Anpan is a delicately soft, slightly sweet Japanese bun filled with anko, a smooth or textured red bean paste made from azuki beans and sugar, representing a harmonious fusion of Western bread-making techniques and traditional Japanese ingredients, first created in the late 19th century during the Meiji era when Japan was opening to Western influen
Frybread is a golden, pillowy, and deeply symbolic flatbread most commonly associated with Native American communities across the United States, where it is both a source of comfort and a reminder of survival under hardship, made from a simple mixture of flour, water, salt, and baking powder—ingredients that were introduced and rationed to Indige
Tortilla is a foundational flatbread of Mesoamerican cuisine, a soft, thin, round staple made from either corn or wheat flour and cooked on a flat griddle called a comal, carrying with it thousands of years of cultural, spiritual, and culinary significance, especially in Mexico and Central America where the corn tortilla in particular is not just a