Pain

Slovenia

Koruzna prga is a traditional festive bread originating from the Posavje region. It's made with a combination of corn flour, eggs, milk, baking powder, salt, and fat for greasing the baking tin. The scalded milk (or milk and cream) is poured over the corn flour, and it's then left to cool. Baking powder and eggs are added to the mixture, which is then stirred until the batter becomes liquid. The batter is poured into a greased baking tin and incisions are then made on the top, always in the shape of a rectangular net. The bread is baked until golden brown. Once baked, there should be a pattern of squares on the surface, which suggests how it should be broken before it's enjoyed, making it ideal for social events.

Koruzna prga

Greece

Le koulouri de Thessalonique est un aliment de base traditionnel de la cuisine de rue grecque et leur version nationale du simit, un pain circulaire similaire que l'on trouve en Turquie. Dans sa forme la plus simple, le koulouri est fait de pâte à base de farine de blé qui est façonnée en anneau avant d'être enrobée de graines de sésame et cuite au four. On pense que cette version grecque a voyagé avec les réfugiés grecs d'Asie Mineure qui se sont d'abord installés à Thessalonique, d'où son nom. L'origine est toujours contestée entre les deux pays, mais les Grecs ont intégré cette collation croquante et nourrissante dans leur cuisine nationale. Contrairement à la version turque, le koulouri n'est pas tressé et n'est parfois trempé que dans de la mélasse. En Grèce, les variétés modernes sont souvent fourrées de pâte à tartiner au chocolat, de tahini ou de fromage, tandis que certaines apparaissent même sans graines de sésame. Cette collation est souvent appréciée au petit-déjeuner et peut être achetée auprès de vendeurs ambulants ou dans de nombreuses boulangeries à travers le pays.

Koulouri Thessalonique

Kpekpele is a traditional bread made by steaming fermented cornmeal. The unleavened bread is often consumed with a palm soup that features large amounts of smoked fish. It is traditionally served during the harvest festival known as Homowo, celebrated by the Ga ethnic group. They are known to sprinkle some kpekpele at prescribed locations, a ritual that is used to please the gods and ancestral spirits.

Kpekpele

These traditional Moroccan bread rolls are prepared with a yeasted, brioche-like dough that is enriched with aniseed. They also incorporate toasted sesame seeds and are usually flavored with orange blossom water. Before baking, krachel are brushed with egg wash, while the top is sprinkled with toasted sesame seeds or pearl sugar. The buns can be enjoyed plain, but they are also commonly served with cheese and savory or sweet spreads such as butter, jams, or chocolate spreads. They perfectly pair with coffee or tea.

Krachel

Krithini kouloura refers to a traditional Greek barley rusk, primarily associated with the island of Kalymnos. It is a hard, round bread made from barley, often softened with water and used as the base for various local dishes, particularly salads. The most common dish featuring krithini kouloura is the Kalymnian salad Mermizeli, where the softened rusk is combined with tomatoes, onions, cheese (typically feta or cream cheese), and plenty of olive oil. Originally, this bread was made for sailors, as it could last a long time without spoiling, making it ideal for long voyages. The bread is often flavored with anise and mastic, giving it a unique taste.

Krithini kouloura

Also known as the Cretan biscuit, Kritiko paximadi is a bread product made with either wholemeal barley flour or a combination of barley, wheat, and oat flour. The origins of paximadi can be traced to the ancient times when barley rusks were the staple of farmers, shepherds and Cretan sailors. Being twice-baked, these rusks could be preserved for long periods of time without losing their quality and for this reason paximadi became the daily bread of families that could not bake on a regular basis. Kritiko paximadi is still the base of Greek and Mediterranean diet, and it is usually softened with water, wine, or olive oil before consumption. This traditional barley rusk is typically used for preparing dakos, a popular Cretan meze made with crumbled feta or mizithra cheese and chopped tomatoes, but it is also ideal for other types of Greek salads, appetizers, and light, healthy meals.

Kritiko paximadi

Krotekake is a traditional flatbread originating from Hardanger, and it's characterized by its cross-hatch pattern decoration on top. The dough is made with a combination of whole wheat flour, yeast, and water. It's left to rise and then rolled into smooth rounds. The rounds are rolled with a special rolling pin with deep grooves that leave a cross-hatch pattern on the dough. Krotekake is baked on a flat grill, stacked, and dried. The preparation and baking of krotekake is a communal affair, and the use of the special rolling pin is usually delegated to guests or children. Dried krotekake can be stored for long periods of time.

Krotekake

Croatia

Kruh ispod peke is a traditional method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands. When prepared, the circular dough is left to rest and rise. Meanwhile, someone should make a wood fire until only the embers remain. The embers are then removed, and the dough is placed where the embers used to be. It is covered with the lid, and the lid is topped with hot embers. The bread is baked for 45 minutes to an hour, and true masters of peka know exactly when the bread is done by tapping it and listening to the sounds. Once baked, the bread is covered with a cloth and placed vertically to cool down a bit. It is important to wait for the bread to cool down until it's warm, so don't try eating it while it's piping hot. If it's made well, the bread should have holes throughout its interior and it should remain fresh for a long time without becoming crumbly. It is recommended to consume it warm with pork fat and salt or sugar, depending on personal preferences. Alternatively, dunk pieces of kruh ispod peke into a combination of olive oil and garlic.

Kruh ispod peke

Le kubaneh est un pain juif yéménite populaire composé de farine, de sucre, de sel et de beurre. Il est traditionnellement servi chaud au petit-déjeuner. Le pain existe en deux variétés : plié (la pâte est façonnée en boules, mélangée à du beurre et roulée en spirale) et pain de singe (des boules de pâte sont trempées dans du beurre et placées dans la poêle). Le kubaneh est souvent recouvert de sucre glace ou servi avec de la salsa de tomates.

Kubaneh

India

Kulcha is an Indian flatbread made with wheat flour, and it is commonly served as an accompaniment to chickpea curry. The bread is cooked in a tandoor or on a griddle, and it is usually brushed with ghee and served while still hot. Chewy and soft, it is also easily cooked on a traditional tawa, making it accessible both to the common people and royalty, a fact that led to its popularity in North India. In the royal kitchens, kulchas were typically stuffed with vegetables and meat. Kulcha was the official symbol of the Asaf Jahi dynasty, and it even appeared on the Hyderabad state flag, which additionally popularized the bread. Today, the most popular version of this bread is the Amritsari kulcha, stuffed with potatoes and traditionally served alongside Amritsari chana masala.

Kulcha

Laccha paratha is a traditional flatbread originating from the northern parts of India. The name of this paratha variety means multi-layered paratha, referring to its flaky and layered texture that goes well with rich and creamy curries and dal dishes. These layers are made by creating pleats from the dough, and it&rsquo;s then folded like a pinwheel. The flatbread is made with a simple combination of flour, water, salt, and oil or ghee. After it&rsquo;s been cooked in a tandoor, laccha paratha should be flaky and crispy on the exterior and soft inside.

Laccha paratha

La ladenia est un type de pain plat moelleux garni de tranches de tomates, d’oignons et d’un généreux filet d’huile d’olive grecque. Originaire de Kimolos, cette délicatesse savoureuse est considérée comme la version grecque de la pizza italienne et remonterait à l’époque de l’occupation vénitienne de l’île. La pâte est généralement faite de farine, de levure, d’eau et de sel, bien que certaines versions nécessitent également l’ajout d’huile d’olive à la combinaison. La pâte de tomates maison est souvent utilisée au cas où il n’y aurait pas de tomates fraîches, tandis que certaines personnes ont tendance à rehausser la simple garniture tomate-oignon en ajoutant des câpres et des poivrons. Le pain plat est généralement assaisonné de sel de mer, de poivre noir et d’origan grec séché, et une fois cuit, il est généralement dégusté avec un filet supplémentaire d’huile d’olive sur le dessus. La ladenia peut être préparée sous une forme ronde ou rectangulaire et est généralement consommée au petit-déjeuner ou comme déjeuner léger, bien qu’elle puisse également être servie dans le cadre d’un plat de meze.

Ladenia

Lagana is a traditional flatbread that is usually associated with Clean Monday&mdash;the first day of Lent. The bread is made with wheat flour, and although it was primarily unleavened and did not include dairy or oil, modern varieties are often prepared with olive oil and yeast. The bread is oval-shaped and flat, and the top is typically pressed with fingers to create small indentations. Optional ingredients often include olives and various herbs, but sesame seeds are the most common topping. The exact origin of this ancient Greek bread is still vague, but its first written reference dates back to 5th century BC when it was mentioned in a poem written by a Greek poet Aristophanes, while the name lagana stems from the ancient Greco-Roman term laganon that denoted a similar thin flatbread.

Lagana

Lahoh is a spongy flatbread popular throughout Somalia, Ethiopia, and Djibouti, among others. It is characterized by its circular shape with numerous holes on the surface. This pancake-like bread is made with plain flour, unlike its cousin injera which is usually made with teff flour. Lahoh can be consumed with both sweet and savory ingredients and dishes such as honey, sugar, stews, or soups.

Lahoh

L&aacute;ngos is a Hungarian specialty made by deep-frying a basic dough consisting of water, flour, yeast, sugar, and salt until it develops a golden-brown color. Sour cream, milk, or yogurt can all be used instead of water. L&aacute;ngos is traditionally consumed fresh and warm as a snack, and it can be topped with anything from sour cream and grated cheese to garlic sauce and salt, although it is often consumed plain, as it is. The name of the dish comes from the word l&aacute;ng, meaning flame, since it was originally baked near the flames of a brick oven, unlike today, when it is regularly deep-fried in oil. Some believe that l&aacute;ngos was created under Turkish influence, while others believe it comes from the ancient Romans. This popular street food specialty can be found at numerous fairs, festivals, beaches, and amusement parks throughout Hungary, Austria, Croatia, and Romania.

Lángos

Translated as leaf bread, this classic flatbread is a Christmas staple in Iceland that was first mentioned in writing in 1736. It is prepared with a basic dough that incorporates flour, butter, sugar, milk, and is typically enriched with caraway. The dough is rolled into a thin, round sheet, which is then decorated with leaf-like, geometric patterns before it is shortly fried. In the past, the decorations were incised by hand, using a small pocket knife but nowadays it is mostly done with the help of a small brass iron. Laufabrau&eth; is usually enjoyed alongside potatoes, peas, cabbage, and hangikj&ouml;t - Icelandic smoked lamb. Although it is believed to have originated in the north, the bread is prepared and enjoyed throughout the country.

Laufabrauð

Lavash is a traditional flatbread claimed by many food specialists to be Armenian in origin, but it is well-known and prepared throughout Western Asia (most noteably Iran and T&uuml;rkiye) and the Caucasus (most noteably Azerbaijan). The dough consists of wheat flour, salt, and water leavened only with a sourdough starter. Once the dough has risen, it is shaped into small lumps that are rolled flat and then slapped against the inside of a clay oven called tonir. Depending on the part or region of Armenia, these flatbreads can vary in thickness, size, shape, and the method of kneading. Because the process of making lavash is so labor-intensive, as well as time-consuming, this flatbread is typically prepared in advance. The baked flatbreads are kept in a dry place and sprinkled with water before use to restore their flexibility. Even to this day, lavash is only torn by hand and can be used either as bread, a wrap, or a spoon. The significance of this flatbread in Armenia is reflected in the ceremonial ritual of its preparation, starting with the choice of women who are fit to make this flatbread, to the sacred and obligatory whispering of blessings or reciting of kind words while making the dough, as it is believed the dough has magical powers to make the whispered wishes come true. As it is considered to be a symbol of fertility and prosperity, lavash has great significance in the Armenian wedding ceremonies, and is also used in traditional medicine since it is believed to have healing properties. In 2016, UNESCO recognized lavash making and sharing culture as an Intangible Cultural Heritage of Humanity.

Lavash

Lefse is a traditional flatbread, visually looking like a huge, round tortilla. It comes in many varieties such as plain, sweet, thin, or thick. There is also a popular version of lefse with potatoes incorporated in the dough, and it is a favorite of the Telemark region. Originally, potatoes were not included in the flatbread since potatoes were introduced to Norway just about 250 years ago. Today, lefse is usually dipped into a bowl of water to absorb it, and is then consumed with butter, cinnamon, and sugar. For serving, it is recommended to roll the flatbread and cut it at an angle. All of the lefse varieties can also be used to make appetizers or sandwiches, when they are filled with cheese, salad, seafood, or meat. Potato lefse is especially good for canap&eacute;s due to its unique flavor. In Norway, lefse can be bought at most supermarkets or baked at home, and it is also popular in the United States of America, in cities with high percentages of Norwegian ancestors such as Minnesota, North Dakota, and Seattle.

Lefse

Les lekváros bukta sont des petits pains hongrois fourrés à la confiture de fruits. La pâte est composée de farine, de jaunes d'œufs, de crème aigre, de vanille, de beurre, de sel, de levure et de lait. Bien que les petits pains soient généralement fourrés à la confiture de prunes, ils peuvent également être fourrés aux noix, aux graines de pavot ou au fromage sucré. Une fois cuits, les petits pains sont saupoudrés de sucre glace. Il est recommandé de les servir au petit-déjeuner avec une tasse de thé ou de café à côté.

Lekváros bukta

Lepinja is a yeast-raised, spongy flatbread that's popular all over the Balkans and similar to pide or pitta. It's usually made with a combination of flour, water, salt, and yeast. Once the dough has been prepared, it's baked in the oven at high temperatures. The flatbread is mostly used as a vessel for ćevapi &ndash; small minced meat sausages that have a cult following in the Balkans. When compared to its cousin, somun, lepinja is slightly tougher and not as aromatic as somun. The somun also has greater melt-in-the-mouth properties than a regular lepinja.