Armenian flatbread (matnakash)
This large flatbread is easily recognised by its traditional oval shape and bold central lines. A flour wash gives it a deliciously crisp upper crust that contrasts particularly well with its soft, slightly chewy texture.
Barbari
Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of Iranian flatbread. It is one of the thickest flat breads. It is widely known as Persian flatbread in United States and Canada.
Stolichniy rye bread
Rye bread has always been much more affordable than that made of wheat; it was easier to grow rye in the harsh Russian climate. This bread derives from the very heart of Russia, Moscow itself, and its name is Russian for ‘capital.’
Darnitskiy, or bukhanka
One of the youngest types of bread, created in 1930s Leningrad. To bake Darnitskiy, or simply ‘the black bread,’ you need a mix of rye and wheat flour; yeast is not used, but rather zakvaska - leaven. This unique recipe is not only delicious but also makes Darnitskiy one of the least-calorie breads.
Wheat loaf, or Baton
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Lavash
Lavash not only occupies the highest place in Armenian cuisine but also symbolizes life and wisdom. In ancient times, Armenians used lavash during battles. It lasted long and saved the soldiers from starvation. Mothers cooked lavash dried it and soldiers took it with them. It plays a ritual role in weddings, where people place it on the shoulders of newlyweds to bring fertility and prosperity. The group work in baking lavash strengthens family, community and social ties..