Tigella, also known as crescentina modenese, is a small, round, and soft Italian flatbread from the Emilia-Romagna region, particularly the provinces of Modena and Bologna, traditionally cooked between two heated clay or metal discs known as tigelle from which it takes its name, and once prepared solely in hearths and open fires in rural mountain v
Ka'ak is a ring-shaped bread or biscuit with deep cultural roots across the Middle East and North Africa, encompassing a broad family of baked goods that range from soft, sesame-crusted breakfast breads to crisp, spice-filled cookies eaten during holidays and religious celebrations, each variation reflecting the local traditions, ingredients, and s
Luchi is a soft, round, and perfectly puffed deep-fried bread hailing from the eastern regions of the Indian subcontinent, especially Bengal, Assam, and parts of Odisha, made with refined white flour called maida, a bit of salt, and sometimes a dash of oil or ghee in the dough, then rolled into thin, uniform discs and fried in hot oil until they ba