Roti canaiRoti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Singapore, Indonesia, Brunei, and Thailand.
Pan de bonoPan de bono is a traditional Colombian bread consisting of yuca flour, cheese, and eggs. The bread is shaped into bagels or balls that are slightly larger than golf balls.
Butter Garlic NaanButter garlic naan is a traditional Indian flatbread and one of the most popular versions of naan. It’s made with flour, yeast, salt, sugar, and yogurt.
Nan-e barbariNan-e barbari is an Iranian wheat-based, leavened flatbread.
Pão de queijoLiterally translated to cheese bread, pão de queijo has its origins in the culinary inventions of African slaves, when they started to use the residue of the cassava plant.
BaguetteProbably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich.
NaanNaan is a unique and popular flatbread with a chewy texture that has its roots in India.
Piadina RomagnolaPiada or piadina Romagnola was once merely a staple of the poor, often made with maize flour and called la pjida ad furmantoun in Romagnolan dialect.
MarraquetaMarraqueta (also known as pan batido and pan francés) is the most popular bread in Chile and Bolivia, a staple food that is often consumed three times a day.
Pan de yucaPan de yuca is a traditional bread consisting of yuca flour, eggs, and cheese. It is usually shaped into small, round balls.