Ekmek

This simple variation of Malay roti canai is prepared with a cracked or lightly beaten egg that is encased inside the flaky roti dough. Roti telur is traditionally wrapped into rectangular shapes, and just like other types of savory roti snacks, it is typically accompanied by various sides that usually include thick and spicy curries or dahl dishes. The variety with added onions is known as roti telur bawang.

Roti telur

Roti tisu is the paper thin variety of the traditional Malay roti canai. It is prepared with the same type of dough that is stretched thin, sometimes up to five or six feet in length, and it is then shortly pan-fried. Tisu is served wrapped around a large cone, hence its alternative name rocket roti or roti helicopter. It can be served alongside curries or chutneys, but it is usually enjoyed as a dessert or a sweet snack, when it comes drizzled with condensed milk or chocolate, dusted with sugar, or sided with ice cream or fruit jams. A staple at Mamak restaurants and stalls throughout Singapore and Malaysia, roti tisu is usually eaten by cracking small pieces of delicate pastry with your hands.

Roti tisu

India

Rotla is a traditional flatbread originating from Gujarat. The name of the bread is a Gujarati word for a roti made with bajra, also known as black millet flour. Other ingredients include warm water and salt, while melted ghee is used for brushing the flatbread. Once shaped, the dough is cooked on a tava griddle pan over high flames until it puffs up and brown spots develop on both sides. Rotla is usually served immediately because if it cools down it will become dry and hard. It's recommended to serve this flatbread with jaggery, ghee, and garlic chutney. In some villages, the thicker version of rotla is traditionally cooked over cow dung cakes, giving the flatbread a smoky flavor. Interestingly, rotla is especially popular during cold winter months.

Rotla

Rougag is a type of flatbread mostly associated with Algeria and Tunisia, although it is often used in the cuisines of other North African countries. It is made with semolina and wheat flour dough and prepared on a tajine or a cast-iron skillet. After it's cooked, rougag is folded and paired with various local dishes or torn into pieces and used as an ingredient in stews and pilafs.

Rougag

Characterized by its dark brown color, r&uacute;gbrau&eth; is a rich and dense Icelandic bread that was initially prepared solely with rye flour. It was traditionally steamed in underground pits that were located near numerous Icelandic geysers, and which provided heat for steaming. Nowadays, the somewhat heavy rye flour is usually combined with other flour types, buttermilk, and molasses to produce a lighter version of this classic. Often combined with various spreads and toppings, this subtly sweet bread is also blended with milk or buttermilk and enjoyed as a porridge or a nutritious dessert.

Rúgbrauð

Rugbr&oslash;d is a brown rye bread from Denmark, typically used as a base for popular Danish open sandwiches. Usually, it is sliced thinly, buttered, and topped with ingredients such as smoked fish, shrimp, boiled eggs, liver pate, cucumbers, or mayonnaise. The bread is popular for being low in fat, containing no sugar or oil, and it is also very rich in dietary fiber and whole grains. It can be found at most Danish supermarkets or baked at home, and it comes in a few popular varieties: light rye bread, dark rye bread, sourdough rye bread, and coarse rye bread. Although it is a staple at most Danish tables, rye bread in its numerous varieties is also very popular in Finland, Russia, Iceland, Estonia, Germany, and Latvia.

Rugbrød

Finland

Usually associated with Western Finland, ruisreik&auml;leip&auml; is one of many rye bread varieties present in traditional Finnish cuisine. This dense, rustic bread is traditionally baked in the form of a flat, round loaf with a hole in the middle. The hole was used to hang the bread on a pole, usually above the oven, allowing it to mature in a warm environment. With its pleasant sweet and sour flavors, it is a perfect accompaniment to hearty Finnish dishes and a common snack that is usually complemented by butter.

Ruisreikäleipä

Ruisrieska is a traditional type of Finnish rieska flatbread. It&rsquo;s usually made with a combination of rye flour, yogurt, molasses or honey, baking powder, and salt. Baking powder and salt are mixed into the rye flour along with molasses and yogurt. The dough is divided into smaller pieces and shaped into balls that are flattened on a baking sheet lined with parchment paper. These flat circles of dough are pricked with a fork and baked in the oven until golden and crisp. Ruisrieska flatbread is typically served with butter, or sometimes with salmon, cheese, and vegetables such as cucumbers and tomatoes.

Ruisrieska

Rumali roti is a popular Indian flatbread made with white and wheat flour, water, and oil. The dough is baked on a traditional tawa, and since it is extremely thin, it was named handkerchief (rumali) bread. Some say that the bread got its name because it was used instead of a handkerchief after a meal. Rumali roti is typically served as an accompaniment to various curries or with any sort of liquid meal that can be scooped up with the flatbread. It is important to serve the bread slightly moist so that it does not become stiff and unpalatable. Although it has origins in the Mughal cuisine, today it is mainly consumed in North India and Pakistan.

Rumali roti

Rupjmaize is a traditional bread consisting of whole-grain rye, baked in a hearth oven and shaped into an elongated loaf. It has a unique flavor that is both sour and sweet. The bread pairs well with smoked fish, cold cuts, and strong, pungent cheeses such as Roquefort.

Rupjmaize

Sabaayad is a traditional flatbread originating from Somalia. It's usually made with a combination of flour, baking powder, sugar, salt, milk, oil, and coriander. The dough is kneaded until elastic and springy, and it's then repeatedly coated with oil and folded in half before it's flattened into oval shapes and fried in a skillet over medium heat on both sides. If properly prepared, sabaayad should be crispy and flaky on the outside and soft on the inside. It's recommended to serve these flatbreads with stews and meat dishes such as beef suqaar.

Sabaayad

Saffransbullar is the Swedish version of a yellow, saffron-infused bun that is prepared with buttery yeasted dough and is often enriched with raisins or almond paste. The most popular version is known as lussekatt bun, a variety closely associated with St. Lucia&rsquo;s Day, celebrated on December 13. Their name translates as St. Lucia&rsquo;s cats, because the spiraled shape is reminiscent of curled cats. Various versions of saffron buns are typically enjoyed during Advent, and they perfectly pair with coffee or gl&ouml;gg - the Swedish version of spiced mulled wine.

Saffransbullar

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Saldskābmaize is a Latvian term that translates to sweet and sour bread, and it refers to the traditional Latvian rye bread known for its distinct dark color, dense texture, and unique flavor profile that balances both sweet and sour tastes. The sweet and sour flavor is achieved through a fermentation process that can take several days. The ingredients typically include rye flour, water, sugar, salt, and sometimes malt. The fermentation and the use of rye give the bread its characteristic sour taste, while the added sugar or sometimes honey contributes to its sweetness. Saldskābmaize is often enjoyed with butter, cheese, or cold cuts and pairs well with many traditional Latvian dishes. The bread's long shelf life is another reason for its popularity, as it can remain fresh and edible for an extended period when stored properly. 
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Saldskābmaize

Salinātā rudzu rupjmaize is a bread baked in Latvia from rye flour. It owes its distinctiveness to the traditional recipe and techniques used for its production. The recipe does not allow the baker to use yeast but requires the caraway seeds to be added to the mixture. Before the preparation of the dough, around 30% of the rye flour has to 'be sweetened' then set aside and fermented for at least 12 hours. The distinct sweet taste of Salinata bread comes from breaking down the starch into sugars by the malt, and the sour taste is formed during the fermentation of lactic acid. It is easily distinguished by its hand shaped elongated form with rounded ends, its smooth and glossy dark brown crust that is coated with starch paste, and its aromatic crumb. It is traditionally baked on a hot hearth without using baking trays or moulds. It is a very famous bread that can be found in many cookbooks and publications that describe traditional Latvian dishes since it is considered to be a significant component of Latvian national identity.

Salinātā rudzu rupjmaize

Salt-rising bread is a white bread made from wheat flour, starters, sugar, water, and salt. It has a dense texture and a slightly cheesy flavor due to the unique fermentation process with a starter made from either cornmeal or potatoes. The bread got its name after the starter which was set in a bed of heated rock salt. The fermentation helps in developing the close grain and fine texture of the bread, as well as the white color of the crumb. It is believed that the first salt-rising bread was prepared by the early settlers in the Appalachian Mountains.

Salt-Rising Bread

Uzbekistan

Samarkand non is a traditional round bread originating from Uzbekistan. This dense and dry bread made from flour and water (or milk) has a long shelf life and it usually looks like a large bagel. The Samarkand type of non has a darker crust and it's larger, heavier, and more filling than the Tashkent non types of bread. Once baked on the walls of a tandoor oven, the loaf is usually coated with a sheen of oil. In the center, there is a small patch that's covered with black sesame seeds. This type of bread can only be made in Samarkand, and some say (jokingly or not) that the air of the city is the bread's main ingredient.

Samarkand non

Samoon is a traditional yeast bread characterized by its unusual diamond shape. The bread is usually baked in a tandoor oven, and in Iraq, shops that sell samoon often have yellow diamonds painted on the outside to signify what awaits inside. Samoon is often served for breakfast with cream or cheese on the side, although it is also commonly consumed with dips such as hummus or baba ghanoush. The bread can also be used for sandwiches, when it is typically split in half and filled with grilled meat.

Samoon

Italy

Scaccia is a unique dish from the Sicilian province of Ragusa that can either be described as a cross between lasagna and calzone pizza or a stuffed flatbread. It's prepared by topping the thinly rolled dough with various ingredients, then folding it over itself so that it resembles a strudel. These long, rectangular stuffed flatbreads are traditionally sliced in pieces, revealing the flavorful layers of dough, sauce, and cheese. There are several regional varieties of scaccia, so in some places it is topped only with sauce and cheese, while in other places it is topped with potatoes, cottage cheese, sausages, and different vegetables.

Scaccia

United States

Scali bread is a staple of Boston-area supermarkets and bakeries. The bread is shiny, mahogany-brown in color, braided, and coated with lots of sesame seeds which give it a nutty flavor and a nice visual appearance. In order to make it, a simple combination of flour, yeast, and water is left to transform into a bubbly dough overnight, and the next day it's combined with water, milk, olive oil, salt, and flour. The dough is divided into three strips which are brushed with beaten eggs and topped with sesame seeds before being braided and baked. Once done, the bread is used for sandwiches, and it's also a staple at dinner tables in Boston, usually used to mop up the sauce after eating pasta or meatballs (or both).

Scali Bread

Scarpaccia is a traditional flatbread that can be prepared in savory or sweet versions. It consists of ingredients such as flour, eggs, butter, zucchini, zucchini flowers (if available), milk, vanilla powder, olive oil, and either salt or sugar. The dough is simply topped with grated zucchini, and it is then baked in the oven. In the past, scarpaccia was baked during the zucchini season by retired sailors who used the vegetables from their gardens. The name of the dish means old shoe, because scarpaccia is usually thin just like the soles of old shoes.