Food family · 30 dishes · 21 regions
The bread
family.
Fire and grain: the oldest covenant in food. The same flat or leavened disc of dough appears at every latitude where people settled and built ovens.
About this group
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3 dishes from Italy
Pizza Margherita
A Neapolitan pizza topped with San Marzano tomato sauce, fresh mozzarella, fresh basil, and olive oil. Named for Queen Margherita of Savoy in 1889.
BreadExplore →Focaccia
A thick Italian flatbread enriched with olive oil, dimpled before baking, and commonly finished with salt, rosemary, olives, tomatoes, or onions.
BreadExplore →Olive bread
Italian bread threaded with olives, including black salt-cured and green Spanish-style varieties, on a base of flour, butter, and eggs.
BreadExplore →
3 dishes from Turkey
Pide
A Turkish boat-shaped flatbread topped with cheese, minced meat, vegetables, or egg and baked in a hot oven until the crust is crisp and the center remains tender.
BreadExplore →Ramadan pide
A Turkish bread made from wheat flour and yeast, round and flat with a weave-like patterned crust, topped with sesame and Nigella sativa seeds and often egg-washed, and served at iftar and sahur during Ramadan.
BreadExplore →taboon bread
Taboon bread is baked on hot stones inside a portable clay tabun oven, a truncated cone with a top opening and sometimes a bottom opening for stoking the fire; these ovens are common in Jordan and Palestine.
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3 dishes from Spain
Galician bread
A Spanish bread from Galicia made with native soft wheat flour, other wheat flour, water, sourdough, yeast, and salt. Its high hydration and long fermentation create an airy, slightly acidic crumb beneath a crisp, golden-brown crust.
BreadExplore →Mollete of Antequera
An Andalusian bread with a white, floured crust and soft, easily crumbling crumb, made from hydrated, lightly kneaded dough and slow-baked. Served with olive oil, tomato, jamón serrano, or manteca colorá.
BreadExplore →Bollo sevillano
A white bread popular in Seville and western Andalusia, with a thin crust and bregada dough giving it a spongy, compact crumb. It is traditionally scored once lengthwise.
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2 dishes from Portugal
Bolo do caco
A Portuguese flatbread from Madeira and Porto Santo, shaped like a cake and cooked on a flat basalt slab, served with garlic butter or filled with octopus, espetada, milho frito, or steak.
BreadExplore →Alentejano bread
A traditional Portuguese wheat bread from the Alentejo region, traditionally made in homes with the dough baked in communal ovens or by small bakeries.
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2 dishes from United States
Nutribun
A Philippine bread product used in elementary school feeding programs to address child malnutrition, first under USAID’s Food for Peace program from 1971 to 1997 and later in city child health programs.
BreadExplore →Wonder Bread
An American brand of sliced bread established in Indianapolis in 1921, it was among the first companies to sell sliced bread nationwide by 1930 and is now owned by Flowers Foods.
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2 dishes from Indonesia
roti bolen
An Indonesian baked bread pastry with croissant-like crust layers, made from flour laminated with butter or margarine and filled with cheese and banana. Other variants feature durian, reflecting European pastry influences.
BreadExplore →roti gambang
An Indonesian rectangular brown bread made with sesame seeds, cinnamon, and palm sugar. Known as roti ganjel rel in Javanese cuisine, it is associated with Betawi people in Jakarta.
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1 dish from Colombia
1 dish from Ethiopia
1 dish from Yunnan Sheng
1 dish from Libya
1 dish from Scotland
1 dish from Nigeria
1 dish from Bohemia
1 dish from Japan
1 dish from Kurdistan
1 dish from South Africa
1 dish from Philippines
1 dish from Georgia
1 dish from Tunisia
1 dish from Sweden
1 dish from India
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