require different ingredients and ratios,

需要不同的成分和比例。

flour or meal and water are always the main ingredients.

麵粉或麵粉和水總是主要成分。

With over 20 types of bread on our list,

在我們的名單上有20多種麵包。

from flatbread to cornbread,

從扁平面包到玉米麵包。

let's take a look at bread from places all around the world.

讓我們來看看世界各地的麵包。

For those with a gluten intolerance,

對於有麩質不耐症的人來說。

injera is a great option

英傑拉是一個很好的選擇

because, traditionally, it uses teff flour.

因為，傳統上，它使用的是柚子粉。

The spongy flatbread is multipurpose,

海綿狀的扁食是一物多用的。

used as a utensil, a plate,

用作器皿、盤子。

and a nutritious accompaniment to your food.

和食物的營養搭配。

Paired with doro wat,

搭配多羅瓦。

injera is the national dish of Ethiopia.

injera是衣索匹亞的國菜。

Though the ingredients for a baguette are simple,

雖然法棍的原料很簡單。

what truly makes a baguette special

真正的長棍麵包是什麼？

are the hands that prepare it and the time it takes.

是準備它的手和時間。

Once the dough is rolled and scored

當面團卷好後，打好記號後

with a sharp blade or knife, it's baked.

用鋒利的刀片或刀子，它的烘。

The important part of a baguette

法棍的重要部分

is the crunchy exterior, but fluffy interior.

是外表酥脆，但內部鬆軟。

Though pan Cubano shares many similarities to French bread

雖然古巴煎餅和法式麵包有很多相似之處。

or Italian bread, a key difference,

還是意大利麵包，一個關鍵的區別。

and what makes pan Cubano pan Cubano, is lard.

是什麼讓泛古巴人泛古巴人，是豬油。

Lard gives pan Cubano its smoothness,

豬油使平底鍋變得光滑。

taking the Cubano sandwich to the next level.

把古巴三明治帶到了一個新的水準。

Each region of Georgia has different shapes of khachapuri

格魯吉亞的每個地區都有不同形狀的哈查普里

and uses different types of cheese.

並使用不同類型的奶酪。

The one featured here is called adjaruli khachapuri.

這裡的特色是叫 adjaruli khachapuri。

It's a boat-shaped bread with melted cheese,

這是一個船形麵包，裡面有融化的奶酪。

traditionally feta, in the center,

傳統的羊奶酪，在中間。

and topped with a raw egg.

並在上面放上一個生雞蛋。

Widely popular in many Middle Eastern countries,

在許多中東國家廣泛流行。

lavash is a thin flatbread

窩窩頭

baked in a clay oven, or tonir.

在泥爐中烘烤，或tonir。

In 2014, it was added

2014年，增加了

to the UNESCO list of Intangible Cultural Heritage

被列入教科文組織非物質文化遺產名錄

as an expression of Armenian culture.

作為亞美尼亞文化的一種表現形式，

Cream-cheese-filled garlic bread

奶油奶酪蒜蓉麵包

is a popular street food in South Korea.

是韓國流行的一種街頭小吃。

Soft buns are cut open and filled with cream cheese,

軟包切開，裡面是奶油奶酪。

then dipped into a melted butter-garlic mixture

蘸上黃油蒜泥

that includes basil, parsley, and Parmesan cheese.

包括羅勒、歐芹和帕馬森奶酪。

There are many popular bagel origin stories.

有很多膾炙人口的包子起源故事。

However, according to Maria Balinska, author of

然而，據《瑪麗亞-巴林斯卡》一書的作者瑪麗亞-巴林斯卡說："我是一個很好的人。

"The Bagel: The Surprising History of a Modest Bread,"

"百吉餅：一種簡陋麵包的驚人歷史"

bagels were brought to Poland from Germany

百吉餅從德國傳到波蘭

and were originally called obwarzanek.

並且最初被稱為obwarzanek。

They were popularized by Queen Jadwiga of Poland

波蘭王后雅德維加將其發揚光大。

and later brought to countries like the US,

後來被帶到美國等國家。

where they were praised as one of the best ways

在那裡，他們被稱讚為最好的方式之一。

to enjoy breakfast.

來享受早餐。

Simit has many similarities to a bagel.

西米特與百吉餅有很多相似之處。

However, instead of being boiled in water,

不過，不是在水裡煮。

simit is dipped in sweetened water

泡在糖水裡

and coated in sesame seeds before it's baked.

並在烤制前塗上芝麻。

The result is an encrusted circular bread snack,

結果是一個包皮圓形麵包小吃。

quintessential of Turkish culture and cuisine.

土耳其文化和美食的精髓。

Not to be confused with English muffins,

不要和英式鬆餅混淆。

crumpets are softer,

脆餅比較軟。

closer to the texture of a pancake rather than bread.

更接近於煎餅的口感，而不是麵包。

This is because the flour-to-liquid ratio

這是因為麵粉與液體的比例

is skewed more towards liquid, creating a looser batter.

是偏向於液體，創造一個更鬆散的麵糊。

Once placed on a griddle,

一旦放在鏊子上。

the batter forms a smooth, crunchy bottom

糊糊糊

and a spongy top.

和海綿狀的頂部。

Perfect for butter.

完美的黃油。

Pandebono is Colombian cheese bread.

Pandebono是哥倫比亞的奶酪麵包。

Because it's made with tapioca or yucca flour and cornmeal,

因為它是用木薯粉或玉蘭粉和玉米麵做的。

it's gluten-free.

它是無麩質的。

Mixed with milk, queso fresco, and eggs,

混合著牛奶、奶酪和雞蛋。

pandebono can be ball- or doughnut-shaped,

pandebono可以是球狀或甜甜圈狀。

and it's best served warm.

而且最好是熱著吃。

Pão de queijo is delicious cheese bread

芝士麵包是美味的芝士麵包

that will melt in your mouth.

會在你嘴裡融化。

Ingredients include tapioca flour, milk, eggs,

原料包括木薯粉、牛奶、雞蛋。

and queijo de Minas,

和來自米納斯的奶酪。

sometimes substituted with Parmesan cheese.

有時用帕爾馬乾酪代替。

The Brazilian snack is soft and airy,

巴西的小吃軟綿綿的，很有氣勢。

so you're likely to have more than just one.

所以你很可能不止一個。

Parotta is layered flatbread made from maida flour,

Parotta是用麥田麵粉製作的分層扁平面包。

which is similar to cake flour in the US.

這與美國的蛋糕粉類似。

One of the most popular types of parotta in South India

南印度最受歡迎的一種帕羅塔。

is coin parotta.

是硬幣帕羅塔。

The dough is stretched out as thin as possible

儘量把麵糰拉長拉薄。

to create multiple layers,

以創建多個圖層。

gathered together, and then fried.

聚集在一起，然後進行炒制。

Essential ingredients in soda bread are flour,

蘇打麵包的基本原料是麵粉。

buttermilk, baking soda and powder, and salt.

牛奶、小蘇打和粉、鹽。

Recent twists add sugar and raisins.

最近的麻花加入了糖和葡萄乾。

The dense bread was actually first created

密集的麵包其實是最早被創造出來的

by Native Americans and later adopted by the Irish

美國土著人，後來被愛爾蘭人採用

in a time of serious financial hardship

拮据時期

throughout the country.

全國各地。

Soda bread went on to become a culinary staple in Ireland.

蘇打麵包後來成為了愛爾蘭的主食。

Though the recipe for challah is simple,

雖然沙拉的配方很簡單。

it's the braiding techniques

編織技術

that truly separate it from other types of bread.

真正將其與其他類型的麵包分開。

Challah is important in Jewish traditions.

Challah在猶太傳統中很重要。

It's typically eaten on Shabbat, or Sabbath,

一般是在安息日，或者安息日吃的。

Judaism's day of rest,

猶太教的休息日。

and other ceremonial occasions and Jewish holidays,

以及其他儀式場合和猶太節日。

excluding Passover.

不包括逾越節。

Conchas are one of the most popular

螺螄粉是最受歡迎的

traditional sweet breads in Mexican cuisine.

墨西哥美食中的傳統甜麵包。

The surface of conchas resembles a seashell,

海螺的表面就像一個貝殼。

making it not only easy to recognize,

使其不僅容易識別。

but extremely popular in the age of social media.

但在社交媒體時代卻極為流行。

Kare pan, or curry bread, is deep-fried dough

咖喱包

filled with Japanese curry.

滿滿的日本咖喱。

The dough does include yeast,

麵糰中確實包含了酵母。

so it's meant to rise before deep-frying.

所以它的意思是在油炸之前要先上升。

Kare pan normally incorporates curried ground beef

咖喱鍋通常會加入咖喱牛肉粉。

and onions in the middle.

和洋蔥在中間。

It's the perfect comfort food.

這是完美的舒適食物。

Naan is delicious, from the texture to the flavors.

饢從口感到味道都很好吃。

A key ingredient to the unique texture is yogurt.

獨特口感的關鍵原料是酸奶。

Naan is made in a clay oven called a tandoor.

饢是在一個叫做 "坦途 "的泥爐中製作的。

The dough adheres to the sides,

麵糰粘在邊上。

where it's cooked rapidly at high temperatures.

在那裡，它在高溫下被迅速煮熟。

Tiger bread gets its name from its resemblance to a tiger.

老虎麵包因其形似老虎而得名。

After the dough is made,

麵糰做好後。

a rice flour mixture is used to coat

裹粉

the topping of the bread before it goes into the oven.

麵包入爐前的配料。

The reason rice flour is used for the top

米粉用在上面的原因

is because it does not contain gluten.

是因為它不含麩質。

So instead of expanding with the bread, it'll crack apart,

所以，它不會隨著麵包的膨脹而膨脹，而是會裂開。

creating the unique design the bread is known for.

創造了麵包聞名的獨特設計。

Proja is cornbread.

Proja是玉米麵包。

The dense, cake-like bread

密集的蛋糕狀麵包

is very popular in the Balkan region

在巴爾幹地區非常流行

and shares many similarities with American cornbread,

並與美國玉米麵包有很多相似之處。

popular in Native American and African American homes.

在美國原住民和非裔美國人的家中很受歡迎。

Proja can be garnished or filled with feta,

Proja可以用羊乳酪裝飾或填充。

goat, or cottage cheese.

山羊，或農家奶酪。

Standing at a whopping two or sometimes three feet,

站在高達兩三英尺的地方，有時甚至是三英尺。

sangak is a mild sourdough flatbread

生餅

made with sesame seeds.

用芝麻做的。

This national bread got its name

這款民族麵包的名字是這樣來的

from the stones and pebbles the bread is baked on.

從石頭和鵝卵石上烘烤麵包。

Those stones also give it its unique shape.

這些石頭也賦予了它獨特的造型。

Limpa, a Swedish word meaning loaf,

Limpa，瑞典語，意為麵包。

has slightly changed with each generation.

每一代人都略有變化。

A popular recipe for Swedish limpa bread

瑞典limpa麵包的流行食譜

incorporates fennel or anise seeds,

含有茴香或八角籽。

a sweetener, and orange zest.

一個甜味劑，和橙子皮。

However, a traditional recipe uses brewer's wort.

然而，傳統的配方使用啤酒麥芽汁。

Croissants may be considered French,

牛角包可以算是法式麵包。

but they're actually an adaptation of Austria's kipferl.

但他們實際上是奧地利的kipferl的改編。

The first verified evidence of a croissant in France

在法國首次驗證了牛角包的存在。

was at the shop of a Viennese baker, August Zang.

是在一個維也納麵包師奧古斯特-臧的店裡。

He brought kipferl to France

他把kipferl帶到了法國

and made it with flakier dough.

並用比較鬆軟的麵糰做了。

People began referring to them as croissants

人們開始把它們稱為羊角麵包

because of their crescent shape.

因為它們是新月形的。

And French bakers went on to imitate

而法國的麵包師則繼續模仿

and popularize the bread pastry.

並普及麵包糕點。

Malawach is a traditional flatbread

馬拉瓦赫是一種傳統的扁平面包

with flaky layers on the inside

內層片狀

popular in Yemeni Jewish cuisine.

在葉門猶太菜中很受歡迎。

It can be served with many different toppings

可以搭配多種不同的配料。

and can be eaten throughout the day,

並可全天食用。

though, traditionally, it's served for breakfast,

雖然，傳統上，它是作為早餐食用的。

topped with chopped hard-boiled eggs and tomatoes

淋上煮雞蛋和西紅柿末

and a spicy condiment called zhug.

和一種叫zhug的辛辣調味品。

Focaccia has to be one of the most beloved breads in Italy.

Focaccia必須是意大利最受歡迎的麵包之一。

The flatbread's key ingredients are flour,

扁擔的主要原料是麵粉。

water, yeast, and olive oil.

水、酵母和橄欖油。

It's enjoyed any time of the day

一天中任何時候都可以享受

as a savory or sweet snack.

作為鹹味或甜味小吃。

The taste and thickness of focaccia varies throughout Italy.

意大利各地的法卡奇口味和厚度都不一樣。

Most people add butter to their bread

大多數人都會在麵包中加入黃油

after it's done baking,

烘烤完成後。

but butter flap incorporates the butter

但黃油瓣結合了黃油

before the bread goes into the oven.

在麵包進入烤箱之前。

Each layer gets a spread of softened butter.

每一層都會抹上一層軟化的黃油。

Melted butter is also brushed on top,

融化的黃油也刷在上面。

giving the bread a delicious buttery taste.

賦予麵包美味的奶油味道。

Coco bread, similar to butter flap,

可可麵包，類似於黃油片。

is buttery but also sweet.

是奶油，但也是甜的。

Coco bread incorporates coconut milk,

Coco麵包加入了椰奶。

giving it its own unique flavor.

賦予其獨特的風味。

The folded shape, soft texture, and a hint of sweetness

摺疊的造型，柔軟的質感，還有一絲絲的甜味。

is perfect by itself or with beef patties.

單獨食用或搭配牛肉餅都很完美。

Bao requires steam instead of heat from an oven.

包子需要用蒸汽代替烤箱的熱量。

The soft bun comes in many variations and shapes,

軟包的變化多端，形狀各異。

usually stuffed with meat or vegetables.

通常以肉或蔬菜為餡。

Lotus leaf buns or bao buns are a twist on traditional bao,

荷葉包或包子是傳統包子的一種變體。

which resembles a large dumpling.

其形似一個大餃子。

Korovai is a bread deeply rooted in tradition

Korovai是一種根植於傳統的麵包。

and holds great symbolic significance

並具有重要的象徵意義

in Russian, Ukrainian, Bulgarian,

俄語、烏克蘭語、保加利亞語。

Polish, and Romanian cultures.

波蘭、和羅馬尼亞文化。

It's often served at weddings to bless the future union.

常常在婚禮上食用，以祝福未來的結合。

The higher it rises and the more decorations it has,

它的高度越高，裝飾品越多。

the better the marriage.

婚姻越好。

Sourdough bread is the oldest form of risen bread,

梳打麵包是最古老的麵包形式。

dating back to ancient Egypt.

可以追溯到古埃及。

It became popular in San Francisco

它在舊金山開始流行

during the California gold rush.

在加州淘金熱期間。

So miners would carry starters around with them

所以礦工們會隨身攜帶起爆器。

so they could make bread wherever they were.

所以他們無論在哪裡都可以做麵包。

Starter is actually what gives sourdough its unique flavor.

起司其實是賦予酸包粉獨特的味道。

The older your starter,

你的起跑器越老。

the more tangy your bread will taste.

你的麵包就會越香。

Bread has been around for centuries

麵包已經存在了幾個世紀

and will continue to threaten no-carb diets.

並將繼續威脅無碳水化合物飲食。

But when you enjoy freshly sliced bread,

但當你享受新鮮的麵包片。

you're also enjoying centuries of traditions and cultures.

你也在享受幾個世紀的傳統和文化。