21Jan2017

Bread from around the world. Where is the best?

Written byRenata Jirasova21 Jan. 2017

Bread is the food number one. It is different in every country but equally important! Its history dates back to the Neolithic period, roughly 10,000 years BC, specifically in Palestine, Syria, Turkey, Iraq and Egypt where the oldest archaeological finds of cereal cultivation come from.

Nowadays there are hundreds of species of bread and some became well-known throughout the world.

1. Afghanistan

The traditional bread Bolani, Afghanistan

Baking of Afghanistan´s bread Bolani in tandoor oven Bolani bread has a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.

2. Angola

This bakery in Angola is a charity gift from Czech bakers (from the Czech Republic). The bread is white, similar like European baguettes.

3. Australia

The traditional Australian cheesy Dumper bread

Australian Dumper bread on sticks

4. Austria

Austrian summer sandwich from sunflower bread

Austrian bread rolls from white flour, typical also in the Czech Republic and Slovakia

5. Czech Republic

Traditional Czech bread called Šumava (Šumava is an area on the south of the Czech Republic) from half-dark flour (mixed rye and wheat flower)

6. Dominican republic

10 kg heavy loaf of corn bread from the mountainous areas of the Dominican Republic. Encroaching with small parts that are sold on weight.

7. Egypt

The bakery in Cairo, Egypt

This delicious round Roti/chapatti bread ‘Eeish Baladi’ is sold everywhere in Cairo. Some sellers are sitting on floor with breads spread on a low cart.

Two young Bedouins baking a bread in desert on the Sinai peninsula in north-eastern Egypt

8. France

Small French white baguettes

9. Georgia

Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.

10. Germany

German pretzels

11. Greece

Greek Lagana is a special kind of azyme bread, baked only on Clean Monday, the first day of Lent.

12. Hungary

Hungarian Easter Wreath

Hungarian Langos - fried street potato flatbread

13. India

Indian flat bread Chapati; usually eaten with cooked dal (lentil soup), vegetable curry, chicken and curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish.

14. Iran

The traditional Iranian Sangak bread - plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.

15. Iraq

16. Italy

Italian white bread with olives

17. Jamaica

Bummy bread in Jamaica - made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.

18. Japan

Japanese sweet bread Anpan usually filled with red bean paste, or with white beans, sesame, or chestnut.

19. Morocco

Moroccan bread, called khobz (or kessra or aghroum), is characterized by a round, flat shape and a slightly coarse texture.

20. Mexico

Mexican Jalapeno Cornbread

Mexican tortilla - thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "a small cake").

21. Netherlands

Tiger Dutch Crunch bread made from rice paste with sesame oil and a pattern

22. Nigeria

A Nigerian girl with loafs of toast bread

23. Palestina

Taboon bread is a wrap used in many cuisines. This type of Flatbread is traditionally baked in a Tabun oven and eaten with different fillings.

24. Poland

Polish bagel, yeast bread, ring shaped, usually topped with sesame or poppy seeds baked into the surface.

25. Portugal

Portuguese cornbread called Broa - unlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.

26. Russia

Russian wedding bread

Russian baranki or sushki

27. Serbia

Serbian cornbread Srpska Proja

28. Slovakia

Slovak bread rolls (Rožky) from white flour; typical also in the Czech Republic

29. Slovenia

Slovenian honey wedding bread

Traditional Slovenian welcome bread Pogaca. Photo: http://golica.zurnal24.si/

30. South Africa

South-African potbrood (pot bread) - made in an iron pot covered with wood coals. There are a wide range of flavors but is often made with wheat flour and sweetcorn.