Pão

Abud is a traditional Bedouin bread that calls for baking the unleavened dough in a unique way - buried in hot coals and ashes. The dough is made by mixing flour with water, and it is then shaped into a round and thin disk before being carefully placed directly over the hot coals and ashes, which also go on top of the dough as well. After baking for a few minutes, the bread is taken out of the ashes, revealing a nicely colored flatbread. This bread is characterized by a dense and chewy consistency, while any remaining ash particles are said to enhance its flavor. Abud has been associated with the nomadic Bedouins of the Arabian Peninsula and Sinai. It is usually eaten for breakfast or as a mid-afternoon snack, often accompanied by a cup of hot Arabic coffee or tea on the side.

Abud

United States

Native Americans used to collect acorn kernels and process them into acorn flour or acorn meal, which was then used in the preparation of a variety of dishes including acorn bread, based on the same acorn flour that gives it a sweet and nutty flavor. Back in the days, acorn bread was made by combining leached acorn flour with water and then shaping the batter into flattened patties or cakes, which were either baked on hot stones or fried. A variety of additions have been included in the preparation of the bread throughout the years, and nowadays, acorn bread can be made like any regular bread. Other types of flour, usually wheat flour or cornmeal are often combined with the acorn flour to yield a less crumbly and more substantial bread. The bread is often prepared for Thanksgiving, when it is usually sweetened with honey, sugar, or maple syrup and flavored with aromatic spices such as cinnamon, nutmeg, cloves, or ginger for a more festive treat.

Acorn Bread

Nigeria

Agege bread is a distinctive type of bread originating from the Agege district in Lagos, Nigeria, that has gained immense popularity throughout the country. Agege bread is known for its soft and stretchy texture. It's slightly sweet, which sets it apart from many other bread types. The exterior is typically crusty, providing a delightful contrast to the soft interior. The bread is made using basic ingredients like flour, sugar, salt, water, and yeast. However, the specific method of preparation, especially the fermentation process, is why the bread has a unique stretchy texture. In Lagos and many other parts of Nigeria, you'll often find street vendors selling fresh agege bread, especially in the early mornings and evenings. It's often consumed at breakfast, but it's also versatile enough to be eaten at any time of the day. Agege bread is commonly paired with spreads, fried eggs, or local stews and soups.

Agege

Native to Egypt, aish baladi is a flatbread made with whole wheat flour. It is traditionally baked in extremely hot ovens and can be found at numerous Egyptian markets. The bread has been produced since the times of ancient Egypt, when it was made with emmer wheat. Nowadays, this bread is a staple at Egyptian tables, from breakfast to dinner, and everyone eats it, whether poor or rich. In fact, it is so important that the word life (aish) is included in its name.

Aish baladi

Aish merahrah is an Egyptian bread shaped into flat, wide loaves. It is made with maize flour and ground fenugreek seeds, with the help of a sourdough starter which allows the dough to ferment overnight. After baking, this bread can be kept for a longer period of time, if stored in an airtight container. It is a staple of the Egyptian countryside, so it is often prepared locally in numerous village homes.

Aish merahrah

Ajwain paratha is a traditional flatbread originating from India. This paratha variety is stuffed with ajwain (carom seeds), giving the flatbread a unique aroma once it's been baked. The dough is prepared with a combination of wheat flour, ghee or oil, water, and salt. Once the dough has been prepared, ajwain seeds are sprinkled over it with a bit of salt, and the dough is then folded with ghee or oil until it's ready to be rolled into a paratha flatbread and baked on a hot tawa. Once done, ajwain parathas are typically served hot or warm with raita, chutneys, or a cup of tea on the side. Alternatively, use ajwain parathas as a scoop with a wide array of curries.

Ajwain paratha

India

Akki rotti é um prato especialmente popular na região indiana de Karnataka, consistindo de farinha de arroz assada na chapa que tem o formato de uma panqueca ou pão achatado. É comumente consumido no café da manhã ou almoço, geralmente acompanhado de vários chutneys. Cebola, cenoura, coentro, cominho e sementes de gergelim também podem ser adicionados à massa antes de assar para realçar os sabores do prato. Originalmente, uma dona de casa tinha um pouco de arroz sobrando, mas decidiu fazer um novo prato usando as sobras, então ela amassou o arroz, adicionou um pouco de sal e farinha de arroz e assou a massa em uma tawa, criando um prato básico no processo. Para o akki rotti mais autêntico, a massa deve ser achatada em uma folha de bananeira e cozida em uma tawa, com a folha em cima do pão achatado, ajudando-a a cozinhar uniformemente e dando ao prato um sabor distinto e único.

Akki rotti

Alkubus is a traditional bread originating from Nigeria. The bread is usually made with a combination of wheat flour, sugar, salt, water, and yeast. The dough is left to rise for one to two hours, and it&rsquo;s then divided into oiled containers or bowls. The small balls of dough are left to rise one more time before they&rsquo;re placed in a steamer and steamed until fully cooked. If properly prepared, the steamed bread should be very soft, moist, and fluffy. Alkubus is often served with Nigerian soups or stews as an accompaniment.

Alkubus

Almoj&aacute;bana is a traditional and Puerto Rican bread (although it is also popular in other countries of Latin America) that is very similar to pandebono. Pandebono is usually made with yuca flour and coste&ntilde;o cheese, while almoj&aacute;banas are made with cuajada white cheese and cornmeal flour. Almoj&aacute;banas are baked until they develop a spongy texture and a golden brown color of the exterior. This small, round bread is traditionally served warm.

Almojábana

Aloo naan is a traditional flatbread and a version of naan. It&rsquo;s made with a combination of flour, yeast, salt, sugar, and dahi. The naan is stuffed with a spicy combination of mashed potatoes, chili peppers, coriander, and garam masala, if desired. Once prepared, the golden tandoor-baked naan is brushed with butter or ghee, then served hot. It&rsquo;s recommended to serve aloo naan with a variety of Indian dishes such as raita, chola, and dal makhani.

Aloo naan

Aloo paratha é um dos alimentos de café da manhã mais populares no norte da Índia, um pão achatado recheado com uma mistura picante de batata. Seu nome é derivado de aloo, denotando uma batata, parat, denotando camadas, e atta, denotando farinha. O pão achatado é feito de farinha de trigo integral, sal e ghee, formando camadas escamosas, macias e crocantes de cor marrom-dourada. O recheio consiste em purê de batata, gengibre, pimenta verde, coentro, sementes de romã secas, pimenta em pó e sal. O prato é frequentemente coberto com manteiga caseira indiana chamada makhan e é tradicionalmente servido com chutneys, picles, cebolas e iogurte ou chá ao lado. Devido à sua popularidade, espalhou-se do Punjab para várias partes do subcontinente indiano, mas também para a Malásia, Maurício, Cingapura e Caribe.

Aloo paratha

Al-Qursan is a traditional Arabian bread, especially popular in the central regions. Made from whole wheat flour, water, and salt, it is typically baked on a hot metal plate or griddle, resulting in a thin, crispy texture. This bread is commonly served with stews, meats, and vegetables, traditionally soaked in the stews, absorbing the rich flavors and becoming soft and flavorful. This method of serving, where the bread is mixed with the stew, creates a hearty and satisfying dish, often enjoyed as a main meal that takes the same name as the bread.

Al-Qursan

China

Amdo balep is a traditional Tibetan-Chinese flatbread and a type of balep originating from the Amdo region in the northeastern Tibet. The flatbread is usually made with a combination of flour, oil, sugar, yeast, water, and yogurt (optionally). The dough is kneaded until smooth, and it&rsquo;s then flattened in a circular baking dish. Once it doubles in size, the flatbread is baked in the oven and it&rsquo;s turned so that both sides are evenly baked. Amdo balep is typically eaten warm. On special occasions with many people, locals often make a huge amdo balep so that everyone can get a piece.

Amdo balep

Amish friendship bread is a sweet bread made with a sourdough starter. It is usually made into a cinnamon bread with the addition of sugar and oil. The name of the bread refers to the process of sharing the starter which is passed along groups of people making the bread.

Amish Friendship Bread

Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and smeared with ghee butter, it is a staple food in Amritsar, with almost every shop in the city sizzling with the sound of kulchas baked in large tandoor ovens. Not much is known about the history of this flavorful dish, and even the locals say that kulcha is just something they have always eaten, a variation on numerous flatbreads that the country is known for.

Amritsari kulcha

Anadama bread is a yeast bread made with butter, cornmeal, molasses, and either wheat flour or rye flour. The origins of the bread can be traced back to Rockport, Massachusetts, either to the town&rsquo;s fishing community or to the Finnish community of stonecutters. Molasses and cornmeal in the bread are typical New England cooking ingredients; molasses gives the sweetness and color to the bread, while cornmeal gives it a nutty flavor and aroma.

Anadama Bread

Anda paratha is a traditional flatbread originating from India. This omelet-stuffed flatbread is made with a combination of water, flour, salt, and oil. The omelet is typically made with eggs, onions, coriander, chili peppers, and garlic. The layered dough is cooked on both sides until golden brown, and it's then sliced and stuffed with the omelet. This easy and healthy breakfast staple is often served with an array of sides and condiments such as chutneys, yogurt dips, salads, or Indian pickles.

Anda paratha

O pão de manteiga de Antigua é um pão macio e amanteigado que não precisa de mais manteiga depois de assado. É comum servir o pão com queijo no café da manhã, mas muitos moradores locais o apreciam durante o dia todo. Por toda a ilha, há inúmeras padarias onde os moradores podem ir e comprar essa iguaria recém-assada. Além do queijo, os acompanhamentos usuais para o pão incluem ingredientes como sardinhas ou uma salsicha vermelha brilhante local chamada salame.

Pão de manteiga de Antigua

Arepa é um pão de milho altamente versátil feito de massa de milho moída ou farinha de milho pré-cozida. É comumente consumido na Venezuela, Colômbia, Panamá, Porto Rico e República Dominicana. Na Venezuela, arepa é comido a qualquer hora do dia, em todo o país e em todos os grupos socioeconômicos. Os discos dourados com uma crosta crocante e dourada são comumente recheados com uma variedade de ingredientes, e as combinações são aparentemente infinitas, de feijão, queijo e abacate a carne desfiada e cebola. Para um café da manhã venezuelano, arepas são tradicionalmente combinadas com uma xícara de café forte e chocolate quente. Como não são recheadas com nada no café da manhã, são comumente chamadas de viuda (viúva). O nome arepa vem da palavra erepa, que é a palavra indígena para este pão de milho, pois acredita-se que suas origens sejam das tribos indígenas em toda a Venezuela, como Timoto-Cuicas, Arawak, Carib e Karina. Hoje, arepas são geralmente servidas em restaurantes tradicionais chamados areperas.

Arepa

Venezuela

Arepa Andina é uma variedade de arepas venezuelanas, que se distingue das arepas comuns pelo uso de farinha de trigo em vez da farinha de milho padrão. Esta variedade de arepa é popular na região dos Andes, perto da fronteira com a Colômbia, especialmente no estado de Mérida, onde o trigo é cultivado desde os tempos antigos. Arepa Andina pode ser consumida pura ou recheada com queijo e vegetais como tomates. É recomendado combinar uma arepa Andina simples com uma xícara de café quente.