The world’s tastiest breads: which one's your favourite?
The term mielie in Afrikaans means maize and this moist cornbread is a popular South African staple, traditionally made by steaming the dough over a campfire rather than baking.
Grissini, also known as breadsticks, are a traditional Italian snack originating from the Piedmont region, particularly Turin. These long, thin and crispy snacks are known for their light and crunchy texture, and are a classic appetiser
A staple in Venezuela and Colombia, arepas are versatile cornmeal buns made with unleavened dough that can be either grilled, baked, fried, boiled or steamed.
These unique, fermented, pancake-like flatbreads are served at nearly every meal in Ethiopia and Eritrea, often used to scoop up food and mop up all the sauces from stews and curries.
Translating as ‘break bread’ and dating back to AD 500, knäckebröd was originally made with a hole in the centre so that it could be threaded and stored on long sticks hung from the ceiling.
Rēwena (or Māori) bread is a kind of sourdough with a unique texture and tangy flavour. This stems from the fermentation of the potato starter, referred to as a ‘bug’, which takes several days
While you might find one of these shiny golden buns sandwiching a burger patty these days, the brioche has a longer history than you might think; this ultra-soft bread is believed to originate in Normandy, dating as far back as the 15th century.