Pain

Colombia

Garullas is a Colombian bread made with flour, cornmeal, butter, sugar, eggs, and cuajada cheese or queso fresco. The dough is baked until it develops a golden color on the exterior. This bread is especially popular in the city of Soacha, where it can be found in most bakeries. Garullas is typically consumed as a light meal in the afternoon hours, a practice that is locally known as el algo.

Garullas

India

Le gobi paratha est un pain plat traditionnel originaire du nord de l'Inde. Ce type de paratha est farci de chou-fleur épicé. La pâte est faite d'un mélange de farine, d'eau, de sel et d'huile. Une fois façonnée, elle est farcie de chou-fleur épicé, frite des deux côtés et badigeonnée de beurre ou de ghee jusqu'à ce qu'elle soit dorée et entièrement cuite. La farce est généralement faite d'un mélange de chou-fleur, de gingembre, de curcuma, de poudre de piment rouge, de coriandre, de cumin, de poudre de garam masala, de poudre de mangue séchée et de sel. Il est recommandé de servir les gobi parathas chauds avec des chutneys, du lait caillé, du raita ou des cornichons indiens. Le plat peut être trouvé sur la plupart des stands de nourriture de rue de la région, où les vendeurs servent du gobi paratha au petit-déjeuner.

Paratha de Gobi

Le goraasa est une galette soudanaise ou un pain plat qui est spongieux, polyvalent, doux et pâteux. Il est préparé avec de la farine, de l'eau, du sel et (éventuellement) de la levure chimique. La pâte est façonnée dans la poêle, de sorte que le résultat final ressemble à une tortilla épaisse. Au Soudan, il est consommé au petit-déjeuner, au déjeuner et au dîner. Les habitants le placent souvent sous divers ragoûts, puis arrachent des morceaux du pain plat pour ramasser le plat principal au lieu d'utiliser des ustensiles, mais le goraasa peut également être dégusté seul.

Goraasa

Le gözleme est un pain plat turc composé de farine, d'eau, de levure, d'huile d'olive et de yaourt, ce qui empêche le pain plat de devenir trop cassant. La pâte est remplie d'ingrédients tels que de la viande, des légumes, des œufs, divers fromages ou des champignons, puis cuite sur une plaque chauffante. À l'origine, le gözleme était servi au petit-déjeuner ou en collation légère l'après-midi, mais aujourd'hui, il a le statut de fast-food populaire que l'on retrouve dans tous les restaurants, food trucks et cafés du pays.

Gözleme

Graham is a dense bread made with graham flour, milk, molasses, salt, and yeast. It is high in fiber and has a delicious flavor and texture. Molasses helps to rise the dough, but sugar can be used instead. Both Graham flour and Graham bread were created by Sylvester Graham in the 19th century. He preached the importance of a healthy, wholesome diet in a time when baked products were typically filled with additives. Interestingly, in the past, Graham bread was sometimes used as dog food, since other bread types were considered to be unhealthy for dogs.

Graham Bread

Italy

Guastella is a traditional stuffed focaccia originating from Calabria, where it&rsquo;s often made on Easter Monday. It&rsquo;s usually made with a combination of flour, yeast, lard, dry spicy sausage bits, hard-boiled eggs, provolone cheese, pork rinds, butter, and black pepper. Flour, water, and yeast are kneaded into an elastic dough that&rsquo;s left to rise for an hour and divided into two portions. One-half of the dough is placed into a lard-greased baking pan and topped with the filling ingredients. The other half of the dough is placed on top, and the focaccia is then dotted with butter and baked in the oven until golden.

Guastella calabrese

China

Guokui is a traditional flatbread originating from the Shaanxi province, now popular in various regions across China. Known for its large, thin, and crispy texture, guokui translates to "pot helmet," reflecting its distinctive shape when cooked. The bread is typically large and round, resembling a flattened disc, with a crispy outer layer and a soft, chewy inside. In Shaanxi, there is also guokui type that is round in shape, more reminiscent of a bread loaf than a flatbread, about a foot in diameter, an inch in thickness, and weighs about 2.5 kg. The preparation starts with making dough from wheat flour, water, and sometimes yeast or baking powder for leavening. Guokui can be either plain or filled with a variety of ingredients, such as minced pork, beef, or vegetables. It is traditionally cooked in a tandoor-like oven or on a griddle, giving it a unique smoky flavor and crispy texture. There are several varieties of guokui: Shaanxi guokui often contains spicy beef or lamb fillings and has a distinctive regional flavor; Hubei guokui is known for its thicker, softer texture and sometimes features sweet fillings; Sichuan guokui is typically spicy, filled with a mix of minced meat and Sichuan peppercorns, offering a numbing and hot taste; Chengdu guokui is usually thinner and crispier, often featuring various fillings like spicy pork or vegetables. Guokui is not just a type of bread but a symbol of Chinese culinary tradition, often enjoyed as a snack or a quick meal. It is a staple in street food culture across different regions of China, showcasing its versatility and regional adaptations.

Guokui

Nepal

Le gwaramari est un pain traditionnel népalais. En newari, une langue locale, son nom signifie littéralement un pain rond. Il est composé d'un mélange de farine, de levure chimique, d'ail, de gingembre, de coriandre, de cumin, de sel et de poivre. Les ingrédients sont mélangés pour former une pâte épaisse et pâteuse qui est refroidie jusqu'à ce qu'elle gonfle, puis façonnée en petites boules et frite jusqu'à ce qu'elle soit dorée. Il est recommandé de servir le gwaramari chaud avec des chutneys ou une tasse de thé au lait à côté. Ce petit pain est traditionnellement servi au petit-déjeuner, et certains le mangent en cassant le gwaramari en deux, puis en le pressant vers les bords pour qu'il ressemble à un bol miniature de fortune avec lequel on peut verser le thé au lait chaud dans la bouche.

Gwaramari

Harsha is a popular Moroccan bread that is usually made with a combination of semolina, sugar, butter, milk, baking powder, and salt. It is traditionally fried in a pan until it develops a soft, crumbly texture. Most Moroccans prepare it for breakfast or as an afternoon snack, serving it with butter, honey, or cheese. It is recommended to pair harsha with a cup of hot Moroccan tea.

Harsha

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Hawkshead wig is a traditional bread roll originating from Hawkshead in Cumbria. These bread rolls are usually made with a combination of flour, yeast, water, and lard. The dough is mixed with caraway seeds, shaped into ovals, and the tops are then brushed with milk and sugar before baking. Once baked, the rolls should be golden with a shiny top and thick in the middle. They have been connected with Lent in the past, while some connect them with Christmas, particularly in Shrewsbury. Nowadays, these bread rolls are occasionally made in the region, although there's little interest for them.

Hawkshead wig

Hellimli is a Cypriot bread consisting of flour, water, milk, salt, butter, and olive oil. It is enriched by the addition of chopped onions, mint, and diced halloumi cheese. The dough is traditionally baked in clay ovens until the exterior of the bread develops a golden color. It is recommended to sprinkle the dough with sesame and nigella seeds before baking.

Hellimli

Himbasha or ambasha is a traditional and Ethiopian flatbread consisting of flour, water, yeast, sugar, sesame seeds, ground cardamom, and raisins (only in Eritrean version) resulting in a unique combination of sweet and savory flavors. It is characterized by a decorative wheel pattern that is scored on its top. In Eritrea and Ethiopia, himbasha is traditionally consumed for breakfast after mass, but it is also a popular item at numerous festivities and celebrations. Interestingly, breaking this bread over the back of a child on his first birthday to give him strength is a local tradition.

Himbasha

A hoagie roll is a long and flat roll that's traditionally used to prepare hoagie sandwiches, submarine sandwiches, and sometimes even Philadelphia cheesesteak sandwiches. The inside should be soft, and the exterior should be a bit harder. These rolls are popular in the United States of America, and they're usually made with a combination of flour, milk, oil, eggs, yeast, salt, and sugar, while some versions might include sesame seeds on top. Hoagie rolls are typically split down the middle before they're filled with various ingredients.

Hoagie Roll

Malta

Prepared in many shapes and in numerous local variations, this sourdough bread is a staple of almost every Maltese kitchen. It is typically baked in wood-fired ovens and consists of flour, yeast, water, and salt. The bread is usually served as an accompaniment to a variety of dishes, but the most popular way of consuming it is to rub it with tomatoes, drizzle it with olive oil, and top it with ingredients such as cheese, olives, capers, onions, or fish.

Ħobż tal-Malti

Le hojaldres est un pain traditionnel panaméen pour le petit-déjeuner composé de pâte frite à base de farine, de sucre, de sel et d'huile ou de beurre. La texture de ce pain est similaire à celle des beignets, mais son goût est savoureux. Le pain plat et rond est généralement garni de fromage, tandis qu'un ragoût de saucisses connu sous le nom de salchichas guisadas est souvent servi en accompagnement.

Hojaldres

Sweden

H&ouml;n&ouml;kaka is a classic Swedish flatbread with a light, almost cake-like texture. It's made with a combination of milk, butter, white flour, rye flour, sea salt, yeast, ljus sirap (light syrup), and hjorthornssalt. The final ingredient gives the flatbread its fluffy and light texture &ndash; hjorthornssalt was originally made from deer antlers, but nowadays ammonium carbonate is used instead. The dough is left to double in size, and it's then kneaded and flattened before being pricked with a kruskavel (a knobbly rolling pin) and baked in the oven. Once done, it's recommended to serve h&ouml;n&ouml;kaka warm with cheese, jams, honey, butter, or pickled herrings on the side.

Hönökaka

Traditionally prepared and eaten on Good Friday and during Lent, hot cross buns are subtly sweet spiced buns made with a rich yeast dough that is studded with dry fruit. The top of each bun is marked with a cross, typically made with shortcrust pastry, a mixture of flour and water, or icing sugar. Although theories abound, the exact origin of hot cross buns is shrouded in mystery. They are sometimes associated with Romans and Saxons, who made similar cross-marked buns to commemorate Eostre&mdash;the goddess of light. However, they are mostly linked to Christian folklore. Apart from the cross symbolizing crucifixion, it is often said that the hefty use of spices signifies the ingredients used to embalm Christ after his death. What is certain is that the buns already enjoyed immense popularity by the 16th century, when Queen Elizabeth I restricted their sale solely to Christmas, Easter, and Good Friday as it was believed that the buns had healing properties. The restriction had little effect and was soon revoked. Nowadays, hot cross buns are world-famous and enjoyed all year round. The traditional version is dotted with currants and spiced with cinnamon, nutmeg, and allspice, but it is easily modified and adjusted to taste. The buns can be enjoyed as a sweet or savory treat. They can be served plain or toasted, with butter, jam, or any other optional topping.

Hot cross buns

United States

A staple of the American South, hot water cornbread is a traditional bread that is made with cornmeal and hot water. Sugar, salt, butter, and other ingredients such as ham, bacon, jalapeno peppers, or green onions are often added to the cornmeal mixture in order to provide additional flavor and texture. The ingredients are combined, and the batter is formed into flattened cakes or patties which are then fried in hot oil or bacon fat. Crispy on the outside and soft on the inside, hot water cornbread is commonly eaten with honey, cane sugar, or maple syrup drizzled on top, but it can also be served as an accompaniment to chili, greens, beans, or soups. Interestingly, some people enjoy their hot water cornbread crumbled in a glass of cold buttermilk.

Hot Water Corn Bread

Le houska est un petit pain tchèque populaire, simple et de petite taille. Il est fait de farine de blé nature, de lait, de levure, de sel et, parfois, d'œufs. Avant la cuisson, il est généralement tressé et façonné en une forme ronde et charnue ressemblant à un nœud. Le dessus est saupoudré de gros sel de mer et de graines de carvi ou de pavot. Le houska cuit est de couleur claire ; il a un extérieur croustillant et un centre léger et moelleux. Le petit pain peut être acheté dans la plupart des supermarchés et boulangeries tchèques. Il est souvent consommé au petit-déjeuner, lorsqu'il est servi avec une variété de tartinades sucrées et salées, du beurre ou de la marmelade. Le nom houska peut également faire référence à un autre type de pain sucré, riche et rempli de raisins secs, de fruits confits et d'amandes, généralement servi à Noël et à Pâques. Il ressemble davantage à la challah ou à la brioche et s'appelait à l'origine vánočka.

Houska

Mandarin roll is a steamed bun with Chinese origins, consisting of wheat flour, sugar, water, vegetable oil, yeast, and salt. It is such an important part of Chinese cuisine that it is likened to white bread in western cuisine. Steamed Mandarin rolls are sometimes accompanied by sweetened condensed milk, while in the southern parts of the country the rolls are often sweet and can be eaten on their own. Sometimes, the rolls are salted and filled with finely chopped spring onions on the interior. What makes these rolls unique is their unusual shape, reminiscent of flower blossoms, which is the reason for their alternative name - flower rolls.