JAKARTA - Bread is one of the oldest and most universal foods in the world. Although its shape and taste vary from country to country, almost every culture has its own version of bread, from tortillas in Mexico to baguettes in France. However, defining "bread" is not easy.
According to food historian William Rubel, author of Bread: A Global History, bread is whatever each culture defines it to be.
“Bread is what your culture calls bread,” he said, as quoted by CNN.
It doesn't have to be made from a specific flour; what matters is its function. It transforms staple grains like wheat, corn, or sorghum into a long-lasting and portable food.
Thousands of years ago, even before humans learned about agriculture around 10,000 BC, hunter-gatherers in the Black Desert of Jordan were already making simple bread from tubers and grains. From there, the various bread traditions we know today around the world were born.
In Germany, there is dense rye bread that is steamed for up to 24 hours. In Armenia, lavash is baked in just 30 seconds in a hot tandoor oven until golden brown. In Ethiopia, teff flour dough is fermented into sour, bubbly injera. Meanwhile, in Venezuela, corn dough for arepa is slapped directly onto a hot grill.
This list of the "World's 50 Best Breads" celebrates this diversity, not only in terms of flavor, but also in ingredients, history, and cultural significance. From layered roti canai from Malaysia to simit from Turkey, each bread tells a story of human creativity passed down through generations. Exciting news comes from Indonesia: Roti gambang has made it onto this prestigious list.
Roti gambang is a classic Indonesian bread originating from Jakarta. Its texture is soft, sweet, and has a distinctive flavor from brown sugar (palm sugar) and cinnamon. It is typically enjoyed with a cup of hot tea made from local tea leaves.
The name gambang comes from a traditional Betawi musical instrument that resembles this bread: long, slender, and dark brown.
Historically, the recipe for roti gambang was influenced by the Dutch colonial period. Like the spiced cookies or cheese sticks popular in Indonesia, this bread demonstrates how Indonesians have adapted European ingredients and techniques to create unique local flavors.
In addition to gambang bread, this list of the world's best breads also includes legendary breads from various countries, including:
- Lavash (Armenia): A thin flatbread baked in a tandoor oven, recognized as a UNESCO Intangible Cultural Heritage.
- Baguette (France): A long, crispy-on-the-outside, soft-on-the-inside loaf, a French culinary icon.
- Injera (Ethiopia): A sour, spongey bread made from teff flour that doubles as a serving utensil.
- Roti canai (Malaysia): A soft, savory layered bread influenced by Indian cuisine.
- Ciabatta (Italy): Invented in the 1980s as a counterpart to the baguette, it's proof that bread continues to evolve.
- Pumpernickel (Germany): A rye bread baked for up to 24 hours, resulting in a naturally sweet and dark flavor.
- Corn tortilla (Mexico): A thin bread made by nixtamalization, making the corn more nutritious and soft.
- Sangak (Iran): A flatbread baked on hot pebbles, giving it a chewy texture and a smoky aroma.
- Simit (Turkey): A ring-shaped bread topped with caramelized sesame seeds, baked in a wood-fired oven.
- Gyeran-ppang (South Korea): A sweet and savory egg bread with a whole egg inside.
Gambang bread is now not only a source of pride for the Betawi people, but also a symbol of Indonesia's culinary heritage, recognized internationally. With its warm spice aroma and simple sweetness, this bread serves as a reminder that our traditional flavors are no less special on the international stage.
Here are the 50 best breads in the world according to CNN International.
1. Bolani – Afghanistan
2. Lavash – Armenian
3. Damper Bread – Australia
4. Luchi – Bangladesh
5. Pão de Queijo – Brazil
6. Montreal Bagels – Canada
7. Marraqueta – Chile
8. Shaobing – China
9. Pan Cubano – Cuban
10. Libba – Egypt
11. Pupusas – El Salvador
12. Injera – Ethiopia
13. Baguette – France
14. Khachapuri – Georgian
15. Pumpernickel – Germany
16. Pai Bao – Hong Kong
17. Dökkt Rúgbrauð – Iceland
18. Paratha – Indian
19. Gambang Bread – Indonesia
20. Sangak – Iran
21. Soda Bread – Ireland
22. Challah – Israel
23. Ciabatta – Italy
24. Bammy Bread – Jamaica
25. Kare Pan – Japan
26. Taboon Bread – Jordan
27. Roti Canai – Malaysia
28. Ħobż tal-Malti – Malta
29. Tortillas – Mexico
30. Khobz Kesra – Morocco
31. Fry Bread – Navajo Nation
32. Tijgerbrood – Netherlands
33. Rēwena Parāoa – New Zealand
34. Lefse – Norway
35. Podplomyk – Poland
36. Broa de Milho – Portugal
37. Karavai – Russia
38. Pane Carasau – Sardinia (Italy)
39. Proja – Serbia
40. Gyeran-ppang – South Korea
41. Appam – Sri Lanka
42. Kisra – Sudan & South Sudan
43. Spleen Bread / Vörtlimpa – Sweden
44. Balep Korkun – Tibet
45. Simit – Türkiye
46. Crumpets – United Kingdom
47. Biscuits – United States
48. Non – Uzbekistan
49. Arepa – Venezuela
50. Malawach – Yemen
The English, Chinese, Japanese, Arabic, and French versions are automatically generated by the AI. So there may still be inaccuracies in translating, please always see Indonesian as our main language. (system supported by DigitalSiber.id)
