Bread Baking

The bread, which was found in northeast Jordan, dates back about 14,400 years and likely resembled modern-day wraps.

Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine While extremely popular across Gujarat, it is especially common amongst the Jain community.

Lahmacun, lahmajun, or lahmajo is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs such as onions, garlic, tomatoes red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.

Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019.

Nutribun, also referred to as Nutri-bun or Nutriban, is a bread product used in elementary school feeding programs in the Philippines to combat child malnutrition, initially as part of the United States Agency for International Development (USAID)'s Food for Peace program from 1971 to 1997, and later as part of the child health programs of various Philippine cities.

Bread (nan or non) is baked in a tandur, which is frequently a pot rather than the deep pit or oven of India and Afghanistan.

Meals are almost always served with non (Tajik: нон), flatbread found throughout Central Asia.