Plain, sweet and or savoury, let's break bread with the loaves you might not have up your sleeve... yet.
In Venezuela, are eaten throughout the entire day and they can be topped with butter, served with eggs or filled and eaten like a sandwich. Here it's paired with raspberry jam.
Source: Alan Benson
Butter and cream cheese at the ready. These deliciously chewy flat topped with salted onion and poppy seeds are completely addictive!
Source: Alan Benson
is often served in a breakfast banquet and topped with yoghurt or sweet chutney.
East African stuffed flatbread (keema chapati) Source: SBS Food
Very few dishes come close to the mix of the with its mild fermented tang, filled with the most glorious spicy potato stuffing and served with spicy sambar and coconut chutney.
Masala dosa Source: Food Safari Earth
This amazing Spanish sweet bread is reminiscent of the croissant. Typically layered with lard (although this one is made with butter), this brioche-like bread has a wonderful flakiness and rich buttery flavour. A divine breakfast treat!
Ensaïmada (Spanish sweet bread) Source: Alan Benson
Coconut palms line the sandy shores of Samoa and they're used to create one of the country's favourite sweet bread, . Consisting of creamy caramel made with coconut milk, the sugar is caramelised and then poured over the coconut bread and served with coconut flakes.
Source: Ben Dearnley
literally means "round bread" in Newari – a local language spoken by a community in the Kathmandu Valley. This is a famous breakfast dish typically served with chutney or milk tea and is best served warm!
Nepali Gwarawari bread Source: SBS Food
A – a clever, very moreish, all-in-one sandwich! Some variations of this bread contain morcilla (traditional Spanish blood sausage) and if you feel inclined, you can get the best of both worlds by going half chorizo, half morcilla.
Traditionally used as the plate, is a fermented bread perfect for tearing up and transporting savoury ingredients such as curry and fragrantly spiced sauces to your mouth.
Ethiopian injera flatbread Source: Murdoch Books / Ben Dearnley
Julekake
This cardamom-scented Norwegian bread screams Christmas. Studded with raisins and candied citron, serve it warm or toasted with soft butter, berry jam or if you like your citrus and chocolate, perhaps some Nutella as well - just an idea.
Considered to be one of Georgia’s national dishes, is a shaped bread filled with cheese and served in cafes and at every supra (feast) across the country. There are many different regional variations, but this decadent favourite, adjaruli khachapuri (egg and cheese bread), is gondola-shaped and topped with cheese, a soft egg and, traditionally, a slice of butter just before serving.
Source: Chris Chen
This is made with flour and ghee and then deep-fried. Hot tip - as soon as your dough hits the oil it should puff up!
Bengali fried puffed bread (luchi) Source: China Squirrel
are a variety of popular mantou (steamed buns) from northern China. They are often served with meat stews and saucy dishes in place of rice.
Non is the flatbread that is made the length and breadth of Central Asia. It is usually baked by being slapped onto the searingly hot clay walls of a tandoor oven. At home, using a pizza stone and the oven cranked to the maximum is the best way to achieve the characteristic chewy elastic texture. 
Siyob Bazaar, Samarkand. Source: Getty Images
This stunning bread recipe features caramelised onions and Perl Las, which is a creamy, mild and salty Welsh blue cheese. Be sure to serve this dish hot, so that when you slice the cheese oozes out nicely!
Source: Luke Nguyen's United Kingdom
A popular dessert or snack in Poland, lies somewhere between sweet bread and a dense cake. Scented with honey, caramelised sugar and mixed spice, these gems make a great accompaniment to just about any beverage.
Qistibi
Qistibi is from the Tartar people (the Turkish-speaking people living in the central regions of Russia). It's a non-fermented roasted flatbread filled with various fillings such as mashed potato, ragu or a millet porridge and is very simple to prepare.
Dark, dense and slightly sweet,is often made with a sourdough starter. This variation uses a more simplified method and contains a mixture of both rye and wheat flour to lighten the taste and make it slightly less dense. Serve in thin slices topped with crème fraiche, smoked salmon, dill and/or poached egg or toast it and serve with lashings of butter – I challenge you to stop at just one slice!
This circular, sesame seed-coated bread has been baked in Istanbul since the 1500s. Traditionally eaten as a snack or as part of a breakfast spread, goes well with chunks of feta or tulum cheese, slices of cucumber, tomato, olives and basturma (air-dried, cured and spiced beef).
Turkish circular sesame bread (simit). Source: Chris Chen
This is a popular Greek Easter loaf that can be served with butter, or melted chocolate as a dipping sauce. You'll find red-dyed, hard-boiled eggs inserted at one end before being baked and placed on the table for marvelling and devouring.
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We had to cheat a little with the 'u' but the world of unleavened bread is grand and here we take socca out for a whirl. , also known as farinata, is one of the tastiest unleavened bread you can make at home. And more importantly, it's also simple to prepare. Typically, it’s made with chickpea flour, but here green pea flour is used instead. This socca is tasty and really doesn't need to be eaten with anything else – just eat it hot, straight out of the oven!
Source: Nik Sharma
Vánocka
Usually served during Christmas time in the Czech Republic and Slovakia, this braided brioche-like bread is studded with dried fruits and soaked overnight in rum or brandy.
This classic north Indian flatbread, called , is very simple and quick to make. It's made from wholemeal flour and ghee and is incredibly light and fluffy.
Paratha (Indian wholemeal layered flatbread). Source: China Squirrel
24. X... x... x...?
We tried, we really did! So if you have an 'X' marks the spot bread recipe up your sleeve then let us know!
The long slow baking causes the butter between the layers of dough to caramelise, giving an even deeper golden colour and distinct, but mellow, flavour right to the core. Serve it with eggs, salsa and z'hug - a hot green chilli sauce.
Jewish Yemeni Bread (kubaneh) Source: Alan Benson
Zopf
A popular Swiss, Austrian or Bavarian plait made with the pantry basics of white flour, milk, eggs, yeast and butter. Brushed with egg before baking (to give it that golden crust), it's channeling the Jewish and is traditionally known as a Sunday morning breakfast bread - it's worth getting up for!
