Pain

Italy

Lestopitta is a traditional unleavened flatbread from Calabria, particularly associated with the town of Bova in the province of Reggio Calabria. The term "lestopitta" combines the Greek words "lept&ograve;s" (thin) and "pita" (bread), translating to "thin bread". This bread is made from a simple dough of 00 flour, water, and salt, without any leavening agents. The dough is divided into small balls, rolled into thin discs, and then fried until golden and crisp. Traditionally, lestopitta is served hot and folded, filled with local Calabrian specialties such as soppressata (a type of salami), 'nduja (a spicy spreadable sausage), cheeses like pecorino, or vegetables like peperonata. There are also sweet versions, drizzled with honey or spread with chocolate-hazelnut cream. The origins of lestopitta are believed to date back to ancient Greek colonization in southern Italy, reflecting the enduring Hellenic influence in Calabria's culinary traditions.

Lestopitta

This traditional Liberian bread is the visitor's favorite amongst all the local bread varieties. Country rice is typically beaten in a mortar with a pestle, and it is then sifted to remove the larger pieces. The rice flour is combined with ripe mashed plantains, butter, eggs, baking soda, sugar, salt, water, and grated ginger. After it has been baked, Liberian rice bread is usually consumed as a coffee cake or as regular bread, and it stays nice and moist even after a full week.

Liberian Rice Bread

Finland

Limppu is a whole rye bread that is traditionally prepared in eastern Finland. It typically consists of a sourdough starter, whole rye flour, warm water, and salt, and it is allowed to ferment overnight. Traditionally, the bread calls for using dried pieces of previous bread dough or a lump of dough saved from the previous bake as a starter. The soft and airy dough is shaped into a cone, and following the change of the cone shape into a flattened round loaf, the bread is baked until it&rsquo;s nicely colored and produces a hollow sound when tapped on the bottom. The natural fermentation process gives limppu a distinctive, strongly acidic flavor and a slightly sweet nuttiness, while its consistency is rather dense with a soft crumb. This traditional rye bread is typically accompanied by butter, hard cheese, cold cuts, slices of smoked reindeer, and a glass of milk on the side. In Finland, people often prepare a loaf of limppu as a housewarming gift.

Limppu

Georgia

Traditionally consumed at Barbaroba, the feast of St. Barbara, lobiani is a popular Georgian bread that is filled with mashed kidney beans and flavored with onions, parsley, coriander, and black pepper. The dough consists of flour, yeast, salt, and water. There is also a variety of the bread called rachuli lobiani, which is prepared with added bacon for extra flavor. The name lobiani is derived from the Georgian word for kidney beans, lobio.

Lobiani

Australia

Best consumed warm, these semi-sweet buns are a Fijian delicacy that is extremely easy to prepare. The dough consists of flour, sugar, butter, and eggs. When it is kneaded and smooth, it is divided into smaller buns which are then arranged into a baking pan, covered with coconut milk, and baked until golden brown in color. Lolo buns can be consumed on their own or paired with a cup of hot cocoa.

Lolo buns

Czech Republic

Lomnick&eacute; suchary is a rusk, twice-baked bread produced in a few varieties in the Semily district in the Czech Republic since the first half of the 19th century. The varieties include sugared rusks, hazelnut rusks, almond rusks, peanut rusks, and diabetic rusks. They are produced from wheat flour, sugar, fat, yeast, powdered milk, egg yolks, cinnamon, vanilla, orange, lemon peel, peach, and apricot kernels. Depending on the variety of the rusks produced, finely ground almonds, hazelnuts and peanuts are added to the mix. In the diabetic variety, sorbitol is used instead of sugar. They are sold as baked sliced of bread with a golden brown color. Their texture is quite hard, crisp and crunchy and the taste and aromas depend on the chosen variety. Pair this unique twice-baked bread with creamy butter, a cup of tea or hot cocoa.

Lomnicke suchary

Lompe is a traditional flatbread originating from Norway. The flatbread is made with potatoes, salt, and flour, and it's similar to the more famous lefse flatbread. However, lompe is usually smaller in diameter than lefse and it's most commonly used for wrapping hot dogs (p&oslash;lser) into it. Lompe can also be filled with various ingredients. Once rolled, the dough is cooked over medium-high heat in a frying pan or directly on a stove. If properly cooked, both sides of the flatbread should be golden brown.

Lompe

Sicilian mafalda bread, known for its crusty exterior and soft, airy crumb, is typically shaped into an elongated or serpentine form and sprinkled generously with sesame seeds. The bread is made with durum wheat flour, which gives it a slightly yellow hue and a unique flavor. Mafalda is often enjoyed as a sandwich bread or served alongside meals. It has become a beloved staple in Sicilian cuisine due to its distinctive texture and nutty taste from the sesame seeds.

Mafalda

Mahjouba is a traditional flatbread that is one of the most popular street food items in the country. These thick and flaky crepe-like flatbreads are made with semolina, then filled with a combination of tomatoes and caramelized onions. Mahjouba is often paired with harissa sauce on the side, but the condiment is completely optional.

Mahjouba

India

Roti is a flat, unleavened whole wheat bread, visually similar to a pancake, cooked on a traditional iron griddle called tawa, a key element of the rural cuisine of Punjabi. It is one of the most basic breads in India, a cross between pita bread and a tortilla that is buttered on one side. Makki ki roti is made from makai atta cornmeal flour, salt, and water, and once it's done, it is brushed with ghee and traditionally served piping hot with sarson da saag (cooked mustard leaves and spices), especially during the winter months. It is yellow in color and quite different from wheat flour roti. The bread is healthy, simple, nutritious and easy to prepare, so it is not a wonder that it can be found in most Punjabi homes.

Makki ki roti

Malawach is a traditional layered and folded bread that is especially popular in Israel and Yemen. Visually reminiscent of a pancake, the bread is made with flour, water, salt, and ghee. Once baked, it is often sprinkled with black sesame seeds. Traditionally, malawach is served with hard-boiled eggs, chopped and crushed tomatoes, and z'hug, a spicy condiment.

Malawach

Malooga is a yeasted Yemeni flatbread that is traditionally baked in a taboon. It consists of flour, yeast, water, salt, oil, and dark clarified butter known as semn. The bread has a status of being an inexpensive item for the poor people of Yemen. Malooga is often consumed with buttermilk, beans, and eggs, but it is also used in a popular Yemeni Ramadan dish called shafuta.

Malooga

Le manakish est un petit-déjeuner libanais très apprécié : il s'agit d'un pain plat et rond, généralement garni d'huile d'olive et de zaatar (graines de sésame, thym et sumac), puis cuit au four. On peut également y ajouter du fromage, de l'agneau haché, des épinards ou des aubergines frites. Le nom du plat signifie décoré ou estampé, en référence à une technique où la pâte est pressée du bout des doigts, laissant ainsi un motif décoratif. Bien qu'elle soit parfois affectueusement appelée pizza libanaise, elle est un ajout récent au patrimoine culinaire libanais, mais elle est rapidement devenue l'un des plats les plus populaires en raison de ses saveurs, de son prix bas et de sa facilité de préparation. Le manakish est souvent associé à la nourriture des pauvres, mais il est apprécié par toutes les classes de la société. Il est recommandé de l'accompagner de tomates, de concombres, de fromage au yaourt ou d'une tasse de thé chaud.

Manakish

Mangia e bei are traditional Italian focaccia bread rolls originating from Prato. These small and soft rolls are made with flour, eggs, sugar, fat, and yeast. The dough is left to slowly rise on strips of soaked cotton. It's then divided into small mounds and cooked in a wood-fired oven. Once the rolls have cooled, a hole is indented in the top, which is then filled with mint or citrus syrup, so you can eat (mangia) and drink (bere) at the same time. These rolls were traditionally produced for the Prato Fair in September, but nowadays they are only prepared for special occasions and national holidays.

Mangia e bei

Les mantou sont des petits pains chinois cuits à la vapeur, généralement préparés nature, sans aucune garniture à l'intérieur. Ils sont parfois servis en accompagnement, bien qu'ils soient plus couramment consommés tels quels. Les mantou ont une forme ronde et aplatie et constituent un aliment de base du nord de la Chine. Traditionnellement, les petits pains sont sans goût et n'ont pas de croûte, tandis que la mie est plutôt dense. Ils sont fabriqués à partir de farine de blé et de levure, qui est utilisée comme agent levant. Pour les Chinois, les mantou sont aussi importants que le pain pour les occidentaux. Selon une légende populaire, le mot mantou signifie littéralement la tête d'un barbare. Pendant la période des Trois Royaumes, le chancelier Zhuge Liang a tenté de capturer un barbare nommé Meng Huo. On lui a dit que les barbares utilisaient la sorcellerie, donc seuls les dieux pouvaient l'aider. Comme les barbares jetaient des têtes humaines dans la rivière, Liang a rempli les petits pains, représentant des têtes de barbares, de porc et de mouton, et les a sacrifiés au Dieu de la rivière. Les petits pains modernes sans garniture ne sont apparus qu'au milieu du XVIIe siècle. De nos jours, le mantou est régulièrement consommé comme collation quotidienne ou comme aliment de secours pour les personnes occupées, tandis qu'à Singapour et en Malaisie, il est traditionnellement consommé trempé dans une sauce de crabe au piment.

Mantou

Markook is a traditional Middle Eastern flatbread particularly popular in Saudi Arabia and other Arab countries. It is known for its large, thin, and flexible texture, which makes it quite distinct from other types of bread. Markook is extremely thin, almost paper-like, and requires skillful handling during preparation and cooking. It is typically larger than other flatbreads, often baked in large rounds. Despite its thinness, Markook is quite flexible, making it ideal for wrapping around various fillings. It has a soft yet slightly chewy texture, perfect for a variety of culinary uses. The basic ingredients of Markook include wheat flour, water, salt, and sometimes a bit of yeast or baking powder. The dough is kneaded until smooth and then left to rest. It is divided into small balls and rolled out very thinly. Traditionally, Markook is baked on a convex metal griddle called a saj, which gives it its characteristic thinness and large size. The dough is draped over the saj and cooks quickly, often within seconds. Markook's flexibility makes it an excellent choice for wraps, often filled with meats, vegetables, and spreads. It can be served alongside dips such as hummus, baba ghanoush, and labneh, or enjoyed simply with a drizzle of olive oil, a sprinkle of za'atar, or folded with cheese.

Markook

Marraqueta (also known as pan batido and pan franc&eacute;s) is the most popular bread in Chile and Bolivia, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust. The crust is so beloved that some people even pull out the crumb (called miga) before consumption. It is believed that marraqueta dates back to the late 19th and early 20th century, when a large number of Europeans immigrated to Chile and Bolivia. Some claim that the bread was first baked by two French brothers called Teran-Marraquett, and that's how this daily staple got its name.

Marraqueta

Croatia

Masna pogača is a Croatian bread made with flour, milk, water, yeast, sugar, salt, eggs, and grease or margarine. During the kneading of the dough, it should be smeared with fat, then folded three times. The dough is then baked until golden brown. Before taking the bread out of the oven, it is often brushed with egg yolks in order to get a ruddy color. When the bread is taken out of the oven, it is sprayed with cold water and wrapped in a large washcloth so that it gets steamed. The bread is usually torn into pieces, and it is rarely cut.

Masna pogača

Belgium

Mastel is a traditional bread originating from Ghent. The bread resembles a bagel and it is typically cut in half, spread with butter and sprinkled with brown sugar. It is then placed between pieces of aluminum foil and ironed. The ironing process caramelizes the sugar and gives mastel its flat shape. In the past, mastel was ironed with real clothes irons, but today, it is usually heated and flattened with a machine that looks similar to a panini press. You can taste this exceptional sweet treat during the Patershol festivities in August.

Mastel

Matnakash is a traditional bread consisting of a smooth, elastic dough made with flour, yeast, water, sugar, salt, and oil. Originally, it was prepared only with flour and water, and without yeast. Before it is baked in a well-steamed oven, the dough is usually topped with a type of flour mixture consisting of flour and water or black tea, which lends the bread a unique, crispy crust that complements its soft and slightly chewy interior. This Armenian flatbread has a distinctive oval or round shape, and its surface is adorned with a traditional pattern of indentations. Its name matnakash translates to finger draw or finger pull and is derived from the traditional way of adorning the bread&rsquo;s top by using one&rsquo;s fingers. In Armenia, this leavened bread is still a staple as it has been for ages, and it is available in bakeries, grocery stores, and restaurants throughout the country. Matnakash is eaten warm, optionally sprinkled with sea salt flakes, and it pairs well with dipping sauces, soups, and curries.