179 delicious bread recipes from around the world
Soft, unleavened whole wheat flatbread, a staple in Indian cuisine. This recipe focuses on creating perfectly cooked rotis that puff up beautifully on a griddle (tawa) or directly over a flame.
Authentic Indian leavened flatbread, known for its soft, pillowy texture and slightly charred surface. Traditionally baked in a tandoor oven, it's the perfect accompaniment for scooping up rich curries and dals.
Batbout is a soft, thick, and pliable Moroccan pita bread, perfect for stuffing with your favorite fillings. Cooked on a griddle, it puffs up beautifully, creating a pocket ideal for sandwiches or wraps.
Cuernos, meaning 'horns,' are a beloved Mexican pan dulce. These are not French croissants but rather a richer, sweeter, and denser crescent-shaped roll, perfect for breakfast or a sweet snack. They boast a tender crumb with a slightly crisp exterior when fresh.
Fluffy, slightly sweet Chinese steamed buns. These plain buns are a versatile staple, perfect for soaking up rich sauces, accompanying stir-fries, or enjoyed simply with a drizzle of condensed milk.
Vetkoek, meaning 'fat cake' in Afrikaans, are delicious deep-fried yeast dough balls. They are a popular South African street food, often served warm and filled with savory curried mince or sweet jam and syrup.
Puri is a deep-fried Indian bread made from whole wheat flour. When cooked, it puffs up into a golden, airy orb, offering a delightful texture and a slightly crisp exterior. It's a festive and indulgent accompaniment to many Indian meals.
Bhatura is a classic North Indian leavened fried bread, known for its large, puffy, golden-brown appearance. It's a popular street food, especially in Delhi, and is traditionally served with chole (spiced chickpea curry). The dough requires a significant resting period for fermentation, which contributes to its light and airy texture.
Classic British griddle cakes, known for their wonderfully spongy texture and signature honeycomb of holes. Perfect for a comforting tea time treat.
A classic French butter bread, incredibly rich, eggy, and buttery. Its tender crumb makes it perfect for toast, French toast, sandwiches, or enjoyed simply on its own.
A savory and comforting baked dish featuring a soft yeast dough layered with a flavorful filling of mashed potatoes, cheese, and herbs. It's a versatile dish, often served as a side or a light meal.
A rustic Provençal flatbread, traditionally shaped like an ear of wheat, infused with the fragrant aroma of olive oil and studded with olives and rosemary. Perfect for sharing.
Chikwangue, also known as Kwanga or Chikwanga, is a staple side dish in Congolese cuisine. Made from fermented cassava dough, it's traditionally steamed in banana leaves, resulting in a dense, slightly tangy, bread-like accompaniment to stews and sauces.
Magwinya, also known as Amagwinya, are popular South African township doughnuts. These are deep-fried dough balls that can be enjoyed as a savory snack or a sweet treat.
A traditional Russian fermented bread drink, offering a slightly sour and refreshing taste, perfect for summer. This recipe yields a lightly alcoholic, effervescent beverage.
Himbasha, also known as Ambasha or H'mbasha, is a traditional Eritrean and Ethiopian celebratory bread. It's a slightly sweet, leavened bread, often flavored with cardamom and sometimes sesame seeds. Its distinctive feature is the decorative patterns scored on top, traditionally resembling a wheel or other symbolic designs. It's enjoyed during holidays and special occasions.
A simple, soft, and slightly chewy rye flatbread, a staple in Finnish homes, often served with butter or as an accompaniment to meals.
Kalo, often referred to as millet bread, is a traditional staple food in Uganda, particularly in the northern, eastern, and western regions. It's a versatile dish made primarily from millet flour, sometimes mixed with cassava flour, and is typically enjoyed with various stews and sauces.
Pain Perdu, meaning 'lost bread' in French, is Belgium's beloved take on French toast. It elevates stale bread into a decadent treat by soaking thick slices in a rich custard of eggs, milk, and cream, then pan-frying them to a golden crisp. Often served as a dessert or a special breakfast, it can be customized with various toppings.
A hearty and comforting Montenegrin dish made from stale bread soaked in milk or water, often enriched with cheese and butter.
A quintessential Venezuelan Christmas bread, this sweet and savory roll features a soft dough generously filled with thinly sliced ham, briny olives, and sweet raisins, creating a beautiful spiral when sliced.
Regag is a thin, crispy Arabic flatbread, often enjoyed for breakfast or as a snack. It's made from a simple batter of wheat flour, dates, and water, cooked on a hot griddle.
Stottie cakes are a traditional, dense, flat bread originating from the North East of England, particularly popular in the Tyneside area. They are known for their chewy texture and are perfect for sandwiches, toast, or simply enjoyed with butter.
Rēwena paraoa is a traditional Māori sourdough bread made using a fermented potato starter, often called a 'bug'. It has a unique tangy flavor and a soft, slightly dense texture, distinct from yeasted breads.
