List of 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.
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.
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.
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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