Vánoka is a sweet bread studded with raisins and topped with almonds and sugar. I’ve had it before and it looks good before everyone starts to tear into it but once things get mixed together - well, let’s say it doesn’t. They put little piles of meat and veggies on the injera and you tear some off to scoop up the toppings. Ethiopian food is traditionally served on a large injera. Traditionally, injera is made out of teff, which a tiny round grain that flourishes in the highlands of Ethiopia. Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. They are a great way to curb your appetite while you are waiting for lasagna!

They are crisp all the way through and can be flavored with various herbs, seeds, and spices to complement whatever else you may be serving. Grissini are generally pencil-sized sticks of crisp, dry bread originating in Italy. It’s traditionally eaten with dried or cooked meat and can be a great partner to a hearty winter stew. You can eat it as is, or with cooked lentil soup or vegetable dishes or as a sandwich wrap.ĭamper is a traditional Australian bush bread cooked over in the hot coals of a campfire. If you travel to India you would be served Chapati bread which is made with wheat flour and toasted over a griddle till they are freckled gold. By the way, since it’s made of corn flour, it’s gluten-free.

It can be baked, fried or cooked on a charcoal grill, with fillings like: grated cheese, ham, black beans, chicken salad, avocado, shredded beef–or even scrambled eggs). For example, there’s Arepa bread which is popular in Venezuala and Columbia. For thousands of years people have been eating bread - and during those multiple millennias a wide variety of types of this staple food have developed.

Give us this day our daily bread