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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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.
Strawberries
A fruit ingredient for drinks and a reminder that local ripening varies.
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.
Switzerland: breads, grains & baking
Appenzeller Käsefladen: The Appenzeller cheese tart, also called Chäsflade, is made with either a bread dough or a yeast dough.
Syria: breads, grains & baking
Syrian sweets include baklava made with filo, nuts and syrup, and knafeh made with kataifi and cheese.
Tajikistan: breads, grains & baking
Meals are almost always served with non (Tajik: нон), flatbread found throughout Central Asia.
Tangzhong
A cooked flour-and-liquid preparation used in soft yeast breads.
Tanzania: breads, grains & baking
Tanzanian snack foods include visheti, kashata (coconut bars), kabaab (kebab), sambusa (samosa), mkate wa kumimina (Zanzibari rice bread), vileja, vitumbua (rice patties), and bagia.
Thailand: breads, grains & baking
Pathongko – The Thai version of the Chinese deep-fried bread called youtiao.
Timor-Leste: breads, grains & baking
Batar daan - A popular dish of corn, mung beans, and pumpkin.
Togo: breads, grains & baking
éma-koumé: fermented wet maize dough, sieved and settled, then cooked into a smooth, lighter, whiter paste.
Tonga: breads, grains & baking
Baked breadfruit was eaten in season; said fruit itself as well as the banana and taro could be stored in pits until fermented into a unique staple preserve known as mā.
Trinidad and Tobago: breads, grains & baking
Desserts include fruitcake, blackcake (rum cake), sweet bread, cassava pone, coconut drops and sponge cake.
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