Tiropsomo is a traditional bread with feta cheese. It's made with a combination of white flour, crumbled feta, yeast, honey, olive oil, oregano, and salt. Once formed, the dough is left to rise, and it's then placed into a shallow oven dish brushed with olive oil. Before it's baked until golden brown, the dough is sprinkled with feta and oregano. Tiropsomo can be eaten on its own, but it's often served as an accompaniment to fasolada (bean soup) along with olives.

Tiropsomo

Tohax is a traditional, round-shaped bread that is especially popular in parts of Central Asia such as Kazakhstan and Uzbekistan. It is characterized by a large indentation in its center. The bread is baked until it develops a golden brown crust and is usually served warm.

Tohax

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo y tortilla changa son nombres que describen un plato latinoamericano de maíz que puede clasificarse como panqueque, tortilla o pan plano, según el país. Puede estar hecho solo de maíz o tener ingredientes adicionales como azúcar, agua, leche, sal, mantequilla, queso y aceite. Por lo general, los preparan los vendedores ambulantes y se fríen o se cocinan a la plancha (en Nicaragua, se cocinan entre dos hojas de plátano). Se caracterizan por un sabor dulce y salado. Se pueden comer solos con una bebida, envueltos alrededor de un relleno o cubiertos como un sándwich abierto con cosas como queso, cerdo desmenuzado, crema agria y huevos. Se pueden comer a cualquier hora del día, pero por lo general se comen en el desayuno, como refrigerio o una cena rápida.

Toquera

Italy

Torta al testo or crescia is a traditional flatbread hailing from Umbria. It's a type of circular, thick griddle bread that's named after the circular pan (testo) on which it's prepared. There are many recipes, but crescia is typically made with a combination of flour, salt, water, and maybe a bit of olive oil. Originally, torta al testo was made without any leavening agents, but nowadays, yeast or baking soda are often added to the mix. When baked, it can be cut in half and stuffed with Norcia prosciutto, greens such as chicory or spinach, and cheese for a heartier meal. This puffed-up focaccia is sometimes served with stews and it's used to mop up the flavorful juices.

Torta al testo

Tortano is a flavorful Italian bread that is stuffed with a variety of ingredients such as eggs, cheese, ham, and pork cracklings. It is traditionally prepared for Easter and baked in the shape of a ring. This delicious treat can be paired with various dishes or consumed as a meal on its own.

Tortano

Spain

Tortas de aceite de Castilleja de la Cuesta is a pastry made with extra virgin olive oil, flour, wheat, sugar, seeds, yeast, sesame, aniseed, salt, anise essence, and, if desired, ground almonds. Mrs. In&eacute;s Rosales rescued a family recipe in 1910 and started producing and marketing these tasty crispbreads with the help of other women from the area at the crossroads and in the old train station in Seville. The secret behind tortas de aceite is in the preparation, it must be made by hand, because otherwise, the oil would not remain in the dough. The baking takes only a couple of minutes, and the result is a sweet, firm and crumbly crispbread. It has a light and flaky texture and a flavor and fragrance of olive oil and aniseed.

Tortas de aceite de Castilleja de la Cuesta

Tortilla, originally a corn flatbread, is one of the essential bread varieties that has been present in Mexican culture for thousands of years. The first tortilla was created out of the staple ingredient of indigenous cultures, the ubiquitous corn. It was an ingredient used by the ancient Mesoamerican people, who would store the corn kernels and later process them to create masa, which was then formed into balls and hand pressed to create the familiar, round and thin tortilla. This ancient tradition is still present among some native Indian groups, who are excessively trained to perfect the art of making authentic tortillas. The narrative of the tortilla has been inadvertently changed after the arrival of Spanish conquistadors to the area in the 15th century. The conquistadors brought their different culinary traditions, in which wheat played a crucial role, while the authentic corn was regarded as food of the plebeians. However, the tradition of growing and cooking with corn remained popular in rural areas among the indigenous Indians. The emergence of the wheat tortilla is believed to have happened during the colonial time, but what caused its appearance is not quite clear. Some theories claim that it grew out of the European tradition, some that it was an intentional invention of Indians to please the palates of European conquistadors, and some even say that the exiled Spanish Jews created it since they believed corn was not kosher. Regardless of the reason, wheat tortilla has first spread around the area of the Rio Grande River and continued to gain popularity following the agricultural production and advancement. Today, tortillas are not only a Mexican favorite: due to proximity, historical influence, and large Hispanic influx, tortillas have stopped being regarded as an ethnic bread in the United States, and have thoroughly been immersed as a part of the American culinary heritage. Today, tortillas are usually used as a foundation and a wrapper to numerous dishes such as tacos, burritos, enchiladas, and quesadillas. They are also commonly served alongside stews and chilies, where they are often used as an accompaniment and a utensil used to scoop the dish. Whether made with corn or wheat, this ancient Mexican product has gained followers around the world and has become one of the most common bread varieties in the world.

Tortilla

Tortilla de rescoldo is a traditional unleavened bread originating from the central-northern regions of Chile. The bread is usually prepared with a combination of flour, butter, salt, and sometimes baking soda. The soft dough is shaped into disks, and it is then placed inside the ashes of the fireplace once the hot flaming coals have been removed. Once baked, the bread has intense flavors of smoke and ash. Although this is the most common version, there are also regional variations &ndash; in Laraquete, cooks prepare it with chuchitas (small shellfish), and in Altihue, the bread is enriched with tiny pieces of pork. The traditional way of enjoying tortilla de rescoldo is serving the bread with local condiments or butter. The bread can be found on the streets in larger population areas, at fairs, and in train stations.

Tortilla de rescoldo

Argentina

Tortilla santiague&ntilde;a is a type of flatbread consisting of wheat flour, melted cow fat, and coarse salt. The dough is typically baked on a parrilla until nicely brown. A classic Argentine treat, these tortillas are typical for the north of the country, but are especially popular in Santiago del Estero, where they are sold as street food on almost every corner. They are consumed hot, either on their own or with a ham and cheese filling, and usually accompanied by a cup of mate.

Tortilla Santiagueña

Mexico

Totopo is a Mexican corn tortilla chip with variable sizes, characterized by numerous holes in the dough. It originates from the Zapotec people in the region of Oaxaca, where the chips are traditionally baked in a clay oven known as a comixcal. Crispy and dry, the tortillas can be cut into various shapes depending on their usage: large pieces can be used for dips, squares can be used as toppings and in a dish called migas, while strips are ideal for soups, salads, and garnishing.

Totopo

Croatia

Tropanec is a Croatian specialty bread originating from the area of Novi Marof. It is made with just a few simple ingredients &ndash; corn flour, soda bicarbonate, salt, a bit of sugar, and sour milk. The dough is formed into a large circular shape, and it is then baked in the oven until golden brown. Before the baking process, the dough is typically pricked with a fork. This unleavened bread is traditionally served for breakfast. Although it is typically made with corn flour, the bread can also be prepared with rye flour or wheat flour. In the past, tropanec was sometimes baked directly on the stovetop, which is the reason why it is often referred to as kolač na tabli (plate-baked cake).

Tropanec

Japan

Tsukisamu anpan is a popular Japanese half-dry confectionery (han namagashi) consisting of a thin, round wheat bun filled with red azuki beans. Other ingredients might include mizuame and honey. It is believed that the first tsukisamu anpan was manufactured in the Meiji period in 1906.

Tsukisamu anpan

Tunnbr&ouml;d (lit. thin bread) is a traditional flatbread. Since it could be stored for longer periods, it was created out of necessity. Nowadays, it comes in many forms, which may employ different combinations of wheat, barley, and rye, or various seeds. The primary distinction is made between the soft varieties, which are usually used as wrappers, and hard and crispy types that often form the base of various Swedish snacks.

Tunnbröd

Sweden

Upplandskubb is a traditionally made bread from Uppland made of rye and wheat flour that must be produced locally. What's so unique about Uppland is the method of preparing it - instead of being baked like most breads, it is instead boiled in a closed, cylindrical mould that is put in boiling water for a few hours, while developing no crust at all. Its color varies from gingerbread to greyish brown tones. On the interior it is juicy, sticky and has small holes, and a rich, crumbly texture. It posseses a unique rye flavor, sweetness and sourness and a slightly burnt aroma. When the product is finished, it is sold in slices and usually eaten at Christmastime.

Upplandskubb

Norway

Vannkringler or bergenskringler is a traditional pretzel-shaped bread originating from Bergen. It's usually made with a combination of milk, yeast, flour, salt, and butter. The yeast is dissolved in lukewarm milk, and it's then mixed with melted butter, flour, and salt in order to create a firm dough. The dough is kneaded until elastic and smooth, and it's then divided into equal parts before they're rolled into sausages and shaped into pretzels. They're cooked in boiling water and baked in an oven until light golden brown and crisp. Once cooled, this pretzel-shaped bread is ready to be enjoyed, traditionally with sour cream porridge (r&oslash;mmegr&oslash;t) and cured meats.

Vannkringler

Vastedda is a traditional bread originating from Sicily. This round loaf of bread without a hole in the middle is typically sold in Palermo. However, a bread with the same name is also prepared in the town of Ramacca in Catania, where it's made in the shape of a loaf or donut. In the province of Enna, there are the vastidduni, which are larger and have a thicker crust. The vastedda from Palermo is mostly used for pani ca meusa sandwiches, when the bread buns are filled with veal spleen and often caciocavallo or ricotta cheese.

Vastedda

Veka is a white bread variety that is similar to the famous French baguette, commonly found in Czech, Slovak, and Polish cuisines. Made with yeasted wheat dough, it is usually shaped into small loaves, shorter and wider than the traditional baguette. When baked, the loaves attain a golden-brown crust, while the center stays soft and airy. It appears under various names and it is one of the most common bread varieties found in many Central and Eastern European countries. In the Czech Republic, it is usually used as a base for the open-faced chleb&iacute;čky sandwiches, when the slices are topped with various condiments and then served as a quick buffet snack.

Veka

Veldt is a dense Namibian bread that can be literally translated as bread of the wild. It consists of whole wheat flour, milk, salt, sugar, and warming spices such as cinnamon and ginger. The bread was originally prepared by European settlers who found a way to satiate their hunger with familiar ingredients. The usage of baking powder allows the dough to rise quickly, and it is then placed over a campfire to bake. It is recommended to serve veldt while still hot, preferrably with some butter on the side.

Veldt

Viena andaluza is a traditional bread roll hailing from Andalusia. The bread roll is usually made from wheat flour, and the dough is formed into an oval shape. Once baked, these rolls should be golden and crusty, with a soft, fluffy, white crumb and a pleasant, characteristic aroma. Viena andaluza is often used to make sandwiches such as bocadillo serranito due to its softness and its thin and elastic crust.

Viena andaluza

Slovenia

Vrtanek is a traditional festive bread that was usually prepared and served at various feasts and at the end of the harvest season. It is made with wheat flour, and the dough is braided and wrapped in a large decorative wreath. The bread is usually associated with Prekmurje region, where it is also known as perec. Nowadays, it is typically made and enjoyed on various special occasions.