Pain

This flatbread is prepared with wheat flour, warm water, salt, and oil. Although chapati arrived in Kenya quite late, at the end of the 19th century, when Indian people worked on the Kenya-Uganda railway, nowadays it is considered a traditional food in the country. It is said that Kenyan chapati is not that difficult to prepare, but one needs practice in order to get the right ratio of water and flour. Kenyan chapati is typically served at festive occasions and celebrations in Kenya. It can be prepared in two ways: direct chapati (regular chapati) or layered chapati, where the dough is shaped into a rope, the rope is shaped into a coil, and the dough is then pressed and rolled in order to flatten it out before baking.

Kenyan Chapati

Kesra or khobz f'tir is a traditional flatbread that is used as a daily bread. The dough consists of semolina, oil, salt, and water, and typically contains no yeast. Unlike the similar khobz el dar, kesra is not baked, but cooked on a tagine or on the stove. It is recommended to pair kesra with an Algerian chicken and freekeh soup called chorba.

Kesra

India

Le khakhra est un pain plat croustillant et populaire originaire de l'État indien du Gujarat. Fabriqués à partir de farine de blé, de haricots mat et d'huile, les crackers sont généralement consommés au petit-déjeuner, offrant une collation saine qui est meilleure lorsqu'elle est accompagnée de chutneys ou de currys. Le khakhra étant très similaire au chapati, un autre pain plat indien populaire, on pense qu'un cuisinier du Gujarat faisait griller les restes de chapatis sur une plaque chauffante et les servait avec du thé au petit-déjeuner, créant ainsi des khakhras. Le khakhra peut également être transformé en une collation sucrée en étalant du ghee et du sucre dessus. Aujourd'hui, le snack a quitté le Gujarat et est devenu populaire dans le monde entier, mais on pense toujours qu'une véritable maison gujarati est incomplète sans ses khakhras.

Khakhra

Khbeiza bil tonn is a small stuffed bread originating from Libya. The dough, which consists of flour, milk, butter, and yeast, is typically shaped into small loaves, crescents, or balls. Although these tasty snacks are often filled with dried mint, white cheese, and olives, the most popular stuffing is made with tuna and harissa. It is recommended to decorate the stuffed bread with cumin or sesame seeds before baking. In Libyan homes, khbeiza bil tonn is usually served to guests with a cup of tea on the side.

Khbeiza bil tonn

Khobz is a traditional bread that is shaped into round, flat loaves and baked in an oven until it develops a crispy crust. It can be made with different types of flour such as wheat, bran, barley, and semolina. Some bakers like to add anise, nigella, or cumin in order to enhance its flavors. The bread often replaces utensils and is used to scoop up sauces, dips, meat, and vegetables in numerous Moroccan dishes.

Khobz

Berber pizza or khobza medfouna is a traditional dish originating from Morocco, and it is believed that its true birthplace is Rissani, a small oasis town near the northwest edge of Sahara. Although it's called a pizza, this is more of a stuffed flatbread that's similar to calzone or stromboli. The flatbread dough is stuffed with beef or lamb, diced onions, and various spices, and it's then baked in a fire pit until done, while many restaurants and local Berbers cook it in a mud oven. Fried almonds and hard-boiled eggs are welcome, but optional additions. The name medfouna means buried, referring to the ingredients that are buried or hidden in the flatbread dough. Once prepared, Berber pizza is cut into slices, and it's usually accompanied by hot mint tea, which is believed to be a palate balancer that will contrast the flavor of fat from the meat.

Khobza medfouna

Khobz el dar is an Algerian and Moroccan bread that requires no kneading. It consists of semolina, salt, sugar, yeast, oil, eggs, milk, and optional sesame seeds for decoration. Once it has been baked, the bread develops a soft and tender texture and a slightly sweet flavor. This bread can be found it almost every household in Algeria, hence its name, which translates to bread of the house.

Khobz el dar

Khubzah bil a3shab is a savory Libyan bread characterized by its soft and spongy texture. The dough is made with a combination of flour, olive oil, sugar, salt, and baking powder. It can be flavored with ingredients such as thyme, parsley, rosemary, olives, hot peppers, cheese, or paprika, depending on personal preferences. This herb bread is typically served with tea in the evening.

Khubzah bil a3shab

Saudi Arabia

Khubz ahmar, commonly known as "red bread" in Arabic, is a traditional bread from the al-Ahsa Governorate, distinguished by its reddish hue. This color is typically achieved by incorporating dates into the dough. The bread can vary in texture from soft and fluffy to slightly denser, depending on the recipe and baking method. It is usually round and flat, similar to other Middle Eastern breads like pita or naan. The main ingredients in khubz ahmar include wheat flour, dates, cardamom, saffron, seeds, salt, and water. The dough is traditionally baked in a pottery oven lined with palm trunks, which imparts a unique, smokey flavor to the bread. Khubz ahmar is often enjoyed as part of traditional meals, served alongside a variety of dishes such as stews, dips, and salads.

Khubz ahmar

Khubz al-jamri is a traditional type of bread in Saudi Arabia, especially popular in the southern regions. The name translates to "coal bread" or "ash bread" in English, referring to the traditional method of baking this bread directly on hot coals. The dough for khubz al-jamri is typically made from simple ingredients such as wheat flour, water, and salt. The dough is kneaded and then left to rise. Once ready, small portions of the dough are flattened into round shapes and placed directly onto charcoal ashes. The bread cooks quickly, developing a distinct smoky flavor and a slightly charred, crispy exterior while remaining soft on the inside. Khubz al-jamri is often enjoyed as part of a traditional meal and is commonly served with a variety of dishes such as grilled meats, stews, and vegetable dishes. It is particularly valued for its unique taste, which comes from the method of cooking it on hot coals, imparting a rustic and authentic flavor. This bread can be eaten on its own, often dipped in olive oil or served with honey for a simple yet delicious snack. It is also used to scoop up other foods, complementing the rich and diverse flavors of Saudi cuisine.

Khubz al-jamri

Russia

Khychin is a traditional filled flatbread originating from the regions of Kabardino-Balkaria and Karachay-Cherkessia. This thin flatbread is made from unleavened dough and it's filled with boiled potatoes, local cheese, or meat with fresh herbs. The dough is usually made with a combination of flour, salt, and kefir or ayran, while the filling can contain soft cheese, potatoes, butter, veal or lamb, garlic, onions, coriander, and mint. Once assembled, khychin is fried in butter until it's slightly browned and crispy. The dish is prepared for all special occasions such as weddings, childbirth, funerals, or visiting guests. It is believed that khychin symbolizes the Sun, wealth, and hospitality.

Khychin

Bosnia and Herzegovina

Kiseljačka pogača is a type of leavened flatbread that hails from Kiseljak, a small town known for its carbonated natural mineral water. The bread is made with flour, chilled carbonated water, salt, and yeast. When mixed, the dough is rolled into palm-sized discs that are then baked in wood-fired ovens at high temperatures. Each bread is cut in half and coated with a generous amount of kajmak&mdash;creamy clotted cream spread. These flatbreads are sold at bakeries and specialized stalls. They are best enjoyed freshly baked. As the dish has become an important part of local culture, there is an initiative to protect it and register it on the UNESCO's Lists of Intangible Cultural Heritage.

Kiseljačke pogače

Kisra is a traditional spongy flatbread from South Sudan, made with sorghum (millet) flour. It is often used for dipping into stews or as a spoon for scooping up other food. The bread can also be ripped into chunks and placed in soups or porridges, when it is traditionally accompanied by a vegetable and meat stew known as mullah.

Kisra

Kitcha is an unleavened Ethiopian flatbread made with wheat flour, water, and salt. The dough is traditionally baked in a pan on both sides until it develops a golden-brown color of the exterior. The flatbread can be additionally spiced with chili and cardamom. It is usually served warm with melted butter, or used in a dish called fit-fit.

Kitta

Le knäckebräu est le nom d'origine de ce célèbre pain croustillant suédois. Bien qu'il soit considéré comme une variété de pain, sa texture croquante et sa forme fine ressemblent davantage à celles des crackers. L'ingrédient clé est la farine de seigle, qui était l'élément principal de la version originale. Aujourd'hui, une variété de graines telles que les graines de sésame, de tournesol, de citrouille ou de lin sont utilisées pour créer différentes versions de ce pain croustillant. La tradition de préparer le knäckebräu en Suède est apparue à une époque difficile, il y a environ 500 ans, lorsque le pain était considéré comme un aliment rare et luxueux. Ce mode de préparation, qui utilise un faible pourcentage d'eau, permet au pain de rester croustillant et frais plus longtemps. Aujourd'hui, la plupart de ces crackers sont fabriqués en usine, mais leur préparation facile et leur stockage pratique en font une option maison standard. Léger, facile à casser et à manipuler, c'est un accompagnement parfait servi avec une variété d'entrées, de trempettes, de sauces, de charcuteries, de saumon fumé, de fromages et de tartinades aux fruits. En Suède, c'est un ingrédient de base du petit-déjeuner qui est également couramment consommé comme collation ou dîner léger.

Knäckebröd

Kneippbr&oslash;d is a traditional bread originating from Norway that's named after Sebastian Kneipp, a 19th-century Bavarian priest, who is credited with being the first person to use the whole grain (shell, kernel, and germ) when making bread. Although there are many variations on the bread, it's usually made with 100% whole wheat flour, yeast, salt, milk, water, and rapeseed oil. The smooth and firm dough is proofed and baked in buttered loaf pans until golden brown. The bread came to Norway in 1895, and nowadays it's one of the most popular types of bread in the country.

Kneippbrød

Taiwan

Koa-chh&acirc;-p&aacute;n or coffin board is a type of Taiwanese bread bowl with a very unusual name. It dates back to the 1940s and has since become a popular street food item in the country. The dish consists of a thick slab of white bread that is toasted or fried and then filled with creamy soup. The typical filling consists of a combination of chicken meat and gizzards, carrots, green peas, and corn kernels, combined with b&eacute;chamel sauce. Nowadays, the fillings can vary and include anything from curries and different types of meat and seafood to a combination of vegetables and mushrooms, or even some exotic ingredients such as pineapples, mangos, bananas, or other types of fruit. To add the filling, before the slab of bread is toasted or fried, a square piece of bread is cut out carefully from the top, then a large cavity is made on the inside, and once the cavity is filled with the creamy mixture, the top is placed back: a creation that resembles a coffin, hence the name.

Koa-chhâ-pán

Kocho is a traditional flatbread made with enset plant, which is often called false banana, due to visual similarities between the two. The Gurage people of southern Ethiopia chop the plant's thick flesh into a liquid meal, and then shape it into a dough-like mass that gets buried in the ground while wrapped in the plant's large green leaves. After some time, they dig up the fermented product, shape it into flat loaves or strips, and then cook it on a mitad &ndash; a hot plate that is traditionally used to make injera flatbread. Additionally, the dough might be enriched with nitter kibbeh (clarified butter) and various spices.

Kocho

Korovai is a traditional wedding bread that is also popular in countries such as Poland, Bulgaria, Romania, and Russia. Instead of a cake, Ukrainians bake this massive, lavishly decorated bread that is often made by seven married women from seven different places. Participation of widows in the bread-making process is forbidden, since it is believed that a piece of their fate will be forwarded to the prospective couple. There are many superstitions and rituals connected to korovai &ndash; for example, if the bread cracks in the oven, the marriage will be doomed. After the wedding ceremony, korovai is cut and shared among guests.

Korovai

This traditional Finnish delicacy is best described as a rusk&mdash;the crispy, twice-baked bread. It is usually prepared with various types of bread rolls or the sweet, cardamom-spiced pulla bread. Korppu comes in numerous sweet or savory versions, but it is traditionally thinly sliced, dusted with cinnamon sugar, and baked until crispy. Sweet versions are often enjoyed as an accompaniment to coffee or tea.