Travel to These Countries for the Best Bread in the World!

Photo by Wesual Click on Unsplash

Bread is one of the most interesting products to study, and it changes to widely throughout the world. If you’re a bread lover, you really need to get to these countries to see how different their bread are!

Slovenia

Because of Slovenia’s border with Italy, in some regions, you might find that the gastronomy is similar to that of Italy, like in their pogaca bread which is similar to a foccacia.

However, there is a difference that makes bread in Slovenia that much better. The small country has 24 different gastronomic regions, in a country that only has a population of about 2 million people.

Bread has also been used in Slovenian culture for both pagan and religious purposes, so bread is essential to this country.

View this post on Instagram

-Cvetna uskršnja pogača- -300ml.mleka -200ml.vode -2.kašičice šećera -2.kašičice soli -50ml.ulja -40.gr.svežeg kvasca -900-950gr.mekog brašna za premazivanje testa: -250 gr.margarina za premazivanje pogače pre pečenja: -1.jaje -1.kašika ulja -so -susam Prvo margarin podelimo na šest delova(šest kockica) i stavimo u zamrzivač da se zaledi. Od navedenih sastojaka umesiti klasično testo,stavimo testo u vanglu premažemo sa malo ulja i pokrijemo krpom. Ostaviti sat vremena da naraste. Posle tog vremena testo podelimo na 5.jednakih loptica i svaku rastanjimo koliko može. Na svaku narendamo po jednu kockicu smrznutog margarina i slažemo jedan krug na drugi. Poslednju gornju ne mažemo margarinom zato što moramo da oklagojom rastanjimo testo što više pa tek onda petu kockicu margarina narendamo preko razvijenog testa pa uvijemo kao rolat. Na slikama se vidi redosled i način rada. Onda sečemo komade na prst debljine. Šerpu(27cm.)premažemo sa šestom kockicom margarina i poslažemo komade testa kao na slici. Umutimo jaje,ulje i premažemo pogaču,malo posolimo i pospemo susamom. Pogaču pokrijemo krpom i tek tad uključimo rernu na 200c. Pogača će za to vreme malo da odmori i kada se rerna zagreje stavimo pogaču da se peče dok ne porumeni. Ja sam je pekla 35-40 minuta. Pečenu pogaču pokrijemo krpom i ostavimo 15.minuta da odstoji,a zatim je izvadimo iz šerpe i ostavimo da se ohladi prekrivenu kepom da se ne suši. Pogača je rajska,napravite i probajte. Prijatan dan i uživajte u prazniku.🌺🏵🌸 #sanjinakuhinja#pogača#domaćakuhinja#domaćejedomaće#domaćejenajbolje

A post shared by Sanja Mandić🌺Sanjine đakonije🌸 (@mandicsanja73) on

Morocco

Morocco, although it’s in North Africa, shares a lot of culinary similarities with neighboring Middle Eastern countries like Lebanon or Syria.

In all these countries, a bread called khobz is something you will see all over the place. It’s a type of flatbread that’s similar to a pita, but usually thicker, and super delicious.

South Africa

In South Africa, pot brood, or bread baked in an iron pot, is the bread of choice for most locals. It takes on many different flavors and is only enhanced by cooking it over a grill or some type of open flame.