List of breads around the world

List of breads
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This is a list of notable baked or steamed bread varieties. Bread has been a prominent food in large parts of the world, and is one of the oldest man-
made foods, having been of significant importance since the dawn of agriculture. Furthermore, bread plays an essential role in both religious rituals
and secular culture.
This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which
bread is an ingredient which is processed further before serving.
Contents
 1Breads
o 1.1Unsorted
 2See also
 3References
Breads[edit]
Name Image Type Origin Description (including main ingredients and notable aspects)
Made with fenugreek seeds and maize; dough allowed to ferment

Aish merahrah Flatbread Egypt
overnight, then flattened and baked.
Ajdov kruh Buckwheat bread Slovenia Made with buckwheat flour and potato.[1]
Anadama bread Yeast bread United States (New England) A sweet, cornmeal- and molasses-based bread.
Filled, usually with red bean paste, or with white beans, sesame, or
Anpan Sweet bun Japan
chestnut.
India Bowl-shaped thin pancakes, made of fermented rice flour, shaped via
Appam
Varies widely Indonesia cooking utensil, neutral taste, served usually with spicy condiment or curry,
"Hoppers"
Sri Lanka for breakfast or dinner.
Unleavened bread made from flour, water and salt, baked in the embers of
Arboud Unleavened bread Jordan
a fire. Traditional among Arab Bedouin
Dish made of ground corn dough or cooked corn flour, similar to

Arepa Cornbread South America (Northern)
Mesoamerican tortilla and Salvadoran pupusa.
China (Northwestern Yunnan, Naxi
Baba Various thick, round breads Round, thick bread, often with various sweet or savoury fillings.
people)
Germany Ring-shaped, usually with a dense, chewy interior; usually topped with
Bagel Yeast bread
Polish/Ashkenazi Jewish sesame or poppy seeds baked into the surface. May be boiled in lye.
Thin elongated loaf, made of water, flour, yeast, and salt, instantly
Baguette
Yeast bread France recognizable by slits cut in top surface before baking to allow gas
French stick, French bread
expansion.
Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Mostly
Bakarkhani Flatbread Bangladesh
consumed as snacks and also in iftar.
Round, flat, easy to make, made of barley flour, water, baking powder,
Balep korkun Flatbread Tibet (Central)
cooked in frying pan; Balep Korkun is a type of bannock.
Made by frying a mix of cassava root and salt in coconut oil, dipped in

Bammy Flatbread Jamaica
coconut milk and then refried.
Dense, made with mashed bananas, often a moist, sweet, cake-like quick
Banana bread Quick bread United States[2]
bread, but some recipes are traditional yeast breads.
Modern types are made with baking soda or baking powder as leavening
agent, giving a light, airy texture. May be baked or fried. Some Native
Bannock Quick bread (Scotland)
American peoples in North America prepare their own versions of
bannock.
Sometimes termed "speckled bread", raisins, currants and candied peel are

Bara Brith Fruit bread (Wales)
added to dough.
Iran
Barbari bread Flatbread Invented by the Barbar tribes of Iran and Northern Afghanistan.
Afghanistan (northwestern)
Sweeter than sandwich bread, but less rich than cake, contains sultanas
Barmbrack Yeast bread Ireland
and raisins to add texture.
Soft sweet roll. Derived from ancient pre-Roman leavening process

Barm cake Yeast bread Lancashire
using barm. Pictured is barm cake with black pudding and melted butter.
Bastone Shorter and thicker than a French baguette. Sometimes with sesame seed
Yeast bread Italy
Italian stick, cane, staff garnish.
Bazin Flatbread Libya Prepared with barley, water and salt.
Bazlama Flatbread Turkey Flat and circular, average thickness of 2 cm, usually eaten fresh.
Beer bread Quick or yeast bread Germany Made with regular beer or other types such as stout or dark beer.
A type of waffle popular in North America and in Belgium. Compared to the

Belgian waffle Waffle Belgium standard American waffle, it is identified by its larger size, lighter batter,
larger squares, and a higher grid pattern that forms deep pockets.
India Usually grayish in colour, made of cereals and thus high in protein and fibre
Bhakri Flatbread
Pakistan like Jowar, Bajra or Maize.
Similar to a bagel, but instead of a hole it has only a dimple on top, which is
Bialy Yeast bread Poland filled with a bit of butter and diced onion or garlic. Known as a cebularz in
Poland.
Similar to a Mexican tortilla, only much thicker; usually cooked on a

Bing Flatbread China
griddle.
Italian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy,

Biscotti Biscuit Italy
and may be dipped in a drink, traditionally Vin Santo.
This refers to the North American quick bread, generally light and fluffy
Quick bread although
(similar to a scone). Elsewhere the term biscuit means a small baked
Biscuit sometimes made United States Canada
product that would be called either a "cookie" or a "cracker" in the United
with yeast
States and most of English-speaking Canada.
Made of rye grain, usually dark colored and high fiber, ranges from crispy
Black bread Rye Russia
in texture to dense and chewy.
Doughy, white bread bun (roll) specialty; particularly associated

Blaa Bun Ireland with Waterford, Ireland. Currently made in Waterford and County
Kilkenny, and was historically made in Wexford.
Has a very thin crust and can be stuffed with a variety of ingredients, such
Bolani Flatbread Afghanistan
as potatoes, spinach, lentils, pumpkin, or leeks.
Bolo do caco Flatbread Portugal (Madeira) A circular flatbread made with sweet potatoes.
A thin crepe now made with milk, eggs (sometimes omitted), flour and salt.
Borlengo Pancake Italy
Originally a food eaten by the poor and made with flour and water.
A dark brown sourdough rye bread, traditionally sweetened with molasses

Borodinsky Sourdough Russia
and flavored with coriander and caraway seeds.
France
Boule Yeast bread Belgium From the French for "ball".
Monaco
Short, oblong or round, served usually before or with meals, often with
Bread roll Bun Europe
butter.
Breadstick Dry bread Italy A dry bread formed into sticks, served as an appetizer.
A highly enriched bread, noted for its high butter and egg content,
Brioche Yeast bread, Sweet France
commonly served as a component of French desserts.
A highly enriched bun, noted for its high butter and egg content, commonly
Brioche bun Yeast bread, Sweet, Bun France
served as a component of French desserts.
Unlike the cornbread typical of the southern United States, made of mix of
Broa Cornbread Portugal cornmeal and wheat or rye flour, leavened with yeast rather than baking
powder or baking soda.
Made with a significant amount of whole grain flour, usually rye or wheat;
Brown bread Rye or wheat bread Ireland sometimes made with molasses or coffee. Also known as "wholemeal
bread".
Made from yeast-leavened wheat dough that commonly contains milk,

Bublik Wheat bread Poland
butter, and egg whites and is rather sweet.
Canadian White White Canada A thick, protein-rich sliced sandwich bread.

May be prepared with grated carrot[3] or carrot juice.[4] Pictured is a vegan

Carrot bread Leavened United States
carrot bread with raisins.
Baked during Christmas season with a solid silver coin in the dough for
Česnica Soda bread Serbia good luck; the family member whose bread piece contains the coin is
viewed as the most fortunate for that year.
Braided, made with wheat flour, yeast, oil/butter and eggs (optional),
Challah Leavened Jewish
usually made by Jewish people for the Shabbat.
Thin in size and made with wheat flour; usually eaten with cooked dal
Chapati Flatbread South Asia (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are
used to wrap around and pick up each bite of the cooked dish.
Made from chickpea flour. The most significant difference of this type of

Albania
Chickpea bread Leavened bread is, instead of using regular yeast, they use a yeast made with
Turkey
chickpeas.
Also known as a "Swiss pancake", as its name self-explains, a Swiss

pancake, or "shredded, fried crepe," is a breakfast pancake with dried fruit
Cholermüs Pancake Switzerland
filling. This preparation should not be confused with Hollermus, or
Holdermus, which is an elderberry mash.
Christmas wafers are a ceremonial bread, usually embossed with images of

Christmas wafer Crispy bread Poland/Central Europe
Christian figures, such as Jesus or the Virgin Mary.
Loaf is somewhat elongated, broad and flattish and, like a slipper, should
Ciabatta White Italy
be somewhat collapsed in the middle.
Twisted in shape. Sourdough bread made with flour, lard, olive oil, and
Coppia Ferrarese Sourdough Italy
malt.
Made from cornmeal, can be baked or fried, has a golden appearance,

Cornbread Cornbread Americas
usually has a moist interior.
Name refers mostly to shape of loaf, not consistency, loaves are made
Cottage loaf Yeast bread United Kingdom (England) when larger and smaller roughly spherical balls are squashed together,
forming a cottage shape.
Prepared with milk, yeast, eggs, sugar, butter, raisins, lokum, grated orange
Cozonac Sweet leavened bread Romania, Bulgaria
or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor.
A baked good typically made from a grain and flour, dough and usually
United States manufactured in large quantities. Crackers (roughly equivalent to savory
Cracker Crispy bread United Kingdom biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp,
Isle Of Man small in size (usually 3 inches or less in diameter) and made in various
shapes, commonly round or square.
Extremely thin pancakes, can be stuffed with cheese, asparagus, ham,

Crêpe Pancake France spinach, eggs, ratatouille, mushrooms, artichoke, or meat products. In
Canada, they are often filled with fruit and consumed as a breakfast dish.
Crisp bread Crispy bread Scandinavia Very dry, traditionally consists of wholemeal rye flour, salt, and water.
Croutons Crispy bread France A piece of sautéed or rebaked bread, often cubed and seasoned, that is
used to add texture and flavor to salads, notably the Caesar salad, as an
accompaniment to soups, or eaten as a snack food. The word crouton is
derived from the French croûton, itself derived from croûte, meaning
"crust". Most people consider croutons to come invariably in the shape of
small cubes, but they can actually be of any size and shape, up to a very
large slice.
Usually circular and flat, but thick, with pores in upper surface. This gives it
Crumpet Flatbread England
a light, spongy texture.
United States (Florida) A fairly simple white bread, similar to French bread and Italian bread, but
Cuban bread Yeast bread, White
Cuba has a slightly different baking method and ingredient list.
Some Japanese curry is wrapped in a piece of dough, which is coated in

Curry bread Bun Japan
flaky bread crumbs, and usually deep fried or baked.
Made of a wheat flour, traditionally baked in the coals of a campfire; iconic

Damper Soda bread Australia
Australian dish.
Dampfnudel Sweet bread, White Germany Usually dense and moist with a white top surface.
Japanese confection, which consists of two small pancake-like patties

Dorayaki Pancake Japan made from castella, wrapped around a filling of sweet Azuki red bean
paste.
Fermented crêpe or pancake made from rice batter and black lentils. It is

Dosa Pancake India (Southern) also served with variety of fillings like potato, coconut, paneer, vegetables,
dry fruits etc.
Spherical pancake or ball waffle popular in Hong Kong and Macao. The
food item is also referred to as an egg puff, egg waffle, puffle or by its
Eggette Pancake Hong Kong
Cantonese name, gai daan jai, and is made from eggs, sugar, flour, and
light evaporated milk.
Small, round, thin, usually dusted with cornmeal and served split
horizontally, toasted, buttered, eaten as a snack alone or part of meal,
English muffin Yeast bread England
usually breakfast or, in the UK and Ireland, early-evening tea. In the UK,
usually just called a "muffin".
Made by spreading dough on a griddle or skillet in a rough circular shape,

Farl Flatbread Scotland)
then cutting it into four equal pieces and cooking.
Filone Leavened Italy Similar to a French baguette.
Flatbread Flatbread Kenya Bread that is flat in shape, often round in shape.
Flatbrød Flatbread Norway Traditional food, usually eaten with fish, salted meats and soups.
Soft, round, thin and dark with a characteristic pattern from the frying pan;
Flatkaka Flatbread, Rye Iceland
traditionally fried in small, heavy cast iron frying pans.
Focaccia Yeast bread Italy Often punctured or dotted with a knife to relieve surface bubbling.
Some versions are sculpted or slashed into a pattern resembling an ear of

Fougasse Yeast bread France
wheat.
Savory, non-leavened flatbread folded with oil and minced scallions (green

Green onion pancake Flatbread China
onions). Unlike a true pancake, it is made from dough instead of batter.
Round, baked with butter, used for Chilean aliados: cheese and ham
Hallulla Flatbread Chile
sandwich.
Dry white flat bread, consisting of two layers, each as thick as an American
Hardebrood Flatbread, White the Netherlands (Groningen)
pancake, that are connected at the dents.
Simple type of cracker or biscuit, made from flour, water, and sometimes
Hardtack Flatbread, Crispy Japan
salt.
Eritrea Celebratory, slightly sweet, often served at special occasions, several

Himbasha Flatbread
Ethiopia varieties, most distinctive flavoring is ground cardamom seeds.
Hot and spicy cheese Made from a brioche-like yeasted dough, mixed with Provolone cheese,
Yeast bread Madison, Wisconsin
bread Monterey Jack Cheese, and topped with crushed hot red peppers.
Eritrea Risen with a fermented starter with unique, slightly spongy texture,
Injera Flatbread
Ethiopia traditionally made of teff flour.
Fried gruel made of yellow or white cornmeal, mixed with salt, hot water
Johnnycake or Hoecake Flatbread United States
or milk; sometimes sweetened; probable origin: Native Americans.
Near East
The Middle East
Ka'ak Leavened Varies with bread rings and sweets.
Arab World
Armenia
Kalach Yeast bread East Slavs Kettlebell-shaped or ring-shaped bread.

Round shape bread made of yeast, flour, butter, egg mixture and banana
Kamir Yeast bread Indonesia
or tapai.
Prepared with kaya (coconut jam), a topping of sugar, coconut milk and
eggs, pandan, and sometimes margarine or butter. Kaya is generally served
Singapore
Kaya toast Toast on toast, and also sometimes on crackers. It is considered a breakfast
Malaysia
staple, and remains popular in Singapore. The dish is sometimes dipped
into soft-boiled eggs.
Common Thai street food, resemble tacos made of rice flour, usually first
Thailand
Khanom bueang Flatbread, Crispy topped or filled with coconut cream, then sweet or savory toppings:
Cambodia
shredded coconut, strips of fried eggs or egg yolks, chopped scallions.
Common Gujarati food, resembling roti or chapati in its round shape, but
Khakhra Flatbread, Crispy Gujarat, India
crispy and dry.
Medium-size yeast bread made with whole wheat flour, with a hollow
Khubz Flatbread Arab world
pocket in the center.
Similar to a bagel, but the dough starts as a wedge and is rolled into a
crescent shape rather than a circle – or sometimes into a straight stick. The
Kifli Yeast bread Austria
kipferl is usually given an egg wash and sprinkled with either poppy seeds
or caraway seeds mixed with coarse salt.
Sudan
Kisra Flatbread Popular fermented bread made of sorghum (durra) or wheat
South Sudan
Ethiopia Also known as kitta or caccabsaa, a wheat-flour flatbread cooked in a pan.

Kitcha Flatbread
Eritrea Often used to make fit-fit.
Made of maida flour dough, mashed potatoes, onion (optional), many

India
Kulcha Flatbread spices, rolled into flat round shape, baked until golden brown, usually
Pakistan (Punjab)
rubbed with butter, eaten with spicy chickpea curry.
Special kind of azyme bread, baked only on Clean Monday, the first day
Lagana Crispy bread Greece
of Lent. Not to be confused with lasagna.
Djibouti
Spongy, pancake-like, dough of plain flour, self-raising flour, warm water,
Lahoh Leavened Somalia
yeast, pinch of salt.
Yemen
Hungary Dough patty baked in fat. It is served as a snack with sour cream and
Lángos Yeast bread
Austria cheese as well as with ham, onion and parsley. It is served warm.
Unleavened, sometimes called a "Chinese pancake", very much like

Indian chapati, can be size of a large pizza, about one centimeter thick,
Laobing Flatbread China (Northern)
doughy and chewy texture, made by pan frying thick unleavened batter
made of salt, flour, water.
Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for
wrap sandwiches, dries fast and grows brittle and hard, for long storage. A
Iran traditional dish of Armenian cuisine. In 2014, "lavash, the preparation,
Lavash Flatbread
Armenia meaning and appearance of traditional bread as an expression of culture in
Armenia" was inscribed in the UNESCO Representative List of the
Intangible Cultural Heritage of Humanity.[5]
Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a
Lefse Flatbread Norway
griddle.
Rolls that are coated or immersed in lye before baking, though baking

Lye roll Yeast bread Germany soda or washing soda may be substituted. A more generalized form of
the pretzel.
Pizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large
Malooga Flatbread Yemen rounds, stretched, repeatedly warm ghee spread on dough as it is folded,
round is stretched into flat round form, baked in tandoor-like oven.
Maltese bread Traditional Maltese bread originating in Qormi, often served with tomato
Sourdough Malta
’’Ħobż tal-Malti’’ paste and olive oil.
Mantou Bun China Steamed, made of white flour, often slightly sweetened.
Levant
Usually large, round dough, about 2 feet in diameter, kept thin before
The Middle East
Markook Flatbread baking; can be baked either in a clay oven or on a saj, a domed-convex
Arab World
metal griddle.
West Asia
Marraqueta Leavened, lobed loaf Chile Kneaded, made with flour, salt, water, and leavening.
Unleavened, used in Judaism mainly during Passovermade in 18 minutes to

Matzah Flatbread Israel (Jewish)
avoid rising consists of 2 ingriedients flour and water.
Melonpan Sweet bun, Crispy Japan Made of enriched dough covered in thin layer of crispy cookie dough.
Miche Leavened France Rounded loaf, often sourdough based.
Michetta Leavened Italy Also known as rosetta, it has a hollow, bulging shape.
Milk Loaf, Milk Soft white bread, sometimes baked in loaf tin with circular cross-section;
Leavened
Bread, Milk roll recipe includes milk.[6][7]
Mollete Flatbread, White Andalusia, Spain A soft white bread, often served toasted with oil and garlic or lard.
Traditional Austrian pastry in the form of a braided bun, sometimes

Mohnflesserl White Austria
sprinkled with poppy seeds or salt, or glazed
A bagel that is boiled in honey-sweetened water and then baked in a

Montreal-style bagel Yeast bread Canada wood-fired oven. It is smaller and denser and uniquely incorporates egg
and honey in the dough.
A leavened and oven-baked flatbread, typical and popular in South,

Naan Flatbread South, Central, and West Asia
Central, and West Asia. Noted for its cooking in a tandoor.
Ngome Flatbread Made of millet, water, and vegetable oil.

A ring-shaped bread product made of strands of dough twisted into a spiral

Obwarzanek krakowski Yeast bread Kraków, Poland that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc.,
before being baked
Pain d'épi
Yeast bread France Similar to a French baguette, but cut to resemble an ear of grain.
Wheat stalk bread
Pain de mie or Pancarré White Italy Slightly sweet sandwich-style loaf with a dense crumb.
A bread that is one of the poster treats in Mexico and other Latin American
Pan dulce Sweet bread Mexico
countries.
Panbrioche Leavened Italy A bread similar to brioche.
Pandesal Sweet bread Philippines A rounded bread made of flour, eggs, yeast, sugar, and salt.
Traditional sweet yeast loaf, most popular around Christmas and New
Year, typically Veronese, usually shaped like a frustum with 8 pointed-star
Pandoro Holiday bread Italy
section, often served dusted with vanilla scented icing sugar made to
resemble the snowy peaks of the Italian Alps in winter.
Traditional flatbread, thin, crisp, usually in form of a dish half a meter wide,

made by taking baked flatbread, splitting it in two sheets that are re-baked,
Pane carasau Flatbread Sardinia
recipe is ancient for shepherds who used to stay far from home for
months, can last up to one year if kept dry.
Pane di Altamura Leavened Italy Made from durum flour, often odd in shape.
White, distinguished by its shape and softness, made of several small sub-
Pane ticinese Leavened, White Switzerland loaves or rolls to be broken off by hand, with oil added to dough, which
makes it soft.
Fluffy, base round, octagon or star section, takes days to make to cure
Panettone Sweet bread Italy acidic dough like sourdough, contains candied citrus, raisins, sliced
vertically, served with cider or champagne, esp. for Christmas, New Year.
Panfocaccia Leavened Italy A bread similar to focaccia.
Thin, crisp, and cracker-like, served with meal, as appetizer, as final item in
Papadum or Papad Flatbread India meal, or as snack, eaten with various toppings: chopped onions, chutney,
other dips and condiments.
Unleavened, made by pan frying whole wheat dough, ghee or cooking oil
India
usually in dough and on done loaves, usually stuffed with vegetables or
Paratha Flatbread Pakistan
cheese, served with butter, chutney, spicy sauces or curries of meat and
Bangladesh
vegetables.
A common layered flatbread of Southern India. This is not to be confused

with the North Indian Paratha. Parottas are usually available in restaurants
Parotta or Barotta Flatbread India (Southern)
and road side shops across Kerala, Karnataka, Tamil Nadu,
southern Coastal Andhra and the Middle East.
Also referred to as "rusks", it is prepared with whole wheat, chick pea, or

Paximathia Dry bread Greece
barley flour, and is a common bread in Greece.
Peg bread Leavened, lobed loaf Jamaica and West Indies
Penia Sweet bread Italy Made from sugar, butter, eggs, anise seeds and lemons.
Near East
Round with inner pocket, as it cooks, steam puffs up dough, as it cools and
Pita Flatbread Greece
flattens a pocket is left in the middle.
Cyprus
A round, flattened base of leavened wheat-based dough, topped with

tomatoes, cheese, and various other ingredients that is baked at a high
Leavened Flatbread with
Pizza Italy temperature, traditionally in a wood-fired oven. First recorded in the 10th
toppings
century it has become one of the most popular foods in the world and a
common fast food item in Europe and North America.
Thin, usually made in Romagna region with white flour, lard or olive oil,
Piadina Flatbread Italy salt, water, dough traditionally cooked on terra cotta dish, today flat pans
or electric griddles are more common.
Round and small, traditionally filled with butter and jam for Sunday
Pistolet Leavened Belgium
morning breakfast
Generally made from wheat flour, but barley and sometimes rye may be
added. Can be stuffed with potatoes, ground beef, or cheese, and have
Pogača Flatbread Balkans and Turkey
grains and herbs like sesame, black sesame, dried dill in the dough or
sprinkled on top.
Round, made with milk, sugar or honey, subtly sweet lightly textured loaf,
Portuguese sweet bread Sweet bread Portugal traditionally made for Christmas and Easter times (when hard boiled eggs
often baked in), today made year round.
Potato replaces part of usual wheat flour, ratio of potato to wheat varies
Potato bread Leavened or unleavened much, leavened or unleavened, may have many other ingredients baked in,
varied cooking methods.
Shallow-fried pancakes of grated or ground potatoes, flour and eggs, often

flavored with grated onions or garlic and seasoning. They may be topped
Latvia with a variety of condiments, ranging from the savory (such as sour cream
Potato pancake Pancake
Lithuania or cottage cheese) to the sweet (such as apple sauce or sugar), or they may
be served ungarnished. They are sometimes made from mashed potatoes
to produce pancake-shaped croquettes.
Produced in a cast-iron pot covered with wood coals, there are a wide
Potbrood Leavened South Africa
range of flavors but is often made with wheat flour and sweetcorn.
Alemannic knot-shaped lye roll, sometimes soft, sometimes hard,

Pretzel Dry bread Germany
sometimes sweet, sometimes salty.
Croatia Small muffins or loaves of cornbread, was popular in times of widespread

Proja Cornbread
Serbia poverty, now is a common everyday meal.
Very heavy, dense, slightly sweet dark pure rye traditionally made with
Pumpernickel Rye Germany coarsely ground flour; now often made with mixed flour and whole grain
berries.
A type of moist quick bread made with pumpkin. The pumpkin can be

cooked and softened before being used or simply baked with the bread;
Pumpkin bread Sweet bread Native Americans
using canned pumpkin renders it a simpler dish to prepare. Additional
ingredients include nuts (such as walnuts
Puran Poli, also called Sweet dessert served for special occasions and festivals, stuffing of boiled
Obbatu, Bobbatlu, Flatbread India chickpea lentils, turmeric, sugar, jaggery and spices, cooked on hot griddle,
Bakshalu served with milk or ghee and lentil broth soup.
Roasted flatbreads with various fillings inside. The dough should be non-

Tatarstan fermented. The most popular filling is mashed potato, but it may also be
Qistibi Flatbread
Bashkortostan ragout or millet. Filling is placed on the one half of the flatbread and is
covered by the other half. Later, clarified butter is spread on the flatbreads.
Quick bread Leavened United States Leavened with a substance other than yeast.
Rewena bread Sourdough New Zealand A round loaf made with a potato-based sourdough culture.
Rice bread Rice bread Japan Made from rice flour.
Rieska Flatbread Finland Unleavened, commonly made from barley or potato.
Small pastry in the form of a double roll made from two pieces of dough,
Röggelchen Rye Rhineland, eastern Belgium
the content of which is at least 50% rye.
India Unleavened, made from stone ground wholemeal flour, traditionally

Roti Flatbread named atta flour.
Pakistan
Bread toast consists of two slice of breads and the filling, such as sugar,
Roti bakar Toast Indonesia margarine, butter, hagelslag, chocolate spread, cheese, peanut butter,
strawberry jam, coconut jam or nutella.
Made of baked flour with butter or margarine layers, filled with cheese,
Roti bolen Sweet bread Indonesia
durian or banana.
Roti buaya Sweet bread Indonesia Crocodile-shaped bread made of yam or cassava.
Flatbread dish served with curry. This bread made of dough which is
Indonesia
Roti canai Flatbread usually composed of fat (usually ghee), flour and water; some recipes also
Malaysia
include sweetened condensed milk.
Made of rye and wheat flour or up to 1/3 whole rye grains may have whole
Rugbrød Sourdough Denmark seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber,
little or no sugar, usually long brown rectangle.
Rumali in Hindi means handkerchief or napkin. This flatbread is thin and

Rumali Roti Flatbread India (Northern) soft like a handkerchief. It is made with maida flour (highly refined wheat
flour).
Brown bread made from rye flour and cornmeal and baked on oak or
cabbage leaves, made by the Puritans in New England during the
Ryaninjun Leavened United States (New England)
seventeenth and eighteenth centuries. The name is derived from "rye and
Indian."[8]
Made of various fractions of rye grain flour, color light to dark via flour
Rye bread Leavened Europe used and if colors added, usually denser and higher fiber than many
common breads, darker color, stronger flavor.
Greece
Sacramental bread Crispy bread Ceremonial bread used in the Christian Eucharist ritual.
Rome
Saj bread Unleavened Middle East, Turkey, Armenia Daily staple in many Middle Eastern countries, especially in Lebanon
It is baked in traditional stone ovens, like pizza. Usually served with a

Samoon Yeast bread Iraq
variety of foods such as Hummus, Kebab, Shawarma.
Made of wheat flour, starter of liquid (water or milk), either corn,

Salt-rising bread Leavened United States potatoes, or wheat, and some other minor ingredients; result has dense
crumb and positive cheese-like flavor.
Plain, rectangular, or triangular, whole wheat sourdough, usually two

Sangak Sourdough Iran types: generic no toppings and costlier topped with poppy or sesame
seeds.
Small quick bread usually made of wheat, barley or oatmeal, baking

Scone Quick bread United Kingdom
powder leavening.
Sgabeo Leavened Italy (Lunigiana) Cut into strips, fried and salted.
India Saffron-flavored traditional flatbread, usually made with milk instead of

Shirmal Flatbread
Iran water.
Shokupan Japan Japanese milk bread

Made of white flour and shaped like a canoe rowboat baked in tandoor.
Shoti Yeast bread Georgia
Shoti is pictured in the center of the image.
A variety of quick bread traditionally made in a variety of cuisines in which

sodium bicarbonate (otherwise known as baking soda) is used as a raising
agent rather than the more common yeast. The ingredients of traditional
Soda bread Soda bread Ireland soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in
the dough contains lactic acid, which reacts with the baking soda to form
tiny bubbles of carbon dioxide. Other ingredients can be added such as
raisins, egg or various nuts.
A bread product made by a long fermentation of dough using naturally

unknown, possibly the Fertile occurring lactobacilli and yeasts. In comparison with breads made quickly
Sourdough bread Sourdough
Crescent with cultivated yeast, it usually has a mildly sour taste because of the lactic
acid produced by the lactobacilli.
A rye pancake made between two iron plates, filled with lard or bacon,
Speckendick Pancake Germany (Groningen)
dried sausage and a little syrup.
Spelt bread Yeast bread Made mainly with spelt flour or coarse meal.
Sprouted bread Sprouted Isle Of Man A type of bread made from sprouted (germinated) whole grains
Taboon is a wrap used in many cuisines. This type of flatbread is

Taboon bread or Laffa Flatbread Turkey
traditionally baked in a Tabun oven and eaten with different fillings.
Leavened flour bread with saffron and small amount of cardamom powder
Taftan Leavened Iran
baked in a clay oven.
Tandoor bread Flatbread Punjab A type of bread baked in a clay oven that is called a tandoor.
Teacake Sweet bun United Kingdom Fruited sweet bun usually served toasted and buttered.
Texas toast Toast, White Texas/United States A type of packaged bread (not sold toasted as the name implies) which is
sold sliced at double the typical thickness of most sliced breads. While it
can be used in the same manner as ordinary bread slices such as in
sandwiches, it is especially useful for dishes involving liquids, such as
barbecue sauce, or where extra thickness can improve the product, such
as French toast. It is typically a white bread.
Rice paste bread made with sesame oil and with a pattern baked into the
top made by painting rice paste onto the surface prior to baking. The paste
Tiger bread Rice bread Netherlands
dries and cracks during the baking process, creating a two-colour effect
similar to a tiger's markings, hence the name.
Thin flatbread made from finely ground wheat flour. Originally derived

from the corn tortilla (tortilla in Spanish means "small torta", or "small
cake"), a bread of maize which predates the arrival of Europeans to the
Tortilla Flatbread Mexico Guatemala Americas, the wheat flour tortilla was an innovation after wheat was
brought to the New World from Spain while this region was the colony of
New Spain. It is made with an unleavened, water based dough, pressed
and cooked like corn tortillas.
Tsoureki Leavened Greece Sweet bread formed of braided strands of dough; may also be savory.
Korean bread sold at street markets. It has a unique shape of human feces.
Ttongppang Pancake South Korea It is filled with red bean paste with walnut kernel and sold for
about ₩1,000.
Soft (used as wrap for other food), or crisp (used with fermented herring),
Tunnbröd Flatbread Sweden many variants depending on type of grain (any mix of wheat, barley, rye),
leavening agent (or lack), and rolling pin.
Fermented crêpe or pancake made from rice batter and black lentils

Uttappam Pancake India (Southern) garnished with onion, chilli, capsicum, coriander, tomato and cheese. It is
served with chutney or sambar
Baked traditionally at Christmastime. It is rich in eggs and butter, making it

Vánočka Leavened Czech Republic, Slovakia similar to brioche. Lemon rind and nutmeg add color and flavor; the dough
can also contain raisins and almonds, and is braided like challah.
Produced from a process using high milling of Hungarian grain, cereal

Vienna bread Leavened Austria (Vienna)
press-yeast for leavening.
Made from wheat flour from which the bran and the germ have been
White bread White
removed through a process known as milling.
Made using flour which is partly or entirely made from whole or almost
Whole wheat bread Leavened Europe
whole wheat grains.
Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) in

diameter, usually made of wheat flour, water, table salt. The lower the
Yufka Flatbread Turkey
moisture content, the longer the shelf life. Not to be confused
with yufka meaning filo.
Switzerland Made of white flour, milk, egg, butter, yeast, dough is braided, brushed
Zopf Leavened, White
Germany with egg yolk before baking, forming a gold crust.
Crisp, sweetened bread, made with eggs and baked twice. It is sliced
Zwieback Crispy sweet bread Germany before it is baked a second time, which produces crisp, brittle slices that
closely resemble melba toast.

List of breads around the world

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Made with fenugreek seeds and maize; dough allowed to ferment

Dish made of ground corn dough or cooked corn flour, similar to

Made by frying a mix of cassava root and salt in coconut oil, dipped in

Sometimes termed "speckled bread", raisins, currants and candied peel are

Soft sweet roll. Derived from ancient pre-Roman leavening process

Bazin Flatbread Libya Prepared with barley, water and salt.

A type of waffle popular in North America and in Belgium. Compared to the

Similar to a Mexican tortilla, only much thicker; usually cooked on a

Italian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy,

Doughy, white bread bun (roll) specialty; particularly associated

A dark brown sourdough rye bread, traditionally sweetened with molasses

Made from yeast-leavened wheat dough that commonly contains milk,

Canadian White White Canada A thick, protein-rich sliced sandwich bread.

May be prepared with grated carrot[3] or carrot juice.[4] Pictured is a vegan

Made from chickpea flour. The most significant difference of this type of

Also known as a "Swiss pancake", as its name self-explains, a Swiss

Christmas wafers are a ceremonial bread, usually embossed with images of

Made from cornmeal, can be baked or fried, has a golden appearance,

Extremely thin pancakes, can be stuffed with cheese, asparagus, ham,

Some Japanese curry is wrapped in a piece of dough, which is coated in

Made of a wheat flour, traditionally baked in the coals of a campfire; iconic

Japanese confection, which consists of two small pancake-like patties

Fermented crêpe or pancake made from rice batter and black lentils. It is

Made by spreading dough on a griddle or skillet in a rough circular shape,

Filone Leavened Italy Similar to a French baguette.

Some versions are sculpted or slashed into a pattern resembling an ear of

Savory, non-leavened flatbread folded with oil and minced scallions (green

Eritrea Celebratory, slightly sweet, often served at special occasions, several

Kalach Yeast bread East Slavs Kettlebell-shaped or ring-shaped bread.

Ethiopia Also known as kitta or caccabsaa, a wheat-flour flatbread cooked in a pan.

Made of maida flour dough, mashed potatoes, onion (optional), many

Unleavened, sometimes called a "Chinese pancake", very much like

Rolls that are coated or immersed in lye before baking, though baking

Unleavened, used in Judaism mainly during Passovermade in 18 minutes to

Miche Leavened France Rounded loaf, often sourdough based.

Traditional Austrian pastry in the form of a braided bun, sometimes

A bagel that is boiled in honey-sweetened water and then baked in a

A leavened and oven-baked flatbread, typical and popular in South,

Ngome Flatbread Made of millet, water, and vegetable oil.

A ring-shaped bread product made of strands of dough twisted into a spiral

Panbrioche Leavened Italy A bread similar to brioche.

Traditional flatbread, thin, crisp, usually in form of a dish half a meter wide,

Panfocaccia Leavened Italy A bread similar to focaccia.

A common layered flatbread of Southern India. This is not to be confused

Also referred to as "rusks", it is prepared with whole wheat, chick pea, or

Peg bread Leavened, lobed loaf Jamaica and West Indies

A round, flattened base of leavened wheat-based dough, topped with

Shallow-fried pancakes of grated or ground potatoes, flour and eggs, often

Alemannic knot-shaped lye roll, sometimes soft, sometimes hard,

Croatia Small muffins or loaves of cornbread, was popular in times of widespread

A type of moist quick bread made with pumpkin. The pumpkin can be

Roasted flatbreads with various fillings inside. The dough should be non-

Rice bread Rice bread Japan Made from rice flour.

Rieska Flatbread Finland Unleavened, commonly made from barley or potato.

India Unleavened, made from stone ground wholemeal flour, traditionally

Roti buaya Sweet bread Indonesia Crocodile-shaped bread made of yam or cassava.

Rumali in Hindi means handkerchief or napkin. This flatbread is thin and

It is baked in traditional stone ovens, like pizza. Usually served with a