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.
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Sao Tome and Principe: breads, grains & baking
Staple foods include fish, seafood, beans, maize, bread fruit, and cooked banana.
Saudi Arabia: breads, grains & baking
Baklava is among the desserts described as part of Ramadan iftar meals.
Senegal: breads, grains & baking
Millet, rice and cassava feature in Senegalese cooking; millet couscous and bread accompany meals.
Serbia: breads, grains & baking
Proja is cornbread, while komplet lepinja is a filled flatbread; both appear in the Serbian cuisine reference.
Seychelles: breads, grains & baking
The savoury dish usually includes salted fish, cooked in a similar fashion to the dessert version, with plantain, kasava and breadfruit, but with salt used in place of sugar (and omitting vanilla).
Sierra Leone: breads, grains & baking
Rice is a staple grain in Sierra Leone, often served with stews.
Singapore: breads, grains & baking
Curry puff, also known as epok-epok, a flaky pastry usually stuffed with curry chicken, potato cubes, and a slice of hard-boiled egg.
Slovakia: breads, grains & baking
Wheat was ground, and bread, dumplings and noodles were made from it.
Slovenia: breads, grains & baking
Medenjaki, which come in different shapes, are honey cakes, which are most commonly heart-shaped and are often used as gifts.
Solomon Islands: breads, grains & baking
Ulu (breadfruit), can be served with any dish, brought to the island by Lapita seafarers
Somalia: breads, grains & baking
The main dish is typically a pancake-like bread called a canjeero or laxoox.
South Africa: breads, grains & baking
Bunny chow—curry stuffed into a hollowed-out loaf of bread, often called kota by the locals (usually those of African descent) who sometimes, instead of curry, fill the bread with slap chips (French fries), a slice of polony (bologna), cheese, and atchar (South Asian pickle) and other fillings and spices.
South Sudan: breads, grains & baking
South Sudanese cooking uses grains such as maize and sorghum.
Spain: breads, grains & baking
Notable desserts are frisuelos (similar to crêpes, usually filled with cream or apple jam), rice pudding (white rice cooked with milk, lemon zest and sugar), and carbayón (dulce) (puff pastry cakes filled with almond mash and covered with sugar glaze).
Sri Lanka: breads, grains & baking
Godamba roti is a simpler Sri Lankan flatbread usually made from wheat flour.
Sudan: breads, grains & baking
Breads such as baladi or aish baladi, a popular pita bread and gorrassa—a pancake-like bread similar to a crêpe—are eaten with savory stews (mullah), cheese (jibna), fava beans, and falafel (tamiya).
Suriname: breads, grains & baking
Desserts include boyo, a sweet cake made with coconut and cassava, and fiadu, a cake containing raisins, currants, almonds, and succade.
Sweden: breads, grains & baking
Knäckebröd is crisp bread used for open sandwiches, or smörgås, in Swedish breakfasts.
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