{"id":191114,"date":"2025-10-24T14:59:01","date_gmt":"2025-10-24T12:59:01","guid":{"rendered":"https:\/\/serbiantimes.info\/en\/?p=191114"},"modified":"2025-10-24T14:59:02","modified_gmt":"2025-10-24T12:59:02","slug":"serbian-specialty-among-the-elite-cnn-publishes-list-of-worlds-best-breads-and-this-is-our-representative","status":"publish","type":"post","link":"https:\/\/serbiantimes.info\/en\/serbian-specialty-among-the-elite-cnn-publishes-list-of-worlds-best-breads-and-this-is-our-representative\/","title":{"rendered":"SERBIAN SPECIALTY AMONG THE ELITE: CNN Publishes List of World’s Best Breads, and This is Our Representative!"},"content":{"rendered":"\n

In CNN’s latest series, titled World’s 50 Best Breads, Serbian proja<\/em>\u2014a simple corn bread that has been prepared in households for centuries\u2014was included among the world’s culinary gems, as reported by Citymagazin.<\/p>\n\n\n\n

Competing against breads from Japan, Ethiopia, Italy, and France, our humble proja<\/em> found its well-deserved place among the greatest.<\/p>\n\n\n\n

CNN writes that bread is one of the world’s oldest and simplest dishes, but also a symbol of togetherness\u2014and that every country has its own version of this basic yet magical recipe. From thin flatbreads to thick loaves, every culture has developed its unique way of creating magic from flour, water, and time.<\/p>\n\n\n\n

From Japanese milk bread to our proja<\/em>, the CNN list shows that bread is not just food\u2014it is a story of tradition, the smell of home, and a universal language that we all understand.<\/p>\n\n\n\n

Although they come from different cultures and continents, all these breads have something in common: the moment of warmth and satisfaction when they are first broken by hand.<\/p>\n\n\n\n

Our proja<\/em> has now, quite deservedly, found itself in the company of the greatest\u2014proving that even the simplest recipe can achieve global brilliance.<\/p>\n\n\n\n

Proja (Serbia)<\/strong> CNN describes proja<\/em> as a “humble but irresistible corn bread that is easy to prepare and perfectly complements any meal.”<\/p>\n\n\n\n

It is traditionally made from corn flour, yogurt, eggs, and oil, and is often enriched with cheese or greens. Although simple, proja<\/em> is part of almost every home-cooked lunch and one of the most recognizable tastes of Serbia.<\/p>\n\n\n\n

Some of the breads included on the CNN list: Baguette (France)<\/strong> \u2013 the most famous French bread, an elongated loaf with a crispy crust and a soft interior, a symbol of daily life in Paris. Naan (India \/ Pakistan)<\/strong> \u2013 soft white bread baked in a clay oven, an essential accompaniment to curry dishes. CNN describes it as “the warm embrace of every Indian meal.” Injera (Ethiopia)<\/strong> \u2013 a porous, spongy teff flatbread, which is used as both a plate and eating utensil. “Without injera, an Ethiopian meal is not complete,” states CNN. Focaccia (Italy)<\/strong> \u2013 a golden bread with olive oil and rosemary, beloved throughout Italy. “Simple, aromatic, and endlessly comforting,” writes CNN. P\u00e3o de queijo (Brazil)<\/strong> \u2013 a bread made from cheese and cassava flour, soft, springy, and perfectly fragrant. Popular as a breakfast item, but also as a warm snack throughout the day. Pretzel (Germany)<\/strong> \u2013 the famous pretzel, crispy on the outside and soft on the inside, a symbol of German street food and beer festivals. Cornbread (USA)<\/strong> \u2013 the corn bread of the American South, most often baked in a cast-iron skillet and served with beans or chicken. Khachapuri (Georgia)<\/strong> \u2013 the famous Georgian boat-shaped bread, filled with cheese and an egg that melts in the middle. CNN describes it as “a true delight for all the senses.” Pita (Greece)<\/strong> \u2013 soft and pliable, ideal for gyros, but also as an addition to many Mediterranean dishes. Simit (Turkey)<\/strong> \u2013 a crispy circle of bread sprinkled with sesame seeds, sold on every corner of Istanbul. CNN calls it “one of the most beautiful examples of simple perfection.”<\/p>\n\n\n\n

Did you Know?<\/strong> Proja<\/em> was a mandatory part of the military menu in the 19th century\u2014due to its simple preparation and long freshness. In some regions of Serbia, a distinction is made between proja<\/em> (without cheese) and projara<\/em> (with cheese or kajmak<\/em> – clotted cream). The most famous event dedicated to this dish is the Days of Proja in Pe\u0107inci, which gathers dozens of domestic producers every year. In modern variations, proja<\/em> is also made today with spinach, zucchini, and even sun-dried tomatoes.<\/p>\n\n\n\n

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Source<\/strong>: N1; Foto<\/strong>: Pexels<\/p>\n","protected":false},"excerpt":{"rendered":"

In CNN’s latest series, titled World’s 50 Best Breads, Serbian proja\u2014a simple corn bread that has been prepared in households for centuries\u2014was included among the world’s culinary gems, as reported by Citymagazin. Competing against breads from Japan, Ethiopia, Italy, and France, our humble proja found its well-deserved place among the greatest. CNN writes that bread […]<\/p>\n","protected":false},"author":2169,"featured_media":191115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"newspack_featured_image_position":"","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"footnotes":""},"categories":[7],"tags":[9320,9321,113,9322,9323],"class_list":["post-191114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-serbia","tag-kukuruzni-hleb","tag-proja","tag-srbija","tag-srpska-kujinja","tag-srpski-specijaliteti","entry"],"aioseo_notices":[],"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"Serbiantimes.info EN","distributor_original_site_url":"https:\/\/serbiantimes.info\/en","push-errors":false,"_links":{"self":[{"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/posts\/191114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/users\/2169"}],"replies":[{"embeddable":true,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/comments?post=191114"}],"version-history":[{"count":2,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/posts\/191114\/revisions"}],"predecessor-version":[{"id":191150,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/posts\/191114\/revisions\/191150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/media\/191115"}],"wp:attachment":[{"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/media?parent=191114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/categories?post=191114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/serbiantimes.info\/en\/wp-json\/wp\/v2\/tags?post=191114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}