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🇮🇳Karnataka, India

Akki Roti

ಅಕ್ಕಿ ರೊಟ್ಟಿ

A Karnataka flatbread made from rice flour and vegetables. It is a rural breakfast staple.

🇲🇷Mauritania

Al-keçra

Flat galette of wheat or barley flour cooked in an oven or buried in hot sand (hofra); the everyday bread of Moor nomads, eaten torn and soaked in meat sauce or stew; the sand-baking method gives a distinctive earthy flavour.

🇮🇳Amritsar, India

Amritsari Kulcha

अमृतसरी कुलचा

A leavened, stuffed flatbread from Amritsar baked in a tandoor. It is typically filled with spiced potatoes, paneer, or onions, then topped with cilantro and butter.

🇪🇹Ethiopia

Anebabero

አነባበሮ

A celebratory layered injera dish — sheets of injera stacked on top of one another, each layer smeared with niter kibbeh and berbere. Often baked together and sliced into wedges like a savory layer cake.

🇨🇴Colombia

Arepa

Round, flat griddled corn cake that anchors every Colombian table, eaten plain or split and stuffed with cheese, egg or meat at any hour. Griddled, fried or baked depending on the region.

🇨🇴Boyacá, Colombia

Arepa Boyacense

A sweet arepa from Boyacá, made with cornmeal, panela, and cheese, baked until golden. Slightly sweet and dense, it is a highland breakfast and snack.

🇨🇴Colombia

Arepa de Choclo

An Antioquian arepa made with sweet yellow corn (choclo) and butter, griddled until golden and often topped with melted white cheese. Sweet, soft, and creamy.

🇨🇴Cartagena, Colombia

Arepa de Huevo

A Caribbean-coast specialty: a fried cornmeal arepa split open and stuffed with a raw egg, then fried again until the egg cooks inside. A Cartagena street-food icon.