Breads & Pastries
Flatbreads, loaves and buttery baked goods.
157 dishes
Croissant
Buttery, flaky laminated crescent - the soul of a French breakfast.
France ·
Nationwide 
Khachapuri
Georgia's iconic cheese-filled bread - the boat-shaped Adjaruli version crowned with molten cheese, a soft egg and butter.
Georgia ·
Adjara 
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Gáhkku
Gáhkku is a soft Sámi flatbread baked on a pan or griddle, eaten with reindeer meat, fish, butter and coffee.
Sweden ·
Sápmi 
Kouign-amann
Caramelised Breton butter cake, crisp and flaky.
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Pastizzi
Diamond-shaped flaky pastries of ricotta or peas.
Malta ·
Nationwide 
Limppu
A soft, sweet Finnish mixed-rye loaf baked in a tall pan, eaten daily with butter, cheese, herring, or salmon at every meal across the country.
Finland ·
Nationwide in Finland, with traditional bakers in Helsinki, Tampere, Turku, Oulu, Jyväskylä, Kuopio, and the Ostrobothnian plain 
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Pita Ćora
Pita Ćora is a traditional savoury pastry from Bosnia and Herzegovina.
Bosnia and Herzegovina Tun na yu Bao
Tun na yu bao is a soft Cantonese bakery bun filled with tuna mayonnaise, a Hong Kong everyday bread sold warm from the tray.
China ·
Hong Kong 
Naan
Pillowy leavened flatbread blistered in a tandoor.
India ·
Northern India 
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Pictou County Pizza
Pictou County pizza is a Nova Scotia (Canada) style with a thick garlicky brown sauce, heavy cheese and pepperoni strips, a fiercely local rink and family favourite.
Canada ·
Nova Scotia (Maritimes) 
Tiropita
Tiropita is a Greek phyllo pastry filled with a mix of feta and other cheeses, baked until crisp and eaten as a snack or breakfast.
Greece ·
Nationwide 
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California Sourdough Bread
Wild-yeast sourdough loaf born during the California Gold Rush, with thick crust and tangy crumb, perfected in San Francisco.
United States ·
California (San Francisco Bay Area, Gold Country, Los Angeles, Napa, Sonoma) 
Ficelle
Thin, crisp French bread made from the same dough as a baguette but rolled out narrow, eaten as a canapé base or alongside charcuterie and soup.
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Pastilla
Sweet-savoury pie of spiced poultry in crisp filo, dusted with sugar.
Morocco ·
Fez 
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Phulka
Puffed whole-wheat flatbread from the Indian subcontinent, rolled thin, partly cooked on a tava, then finished over a flame until it balloons with steam.
Salinātā Rudzu Rupjmaize
A sweetened dark Latvian rye bread, baked slowly in a tall tin so the crust turns sticky and caramelised - sliced thick for breakfast with butter or served at Midsummer and Christmas tables.
Latvia ·
Latvia (particularly Latgale and Vidzeme in eastern and central Latvia) 
Aish Merahrah
Sourdough-maize flatbread from Upper Egypt, leavened with fenugreek and baked on clay taboons in Nile-valley towns from Beni Suef to Sohag.
Egypt ·
Upper Egypt / Nile Valley (Beni Suef, Minya, Asyut, Sohag) 
Arepas
Arepas are round cornmeal cakes from Venezuela and Colombia, cooked on a griddle and split open to hold fillings of cheese, meat, beans or avocado.
Venezuela ·
South America 
Blini
Thin yeasted pancakes served with sour cream or caviar.
Russia ·
Nationwide 
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Calskrove
Semi-hard washed-curd cow's-milk cheese from Jämtland in central Sweden, mild and nutty, a smörgåsbord staple.
Chapati
Soft, blistered Indian whole-wheat flatbread cooked on a tawa, puffed over a flame and torn by hand to scoop dhal, sabzi and yogurt.
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Festival
Slightly sweet fried cornmeal dumplings.
Jamaica ·
Nationwide 
Flatkaka
A thin, soft Icelandic unleavened flatbread cooked on a dry pan and served warm with butter, smoked lamb, smoked trout, or cheese.
Iceland ·
Iceland-wide, with home-style versions in the Westfjords, Snaefellsnes, southern lowlands, and the East Fjords 
Gozleme
Gozleme is a Turkish flatbread of thinly rolled dough, filled with savoury ingredients such as cheese, spinach, potato or minced meat, and griddled.
Turkey ·
Anatolia