Bread has been a staple food across cultures for centuries, with countless variations in ingredients, shapes, and textures. Grains like wheat, rye, barley, millet, and quinoa are commonly used, and different methods of preparation, such as soaking or cooking, affect the texture of the bread. Spelt, for instance, becomes soft, while farro retains a chewy consistency. Sorghum, a tall grain used for sweeteners like sorghum molasses, also has health benefits, including anti-inflammatory properties.

​

There are many types of flatbreads, including tortillas (Mexico), naan (Iran/Pakistan/India), pita (Greece/Lebanon), and matzo (Judaism). Other unique variations are crumpets (UK), lefse (Norway), yufka (Turkey), and boloani (Afghanistan), each offering a distinct flavor and cultural history.

​

Below are various bread recipes to try, both with and without leavening, and with or without a bread machine.