List of Breads | List Breads

This is a list of bread varieties.

Name	Image	Type	Origin	Description
Aish Merahrah		Flatbread	Egypt	Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.
Ajdov Kruh		Buckwheat bread	Slovenia	Made with buckwheat flour and potato.
Anpan		Sweet bun	Japan	Filled, with red bean paste usually, or white beans, sesame, or chestnut.
Appam hoppers, Appa (s.)		Varies widely	South India, Sri Lanka	Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.
Arepa		Corn bread	Latin America: Ecuador, Colombia, Venezuela, Panama	Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
Babka Bobka or baba		Sweet yeast cake	Poland, Belarus, Ukraine, Western Russia	Traditional types usually contain some sort of fruit filling, and are glazed with fruit flavored icing; some contain chocolate or cheese filling.
Bagel		Yeast/wheat bread	Worldwide (Eastern Europe/Ashkenizi Jewish origin)	Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.
Baguette French stick, French bread		Yeasted bread	France, Worldwide	Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Balep korkun		Flatbread	central Tibet	Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.
Bammy		Flatbread	Jamaica	Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.
Banana bread		Sweet bread		Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bannock		Flatbread	United Kingdom, Canada	Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.
Bara Brith		Fruit bread	Wales	Sometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.
Barbari bread		Flatbread	Iran, northwestern Afghanistan	Invented by Barbar tribes of Iran and Northern Afghanistan.
Barmbrack		Yeasted bread	Ireland	Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Bazlama		Flatbread	Turkey	Flat and circular, average thickness of 2 cm, usually eaten fresh.
Beer bread		Yeasted bread		Made with regular beer or other types such as stout or dark beer .
Bhakri		Unleavened flatbread	India, Pakistan	Usually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize.
Bhatoora		Fried bread	India	Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.
Bing		Flatbread	China	Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
Biscuit		Yeasted bread or unleavened	worldwide	In Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy.
Black bread		Rye bread	worldwide	Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Bofrot		Doughnut	Ghana	Round, comes in various sizes, made with white flour.
Bolani		Flatbread	Afghanistan	Has a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.
Borodinsky		Yeast bread	Russia	Made with rye flour
Boule		Yeasted bread	France	From the French for "ball".
Roll		Leavened	Europe, North America	Short, oblong, served usually before or with meals, often with butter.
Breadstick		Dry bread	Italy	A dry bread formed into sticks, served as an appetizer.
Brioche		Sweet yeasted bread	France	A highly enriched French bread, noted for its high butter and egg content, commonly served as a component of French desserts.
Broa		Cornbread	Portugal, Brazil	Unlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.
Brown bread		Rye or wheat bread	Ireland, North America	Small loaf	worldwide	Small, dome-shaped roll, of sweet bread, or savory bread commonly used in sandwiches.
Česnica		Soda bread	Serbia	Baked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.
Challah		Leavened bread	Worldwide	Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
Chapati		Unleavened flatbread	India, Pakistan	Thin in size and is made with wheat flour; Usually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish.
Chickpea bread		Chickpeas	Albania
Chips	Thin and crispy chips is prepared from potatoes or corn or rice or pita. Served alone or with chip dips.	America, US, NY, AZ	General term.
Christmas wafer		Ceremonial bread	Eastern Europe	Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
Ciabatta		White bread	Italy	Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Colomba Pasquale		Ceremonial bread	Italy	Easter Dove in English, is dove shaped and covered with icing sugar and almonds, to be eaten at Easter in celebration; more properly viewed as a cake, not a bread.
Coppia Ferrarese		Sourdough	Italy	Twisted in shape. Made with flour, lard, olive oil, and malt.
Cornbread		Cornbread	North America, South America	Can be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loaf		Yeast bread	England	Name refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape.
Crêpe		Pancake	France, Canada	Extremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.In Canada, they are often filled with fruit and consumed as a breakfast dish.
Crisp bread		Flatbread	Scandinavia	Very dry, traditionally consists of wholemeal rye flour, salt, and water.
Croissant			France	A buttery horn- or crescent-shaped pastry, made from a rolled triangle, sometimes filled with cheese or chocolate.
Crumpet		Savoury griddle cake	United Kingdom, Commonwealth	Usually circular and flat, but thick, with pores in upper surface.
Cuban bread		Yeasted bread	United States	A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Curry bread		Small loaf	Japan	Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and deep fried usually, or baked.
Damper		Soda bread	Australia	Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
Dampfnudel		White bread	Germany	Usually dense and moist with a white top surface.
Dinkelbrot		Yeasted bread	Germany	Made of 90% spelt flour or coarse meal.
Doughnut		Cake	Europe, North America	In America a bagel shaped fried cake classically topped with icing and or sprinkles. Originally in Europe it was a small round fried cake topped with powdered sugar.
Dosa		Savoury pancake	South India	fermented crepe or pancake made from rice batter and black lentils. It is also served with variety of fillings like potato, coconut, paneer, vegetables, dry fruits etc.
Farl		Flatbread	Northern Ireland, Scotland	Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.
Filone		Leavened	Italy	Similar to French baguette.
Flatbread		Flatbread	worldwide	A blanket term applied to any circular bread that is flat in shape.
Flatbrød		Unleavened flatbread	Norway	Traditional food, currently usually eaten with fish, salted meats and soups.
Flatkaka		Unleavened rye Flatbread	Iceland	Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
Focaccia		Yeasted bread	Italy	Often punctured with a knife to relieve surface bubbling, or dotted.
Fougasse		Yeasted bread	France	Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Frybread		Leavened	United States	A a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.
Green onion pancake		Flatbread	China	General term.
Gugelhupf (Kugelhupf)		Ring cake	Germany, Austria, Switzerland, Alsace, Groningen	Soft yeast dough containing raisins, almonds and Kirschwasser cherry brandy, some also with candied fruits, nuts; some filled, often with a layer of sweetened ground poppy seeds.
Haardstoet (hardebrood)		Flatbread	Groningen	A dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
Hallulla		Flatbread	Chile	Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
Hardtack		Flatbread, crispy	Canada	A simple type of cracker or biscuit, made from flour, water, and sometimes salt.
Himbasha		Flatbread	Eritrea, Ethiopia	Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.
Hoecake	See Johnnycake	See Johnnycake	Southern United States	See Johnnycake.
Hushpuppy		Small balls	Southern United States	Deep fried or baked corn dough balls.
Injera		Flatbread	Eritrea, Ethiopia, Somalia (where it is also called laxoox and canjeero), Yemen, Sudan	Yeast-risen with unique, slightly spongy texture, traditionally made of teff flour.
Johnnycake		Flatbread	New England, Caribbean, Dominican Republic, Colombia, Bermuda	Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'ak		Leavened	Arab world, near East	.
Khanom bueang		Flatbread, crispy	Thailand, Cambodia	Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.
Kulcha		Flatbread	India, Pakistan	Made of Maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.
Lagana		Ceremonial	Greece	Special kind of azyme bread, baked only on Clean Monday, the first day of Lent.
Lahoh		Leavened	Djibouti, Somalia, Yemen, Israel	Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Laobing		Flatbread	Northern China	Unleavened, sometimes called a Chinese pancake, very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
Laufabrauð		Flatbread	Iceland	Round, very thin flat cakes, diameter about 15–20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat.
Lavash		Flatbread	Armenia	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.
Lefse		Flatbread	Norway	Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Luchi		Flatbread	Orisa, Assam, Bengal	Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.
Malooga		Leavened Flatbread	Yemen	Pizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven.
Mantou		Bun	China	Steamed, made of white flour, often slightly sweetened.
Markook		Flatbread	Belad Al Sham: Syria, Lebanon, Jordan, Palestine	Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.
Marraqueta		Leavened lobed loaf	South America: Bolivia, Chile, Peru; less so Argentina, Uruguay	Kneaded, made with flour, salt, water, leavening.
Matzo		Flatbread	Worldwide	Unleavened, used in Judaism mainly during Passover.
Melonpan		Sweet bun, crispy	Japan	Made of enriched dough covered in thin layer of crispy cookie dough.
Michetta		Leavened	Italy	Also known as rosetta, it has a hollow, bulging shape.
Monkey bread		Pastry	Africa	Also termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat.
Muffin		Yeast leavened	United Kingdom: United States, Australia, Canada, New Zealand	Small, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea.
Naan		Flatbread	Iran, Northern India, Pakistan, Afghanistan	General term for leavened, oven-baked, typical of South and Central Asia.
Ngome		Flatbread	Mali	Made of millet, water, vegetable oil.
Puran Poli		Flatbread	India, Pakistan	Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.
Pain de mie		White bread	France	Slightly sweet sandwich-style loaf with a dense crumb.
Pan de Pascua		Cake	Chile	Sweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Eastertime.
Panbrioche		Leavened	Italy	Similar to brioche.
Pancake		Flatbread	North America	Thin, flat, round cake, most are quick breads, some use a yeast raised or fermented batter, most are cooked on hot griddle or frying pan, one side first and flipped partway through to cook other side.
Pandesal		Sweet Bread	The Philippines	A rounded bread made of flour, eggs, yeast, sugar, and salt.
Pandoro		Holiday bread	Italy	Traditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.
Pane carasau		Flatbread	Italy Sardinia	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, 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.
Pane ticinese		Leavened	Switzerland	White, distinguished by its shape and softness, made of several small sub-loaves or -rolls to be broken off by hand, and by oil added to dough which makes it soft.
Panettone		Sweet	Italy, Switzerland, Malta, Latin America	Fluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with sweet hot beverages or wine, made Christmas, New Year.
Panfocaccia		Leavened	Italy	Similar to focaccia.
Papadum		Flatbread	India	Thin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments.
Paratha		Flatbread	India, Pakistan	Unleavened, made by pan frying whole wheat dough, ghee or cooking oil usually in dough and on done loaves, usually stuffed with vegetables or cheese, served with butter, chutney, spicy sauces or curries of meat and vegetables.
Parotta		Flatbread	Southern India	A parotta or barotta, is a common layered flatbread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and the Middle East.
Penia		Sweet	Italy	Made from sugar, butter, eggs, anise seeds and lemons.
Piadina		Flatbread	Italy	Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.
Pita		Flatbread	Greece, Middle East, Balkans	Round with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.
Pizza		Leavened flatbread	Switzerland, United States	Modern pizza (United States) was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.
Massa Sovada		Sweet bread	Portugal	Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.
Potato bread		Leavened or unleavened	Worldwide	Potato replaces part of normal wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.
Potbrood		Leavened	South Africa	Produced in a cast iron pot covered with wood coals, there are a wide range of flavours but is often made with wheat flour and sweetcorn.
Pretzel			Swabia, Switzerland, Alsace, Vorarlberg	An Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja		Leavened	Serbia	Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Puftaloon		Scone	Australia	Made from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.
Pumpernickel		Leavened	Central Europe, Eastern Europe, Groningen, Friesland	Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.
Puri		Flatbread	India	Unleavened, made of wheat flour (refined, whole-wheat, or coarse), dough of flour and salt rolled into small circle or bigger and cut into small circles, deep fried in ghee or vegetable oil, puffs up in all directions like a round ball from steam inside.
Quick bread		Leavened	North America	Leavened with substance other than yeast.
Rice bread		Rice bread	Japan	Made from rice flour.
Phulka		Flatbread	India, Pakistan, Bangladesh, Nepal, Sri Lanka, Trinidad, Tobago	Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
Rugbrød		Rye bread	Denmark	Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle.
Rumali Roti		Flatbread	Pakistan, Northern India	.
Rye bread		Leavened	Europe, North America	Made of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor.
Sacramental bread		Unleavened		General term, used in Christian Eucharist ritual.
Salt rising bread		Leavened	Scotland	Made of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor.
Sangak		Flatbread	Iran	Plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
Scone		Quick bread	United Kingdom, Ireland, United States, Canada, Australia, New Zealand	Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
Sgabeo		Leavened	Lunigiana	Cut into strips, fried and salted.
Shirmal		Flatbread	Iran, Pakistan, India	Saffron-flavored traditional flatbread, usually made with milk instead of water.
Soda bread		Quick bread	Ireland	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 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.
Sopaipilla		Quick bread	Three distinct breads: 1: Central Chile; 2: Southern Chile, Uruguay, Argentina; 3: New Mexico, Texas	A kind of fried pastry and a type of quick bread.
Sourdough bread		European	Europe	General term.
Speckendick		Pancake	Groningen, East Frisia	A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup .
Taftan		Leavened	Iran	Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor bread		Flatbread	Middle East, Far East	.
Teacake		Cake	Unknown	Any kind of cake that is sturdy enough to be picked up with the fingers.
Tiger bread		Rice bread	Netherlands	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 dries and cracks during the baking process, creating a two-colour effect similar to a tiger's markings, hence the name.
Tortilla		Flatbread	Mexico	General term.
Tsoureki		Leavened	Greece, Cyprus, Bulgaria, Turkey, Armenia	A sweet bread formed of braided strands of dough and may also be savoury.
Tunnbröd		Flatbread	Sweden	Soft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin.
Vánočka		Leavened	Czech Republic, Slovakia	A bread baked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add color and flavor; the dough can also contain raisins and almonds, and is braided like challah.
Vienna bread		Leavened	Vienna, Austria	A type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.
White bread		Leavened	Unknown	Bread made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread		Leavened	Unknown	A type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains, see whole wheat flour and whole grain.
Yufka		Flatbread	Turkey	Thin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.
Zopf		Leavened white	Switzerland, Germany	Made of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.
Zwieback		Leavened	Germany	A type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.

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