Pão

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

Gobi paratha é um pão achatado tradicional originário do norte da Índia. Este tipo de paratha é recheado com couve-flor temperada. A massa é feita com uma combinação de farinha, água, sal e óleo. Uma vez moldado, é recheado com couve-flor temperada, frito dos dois lados e pincelado com manteiga ou ghee até dourar e ficar totalmente cozido. O recheio é normalmente feito com uma combinação de couve-flor, gengibre, açafrão, pimenta vermelha em pó, coentro, cominho, garam masala em pó, manga seca em pó e sal. É recomendado servir gobi parathas quentes com chutneys, coalhada, raita ou picles indianos. O prato pode ser encontrado na maioria das barracas de comida de rua da área, onde os vendedores servem gobi paratha no café da manhã.

Gobi paratha

Goraasa é uma panqueca sudanesa ou um pão achatado que é esponjoso, versátil, macio e pastoso. É feito com farinha, água, sal e (opcionalmente) fermento em pó. A massa é moldada na panela, então o resultado final parece uma tortilha grossa. No Sudão, é comido no café da manhã, almoço e jantar. Os moradores locais geralmente o colocam sob vários ensopados e, em seguida, arrancam pedaços do pão achatado para pegar o prato principal em vez de usar utensílios, mas o goraasa também pode ser apreciado sozinho.

Goraasa

Gözleme é um pão achatado turco que consiste em farinha, água, fermento, azeite de oliva e iogurte, o que evita que o pão achatado fique muito quebradiço. A massa é recheada com ingredientes como carne, vegetais, ovos, vários queijos ou cogumelos e, em seguida, é assada em uma chapa de saco. Originalmente, o gözleme era servido no café da manhã ou como um lanche leve da tarde, mas hoje tem o status de fast food popular que pode ser encontrado em restaurantes, carrinhos de comida e cafés do país.

Gozleme-me

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

Gwaramari é um pão tradicional nepalês. Em newari, uma língua local, o nome significa literalmente um pão redondo. É feito com uma combinação de farinha, fermento em pó, alho, gengibre, coentro, cominho, sal e pimenta. Os ingredientes são misturados em uma pasta espessa e pastosa que é resfriada até ficar inchada, depois moldada em pequenas bolas e frita até dourar. É recomendado servir gwaramari quente com chutneys ou uma xícara de chá com leite ao lado. Este pequeno pão é tradicionalmente servido no café da manhã, e alguns o comem quebrando o gwaramari ao meio e pressionando-o em direção às bordas para que pareça uma tigela improvisada em miniatura com a qual se pode colocar o chá com leite quente na boca.

Gwaramari-Português

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

Hojaldres é um pão de café da manhã tradicional panamenho que consiste em massa frita feita com farinha, açúcar, sal e óleo ou manteiga. A textura deste pão é semelhante à dos donuts, mas seu sabor é saboroso. O pão achatado e redondo geralmente é coberto com queijo, enquanto um ensopado de salsicha conhecido como salchichas guisadas é frequentemente servido como um molho à parte.

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

Houska é um pãozinho tcheco popular, simples e pequeno. É feito com farinha de trigo simples, leite, fermento, sal e, ocasionalmente, ovos. Antes de assar, geralmente é trançado e moldado em uma forma circular rechonchuda que lembra um nó. O topo é polvilhado com sal marinho grosso e sementes de cominho ou papoula. Houska assado é de cor clara; tem um exterior crocante e um centro leve e macio. O pãozinho pode ser comprado na maioria dos supermercados e padarias tchecos. É frequentemente consumido no café da manhã, quando é servido junto com uma variedade de pastas doces e salgadas, manteiga ou marmelada. O nome houska também pode se referir a outro tipo de pão que é doce, rico e recheado com passas, frutas cristalizadas e amêndoas, normalmente servido no Natal e na Páscoa. É mais semelhante à chalá ou brioche e foi originalmente chamado de 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.