From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
A growing global index of linked, source-cited entries. Coverage is selective; unknown harvest windows and unverified bottle details are left unspecified.
187 reference entries
Clear filters
Hungary: breads, grains & baking
Kürtőskalács is a chimney cake cooked over an open fire, described as a Transylvanian specialty in the Hungarian cuisine reference.
Iceland: breads, grains & baking
Traditional breads, still popular in Iceland, include rúgbrauð, a dense, dark and moist rye bread, traditionally baked in pots or special boxes used for baking in holes dug near hot springs, and flatkaka, a soft brown rye flatbread.
India: breads, grains & baking
The classic meal of Bihar is litti chokha, a dish of balls of dough stuffed with sattu black chickpea flour, with spiced vegetables.
Indonesia: breads, grains & baking
Kue asida is a sweet preparation served during Ramadan in Maluku, with connections to Middle Eastern asida.
Iran: breads, grains & baking
The basic traditional Iranian breakfast consists of a variety of breads such as lavash, taftan and barbari bread; butter cubes; white cheese; whipped heavy cream (sarshir, often sweetened with honey), nuts (especially walnuts) and a variety of fruit jams and spreads.
Iraq: breads, grains & baking
The traditional Iraqi kleicha cookies are believed to have their roots in Mesopotamian qullupu—date filled pastries baked in a wood-fired oven called tannour.
Ireland: breads, grains & baking
Brown bread and soda bread are among the representative breads described in the Irish cuisine reference.
Israel: breads, grains & baking
Many professional bakers came to Israel from Central Europe and founded local pastry shops and bakeries, often called konditoria, thus shaping local tastes and preferences.
Ivory Coast: breads, grains & baking
Foufou is a dish consisting of mashed plantains and palm oil, whereas foutou is made from mashed plantains and yam.
Jamaica: breads, grains & baking
Bammy is a flat cassava pancake; hard-dough bread is another Jamaican bread described in the guide.
Japanese soft-bread traditions
A starting point for Japanese-style milk bread and cooked-flour technique.
Jordan: breads, grains & baking
Khubz (خبز, pita): Literally, "generic" bread, with a pocket.
Kazakhstan: breads, grains & baking
Nan is a type of traditional bread made in the tandyr oven, popular in cities along the Silk Road.
Kenya: breads, grains & baking
Rice and stew are more common with working families, as are other dishes like chapati, a staple that originated from India (similar to the flatbread paratha), and chicken stew.
Kiribati: breads, grains & baking
Coconut, pandanus palms and breadfruit trees are the most common wild plants, whereas the five most cultivated crops but the traditional Babai, Cyrtosperma merkusii, are imported Chinese cabbage, pumpkin, tomato, watermelon and cucumber.
Kuwait: breads, grains & baking
Zalabia (Arabic: زلابية) – fried dough soaked in syrup (sugar, lemon, and saffron, it has a distinctive swirly shape.
Kyrgyzstan: breads, grains & baking
Common types of bread (Kyrgyz: нан [nɑn]) available in Kyrgyzstan include Central Asian flatbread (nan), and thick, sturdy Turkish breads.
Laos: breads, grains & baking
Khao poon – (Lao: ເສັ້ນເຂົ້າປຸ້ນ; Lao pronunciation: [se᷆n.kʰa᷆w.pûn]), fresh rice noodles which are made from rice which has first been fermented for three days, boiled, and then made into noodles by pressing the resulting dough through a sieve into boiling water.
What should we add to the library?
Suggest a region, ingredient, drink, bread or technique. Our editorial queue helps us choose what to research next.
Sign in to suggest a topic