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(CNN)   Fifty of the world's best breads. You can bet your ass that a Malaysian bread is included   (edition.cnn.com) divider line
    More: Interesting, Bread, corn dough, Flour, favorite flatbread, Golden blisters of crisp dough speckle, loaves of dense rye, strict definition of bread, wheat turns  
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800 clicks; posted to Food » on 05 May 2022 at 8:04 PM (20 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



47 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-05-05 8:29:35 PM  
Thanks a lot. I'm waiting to go to dinner at Galatoire's in New Orleans and I reservation is at 8:45. I only had a little to eat today so I could taste many things, but now I'm screaming hungry after reading about some of those fantastic breads. Life is harsh
 
2022-05-05 8:58:14 PM  
Came for Navajo frybread, leaving satisfied. A Navajo taco is the shiz: fluffy frybread topped with mutton, lettuce, tomatoes, onion, and sour cream

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2022-05-05 9:07:09 PM  
its right there in the name people

meijer.comView Full Size
 
2022-05-05 9:09:10 PM  

BorgiaGinz: A Navajo taco is the shiz: fluffy frybread topped with mutton, lettuce, tomatoes


y.yarn.coView Full Size
 
2022-05-05 9:25:37 PM  
Paging Kazuma Azuma


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A real treat and an interesting series
 
2022-05-05 9:33:03 PM  
I feel like that list was less the 50 best breads than "fark, lemme Google bread from every country I can think of, I've gotta get this article done by morning."
 
2022-05-05 9:46:50 PM  
I really should ask my Navajo coworkers about fry bread. They do talk about it a lot.


I'm tortilla all the way. Unless marathons. Then biscuits. And sausage gravy.
 
2022-05-05 10:05:46 PM  
What, no pita from Abouelafya bakery in Jaffa?

Yemenite malawech is great.
Ethiopian injera is nasty.
Afghan bolani with potato and chile also great.
 
2022-05-05 11:16:08 PM  
frinkiac.comView Full Size
 
2022-05-05 11:16:58 PM  
No Texas Toast? Get the rope.
 
2022-05-05 11:29:57 PM  

Axeofjudgement: I really should ask my Navajo coworkers about fry bread. They do talk about it a lot.


I'm tortilla all the way. Unless marathons. Then biscuits. And sausage gravy.


The Dine' would totes take you to visit someone you can feed you great frybread. just ask them!
 
2022-05-05 11:37:06 PM  

Schmerd1948: Thanks a lot. I'm waiting to go to dinner at Galatoire's in New Orleans and I reservation is at 8:45. I only had a little to eat today so I could taste many things, but now I'm screaming hungry after reading about some of those fantastic breads. Life is harsh


I regret never having tried Galatoire's when I live in NOLA. Hope it satisfies you.
 
2022-05-05 11:39:28 PM  
Today I learned that I'm older than Ciabatta bread... not a particular loaf of Ciabatta, but the entire style of bread. Terrible.
 
2022-05-06 1:13:28 AM  
i.imgflip.comView Full Size

I should get a bread maker
 
2022-05-06 2:13:54 AM  
Naan, anyone?

cookwithmanali.comView Full Size
 
2022-05-06 3:41:13 AM  
(only dragging mybluemake in here b/c that other beaver thread ended - newp, never been to a Cap'n D's, nor is there one anywhere near us, sad to say - 'cos it sounds exactly like my kind of place!)
 
2022-05-06 3:43:30 AM  
also illegally-summoning Redh8t, who recently farking made khachapuri from farking scratch and it was beyond-gorgeous!!!
 
2022-05-06 4:47:28 AM  
Tortilla is considered a bread?

So I guess a taco really is a sandwich!
 
2022-05-06 5:12:39 AM  

BunkyBrewman: Tortilla is considered a bread?

So I guess a taco really is a sandwich!


I guess do we get into leavened/unleavened.

pita, naan, siu bang, bara?
vs.
rotli, parantha, chapatti, bhatura, puri, arepa, chun yao bang, pajeon, ...
 
2022-05-06 5:26:34 AM  
oh neat, TFA did actually mention siu beng! (lit. "burnt/grilled cake" - last 2 words in the large red letters)

this one fibbed about the ingredients, 'cos it very obviously is leavened in some way. also is very different from the ones you can buy hot+fresh from street vendors around Flushing train station.

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2022-05-06 7:06:26 AM  
Ftfa Crumpets UK
Yeasted wheat batter bubbles into a spongy cake for this griddled treat, a British favorite when smeared with jam, butter or clotted cream.

Lolwut? Jam and cream go with scones which are more akin to what you call biscuits. I've never had jam and cream on a crumpet. For the UK I'd have gone with muffins
 
2022-05-06 8:39:42 AM  
Twin Peaks became "something else" when, early on Jerry burst into Ben's office and they both started to mumble lines to each other with their mouths full of baguette and cheese. I think they did that for almost 30 seconds which is an eternity in a TV show. We finally got to France around 10 years later, and on our first night there I found a bistro that still had some of that morning's baguettes. It was worth the wait. The only problem is the very next morning if you have leftover bread, you have a very crumbly hammer rather than stale bread. Baguettes don't keep. At all.
 
2022-05-06 8:45:07 AM  
Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia
 
2022-05-06 8:46:40 AM  

BunkyBrewman: Tortilla is considered a bread?

So I guess a taco really is a sandwich!


A taco is a hotdog. Or vice versa.
 
2022-05-06 9:48:38 AM  
No San Francisco Sourdough?
 
2022-05-06 10:41:21 AM  

BorgiaGinz: Came for Navajo frybread, leaving satisfied. A Navajo taco is the shiz: fluffy frybread topped with mutton, lettuce, tomatoes, onion, and sour cream


I don't think the frybread is that great by itself, but when loaded into a taco, that's a different matter.  (Sopaipillas are similar but more meant to be eaten standalone, though you can fill them too.)
 
2022-05-06 11:01:54 AM  

Ambitwistor: I don't think the frybread is that great by itself, but when loaded into a taco, that's a different matter.  (Sopaipillas are similar but more meant to be eaten standalone, though you can fill them too.)


I feel the same about frybread as well. It has enough salt to avoid being bland and flavorless, but not enough flavor to be great eaten by itself. Yet this makes it perfect for the Navajo taco as it doesn't get in the way of the toppings. Plus the texture makes it sturdy yet ideal to soak up stew or other flavorful liquids.
 
2022-05-06 11:29:58 AM  

WhiskeySticks: No Texas Toast? Get the rope.


The only thing texas toast is good for is dipping in Pace picante sauce.

I joke, but biscuits are indeed the best selection for the USA.  Even in Texas.

Hell, if we were ranking Texas specific breads I'd put biscuits, tortillas, and kolaches ahead of texas toast.
 
2022-05-06 11:32:05 AM  
Current favorite bread is the salami provolone chop block bread from Mariano's
 
2022-05-06 11:34:32 AM  

Tyrone Slothrop: Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia


My wife wants to give it a go.

I've tried before.  I've agreed as long as I get to cook the main dish (Ethiopian red lentil curry and collard greens) only after she's finished her injera.

The best part of making injera was explaining to the ladies at the Ethiopian grocery that I wanted teff flour.  They were (rightfully) dubious.
 
2022-05-06 11:53:29 AM  

dryknife: No San Francisco Sourdough?


at least they had dutch crunch, which the only place I've really ever seen/had is SF. darn shame too, I love that stuff.
 
2022-05-06 3:28:15 PM  

Tyrone Slothrop: Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia


looks like packing material, and probably tastes worse
Fark user imageView Full Size
 
2022-05-06 3:40:49 PM  
Just had tijgerbrood with my dinner - haddock and parsley sauce. Lovely - so fluffy with a chewy crust.
 
2022-05-06 4:16:42 PM  

luckyeddie: Just had tijgerbrood with my dinner - haddock and parsley sauce. Lovely - so fluffy with a chewy crust.


is that easy to find? (ass-uming you're in UK) - as mentioned upthread, I've only ever seen it in San Francisco :(

/and by Crom do I ever love that stuff!
 
2022-05-06 4:42:07 PM  

dereksmalls: Tyrone Slothrop: Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia

looks like packing material, and probably tastes worse[Fark user image 850x547]


This is injera.

Fark user imageView Full Size

Here in DC we have the largest Ethiopian community outside of Addis Ababa, and we have a plethora of Ethiopian restaurants. I wouldn't eat injera by itself but it serves to sop up the piles of yummy, spicy mush that makes up the majority of Ethiopian cuisine.

Fark user imageView Full Size
 
2022-05-06 5:02:49 PM  

BorgiaGinz: dereksmalls: Tyrone Slothrop: Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia

looks like packing material, and probably tastes worse[Fark user image 850x547]

This is injera.

[Fark user image 850x563]
Here in DC we have the largest Ethiopian community outside of Addis Ababa, and we have a plethora of Ethiopian restaurants. I wouldn't eat injera by itself but it serves to sop up the piles of yummy, spicy mush that makes up the majority of Ethiopian cuisine.

[Fark user image 616x463]


There are a bunch of Ethiopian restaurants in the L.A. area, too. Been a while since I've eaten at one with friends, but I do remember eating up all the extra injera... more for the texture than the flavor, IIRC.
 
2022-05-06 5:39:09 PM  

tintar: luckyeddie: Just had tijgerbrood with my dinner - haddock and parsley sauce. Lovely - so fluffy with a chewy crust.

is that easy to find? (ass-uming you're in UK) - as mentioned upthread, I've only ever seen it in San Francisco :(

/and by Crom do I ever love that stuff!


My local bakery - I've never seen it anywhere else outside of Netherlands or Belgium.
 
2022-05-06 7:09:04 PM  

BorgiaGinz: dereksmalls: Tyrone Slothrop: Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia

looks like packing material, and probably tastes worse[Fark user image 850x547]

This is injera.

[Fark user image 850x563]
Here in DC we have the largest Ethiopian community outside of Addis Ababa, and we have a plethora of Ethiopian restaurants. I wouldn't eat injera by itself but it serves to sop up the piles of yummy, spicy mush that makes up the majority of Ethiopian cuisine.

[Fark user image 616x463]


there is nothing on the planet quite like hot fresh injera, mmmmm.

"oh... you just dumped all of the foods atop of this soft bread-like substance? eh... I'll allow it. continuez, en-plaisir."
 
2022-05-06 7:11:19 PM  

luckyeddie: tintar: luckyeddie: Just had tijgerbrood with my dinner - haddock and parsley sauce. Lovely - so fluffy with a chewy crust.

is that easy to find? (ass-uming you're in UK) - as mentioned upthread, I've only ever seen it in San Francisco :(

/and by Crom do I ever love that stuff!

My local bakery - I've never seen it anywhere else outside of Netherlands or Belgium.


lucky in name, lucky indeed!
 
2022-05-06 7:18:24 PM  

Schmerd1948: Thanks a lot. I'm waiting to go to dinner at Galatoire's in New Orleans and I reservation is at 8:45. I only had a little to eat today so I could taste many things, but now I'm screaming hungry after reading about some of those fantastic breads. Life is harsh


The bread at Galtoire's shiats on lavash.  I hope you had a great meal!  Goute, soufflé potatoes, and oysters Rockefeller forever.
 
2022-05-06 11:17:58 PM  

yakmans_dad: We finally got to France around 10 years later, and on our first night there I found a bistro that still had some of that morning's baguettes. It was worth the wait. The only problem is the very next morning if you have leftover bread, you have a very crumbly hammer rather than stale bread. Baguettes don't keep. At all.


You know, there's a reason that french toast exists.

This is that reason.

You can also flick some water on it, put it in a paper bag, close the bag, then put it in a low oven until it's warmed back up

But European breads are not like American breads where they're still as edible when you get them from the store as they are a week later.
 
2022-05-07 1:17:52 AM  

Oneiros: yakmans_dad: We finally got to France around 10 years later, and on our first night there I found a bistro that still had some of that morning's baguettes. It was worth the wait. The only problem is the very next morning if you have leftover bread, you have a very crumbly hammer rather than stale bread. Baguettes don't keep. At all.

You know, there's a reason that french toast exists.

This is that reason.


It's also the reason they call it "lost bread" in France.
 
2022-05-07 4:52:27 AM  

Oneiros: You know, there's a reason that french toast exists.


baka-san's wife? and/or her vulva and/or her potatoes?
 
2022-05-07 4:54:24 AM  

cyberspacedout: Oneiros: yakmans_dad: We finally got to France around 10 years later, and on our first night there I found a bistro that still had some of that morning's baguettes. It was worth the wait. The only problem is the very next morning if you have leftover bread, you have a very crumbly hammer rather than stale bread. Baguettes don't keep. At all.

You know, there's a reason that french toast exists.

This is that reason.

It's also the reason they call it "lost bread" in France.


wat. you know they ain't call it pain perdu. they farking call it Fronch Toast.

Better Off Dead French fries
Youtube QhW7rpFhr2k
 
2022-05-07 5:23:35 AM  

Krieghund: Tyrone Slothrop: Ethiopian bread is great, but pretty much impossible to make at home.

\unless your home is in Ethiopia

My wife wants to give it a go.

I've tried before.  I've agreed as long as I get to cook the main dish (Ethiopian red lentil curry and collard greens) only after she's finished her injera.

The best part of making injera was explaining to the ladies at the Ethiopian grocery that I wanted teff flour.  They were (rightfully) dubious.


I tried making it a couple years back

I accidentally bought whole teff instead of the flour.

I tried putting it through a spice grinder, but it didn't do a great job.  I then tried putting it and the water through the blender.  I don't think I ever got it really well ground up.

I still have the teff, but I'm guessing that I should add some wheat or rice flour to it until I get the technique down, or buy some teff flour so it ferments better

/had better luck with dosa as fermented batters go
 
2022-05-07 7:19:25 AM  

Oneiros: had better luck with dosa as fermented batters go


oooh! do tell, please! dosa is one of my favorite things on the entire planet. I can make sambhar, easy no problem. I can make "masala" (still at a loss why the onion/potato shaak/sabzi is called simply as "masala" lol) - but the "bread" itself I have never once attempted :(

rava dosa (~~ cream of wheat lol) is the best imho.

/idli also very good
//plus those are easy to make
///tiny and contained!
\\/crap now I want idli
 
2022-05-07 7:50:09 AM  

tintar: Oneiros: had better luck with dosa as fermented batters go

oooh! do tell, please! dosa is one of my favorite things on the entire planet. I can make sambhar, easy no problem. I can make "masala" (still at a loss why the onion/potato shaak/sabzi is called simply as "masala" lol) - but the "bread" itself I have never once attempted :(

rava dosa (~~ cream of wheat lol) is the best imho.

/idli also very good
//plus those are easy to make
///tiny and contained!
\\/crap now I want idli


Early in the pandemic, when Bon Appetit was filming from home, but before the major fallout for the racism, there was a video that was like a video chat between Sohla and Brad:

Brad and Sohla Make Dosas | It's Alive @ Home | Bon Appétit
Youtube 7eV1ZgwB9bY


Ignore Brad, follow Sohla's advice.

My ferments took a little longer to develop, but they did.  I then used it like a mother to make the flowing batches.

And come to think of it... I've been using chlorinated water.  I wonder if I let it sit out for a while if it might've worked better.
 
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