Type of dish

Breads and pastries

Breads, flatbreads, buns and savoury bakes – from flatbread baked in a clay oven to laminated pastry.

28 dishes · 43 countries

bread · vegan Dholl puri Mauritius Thin flatbreads filled with ground yellow split peas, wrapped around rougaille and curry – Mauritius’s favourite street food.
bread · vegan Injera Eritrea, Ethiopia A sour, spongy flatbread of fermented teff flour that serves as both plate and cutlery.
bread · vegan Canjeero Djibouti, Somalia A thin, holey pancake made from a lightly soured batter, the basis of a Somali breakfast.
bread · vegan Kisra South Sudan, Sudan A very thin flatbread of fermented sorghum batter, served with stews of okra, greens and meat.
bread · vegan Chapati Uganda, Tanzania, Kenya A soft, layered wheat flatbread cooked on a dry pan – East Africa’s take on the Indian bread.
bread · vegetarian Arepa Venezuela, Colombia A round cake of precooked corn flour, crisp outside and soft within, eaten with cheese, butter or a hearty filling.
bread · vegetarian Pão de queijo Brazil Small cheese rolls made with cassava starch, crisp outside and chewy within, naturally gluten-free.
bread · vegetarian Sopa paraguaya Paraguay A “soup” that is actually a moist cornbread with cheese and onion – a fixture alongside a Paraguayan barbecue.
bread · vegetarian Chipa Paraguay Small cheesy rings of cassava starch with a hint of aniseed, crisp outside and dense within.
bread · vegetarian Naan Pakistan, India A soft, puffy leavened flatbread baked on the wall of a hot tandoor oven, often brushed with garlic butter.
bread · vegan Hoppers (appa) Sri Lanka Bowl-shaped pancakes of fermented rice and coconut milk batter, crisp at the edges and soft in the middle.
bread · vegetarian Roti canai Malaysia, Singapore A thinly stretched, layered flatbread fried on a griddle, crisp outside and soft inside, served with curry.
bread Lahmacun Türkiye A paper-thin flatbread topped with minced meat, tomato, peppers and herbs, baked in a hot oven and rolled up with parsley and lemon.
bread · vegan Lavash Azerbaijan, Armenia, Iran A thin, soft flatbread of flour, water and salt, baked for moments on the hot walls of a clay oven.
bread · vegetarian Qutab Azerbaijan Paper-thin half-moon flatbreads filled with herbs or meat, cooked on a dry griddle and brushed with butter.
bread · vegetarian Khachapuri Georgia Georgian cheese bread – in the Adjarian version a boat with a raw yolk and butter stirred in just before eating.
bread · vegan Manakish Lebanon A round yeasted flatbread spread with za'atar and olive oil and baked in a hot oven – Lebanon's bakery breakfast.
bread · vegetarian Flija (layered crêpe pie) Kosovo, Albania A round pie of a dozen or more thin crêpe-like layers brushed with cream and baked one at a time.
bread Burek North Macedonia, Kosovo, Bosnia & Herzegovina … A pie of paper-thin dough coiled into a spiral or layered, filled with minced meat or cheese.
bread · vegetarian Gibanica (Serbian cheese pie) Serbia A golden bake of crumpled filo sheets, cheese, eggs and yoghurt – a Serbian breakfast classic.
bread · vegetarian Banitsa (Bulgarian cheese pastry) Bulgaria A golden bake of thin filo layered with white sirene cheese, eggs and yoghurt.
bread · vegetarian Spanakopita (spinach and feta pie) Greece A crisp filo pie filled with spinach, feta, spring onions and dill.
bread Samsa (baked meat pastry) Uzbekistan, Turkmenistan Triangular pastries of crisp layered dough filled with mutton and onion, baked in a clay oven.
bread · vegetarian Croissant France A crescent of yeasted, butter-laminated dough, crisp and flaky outside and soft and layered within.
bread · vegetarian Pretzel Germany A yeasted knot of dough dipped in lye before baking, with a deep brown crust and coarse salt.
bread · vegetarian Irish soda bread Ireland, United Kingdom A quick bread of buttermilk and bicarbonate of soda, made without yeast and marked with a cross on top.
bread · vegetarian Karelian pasty Finland An oval pasty of thin rye crust filled with creamy rice porridge, served with egg butter.
bread · vegetarian Damper Australia A simple bush soda bread, once baked in campfire ashes and eaten warm with butter and golden syrup.