Bread

Bagleb

Bagleb(བག་ལེབ), also written balep or phaley or bhaley, is Tibetan flatbread, generally made with wheat flour. The following recipe is a very simple and common leavened flatbread also known as Amdo bread, though several other varieties exist. Bagleb is made in Central Tibet or U-Tsang as well as Amdo and Kham, the three traditional regions…
Bai Ji Mo

Bai ji mo(白吉饃) is a type of leavened flatbread popular in Shaanxi cuisine. Bai ji mo is leavened but generally only risen halfway. This means it can be ready faster than other breads since it doesn’t need to rest and rise as long; about half an hour is usually enough. Bai ji mo is most…
Baladi Bread

Baladi bread(عيش بـَلـَدي eish baladi), or country bread, is a type of leavened flatbread from Egyptian cuisine. Baladi bread is made from a rather wet dough. Dusting a baking surface generously can help prevent sticking. Recipe Ingredients Directions
Banh Mi

Banh mi(bánh mì) is a Vietnamese-style baguette bread derived from French cuisine. Crispy on the outside and fluffy on the inside, banh mi is generally served as sandwiches with toppings such as meat, pickles, and vegetables. Baguettes were popularized in Vietnam following French occupation of Vietnam during French imperialism in the 19th century. At first…
Baranki

Baranki(баранки) are unleavened bread rings from Russian cuisine. They have a special texture from first boiling then baking. Baranka(баранка) is singular, and baranki(баранки) is plural. Baranki are a traditional food of northwestern Russia. They are similar to bagels but thinner. Other ingredients like eggs and butter are often added. Baranki are sometimes put on strings…
Black Bread

Black bread(черный хлеб chyerny khlyeb) or rye bread(ржаной хлеб rzhanoy khlyeb) is traditional eastern European rye bread made with sourdough starter. It is a traditional food of Russian and Ukrainian cuisine. In northern Russia, wheat is historically difficult to grow, so pure rye bread particularly common. Rye flour is traditionally used to make sourdough starter,…
Buckwheat Cake

Buckwheat cake(ꈾꃚ mge fu)[蕎粑 / 苦蕎粑粑] is a traditional food of the Nuosu or Yi people, particularly those of Nip Lat(ꆀꆿ)[寧蒗] area in northern Yunnan[雲南] Province of China. It is a somewhat bland cake typically made from tartary buckwheat flour. Buckwheat cake can be either steamed or cooked like a pancake. It can be thick…
Chapati

Chapati is an unleavened, puffed flatbread popular across northern India and in surrounding regions. It is a simple dish, often made with just whole wheat, water, and salt. Sometimes oil is added. Roti is another term for this type of bread, though in some regions roti refers strictly to this bread with no oil added,…
Chun Bing

Chun bing(春餅), or spring pancake, is a traditional food from Beijing. It is made from a simple flour dough and usually paired with dishes such as peking duck(北京烤鴨) and jingjiang rousi(京醬肉絲) as well as scallion and other vegetables for garnish. Try chun bing with Old Beijing-style braised eggplant(燒茄子). Recipe Ingredients Directions
Country Bread

Country bread, or choriatiko psomi(χωριάτικο ψωμί), is a simple, rustic bread from Greek cuisine. It is traditionally leavened and baked in a wood fire oven, resulting in a soft interior and crispy crust. Greek country bread is traditionally made with fresh yeast and left to rise for a long time. Recipe Ingredients Directions
Dal Pakwan

Dal pakwan is a dish of stewed legumes with crispy flatbread known as pakwan. It is a traditional Sindhi dish. There are many dal pakwan varieties, some with different types of legumes and spices. Often ghee or oil is used for tempering the dal with cumin seeds. Oil is often used for frying pakwan. Usually…
Focaccia

Focaccia is a leavened flatbread from Ligurian cuisine. It is generally made with olive oil and can have various toppings. Focaccia Recipe Ingredients Directions Rosemary Topping Recipe Ingredients Directions
Guokui

Guokui or guo kui(鍋盔) is a type of thick, leavened flatbread from northern China, especially Shaanxi(陝西) Province. According to legend, guokui was first cooked by soldiers using their helmets as pans, thus the name guokui, meaning pot or pan helmet. Today guokui is generally cooked in pans. It is made from a basic leavened wheat…
Huang Gui Persimmon Cake

Huang gui persimmon cake(黃桂柿子餅) is a specialty of Shaanxi(陝西) cuisine, especially the ancient capital city Xi’an(西安). It is made in autumn when persimmons are ripe and is often sold as a street food or snack(小吃). Huang gui persimmon cake is made with the astringent variety of persimmon. This type of persimmon has an unpleasant astringent…
Manaqish

Manaqish(مناقيش) is flatbread with toppings popular in Levantine cuisine. Manaqish is usually topped with za’tar(زَعْتَر), a mix of dried herbs. It can also be topped with minced meat or cheese. Manaqish is related to various flatbreads as well as pizza. Za’tar Recipe Ingredients Directions Manaqish Recipe Ingredients Directions
Mantou

Mantou(饅頭) is steamed leavened bread. It is a common breakfast food throughout China, especially in northern China where it is a traditional part of Lu cuisine. Recipe Ingredients Directions
Nang

Nang(饢) is a type of flatbread, a specialty of the Uyghur people of western China. It is traditionally baked in a tandoor or clay oven, and is commonly called baked nang(烤饢) or sometimes nang pancake(饢餅). Nang is typically made with goat milk or cow milk and egg and does not use water. Butter may be…
Pita Bread

Pita bread(خبز البيتا khubz albayta) is a type of smaller flatbread, typically with a pocket. It is a popular food from the Levant region and has become well-known throughout the world. Serve pita bread with filling such as falafel or dip such as hummus or baba ghanoush, or serve plain as a side or snack.…
Pizza Napoletana

Pizza Napoletana, or Neapolitan pizza, is a leavened flatbread with tomato sauce and other toppings. Originally a specialty of Naples, it is a popular dish of Neapolitan cuisine in southern Italy and somewhat famous worldwide. It is typically topped with cheese and basil, though cheese can be omitted for a vegan variation. Tomatoes are baked…
Samun

Samun(صمون), also transliterated as samoon or samon, is a type of leavened flatbread from Mesopotamian cuisine. Samun has a stretched diamond shape or pistachio shape and a pocket in the middle. It is often garnished with sesame seeds. Bread in Iraq is traditionally baked in a tanuur(تنور) or clay oven. Samun can successfully be made…
Scallion Pancake

Scallion pancake(蔥抓餅) is a common Taiwanese breakfast food. Although it probably has origins in northern China related to shao bing, it has evolved into a recognized Taiwanese dish. It is commonly served with sweet chili sauce(甜辣醬) or sweet, thick soy sauce, like Japanese tare. Recipe Ingredients Directions
Shao Bing

Shao bing(燒餅) is a layered small flatbread or cracker popular throughout China. It is a traditional food of Lu and Zhongyuan cuisines. Shao bing is often garnished with sesame seeds. Sometimes scallions or other ingredients are added. It is a common breakfast, often paired with egg or soy milk. It may be served plain or…
Sushki

Sushki(сушки) are small, crunchy bread rings from Russian cuisine. They are first boiled then baked until dry. Sushki stay good for a long time and are sometimes traditionally strung up on the wall to represent prosperity. Sushki are similar to baranki(баранки) but smaller and more dry. They are also related to bagels. Recipe Ingredients 4…
Tabun Bread

Tabun bread(خبز طابون khubz tabun), also spelled taboon or taboun, is a type of large, thin flatbread traditionally baked in an oven. It is sometimes baked on hot stones. Tabun bread is popular in Levantine cuisine and neighboring cuisines. Similar breads such as pita bread and tanur bread are also made in the Levant and…
Tanur Bread

Tanur bread(خبز التنور khubz al-tanur) is a variety of flatbread popular in Mesopotamian cuisine. It is traditionally cooked in a clay oven called tanur(تنور), related to tandoor and similar ovens. Tanur bread is similar to barbari bread of Persian cuisine and nan of central Asia. It is made in leavened and unleavened varieties. Sometimes it…
Tsampa

Tsampa(རྩམ་པ)[糌粑] is roasted barley flour, a staple of Tibetan cuisine and an icon of Tibetan cultural identity. For hundreds or even thousands of years, tsampa has been made and eaten by Tibetan people. It is nutritious and easy to carry and prepare. Many Tibetans eat it every day. Tsampa is a typical Tibetan breakfast food…