular in the city of Soacha, where it can be found in most bakeries. Garullas is typically consumed as a light meal in the afternoon hours, a practice that is locally known as el algo.

Garullas

India

Gobi Paratha ist ein traditionelles Fladenbrot aus Nordindien. Diese Art von Paratha ist mit gewürztem Blumenkohl gefüllt. Der Teig besteht aus einer Mischung aus Mehl, Wasser, Salz und Öl. Sobald er geformt ist, wird er mit gewürztem Blumenkohl gefüllt, auf beiden Seiten gebraten und mit Butter oder Ghee bestrichen, bis er goldbraun und vollständig durchgebacken ist. Die Füllung besteht normalerweise aus einer Kombination aus Blumenkohl, Ingwer, Kurkuma, rotem Chilipulver, Koriander, Kreuzkümmel, Garam Masala-Pulver, getrocknetem Mangopulver und Salz. Es wird empfohlen, Gobi Parathas heiß mit Chutneys, Quark, Raita oder indischen Pickles zu servieren. Das Gericht ist an den meisten Straßenständen in der Gegend zu finden, wo die Verkäufer Gobi Paratha zum Frühstück servieren.

Gobi-Paratha

Goraasa ist ein sudanesischer Pfannkuchen oder Fladenbrot, das locker, vielseitig, weich und teigig ist. Es wird aus Mehl, Wasser, Salz und (optional) Backpulver hergestellt. Der Teig wird in der Pfanne geformt, sodass das Endergebnis wie eine dicke Tortilla aussieht. Im Sudan wird es zum Frühstück, Mittag- und Abendessen gegessen. Die Einheimischen legen es oft unter verschiedene Eintöpfe und reißen dann Stücke vom Fladenbrot ab, um das Hauptgericht aufzulöffeln, anstatt Besteck zu verwenden, aber Goraasa kann auch allein genossen werden.

Goraasa

Gözleme ist ein türkisches Fladenbrot, das aus Mehl, Wasser, Hefe, Olivenöl und Joghurt besteht, der verhindert, dass das Fladenbrot zu brüchig wird. Der Teig wird mit Zutaten wie Fleisch, Gemüse, Eiern, verschiedenen Käsesorten oder Pilzen gefüllt und dann auf einer Sackpfanne gebacken. Ursprünglich wurde Gözleme zum Frühstück oder als leichter Nachmittagssnack serviert, aber heute ist es ein beliebtes Fastfood, das man in allen Restaurants, Imbissständen und Cafés des Landes finden kann.

Gözleme

Graham is a dense bread made with graham flour, milk, molasses, salt, and yeast. It is high in fiber and has a delicious flavor and texture. Molasses helps to rise the dough, but sugar can be used instead. Both Graham flour and Graham bread were created by Sylvester Graham in the 19th century. He preached the importance of a healthy, wholesome diet in a time when baked products were typically filled with additives. Interestingly, in the past, Graham bread was sometimes used as dog food, since other bread types were considered to be unhealthy for dogs.

Graham Bread

Italy

Guastella is a traditional stuffed focaccia originating from Calabria, where it&rsquo;s often made on Easter Monday. It&rsquo;s usually made with a combination of flour, yeast, lard, dry spicy sausage bits, hard-boiled eggs, provolone cheese, pork rinds, butter, and black pepper. Flour, water, and yeast are kneaded into an elastic dough that&rsquo;s left to rise for an hour and divided into two portions. One-half of the dough is placed into a lard-greased baking pan and topped with the filling ingredients. The other half of the dough is placed on top, and the focaccia is then dotted with butter and baked in the oven until golden.

Guastella calabrese

China

Guokui is a traditional flatbread originating from the Shaanxi province, now popular in various regions across China. Known for its large, thin, and crispy texture, guokui translates to "pot helmet," reflecting its distinctive shape when cooked. The bread is typically large and round, resembling a flattened disc, with a crispy outer layer and a soft, chewy inside. In Shaanxi, there is also guokui type that is round in shape, more reminiscent of a bread loaf than a flatbread, about a foot in diameter, an inch in thickness, and weighs about 2.5 kg. The preparation starts with making dough from wheat flour, water, and sometimes yeast or baking powder for leavening. Guokui can be either plain or filled with a variety of ingredients, such as minced pork, beef, or vegetables. It is traditionally cooked in a tandoor-like oven or on a griddle, giving it a unique smoky flavor and crispy texture. There are several varieties of guokui: Shaanxi guokui often contains spicy beef or lamb fillings and has a distinctive regional flavor; Hubei guokui is known for its thicker, softer texture and sometimes features sweet fillings; Sichuan guokui is typically spicy, filled with a mix of minced meat and Sichuan peppercorns, offering a numbing and hot taste; Chengdu guokui is usually thinner and crispier, often featuring various fillings like spicy pork or vegetables. Guokui is not just a type of bread but a symbol of Chinese culinary tradition, often enjoyed as a snack or a quick meal. It is a staple in street food culture across different regions of China, showcasing its versatility and regional adaptations.

Guokui

Nepal

Gwaramari ist ein traditionelles nepalesisches Brot. In Newari, einer lokalen Sprache, bedeutet der Name wörtlich „rundes Brot“. Es wird aus einer Mischung aus Mehl, Backpulver, Knoblauch, Ingwer, Koriander, Kreuzkümmel, Salz und Pfeffer hergestellt. Die Zutaten werden zu einer dicken, teigigen Paste vermischt, die gekühlt wird, bis sie luftig ist, dann zu kleinen Kugeln geformt und goldbraun frittiert wird. Es wird empfohlen, Gwaramari heiß mit Chutneys oder einer Tasse Milchtee dazu zu servieren. Dieses kleine Brot wird traditionell zum Frühstück serviert, und manche essen es, indem sie Gwaramari in zwei Hälften brechen und dann an den Rändern zusammendrücken, sodass es wie eine kleine provisorische Schüssel aussieht, mit der man den heißen Milchtee in den Mund löffeln kann.

Gwaramari

Harsha is a popular Moroccan bread that is usually made with a combination of semolina, sugar, butter, milk, baking powder, and salt. It is traditionally fried in a pan until it develops a soft, crumbly texture. Most Moroccans prepare it for breakfast or as an afternoon snack, serving it with butter, honey, or cheese. It is recommended to pair harsha with a cup of hot Moroccan tea.

Harsha

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Hawkshead wig is a traditional bread roll originating from Hawkshead in Cumbria. These bread rolls are usually made with a combination of flour, yeast, water, and lard. The dough is mixed with caraway seeds, shaped into ovals, and the tops are then brushed with milk and sugar before baking. Once baked, the rolls should be golden with a shiny top and thick in the middle. They have been connected with Lent in the past, while some connect them with Christmas, particularly in Shrewsbury. Nowadays, these bread rolls are occasionally made in the region, although there's little interest for them.

Hawkshead wig

Hellimli is a Cypriot bread consisting of flour, water, milk, salt, butter, and olive oil. It is enriched by the addition of chopped onions, mint, and diced halloumi cheese. The dough is traditionally baked in clay ovens until the exterior of the bread develops a golden color. It is recommended to sprinkle the dough with sesame and nigella seeds before baking.

Hellimli

Himbasha or ambasha is a traditional and Ethiopian flatbread consisting of flour, water, yeast, sugar, sesame seeds, ground cardamom, and raisins (only in Eritrean version) resulting in a unique combination of sweet and savory flavors. It is characterized by a decorative wheel pattern that is scored on its top. In Eritrea and Ethiopia, himbasha is traditionally consumed for breakfast after mass, but it is also a popular item at numerous festivities and celebrations. Interestingly, breaking this bread over the back of a child on his first birthday to give him strength is a local tradition.

Himbasha

A hoagie roll is a long and flat roll that's traditionally used to prepare hoagie sandwiches, submarine sandwiches, and sometimes even Philadelphia cheesesteak sandwiches. The inside should be soft, and the exterior should be a bit harder. These rolls are popular in the United States of America, and they're usually made with a combination of flour, milk, oil, eggs, yeast, salt, and sugar, while some versions might include sesame seeds on top. Hoagie rolls are typically split down the middle before they're filled with various ingredients.

Hoagie Roll

Malta

Prepared in many shapes and in numerous local variations, this sourdough bread is a staple of almost every Maltese kitchen. It is typically baked in wood-fired ovens and consists of flour, yeast, water, and salt. The bread is usually served as an accompaniment to a variety of dishes, but the most popular way of consuming it is to rub it with tomatoes, drizzle it with olive oil, and top it with ingredients such as cheese, olives, capers, onions, or fish.

Ħobż tal-Malti

Hojaldres ist ein traditionelles panamaisches Frühstücksbrot, das aus frittiertem Teig aus Mehl, Zucker, Salz und Öl oder Butter besteht. Die Textur dieses Brotes ähnelt Donuts, aber sein Geschmack ist herzhaft. Das flache, runde Brot wird normalerweise mit Käse belegt, während ein Wursteintopf namens Salchichas Guisadas oft als Dip dazu gereicht wird.

Hojaldres

Sweden

H&ouml;n&ouml;kaka is a classic Swedish flatbread with a light, almost cake-like texture. It's made with a combination of milk, butter, white flour, rye flour, sea salt, yeast, ljus sirap (light syrup), and hjorthornssalt. The final ingredient gives the flatbread its fluffy and light texture &ndash; hjorthornssalt was originally made from deer antlers, but nowadays ammonium carbonate is used instead. The dough is left to double in size, and it's then kneaded and flattened before being pricked with a kruskavel (a knobbly rolling pin) and baked in the oven. Once done, it's recommended to serve h&ouml;n&ouml;kaka warm with cheese, jams, honey, butter, or pickled herrings on the side.

Hönökaka

Traditionally prepared and eaten on Good Friday and during Lent, hot cross buns are subtly sweet spiced buns made with a rich yeast dough that is studded with dry fruit. The top of each bun is marked with a cross, typically made with shortcrust pastry, a mixture of flour and water, or icing sugar. Although theories abound, the exact origin of hot cross buns is shrouded in mystery. They are sometimes associated with Romans and Saxons, who made similar cross-marked buns to commemorate Eostre&mdash;the goddess of light. However, they are mostly linked to Christian folklore. Apart from the cross symbolizing crucifixion, it is often said that the hefty use of spices signifies the ingredients used to embalm Christ after his death. What is certain is that the buns already enjoyed immense popularity by the 16th century, when Queen Elizabeth I restricted their sale solely to Christmas, Easter, and Good Friday as it was believed that the buns had healing properties. The restriction had little effect and was soon revoked. Nowadays, hot cross buns are world-famous and enjoyed all year round. The traditional version is dotted with currants and spiced with cinnamon, nutmeg, and allspice, but it is easily modified and adjusted to taste. The buns can be enjoyed as a sweet or savory treat. They can be served plain or toasted, with butter, jam, or any other optional topping.

Hot cross buns

United States

A staple of the American South, hot water cornbread is a traditional bread that is made with cornmeal and hot water. Sugar, salt, butter, and other ingredients such as ham, bacon, jalapeno peppers, or green onions are often added to the cornmeal mixture in order to provide additional flavor and texture. The ingredients are combined, and the batter is formed into flattened cakes or patties which are then fried in hot oil or bacon fat. Crispy on the outside and soft on the inside, hot water cornbread is commonly eaten with honey, cane sugar, or maple syrup drizzled on top, but it can also be served as an accompaniment to chili, greens, beans, or soups. Interestingly, some people enjoy their hot water cornbread crumbled in a glass of cold buttermilk.

Hot Water Corn Bread

Houska ist ein beliebtes tschechisches Brötchen, einfach und klein. Es wird aus Weizenmehl, Milch, Hefe, Salz und manchmal auch Eiern hergestellt. Vor dem Backen wird es normalerweise geflochten und zu einer prallen, runden Form geformt, die einem Knoten ähnelt. Die Oberseite wird mit grobem Meersalz und Kümmel oder Mohn bestreut. Gebackenes Houska ist hell in der Farbe, es ist außen knusprig und innen leicht und weich. Das Brötchen kann in den meisten tschechischen Supermärkten und Bäckereien gekauft werden. Es wird oft zum Frühstück gegessen, wenn es zusammen mit einer Auswahl an süßen und herzhaften Aufstrichen, Butter oder Marmelade serviert wird. Der Name Houska könnte sich auch auf eine andere Brotsorte beziehen, die süß, reichhaltig und mit Rosinen, kandierten Früchten und Mandeln gefüllt ist und normalerweise zu Weihnachten und Ostern serviert wird. Es ähnelt eher Challa oder Brioche und wurde ursprünglich Vánočka genannt.

Houska

Mandarin roll is a steamed bun with Chinese origins, consisting of wheat flour, sugar, water, vegetable oil, yeast, and salt. It is such an important part of Chinese cuisine that it is likened to white bread in western cuisine. Steamed Mandarin rolls are sometimes accompanied by sweetened condensed milk, while in the southern parts of the country the rolls are often sweet and can be eaten on their own. Sometimes, the rolls are salted and filled with finely chopped spring onions on the interior. What makes these rolls unique is their unusual shape, reminiscent of flower blossoms, which is the reason for their alternative name - flower rolls.