Pain

Matzo is an unleavened flatbread from Israel that is traditionally consumed during the weeklong Passover, celebrating the Israelites' departure from Egypt. Around the holiday, this flatbread can be found as a part of appetizers, main courses, and even desserts. During the Passover, Jews are not allowed to consume leavened food (chametz), and according to a popular legend, they left Egypt in such a hurry that they didn't wait for the bread dough to rise before taking it with them through the desert. It is a tradition to pair matzo with haroseth, a fruit and nut combination symbolizing brick and mortar which the Jews had to make when they were slaves. Early matzos were usually decorated with shapes of animals and flowers, while some were even baked in the form of chains. Today, there is a large variety of matzos such as whole-wheat matzo, matzo dipped in chocolate or honey, square-shaped or circular-shaped, small or large in size.

Matzo

Greece

Mavragani is a type of bread that is prepared on the island of Lemnos. It's named after a local wheat variety called mavragani, meaning black awn, which has been grown on the island since ancient times. The grains of this wheat variety are processed into flour that is used for making the bread and other local specialties such as flomaria, a type of egg pasta used in many traditional dishes. Mavragani bread can be bought from any local bakery or market on the island, and it is considered to be highly nutritious. Slices of this bread are typically enjoyed for breakfast, slathered with local thyme honey or marmalade, or accompanied by fresh or grilled local cheese (such as melichloro cheese), Greek yogurt, cold cuts, butter, and eggs on the side.

Mavragani

Le mbeju est un pain plat paraguayen traditionnel, riche en amidon, préparé avec de la farine de manioc ou de la farine de semoule. Il est donc très nutritif et ressemble à une crêpe à la texture friable. Outre la farine, le mbeju est composé de sel, d'eau, d'huile et, éventuellement, de fromage émietté. Cette friandise riche en amidon est généralement consommée au petit-déjeuner, bien que certains la consomment comme un dîner rapide et facile.

Mbéju

Mchadi is a popular, traditional Georgian bread consisting of cornmeal, salt, and water. The dough is usually fried in hot oil until golden brown. It is recommended to serve mchadi warm with kidney beans and cheese on the side.

Mchadi

Le mekitsa est un plat bulgare populaire, traditionnellement servi au petit-déjeuner. Il s'agit d'un pain plat fait de pâte pétrie qui est ensuite frite dans de l'huile chaude. La pâte est généralement composée de farine, d'eau, de sel, d'huile, d'œufs, de yaourt et d'un agent levant. Le nom mekitsa est dérivé de la racine bulgare mek, qui signifie doux, en référence à la texture du pain plat. Ces pains plats peuvent être saupoudrés de sucre glace ou accompagnés de yaourt, de miel, de fromage ou de diverses confitures de fruits.

Mekica

Italy

Michetta is a traditional white bread characterized by its round and bulbous shape, hard crust, and an airy, slightly hollow texture of the interior. It is believed that michetta was invented in Lombardy during the period of the Austrian rule. At the time, the officials who were located in Lombardy brought with them traditional Austrian dishes, including Kaisersemmel&mdash;a crusty round bread roll. The bread proved to be too soft and rubbery for the locals, who then tried to create a similar roll with a slightly hollow center which would remain crispy for longer. The name michetta, which initially meant crumb, is believed to stem from micca, a local term that was once used for Kaisersemmel. The bread is best served fresh, and it is typically filled and enjoyed as a sandwich. It can be paired with anything from pesto and mozzarella to prosciutto. Versions of michetta are sometimes referred to as bign&egrave;, rosetta, or stellina. In 2007, michetta was officially granted a municipal designation of origin which categorized it as a traditional gastronomic item of the region.

Michetta

Saudi Arabia

Mifa or meyfa bread is a traditional bread from the 'Asir region, that is distinctive for its unique cooking method and flavor. This bread is typically prepared using simple ingredients like flour, water, salt, and oil, but what sets it apart is the way it is cooked, traditionally using a "mifa", which is a large oven heated by firewood. The dough for mifa bread is kneaded until smooth and then allowed to rise. Once the dough has risen, it is divided into portions and rolled out into thin, round discs. These discs are then placed on the hot mifa walls. The bread cooks quickly, developing a slightly crispy exterior while remaining soft and tender on the inside. The high heat and unique shape of the oven impart a distinctive flavor and texture to the bread. Mifa bread is a versatile staple in Saudi cuisine and is often served with a variety of dishes. It pairs well with stews, soups, and salads, and can also be enjoyed on its own or with dips and spreads.

Mifa

Mısır ekmeği is a savory Turkish cornbread that is especially popular in the Black Sea region of the country. Its texture is usually hard and dry because it is prepared without a raising agent. The bread can be shaped into circles, tubes, oblongs, or plaits. Cheese, dill, sesame, poppy, and nigella seeds can all be added to the dough in order to enhance the flavors. A specialty of the region is cornbread with sardines, which are traditionally baked in the dough. If made this way, the bread is typically consumed with yogurt as a full meal. Mısır ekmeği is usually sliced into small pieces or broken in chunks, preferably with some butter, cheese, fruit jams, dips, or sauces on the side.

Mısır ekmeği

India

Missi roti is a North Indian variety of roti, an unleavened flatbread made by combining whole wheat flour, gram flour, salt, water, and a blend of freshly ground Indian spices such as red chili powder, cumin seed powder, carom seed powder, turmeric, coriander, and crushed dry pomegranate seeds. The resulting dough is often enhanced with sliced green chilis and finely chopped vegetables such as onions, spinach, or fenugreek leaves. The dough is then rolled into flat disks before it is traditionally cooked on a hot iron griddle called tawa until brown and slightly crispy. This spiced flatbread is usually brushed with ghee or oil and it's traditionally served piping hot with a wide variety of chutneys, curries, sabzis (mixed vegetable dishes), mixed lentil dishes, pickles, or curd. Missi roti commonly accompanies Indian breakfasts, but it can be eaten at any time of the day, and with any meal.

Missi roti

Pakistan

Mitho lolo is a traditional Sindhi flatbread originating from Pakistan. The flatbread is usually made with a combination of wheat flour, jaggery, fennel seeds, cardamom, and ghee. This sweet flatbread is made on special occasions. The dough is rolled out and roasted over low heat until golden brown, then brushed with ghee. Mitho lolo is typically served with raita, bhindi fry, or mango pickle.

Mitho lolo

Le mjukkaka est un pain plat suédois rond qui est généralement cuit dans un four en briques. Ce pain a à peu près la taille d'une assiette ordinaire et est composé de farine, de levure, de sucre, d'eau, de sel et d'huile. Il est caractérisé par des piqûres de fourchette sur le dessus, utilisées pour que la pâte reste plate pendant la cuisson. Le mjukkaka est généralement servi au petit-déjeuner, consommé tel quel ou accompagné de beurre.

Mjukkaka

Mkatra foutra is a staple flatbread of the Comoros. It's made with flour, water, sugar, yeast, salt, coconut milk or cream, and a beaten egg. The flatbread contains coconut milk or cream because the islands lack a dairy industry. It is believed that mkatra foutra was probably brought to the islands by Omani traders or immigrants. The dough is baked on a ghee-brushed griddle or pan, and it's traditionally sprinkled with sesame seeds before baking. It is recommended to serve it with coconut-based curries, rougaille, or various relishes.

Mkatra foutra

Mmasekuku is a Botswana bread prepared by baking the dough over burning firewood, giving it a unique flavor. It is characterized by a solid texture and uniform shape, making it a great accompaniment for various dips, although it is more commonly used as a side dish accompanying thick stews.

Mmasekuku

Moddizzosu is a round, artisan bread from the Barbagia di Seulo area. The dough is made with semolina and su frammentu, or mother yeast, and it is baked in a wood-burning oven fired with aromatic wildwood that adds another layer of flavor to the bread. Once baked, this soft-crusted bread with white crumb can last up to 10 days without losing its freshness. Traditionally prepared in two sizes, bigger, su civargiu, weighing around 800 g, and smaller, sa civargedda, weighing around 400 g, it can be additionally enriched with potatoes or fried pork fat.

Moddizzosu

Le mofo gasy est l'un des plats de rue les plus populaires de Madagascar. Il s'agit d'un pain fait à partir d'une pâte à base de farine de riz sucrée cuite sur du charbon de bois dans des moules graissés. Le pain a une forme circulaire en raison des moules dans lesquels il est cuit. Il est traditionnellement servi au petit-déjeuner et accompagné d'une tasse de café. Dans les régions côtières, le mofo est préparé avec du lait de coco dans une version connue sous le nom de mokary.

Mofo gazeux

Mogolla is a popular Colombian bread made from wheat flour, whole wheat flour, or cornmeal flour, characterized by its small size and a slightly sweet flavor. One of the most popular varieties is called mogolla chicharrona, where the bread is stuffed with tiny pieces of crispy pork belly. It is recommended to serve mogolla with a hot cup of coffee on the side.

Mogolla

Colombia

La mogolla chicharrona est un pain traditionnel colombien originaire de la région de Cundinamarca. Bien qu'il soit de petite taille, le pain est très savoureux car il est farci de petits morceaux de chicharrón, également connu sous le nom de poitrine de porc croustillante. Le pain est fait de farine, de levure, de sel, de sucre, de beurre, d'œufs et de chicharrónes. Avant la cuisson, la pâte est généralement badigeonnée d'œufs battus et de beurre fondu. La mogolla chicharrona est servie chaude, généralement au petit-déjeuner, mais elle peut également constituer une bonne collation en milieu d'après-midi avec une tasse de café à côté.

Chicharrona Mogolla

Mohnflesserl or Mohnstriezerl is a type of Austrian bread roll made with a braided or twisted shape and coated with poppy seeds ("mohn" in German). Commonly found in Austrian bakeries, Mohnflesserl rolls are known for their soft, airy interior and slightly crunchy crust. The dough is typically enriched with milk, butter, and sometimes a touch of sugar, creating a tender, mildly sweet flavor that complements the nutty, earthy taste of poppy seeds. Mohnflesserl is popular as a breakfast or snack bread, often enjoyed with butter, jam, or cheese. The twisting or braiding technique gives it a distinct appearance, resembling a small, elegant loaf, which is characteristic of Austrian and Bavarian bread-making traditions. This bread roll has become a staple in Austrian bakery culture and is widely enjoyed across the region.

Mohnflesserl

Spain

Le mollete est un pain traditionnel espagnol originaire d'Antequera. Il est composé d'un mélange de levure, de farine ordinaire, de farine de blé entier, de sel, de sucre, de lait et d'huile d'olive. La pâte est roulée en disques de forme ovale, puis cuite au four jusqu'à ce qu'elle soit dorée. Traditionnellement, les molletes sont coupées en deux, grillées, arrosées d'huile d'olive extra vierge et garnies de tranches de tomates et d'une pincée de sel. En Andalousie, les molletes sont généralement servies au petit-déjeuner.

Mollete (Espagne)

Montas&ugrave; is a traditional bread originating from Padua, and it dates back to the 15th century, although it became popular once again after World War II. The bread is usually made with a combination of wheat flour, yeast, water, salt, malt, and lard. The ingredients are mixed into a dough, and lard is added near the end of kneading. The dough is divided into smaller pieces that are rolled into thin strips and shaped into various forms, such as crossed crescents. Montas&ugrave; is baked in the oven until golden brown, and it&rsquo;s then ready to be consumed. If properly prepared, the crust should be thin and flaky, while the texture is soft and the aroma is fragrant.