Bread around the world

Macatia is a round bread, with a very fine texture and a slightly sweet taste. It can be eaten plain or stuffed with savory ingredients (like bacon, ham, or cheese) or sweet ones (like banana, coconut, or chocolate).

Mantou is a traditional bread from the north of China. The dough is made with wheat flour, yeast, and sugar and then steamed. It is eaten plain or stuffed with meat, vegetables, or fruit. 

La Baguette se caractérise par sa forme allongée, sa couleur dorée, sa mie aérée et sa croustillance. Elle est consommée au quotidien par les français pour son bon goût et son authenticité. Elle accompagne tous les repas ou se déguste en sandwiches ou en tartines.

The most well-known of the Greek bread varieties is the pitta. It can be found in all Middle Eastern countries. This white bread is hollowed out so that meat or vegetables can be put inside.

A diverse range of bread varieties can be found in Italy since each region has its own specialties. Ciabatta, for example, is eaten and loved around the world for its airy texture. It can be eaten plain or garnished with olives, tomatoes, nuts, or cheese.

Empanada is a traditional Argentinian dish. It's a turnover stuffed with meat, cheese, vegetables, and/or spices. The bread crust on the outside is crunchy while the filling inside melts in the mouth. It can be eaten as a snack, a starter or a dish! 

A batbout is like a smaller version of Algeria's matlouh, with a similar taste and texture. Eaten as part of a variety of dishes or stuffed with savory ingredients (onions, tomatoes, spices, shrimp, turkey, minced meat, etc.), it is also eaten sweet with butter or honey.

Pão de queijo is a small baked cheese roll. It can be eaten at breakfast, as a mid-afternoon or early evening snack, or as a side dish. It is usually served warm. This soft bread is made from cassava starch and meia-cura, a finely matured cheese.

An emblem of Germany, pumpernickel bread is made from rye flour and steamed in a baking pan for at least 16 hours. It is easily recognizable for its dark color and lack of crust, and has a distinctly sour taste.

Thanks to its population consisting of communities from a range of ethnic backgrounds, the USA has a huge amount of cultural diversity, which means a great variety of baked goods. Take the hamburger bun, which is a small round bread used for hamburgers. 

The tortilla, the base of many Mexican meals, is the country's most famous kind of bread. It was originally made from corn flour but now can also be made with wheat flour. It is filled with meat, fish, vegetables or cheese.

Algerians eat many kinds of flatbread. Matlouh is a sourdough bread made from fine semolina that is known for being baked in a tagine, but can also be baked in an oven. This light and airy bread is eaten as an accompaniment to dishes cooked in sauce or soups. 

Chikwangue, also known as Kwanga, is a bread made from cassava flour. It is not only cooked in banana leaves, but is also wrapped in these leaves to keep it fresh. It is normally eaten to accompany sauces.

Leavened bread like naan is eaten in the north of India. This oven-baked bread is made from flour and yogurt and can be enriched with eggs or garnished with spices, onion, or garlic. It is light and airy and has a soft crust.

Many kinds of bread are made in the Middle East. Lavash is a short, white flatbread that comes in a range of sizes. It is used as a base, and is crunchy and brittle. 

Turkish people eat a lot of bread. Ekmek often accompanies their daily meals, often as a base, but also in sandwiches. This round or oval bread is recognizable thanks to its crisscross pattern. 

Australia has a great diversity of baked goods that come from a diverse range of ethnic communities. Bush bread was invented by Indigenous Australians. Made with a base of wheat flour and spices, it is a kind of flatbread that is cooked over hot stones or under an upside-down pot 

Parāoa rēwena is the traditional bread of the Māori people. Made with a potato base, it's a slightly sugary, soft bread that takes several days to prepare thanks to its long fermentation process. It can ideally accompany any meal!