Bread

Lithuania

Daujėnų naminė duona is a traditional, homemade rye bread produced in the Daujėnai civil parish in Lithuania since the 17th century. The bread is quite big and comes in either oval loaves weighing from 4 to 4,5 kilograms, or rectangular loaves weighing from 4,5 to 10 kilograms. Rye flour dough is fermented in oak troughs, after which it is baked in a hearth oven or over coals. The loaves have a smooth dark and delicate surface and a pleasant flavor typical of rye bread, with a sweet and sour taste and a rich aroma. Only caraway seeds are added to the flour, water, sugar and salt mixture. The bread has a relatively long shelf life of two weeks and is highly praised by consumers; served at fairs, festivals, weddings and christenings where it is sometimes decorated with ornaments or symbols of strength, fidelity and humility.

Daujenu namine duona

Devonshire split is a traditional sweet bun originating from Devon, hence the name. The buns are usually made with a combination of flour, salt, sugar, yeast, butter, and milk or cream. Once the dough has been formed, it's divided into small rounded buns that are baked until the crust becomes pale golden. They're often rubbed with butter and sprinkled with icing sugar. The bread should be very light and the flavors slightly sweet. After they've been baked, Devonshire splits are split open and filled with clotted cream and jam. It's also important to note the existence of Cornish splits, which are the same as Devonshire splits, but larger.

Devonshire split

In Trinidad, everybody eats roti &ndash; they make it in the morning and in the afternoon - that is how popular this flatbread is on the island. Although roti didn't start in Trinidad, the inhabitants made their own style over the years. Dhalpuri roti is essentially a tawa-cooked roti filled with ground split peas. Once prepared, the filled dhalpuri roti is usually consumed as a sandwich, when it is wrapped around curries, beef, potatoes, chicken, or anything else you would want, depending on personal preferences.

Dhalpuri roti

Dholl puri is a small, pan-fried, stuffed flatbread from Mauritius. It is the most popular street food item on the island, filled with anything from rougaille to chutneys and kheer rice pudding. The dish is consumed throughout the day, either for lunch or as a snack. These flatbreads are also commonly seen at festivities and wedding ceremonies.

Dholl puri

United States

Dilly casserole bread is a traditional bread originating from Crab Orchard, Nebraska. Dating back to the 1960s, this airy, chewy, herb-flecked bread is usually made with a combination of cottage cheese, grated onions, butter, sugar, salt, baking soda, eggs, flour, yeast, and dill. The cottage cheese is mashed and mixed with water, sugar, grated onions, and butter. The mixture is heated and an egg is whisked into the mixture until well-combined. Flour is mixed with yeast, dill, salt, and baking soda, and the cottage cheese mixture is then whisked into it. The dough is left to rise until doubled in size and the bread is baked until golden brown. The bread is brushed with dill and butter and left to cool before it's cut in wedges and served.

Dilly Casserole Bread

Dorset knob is a traditional rusk or biscuit originating from Dorset, hence the name. These rusks have been baked by Moore's company since the late 19th century, and it's believed they were originally made from leftover bread dough, butter, and sugar and baked in the warm oven after the bread was removed. Although the exact recipe is nowadays a trade secret, it's believed that the dough includes sugar, flour, yeast, water, and fat. The rusks are baked at high temperature, during which they are turned over. Once done, they should be hard and crumbly. Dorset knobs are usually dipped in tea in order to soften, but they can also be eaten with butter and cheese such as Dorset Blue Vinney.

Dorset knob

Dumb bread is a traditional bread hailing from the Virgin Islands. This rich, round loaf is usually made with a combination of flour, water, butter, sugar, baking powder, and milk. The dough is often additionally flavored with shredded coconut. It is placed in a skillet over hot coals, while another layer of hot coals also goes on top of the skillet lid in order to cook the bread both from above and below. Once it becomes toasty and golden brown, the bread is ready to be enjoyed. The name dumb bread is derived from the dum-style of baking that was brought over to the Caribbean from India.

Dumb Bread

Greece

Eptazimo is a traditional bread with a unique preparation method, where the dough is kneaded seven times (the name "eptazimo" comes from the Greek word "epta" - seven) before baking. What also sets eptazimo apart from other breads is that it is leavened without yeast. Instead, it relies on a natural fermentation process od chickpeas to create a leavening effect. The dough is often flavored with aromatic ingredients such as anise and ouzo, giving it a distinctive, slightly sweet, and fragrant taste. Eptazimo is known for its dense texture and is considered a rare, ancient bread recipe that has its roots in Byzantine culinary traditions.

Eftazimo

Elenia is a traditional bread that is stuffed with pieces of pitted olives. It is a specialty of the island of Kimolos where they typically use Koroneiki olives for the stuffing and bake the bread in a wood-fired oven. Elenia is commonly prepared at home, although it is also available in local bakeries on the island. This rustic bread is usually made around the Greek Orthodox Easter, and since the dough contains no oil, it is especially suitable for those fasting days when oil is not allowed to be consumed.

Elenia

Eliopsomo is a traditional bread made with flour, water, yeast, salt, black olives, and flavorings such as honey and rosemary. The saltiness of the olives pairs extremely well with the slightly sweet honey bread dough. The bread can be used for the preparation of sandwiches, paired with feta cheese and olive oil, or it can be used for dipping it into a combination of olive oil, oregano, salt, and pepper.

Eliopsomo

English muffin is a small, round, and flat bread that's made from a soft yeasted dough. Once shaped into rounds, either by hand or with crumpet rings, the English muffin is baked on a griddle. Before toasting, they are halved, and once toasted, they're buttered, then served for breakfast with sweet or savory toppings. These muffins are an essential part of eggs Benedict. It's not recommended to use a knife to cut them in half &ndash; most cooks agree that they should be split with a fork and gently pulled apart in order to create a surface with small peaks and craters, which gives them a crunchy texture and provides many pockets for jam and butter. The muffins can be made at home or bought in stores, where they are available in various flavors including cornmeal, cinnamon, whole wheat, raisin, and sourdough. It is believed that the first English muffin was invented in 1894 by a British immigrant to New York, Samuel Bath Thomas.

English muffin

Argentina

Fain&aacute; is a unique flatbread made with chickpea flour, black pepper, and lots of fresh herbs. It is extremely popular throughout Argentina and Uruguay. The most prevalent theory about its origin says that Genovese immigrants brought it to Buenos Aires and Montevideo in the early 20th century, and over time it became a popular food item in the country. Fain&aacute; is typically served as an accompaniment to pizza, in a way that pizza slices are topped with a piece of fain&aacute;. When paired this way, the dish is then known as pizza a caballo or horseback pizza.

Fainá

Italy

Fanzelto is a traditional pancake-like flatbread originating from Terragnolo. This rare flatbread was made due to the scarcity of wheat in the area, so it's made with a combination of buckwheat (grano saraceno di Terragnolo), water, and salt. Once prepared, the batter is cooked over lard in an iron skillet. Nowadays it's mostly made at home, but it's also served to tourists during local festivals. Fanzelto is traditionally served hot and accompanied by cheese and slices of luganega sausage.

Fanzelto

Farata is the Mauritian version of Indian paratha, a layered, flaky, pan-fried flatbread. It consists of three basic ingredients: flour, water, and oil. Faratas are traditionally served warm, accompanying spicy curry dishes or any kind of chutney.

Farata

This traditional Ligurian dish is a simple, oven-baked flatbread made only with chickpea flour, water, extra virgin olive oil, and salt. Its origins can be traced to Roman times, but according to legend, farinata as we know it today is said to have been invented in August of 1284, when the Republic of Genoa defeated Pisa in the battle of Meloria in the Ligurian Sea. On their way back home, the Genoese ships were hit by a tempest, and some of the olive oil and chickpea flour barrels broke, they were mixed together, then moistened by salty sea water. After the tempest, realizing they didn&rsquo;t have anything else to eat, the sailors put this mixture to dry in the sun and consumed it. Often flavored with rosemary, farinata di ceci can be eaten plain or enjoyed with creamy stracchino or crescenza cheese and a touch of pesto alla Genovese.

Farinata di ceci

Switzerland

Fastenw&auml;he is a type of small Swiss bread, carnival treat, and snack originating from Basel. The dough is usually made with a combination of flour, yeast, salt, sugar, milk, eggs, caraway seeds, and butter. Once the dough has rested and doubled in size, it's divided and shaped into ovals. A knife is used to cut four slits into each piece of dough, which is then carefully stretched in order to create a shape that's similar to a cross in the middle of the dough. The dough is brushed with beaten egg yolks, sprinkled with caraway seeds, and baked until golden. Fastenw&auml;he is especially popular during the Fasnacht (the biggest carnival in Switzerland) celebration, and it was originally enjoyed only during Lent.

Fastenwähe

Saudi Arabia

Fatoot is a traditional Arabian bread often served as a side dish or breakfast item, especially during Ramadan. Originating from the Medina region, it has been a staple in households for generations. Fatoot is known for its unique preparation and distinctive flavor. It's a type of unleavened bread made primarily from wheat flour, water, and salt, and it's typically baked on a hot griddle or saj, a convex metal cooking surface. The bread is thin, soft, and flexible, making it a perfect accompaniment for various dishes or to be enjoyed on its own.

Fatoot

Ficelle is a long and thin French bread that is spongy and tender on the interior, and crispy on the exterior. It is commonly made with white wheat flour, just like the baguette, but it is usually about half the size of a standard baguette that is sold at most French p&acirc;tisseries. The word ficelle means string in French, referring to its thinness. The bread is often used in the production of croutons, while it is regularly sliced and accompanied by a spinach dip.

Ficelle

Filone is a traditional bread from Tuscany, visually similar to the famous French baguette, consisting of flour, olive oil, yeast, water, and salt. The bread has a hard, crispy crust on the exterior, and a light, airy crumb on the interior. The name filone is derived from the Italian word filo, which means line, referring to the shape of the bread.

Filone

Fitascetta is a traditional savory bread originating from the Como area. It's made with a combination of yeast, sugar, olive oil, flour, salt, and shredded Stracchino, Taleggio, or Mozzarella. The dough is shaped into a ring, topped with onions (saut&eacute;ed in butter, water, and balsamic vinegar), and it is then taken out of the oven, brushed with olive oil, and sprinkled with grated cheese before being baked for a few more minutes. It's said that this onion-covered bread ring is best when eaten on the day it's been made.