A French bread which became popular in San Francisco during the California Gold Rush. Introduced by French bakers, it has a firm texture and tangy flavor.
Focaccia, an Italian bread that is made traditionally by using wood-fired ovens, is thick, softer, and often topped with ingredients like rosemary, olives, garlic, or tomatoes.
Pita, a popular Middle Eastern flatbread, features a pocket-like formation during baking, allowing for easy stuffing with vegetables, meats, or cheese for versatile sandwiches or wraps.
A popular Indian bread, is a leavened flatbread made from yogurt, milk, and eggs, traditionally baked in a tandoor and served with curries, kebabs, and dips.
A Turkish flatbread, thicker and fluffier than pita, often served in traditional Turkish breakfasts and sandwiches, cooked on a griddle for a crispy exterior.
A popular street food from Venezuela and Colombia, is a versatile cornmeal bread made from pre-cooked corn flour, stuffed with cheese, meats, beans, or avocados.
A spongy Ethiopian flatbread made from teff flour, is served with stews and vegetables, characterized by its unique tangy flavor and spongy texture.