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. Best served buttered and still warm, the bread is packed with whole kernels of corn, which provide zingy bursts of flavour.
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. Although they can be eaten at any time of day, they’re particularly popular served for breakfast stuffed with everything from avocado and scrambled eggs to refried beans, shredded meats and cheese
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. Injera are made from teff, a unique, millet-like grain that's an essential ingredient in the cuisines of these two East African countries.
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. Despite the lengthy preparation time, Rēwena bread is a labour of love in many Māori households, often served during family gatherings and special events.
Also called Emirati khameer, this flatbread is made with a soft and pillowy dough, which is sometimes topped with sesame and black cumin seeds. Date water, milk and cardamom are also commonly added to create a slightly sweet, nutty flavour.
This rustic bread was traditionally prepared by early European settlers and bushmen, who cooked it over the glowing embers of a campfire. In the outback it's still cooked in the same way, but it can also be baked in contemporary kitchen ovens. Best served warm, the bread is a simple affair made with flour, water, a sprinkling of salt
Deriving from the Gaelic bannach, meaning ‘morsel’, it’s believed that Scottish settlers introduced bannocks to the indigenous peoples of North America, including the Inuit and Mi’kmaq, during the 18th and 19th centuries. The Scots cooked the bread (a simple combination of flour, water and fat or lard) in a griddle called a bannock stone