Pain

Butter garlic naan is a traditional flatbread and one of the most popular versions of naan. It&rsquo;s made with flour, baking powder, salt, sugar, and dahi. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic. It&rsquo;s recommended to serve butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.

Butter garlic naan

Également connus sous le nom de butteries d'Aberdeen, butterie rowies ou simplement rowies, ces petits pains pour le petit déjeuner sont un choix populaire pour commencer la journée dans toute l'Écosse. Ces petits pains contiennent une proportion décadente de beurre par rapport à la farine, ce qui les rend particulièrement feuilletés et tendres. Dans le nord-est de l'Écosse, où ces petits pains du matin jouissent d'un statut très spécial, on dit souvent que l'honneur d'un petit déjeuner écossais traditionnel ne revient pas au porridge mais à « un rou an' a cuppa tea ». Les butteries sont meilleurs lorsqu'ils sortent tout juste de la boulangerie, bien chauds, et tartinés d'un peu plus de beurre et de marmelade.

Beurres

United Kingdom

Cabbage loaf is a round loaf of bread originating from Jersey. It is made with a combination of plain flour, yeast, sugar, margarine, salt, and water or milk. When the dough doubles in size, it is wrapped in greased cabbage leaves, lightly tied, then baked in an oven. The cabbage leaves impart a unique aroma to this unusual bread, which is still regularly made in Jersey bakeries.

Cabbage Loaf

United States

Ever since California's days of gold mining around 1849, sourdough has been an iconic bread and a staple of the Western cuisine. It is the oldest and the most original form of leavened bread, with the oldest recorded use of sourdough dating back to the ancient Egyptians. During the gold rush period, the Boudin family (well-known bakers from France) came to San Francisco and became famous for their unique sourdough bread. It was a hugely popular food, especially for the hungry miners who flocked into the bakery every morning, appreciating the bread for its taste and durability. The Boudin bakery has been using the same starter sourdough culture since 1849, called Mother Dough, and it is still operating today. The sourdough craze spread like wildfire, and today there is a huge number of artisanal bakeries that sell sourdough bread all around the San Francisco Bay Area.

California Sourdough Bread

Le pide d'Çarşamba est une tarte salée turque du district d'Çarşamba à Samsun, en Turquie. Contrairement au croustillant pide de Bafra, il est connu pour sa texture moelleuse. Ce pide est façonné en un pain long et fin, d'environ 75 à 80 cm de long et 4 à 5 cm de large, et pèse environ 200 à 220 grammes. Il est fait avec une pâte levée au levain et avec une garniture crue composée de bœuf haché et d'oignons dont on a pressé le jus, de poivre et de sel. Après la cuisson au four à bois, du beurre est étalé sur le pide chaud pour rehausser sa saveur. Le produit final est un pain moelleux et beurré, différent des variétés croustillantes de pide.

Çarşamba pidesi

Casabe is a traditional thin flatbread. It is made with flour gained from cassava, an ancient plant native to northern parts of South America. No leavening agent or fat is used in the preparation, and as a result, the bread has an unusually crispy texture. This traditional delicacy has a distinctive taste, it is rarely eaten on its own and usually, like other bread varieties, it is eaten as an accompaniment to other dishes, most commonly stews and soups. Plain casabe is highly versatile and can be improved by either sweet or savory additions. Similar to tortillas, it can be soaked and filled with different ingredients or cut into smaller pieces and served with a variety of dips. This simple bread is praised because of its health benefits, it is rich in fiber and minerals, and because of this, it is slowly starting to gain popularity outside South America. Casabe is commonly sold in numerous international shops and food markets.

Casabe

Poland

Cebularz lubelski is a round-shaped flatbread with a thickness of about 1,5 centimeters. It is produced in the Lublin Province in Poland, and only 24 bakeries make this unique product that should be eaten fresh, as it must be consumed within 48 hours of being baked. It is made with high-quality flour dough that contains twice as much sugar and margarine or butter compared to the ordinary wheat dough. The flatbread is topped with diced onions, salt, and poppy seeds, baked until it develops a golden color and an aroma characteristical of freshly fried onions. This product has Jewish origins and it was first made in the 19th century by Jews from Lublin, Kazimierz Dolny, and Zamość, but later it has spread and became popular among Poles. It currently holds a strong reputation and is often served at gatherings, events and family picnics.

Cebularz Lubelski

Česnica is a Serbian round-shaped bread consisting of flour, salt, water, and yeast. Traditionally, it is prepared on Christmas Eve, with a coin baked inside the loaf. The name of the bread is derived from the word čest, meaning to share, referring to the fact that it is shared communaly on Christmas morning. The bread is typically rotated three times counterclockwise before each consumer is allowed to tear of a piece and consume it.

Česnica

Challah is a loaf of leavened, braided egg bread that is traditionally consumed on Shabbat in Jewish communities, although it is also popular on festive occasions such as weddings or brit milahs. Less common varieties of challah are not braided, but shaped into spirals, books, keys, and flowers. Sometimes, before baking, challah is sprinkled with poppy, sesame, or coriander seeds, symbolizing manna that fell from heaven while the Israelites were in Exodus. On Shabbat, two loaves of challah are traditionally placed on the festive table, their braids symbolizing connection, justice, love, and peace. It is recommended to pair challah with medium-dry white wines and dry red wines.

Challah

Chile

Chapalele is a Chilean bread made with only two main ingredients &ndash; potatoes and flour. It originates from the Chilo&eacute; Island, where it is traditionally steamed and cooked in curanto &ndash; a hole in the ground used for preparing food. However, it can also be fried, pan-fried, or baked. When it's done, chapalele can be consumed on its own as a snack or it can be used as an accompaniment to stews and meat dishes.

Chapalele

Chapati is an unleavened flatbread made with whole wheat flour, water, and salt. The dough is usually baked on a griddle. It is extremely popular throughout India, Bangladesh, Nepal, Pakistan, and Sri Lanka, but the bread had also spread to Africa and Southeast Asia. In Kenya, chapati is considered a traditional food although it arrived there at the end of the 19th century, when Indian people worked on the Kenya-Uganda railway. The name of the flatbread comes from the Hindi word chapat, meaning to slap, referring to the traditional method of forming the dough by slapping it between one's palms. Chapati is mostly consumed as an accompaniment to various dishes, but the flatbread can also be used as a scoop to collect foods of a liquid consistency. Throughout India, there is a number of regional varieties of chapati, such as paneer chapati, radish chapati, and chapati stuffed with vegetables.

Chapati

It is believed that this classic English dessert was invented at the London's Chelsea Bun House in the 18th century. The bun is made with a rich egg-based yeast dough flavored with lemon peel, and either cinnamon or mixed spice. Before baking, the dough is smeared with a combination of butter, brown sugar and currants. A perfect tea-time treat, Chelsea bun is typically enjoyed warm, cut into slices and smeared with even more butter.

Chelsea bun

Chikwanga or kwanga is a traditional bread from the Democratic Republic of Congo, consisting of cassava flour cakes that are wrapped in dry banana leaves, then steamed. Its savory flavor pairs well with most of the main meals in the country. It is especially popular to serve warm chikwanga with various African stews, soups, and sauces as it helps to slightly offset their spicy flavors. This cassava-based bread is typically cut into thick round slices before it's served on the plates. Once prepared, chikwanga will keep for a few days, but only if it's kept in the leaf-wrapper in a dry and cool place.

Chikwanga

A simple bun called chipa is the most common food staple in Paraguay. The famous bread is made with cassava flour, lard, and anise. It originates from the Native American people Guarani, indigenous to the Amazon area of Brazil, Argentina, and Paraguay. The origin of chipa dates back to the time when wheat was not present in South America, and cassava was the most commonly used starch in the area. In colonial times, the Jesuit missionaries introduced milk, eggs, and cheese to the indigenous people, which finalized the chipa recipe. The use of cassava starch and lard results in the crunchy exterior of the bun, while the use of anise gives the bread buns an unusual and unique flavor. Although chipas are eaten all year round in Paraguay, they have a significant importance during the Holy Week, so they are often prepared and eaten during the Easter festivities. For the people of Paraguay, chipas represent their daily bread which is eaten together with numerous main meals or as a snack. Traditionally, the buns are prepared at home, but they are also sold by many street vendors, called chiperas, especially along Paraguayan roads.

Chipa

Chleb prądnicki is a traditionally made brown bread produced within the administrative boundaries of the city of Krakow in Poland since the 15th century. It is a huge and unique bread - the loaves weigh 4.5 kilos, its crust is very thick and it has a long shelf life, staying fresh for at least seven days. It has a typical flavor and smell of bread made with fermented rye, and just like some cheeses, it develops its unique organoleptic properties after a period of maturation, its full flavor is best appreciated the second day after it has been baked. Even though it is five times more expensive than standardly-made bread, it is highly popular and during the annual Bread Festival, it is often bought four times more than any other day .

Chleb prądnicki

India

Chur chur is a traditional flatbread and a variety of naan. The dough is usually made with flour, sugar, baking powder, ghee, salt, dahi, water, and oil. Once shaped, the dough is stuffed with a mixture of boiled and mashed potatoes, grated paneer, chopped onion, hot chili peppers, ginger, red chili powder, garam masala, amchur, cumin, coriander, salt, and pepper. The stuffed dough is baked in a tandoor or cooked on a tawa until it turns golden brown. Once done, chur chur naan is lightly crushed, then brushed with ghee or butter and served as it is. If desired, the flatbread can be garnished with grated paneer on top.

Chur chur naan

Georgia

Chvishtari is a traditional cornbread originating from Svaneti. It's usually made with a combination of cornflour, milk, eggs, oil, salt, and sulguni cheese. The dough is kneaded with the cheese until it becomes firm and smooth. It is then flattened and cooked on both sides in a greased frying pan over medium heat until lightly golden. It's recommended to eat chivshtari on the same day that it was made, preferably while still hot.

Chvishtari

Italy

Literally translated to a slipper, as a reference to its shape, ciabatta is an Italian type of white bread made with yeast and wheat flour. It is characterized by numerous air pockets on the interior and a crispy crust. The first ciabatta was made in 1982 by a Veronese miller and baker named Arnaldo Cavallari. The bread was invented as a response to the rising popularity of French baguette, as the bakers were worried that it might endanger their business. Ciabatta is considered an ideal choice for sandwiches because the crumb absorbs liquids very well. Today, many regions in Italy have their own variations of the original recipe, producing ciabattas with olive oil, whole wheat flour, marjoram, and milk.

Ciabatta

Ciambella all'anice is a delicious anise-flavored bread from the town of Veroli, located in the province of Frosinone, Lazio. The simple dough made with flour, water, salt, yeast, and anise seeds is twisted, shaped in a circle resembling a crown, then baked in the oven until golden brown. Traditionally prepared for New Year&rsquo;s Day, nowadays it can be found all year round, served instead of regular bread or as a tasty snack, usually accompanied with a glass of wine.

Ciambella all'anice di Veroli

Ciriola is a traditional Roman bread that is crusty on the exterior, with a tender crumb on the inside. The name ciriola means candle in Italian, but in its local name it refers to the eels, which are visually not unlike the elongated shape of this bread. It is typically made with white flour, olive oil, yeast, salt, and sugar. The bread dries quickly, but it is often used the next day to make crostini (croutons). When fresh, it makes a good panino.