Pão

Obi non or lepyoshka is a traditional flatbread that is somewhat thicker than naan and is typically shaped into a disc with a decorated top. The dough is made from flour, water, salt, and yeast, and it is traditionally baked in a clay oven known as a tandyr. Today, there are numerous varieties of the flatbread such as bukhara lepyoshka (sprinkled with sesame and nigella seeds), flaky lepyoshka with cream and butter, and tashkent lepyoshka that is baked as a pastry with milk, butter, and sugar.

Obi non

Poland

Obwarzanek krakowski is a traditional, baked pastry product shaped like a ring and produced in the Malopolskie Province, districts of Krak&oacute;w and Wieliczka in Poland. Obwarzanek whose name comes from the Polish word for 'boiled', is not just any regular bagel. It is bigger than the standard bagels and is woven from two strands of dough instead of just one. Before being baked, it is boiled and can be additionally sprinkled with poppy or sesame seeds, herbs, spices, cheese, salt or onions. It has a sweetish taste and a dense, chewy texture. On the exterior, it is light or dark golden to light brown, with a glossy shade. Unlike other bagels, it is not cut in half or toasted to make sandwiches but is instead regularly eaten on its own. They are so popular that they are sold on every other street corner in Krak&oacute;w, and have become an unofficial symbol of the city.

Obwarzanek krakowski

Ohrarieska is a traditional unleavened barley flatbread that is characterized by its circular form and dense texture. It is usually prepared with a combination of barley flour and buttermilk, but it appears in different versions that often employ eggs or sour milk. The flatbread is traditionally accompanied by butter and is usually enjoyed as a light, nutritious snack.

Ohrarieska

Spain

Pa de Pag&egrave;s Catal&agrave; is a type of round bread traditionally made by hand and baked in bread ovens, in the Autonomous Community of Catalonia. This bread has a crisp golden crust and is spongy and soft on the inside. It is usually made using white flour, and during the slow fermentation and baking, it develops characteristic large irregular air holes that give it springy consistency. Another unique characteristic is its ability to retain freshness longer than other types of white bread. The quality of this artisan bread depends mostly on the bakers' expertise and experience. Pa de Pag&egrave;s Catal&agrave; is a high quality, aromatic bread with pleasant acidity and a complex flavor. It is sold in loaves weighing approximately 1 kg.

Pa de pages catala

Pagnotta is a traditional round loaf of bread, known for its rustic appearance and crusty exterior. It is typically made with wheat flour, water, yeast, and salt, resulting in a soft, airy crumb inside. Pagnotta is often baked in a wood-fired oven, giving it a distinct smoky flavor and a thick, crispy crust. It is versatile and commonly served with meals, used for sandwiches, or enjoyed with olive oil and other toppings. Pagnotta is popular in various regions of Italy, especially in rural areas.

Pagnotta

Italy

This country-style sourdough bread made with durum wheat dough, natural yeast, water, and salt is traditionally prepared in the Sicilian provinces of Enna and Catania. Thanks to the quality of wheat cultivated in the fertile plains of the Dittaino River, this delicious bread remains fresh for up to a week, keeping its delicate aroma and rich flavor. Dittaino bread is typically used for preparing bruschettas, but it is also a perfect accompaniment to Sicilian cheeses and charcuterie.

Pagnotta del dittaino

Pain au son is a traditional bran bread. To be called so, at least 25% bran needs to be used in the bread. The ingredients include yeast, oat bran, flour, salt, honey, and lukewarm water. When the dough has doubled, it's flattened into an oval, placed into a loaf pan, then baked until golden brown. Before the baking, the top can be sprinkled with oat bran. The bread stores well and it can last for up to 10 days.

Pain au son

This French-style yeasted bread is traditionally prepared with wheat or whole wheat flour and coarsely chopped walnuts that are kneaded in the dough, while some varieties may also incorporate other nuts, typically coarsely chopped hazelnuts. It is usually shaped into plain or round loaves and is characterized by its dark brown crust and a light brown interior which is dotted with walnut kernels. For the best results, make sure to use whole wheat flour and the sweet and meaty French walnuts, if available. Due to its rich and complex flavors, the bread pairs well with butter, soft cheeses, charcuterie, savory spreads, or sweet toppings such as honey or fruit jams.

Pain aux noix

Pain de campagne or country bread is a traditional, rustic bread that is prepared throughout France. It can be found in numerous boulangeries. Most versions of pain de campagne are made with a mixture of white, whole wheat, and rye flour, water, salt, and sourdough starter. In the past, people would bake huge loaves of country bread in the communal ovens, feeding their families for days or weeks. In the early 20th century, baguette replaced pain de campagne in terms of popularity, but with the rise of artisan breads in the 1970s, pain de campagne grew in popularity once again.

Pain de campagne

France

Pain de m&eacute;teil is a traditional bread made with similar quantities of rye and wheat flour. The term "m&eacute;teil" historically refers to a blend of these two grains. This bread is known for its dense texture, dark color, and slightly tangy flavor, which comes from the rye flour. It is often enjoyed for its hearty and robust qualities, making it a staple in rural French cuisine. Pain de m&eacute;teil is typically leavened with natural sourdough, which enhances its flavor and shelf life.

Pain de méteil

An approximate translation of the name of this popular French bread is &ldquo;crustless bread&rdquo;, referring to its thin layer of crust and thick white interior. The bread is made with wheat flour, water, salt, milk, sugar, and yeast. Although it is usually made industrially and sold sliced and packaged in supermarkets, it can also be made easily at home. Pain de mie is typically baked in square or rectangular covered pans, which ensure its characteristic shape. The cover prevents the bread from rising fully, resulting in a fine, compact crumb. The French use it most often for toasting, while its thickness and shape make it ideal for the preparation of the classic French sandwich croque-monsieur. A more recent, industrial version of the bread is called pain de mie 100%, which is a sliced loaf of pain de mie with the crust removed entirely. Pain de mie stays fresh for a long time due to the shortening used in the preparation process, which other French breads typically lack.

Pain de mie

Romania

P&acirc;ine bătută is a traditional bread from the Transylvanian region. The hallmark of this rustic bread is its preparation, wherein the crust is burned until charred and then beaten with a stick, creating a somewhat visual spectacle&mdash;the said technique results in bread with a unique texture, a smoky flavor, and a rough, rustic appearance. The ingredients needed to prepare are simple, just flour, water, yeast, and salt, although milk and olive oil can be added to make it richer. P&acirc;ine bătută is often enjoyed fresh with butter, cheese, or cured meats, reflecting the rustic culinary traditions of Transylvanian villages.

Pâine bătută

Haitian bread is the most common type of bread that can be found in Haiti. It consists of flour, yeast, sugar, butter, and salt, although every baker has its own twist on the ingredients. This bread may be prepared in various sizes and shapes, and it is typically served with a cup of Haitian coffee on the side.

Pain haïtien

Paltbr&ouml;d is a type of tunnbr&ouml;d, a classic Swedish flatbread. What makes platbr&ouml;d unique is the addition of animal blood. Its blood content makes it a good source of iron, which is why many Swedish schools serve it to children. It is typically served with butter or with a side of fried pork and white sauce. A variation of this unique type of bread is also consumed and available in stores in Finland, where it is called blodbr&ouml;d.

Paltbröd

Pampushki are small Ukrainian yeasted buns. They can be prepared in sweet or savory versions. The dough usually consists of milk, flour, eggs, sugar, butter, yeast, oil, and salt, and it is then shaped into small balls. The sweet version is often stuffed with ingredients such as fruit jam, berries, fresh fruit, or cottage cheese, while the savory ones have no filling, but are traditionally flavored with garlic sauce and served alongside borscht.

Pampushka

Pan ali&ntilde;ado is a Colombian bread that is usually made with flour, yeast, butter, sugar, salt, powdered milk, and queso fresco. Once kneaded, the dough should be elastic and smooth, and it is then baked until golden brown. Crunchy on the outside, tender on the inside, cheese-filled and buttery, this bread can be found in almost every bakery in Colombia. It is recommended to consume it with coffee or hot chocolate as a tasty mid-afternoon snack.

Pan aliñado Colombiano

Pan amasado is a small, round, flat loaf of white bread from Chile, traditionally prepared in rural areas in wood-fired clay ovens. It is a staple of most Chilean meals due to its low price. The name pan amasado means kneaded bread, referring to the method of its production. The bread is prepared with lard or shortening, giving it a soft and tender texture. It can usually be bought from roadside vendors on the outskirts of bigger cities or in rural areas.

Pan amasado

Mexico

Pan de Acambaro is a traditional bread that's named after the city of its origin, Acambaro in Guanajuato. The bread is made with a fermented dough called masa madre (mother dough), and it's decorated with a few slashes on top, then glazed before baking. Some people compare it with the Jewish challah. Once baked, pan de Acambaro should be quite dense with a fine crumb and yeasty aromas. It's recommended to pair it with a cup of coffee or Mexican hot chocolate (champurrado). The bread can be found in most bakeries and pastry shops in the area.

Pan de Acambaro

The name Pan de Alfacar refers to bread made at least partly by hand that can be formed into buns, rolls or rings. This bread is made in the municipal areas of Alfacar and V&iacute;znar, in the province of Granada. It is creamy white in color and has a spongy consistency due to many air holes that develop during the slow fermentation and baking process. The most distinctive ingredient in the recipe for Pan de Alfacar is the Alfacar spring water, whose unique physical and chemical composition has a positive effect on the fermentation process of the natural yeast and sour bread dough. This high quality, aromatic bread has a pleasant acidity and complex flavor and is one of the most famous products of the region.

Pan de Alfacar

Pan de barra is a Spanish-style baguette, a rustic bread loaf that&rsquo;s made with a simple dough consisting of flour, water, yeast, and salt. The dough is shaped into a long, thin loaf, and it is then allowed to rise before it&rsquo;s slashed on the surface and baked until crispy and nicely browned. Although it resembles the French baguette, pan de barra typically has a harder and drier texture, which makes it an excellent base for sandwiches. In the past, there were slightly different versions of the bread in different parts of Spain, although they all shared the same long, cylindrical shape. In Madrid, the bread used to be distinguished by a denser texture, while those prepared in Galicia tended to be lighter and fluffier. This bread is consumed everywhere throughout Spain, and it&rsquo;s the most popular choice of bread used for making Spanish bocadillos, delicious sandwiches that are staples of Spanish cuisine.