Pain

Italy

Schiacciata is a traditional variety of bread made in Tuscany and Umbria, consisting of flour, olive oil, yeast, water, and sugar. It is quite similar to focaccia, although it takes much less effort to prepare schiacciata than focaccia. The name schiacciata means pressed, referring to the process of pressing the dough with fingers when it gets placed in baking tins or pans. The texture of this bread is crunchy, yet soft and moist, and it can be topped with anything from tomatoes and cheese to garlic and oregano.

Schiacciata

A real Tuscan specialty originating from the historical region of Garfagnana, schiacciata con ciccioli, locally known as ciaccia coi ciccioli, is a type of focaccia-style flatbread studded with crunchy pork cracklings. Its name stems from the Italian schiacciare which means "to press" or "to flatten". In the past, this flavorful oven-baked delicacy was a staple food and the traditional primo colazione or the first morning meal of Tuscan farmers who used to enjoy their ciaccia with a glass of hearty red wine. Today, ciaccia coi ciccioli can be found in bakeries throughout Tuscany; it is freshly baked and dished up all day long, not just for breakfast.

Schiacciata con ciccioli

Schiacciatina Mantovana (also known as chisolina) is a type of crunchy, rectangular or square-shaped flatbread from Mantua, with an ancient history &ndash; under the name schizzadas, they were even known during the rule of Gonzaga family, a famous Italian dynasty whose heads ruled Mantua from the 14th to the 18th century. Back in those days, it was an ancient bread of the farmers, who used to eat it when they went out to work in the countryside. Made with flour, water, yeast, lard, salt, and olive oil, schiacciatina can be enriched with onions, rosemary, or pork cracklings. Schiacciatina mantovana can be enjoyed on its own, served as a snack and accompanied by a glass of dry white wine, but it tastes even better when used as a vessel for local cold cuts and cheeses.

Schiacciatina

Switzerland

Schlumbergerli is a traditional bread roll originating from Basel and it can be traced back to 1872. The rolls are made with a combination of flour, yeast, salt, and honey. The dough is sprayed with water and baked until golden. If properly prepared, the irregularly-cracked crust should be delicate and crisp, but still soft. These bread rolls are named after Amed&eacute;e Schlumberger, a banker from France who moved to Basel and started to miss a particular French bread, so Basel bakers made him something similar, and Schlumbergerli was born. The bread is eaten for breakfast, as an accompaniment to main dishes, or on its own with sweet or savory fillings such as butter or fruit jam.

Schlumbergerli

Germany

Schusterjunge (lit. cobbler's apprentice) is a traditional bread roll originating from Berlin. The bread rolls are usually made with a combination of rye flour, wheat flour, yeast or baking powder, salt, caraway seeds, and beer. The flours are mixed with yeast or baking powder, salt, and caraway seeds. Beer is added gradually, and the smooth dough is then shaped into small round rolls. The dough is dipped in caraway seeds and coarse salt before the rye rolls are baked until brown.

Schusterjunge

Sch&uuml;ttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fi&egrave; allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, and herbs and spices such as fennel, cumin, and fenugreek. The seeds are crushed or pounded in a mortar, then kneaded into the dough. The dough is rolled flat &ndash; either paper-thin or a bit thicker &ndash; and it's then baked until crunchy and golden brown. If desired, whole rye kernels can also be added to the dough before baking, but the kernels should always be pre-soaked in warm water. Once baked, sch&uuml;ttelbrot is typically served with cheeses and sliced smoked ham or similar cold cuts. This flatbread keeps very well, so it's recommended to store it in a tightly closed container.

Schüttelbrot

Scovergi is a traditional fried flatbread. Similar to the Hungarian l&aacute;ngos, the Romanian scovergi is usually made with a combination of flour, yogurt, yeast, eggs, salt, and oil. The flour, yogurt, eggs, salt, water, and yeast are mixed into a sticky dough that's left to rest in the fridge before it's rolled into circles and fried in hot oil on both sides over medium heat until golden. The flatbreads are then typically arranged on a plate and covered with kitchen paper or cloth before serving so that they don't dry out and become too crisp. Scovergi are usually enjoyed as a snack, and they can also be sprinkled with grated cheese, if desired.

Scovergi

Seele is a traditional bread originating from Baden-W&uuml;rttemberg. The bread is usually made with a combination of wheat flour, spelt flour, yeast, salt, and water, without any additives or baking aids. Over the course of 24 hours, the dough is worked by hand several times. The small and oblong hand-shaped loaves are placed on the oven floor and the bread is baked until the crumb is moist and the crust is crisp. The crust is sprinkled with caraway seeds and coarse salt. Nowadays, only a few artisanal bakeries in the area still bake the bread using this traditional method that results in toasted aromas of the bread. Many bakeries use modern methods &ndash; the loaves are processed by machines, and the bread is less moist, while the crust is less crisp. The name seele means souls, and although the origin of the name is unclear, it's believed that it comes from the Christian All Souls' Day, when bread was given to poor people (souls) in need.

Seele

Sel roti is an aromatic Nepalese doughnut-like bread consisting of rice flour, sugar, and butter. The dough is additionally flavored with spices such as cardamom and cloves. The ring-shaped dough is traditionally baked on both sides. Sel roti is usually served with tea and similar hot beverages, and it is especially popular during the Nepalese festivals of Tihaar and Dashai.

Sel roti

This traditional Sicilian focaccia is an oven-baked flatbread topped with an oregano-flavored tomato sauce made with the addition of onions, anchovies, breadcrumbs, and local cheeses such as caciocavallo, provolone, tuma, or ricotta. Sfincione is one of the island's favorite street foods, especially in Palermo, where street vendors are often seen driving around in their three-wheeled Piaggio Ape food trucks shouting "Scairsu r'uogghiu e chin'i pruvulazzu" (lit. little oil and lots of dust), referring to the crusty breadcrumb topping. The name sfincione is derived from the Arab word asfanaj and Greek sfoung&aacute;ri, both meaning sponge, which this flatbread resembles in appearance and texture.

Sfincione

China

Le sha balep ou shapale est un plat tibétain traditionnel et une sorte de pain plat balep. Cette variante du balep est farcie de viande et de légumes, et la pâte est généralement faite d'un mélange de farine et d'eau froide. La garniture, quant à elle, est généralement faite d'un mélange de viande de yak ou de bœuf haché, de chou, de gingembre, d'ail, d'oignons verts, d'oignons, d'huile, de cube de bouillon, de sauce soja, de coriandre et de sel. La pâte est roulée et coupée en formes circulaires, puis farcie de la garniture. Une fois assemblées, ces petites tourtes à la viande sont frites dans l'huile des deux côtés jusqu'à ce qu'elles soient dorées. Le sha balep est un aliment de base des repas-partage tibétains, et il est souvent mangé avec de la soupe rutang.

Shabalep

Known as a common snack food in Northern China, shaobing is a type of layered flatbread, typically topped with sesame seeds. It is made with multiple layers of dough brushed with sesame paste and resembles a flattened bread roll. Shaobing originated in the Shandong province, but today it can be found at numerous street stalls throughout the country. In fact, depending on the region, shaobing can be enjoyed in many different ways. In southern China, it is a popular breakfast choice, served with soy milk or tea and often stuffed with sweet fillings such as red bean, black sesame, or jujube (red date) paste. In the North, the Chinese prefer savory fillings: rousong (dried pork meat), char siu (roasted pork), or various stir-fried shredded meats and vegetables. However, considering that the staple crop of Northern China is wheat, shaobing is not only enjoyed as a sandwich but it is often served instead of rice, alongside main meals.

Shaobing

Shelpek is a traditional flatbread hailing from Kazakhstan. It's made with a combination of flour, sugar, milk, salt, yeast or baking powder, and oil for frying. Once prepared, the dough is divided into balls, and each one is then rolled into a thin circle. The disks are dropped in hot oil and fried on both sides until golden. Shelpek is especially significant on Friday, the holiest day of the week in Muslim world, and the flatbread is prepared to honor the memory of the ones that passed away. Once done, these flatbreads are folded, then served with cheese, jam, or sour cream, usually in the afternoon, accompanied by a cup of tea on the side. This light and soft flatbread can also be used with various stews and curries.

Shelpek

Shokupan is a traditional milk bread. This soft, fluffy, slightly sweet bread is a breakfast staple in the country and it's usually enjoyed sliced thick, toasted, and served with butter or jam. It's made with a combination of flour, milk, sugar, yeast, butter, and salt. The reason why this bread is so soft and fluffy is because it's made with the yudane method &ndash; bread flour and hot boiling water are mixed together, and the water gelatinizes the starch in the process. The starch can take in more water and it also increases the sweetness of the bread. Once formed, the bread is usually placed into square-shaped baking molds and it's then baked in the oven.

Shokupan

Shotis puri or shoti is a Georgian baton-like bread made with whole wheat flour, salt, water, and yeast. It is traditionally baked until golden brown in a deep, circular oven called a tone. The freshly baked bread is then placed on wooden racks to cool, and it is usually sold wrapped in a sheet of paper. Shotis puri is consumed as an everyday bread, but it is especially popular during festive events such as Easter, Christmas, and birthdays.

Shotis puri

Although some may think this Chinese delicacy is a fruit, it is actually a white pastry bun with a reddish tip, visually mimicking the shape of a peach. It can be stuffed with either red bean paste, lotus paste, or custard. Longevity peaches are commonly found at Chinese birthday parties and banquets due to the fact that peaches have been a sacred item for the Chinese people for a long time. More specifically, the dish represents a celestial peach that ripens once every few thousand years, and the legend says that those who consume it will achieve immortality. It can also be found at most Chinese pastry shops, supermarkets, and food stalls, arranged into impressive displays. With their intricate story and a symbolic meaning of respect for the elderly, longevity peaches belong to one of the most popular Chinese pastries.

Shoutao bao

Shuraik bread is a traditional bread popular in the Arabian Peninsula, particularly in Saudi Arabia. This bread is known for its soft, slightly sweet flavor and fluffy texture, making it a favorite for both everyday meals and special occasions. The dough for shuraik bread typically includes basic ingredients such as flour, water, yeast, sugar, salt, milk to enrich the texture and flavor, and crushed chickpeas. The inclusion of sugar gives the bread its characteristic slight sweetness, and it is additionaly brushed with mixture of milk and honey. After the dough is mixed and kneaded until smooth, it is allowed to rise until it doubles in size. It is then shaped into round or oval loaves and allowed to rise again before baking. Shuraik bread is usually baked until it develops a golden-brown crust while remaining soft and airy on the inside. Its mild sweetness makes it versatile, allowing it to be paired with both savory and sweet accompaniments. It is commonly enjoyed with butter, honey, or cheese for breakfast, and can also be served alongside soups, stews, or grilled meats.

Shuraik

Turkish simit is a circular bread that's commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been baked in Istanbul since the 1500s, while the name hails from the Arabic word samīd, meaning white bread or fine flour. The dough itself is very similar to that of a bagel, except instead of boiling, the proofed dough is shaped and dipped into fruit molasses with water before being baked with a coating of toasted sesame seeds on top. In T&uuml;rkiye, simits are sold by street vendors who walk around either pushing trolleys or carrying trays piled with these delicious, crunchy crusted bagels on their heads.

Simit

Sirkkaleip&auml; is a unique bread from Finland, containing about 70 dried house crickets in the dough. The bread is produced by a large food company called Fazer. The crickets are ground into a fine powder, then added to the flour before baking. This nutritious bread is a great source of protein, and it also contains iron, calcium, vitamin B12, and good fatty acids. However, due to the fact that the insects make up 3% of the loaf's weight, the price of sirkkaleip&auml; is much higher than regular bread.

Sirkkaleipä

Sweden

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Skedvi Br&ouml;d is a traditional Swedish crispbread, known for its distinctive taste and texture. Originating from the region of Dalarna in Sweden, this crispbread is made from simple ingredients, primarily whole grain rye flour. The dough is typically rolled out thinly and then baked on a griddle, resulting in flat, hard bread with a distinctive crispiness. The process of making Skedvi Br&ouml;d often involves using a special rolling pin with deep grooves, which creates a unique pattern on the bread. This pattern not only gives skedvi br&ouml;d its characteristic appearance but also helps in cooking it evenly. The bread is usually circular and can vary in size. Skedvi br&ouml;d is often enjoyed as part of a traditional Swedish meal or snack. It can be eaten plain, or topped with various spreads, cheese, or cold cuts. Its crunchy texture and wholesome rye flavor make it a popular choice for those looking for a hearty, rustic bread option.
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