List of breads

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.

Breads

Name	Image	Type	Origin	Description (including main ingredients and notable aspects)
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.[1]
Anadama bread		Yeast bread	United States (New England)	A sweet, cornmeal- and molasses-based bread.
Anpan		Sweet bun	Japan	Filled, usually with red bean paste, or with white beans, sesame, or chestnut.
Appam "Hoppers"		Varies widely	India Indonesia 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.
Arboud		Unleavened bread	Jordan	Unleavened bread made from flour, water and salt, baked in the embers of a fire. Traditional among Arab Bedouin
Arepa		Cornbread	South America (Northern)	Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.
Baba		Various thick, round breads	China (Northwestern Yunnan, Naxi people)	Round, thick bread, often with various sweet or savoury fillings.
Bagel		Yeast bread	Polish/Ashkenazi Jewish	Ring-shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface. May be boiled in lye.
Baguette French stick, French bread		Yeast bread	France	Thin elongated loaf, made of water, flour, yeast, and salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Bakarkhani		Flatbread	Bangladesh	Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Mostly consumed as snacks and also in iftar.
Balep korkun		Flatbread	Tibet (Central)	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	United States[2]	Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bannock		Flatbread	United Kingdom (Scotland)	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 American peoples in North America prepare their own versions of bannock.
Bara Brith		Fruit bread	United Kingdom (Wales)	Sometimes termed "speckled bread", raisins, currants and candied peel are added to dough.
Barbari bread		Flatbread	Iran Afghanistan (northwestern)	Invented by the Barbar tribes of Iran and northern Afghanistan.
Barmbrack		Yeast bread	Ireland	Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Barm cake		Yeast bread	Lancashire	Soft sweet roll. Derived from ancient pre-Roman leavening process using barm. Pictured is barm cake with black pudding and melted butter.
Bastone Italian stick, cane, staff		Yeast bread	Italy	Shorter and thicker than a French baguette. Sometimes with sesame seed 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		Made with regular beer or other types such as stout or dark beer.
Belgian waffle		Waffle	Belgium	A type of waffle popular in North America and in Belgium. Compared to the standard American waffle, it is identified by its larger size, lighter batter, larger squares, and a higher grid pattern that forms deep pockets.
Bhakri		Flatbread	India Pakistan	Usually grayish in colour, made of cereals and thus high in protein and fibre like Jowar, Bajra or Maize.
Bialy		Yeast bread	Poland	Similar to a bagel, but instead of a hole it has only a dimple on top, which is filled with a bit of butter and diced onion or garlic. Known as a cebularz in Poland.
Bing		Flatbread	China	Similar to a Mexican tortilla, only much thicker; usually cooked on a griddle.
Biscotti		Biscuit	Italy	Italian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Biscuit		Quick bread although sometimes made with yeast		This refers to the North American quick bread, generally light and fluffy (similar to a scone). Elsewhere the term biscuit means a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada.
Black bread		Rye		Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Blaa		Bun	Ireland	Doughy, white bread bun (roll) specialty; particularly associated with Waterford, Ireland. Currently made in Waterford and County Kilkenny, and was historically made in Wexford.
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.
Bolo do caco		Flatbread	Portugal (Madeira)	A circular flatbread made with sweet potatoes.
Borlengo		Pancake	Italy	A thin crepe now made with milk, eggs (sometimes omitted), flour and salt. Originally a food eaten by the poor and made with flour and water.
Borodinsky		Sourdough	Russia	A dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
Boule		Yeast bread	France	From the French for "ball".
Bread roll		Bun	Europe	Short, oblong or round, served usually before or with meals, often with butter.
Breadstick		Dry bread	Italy	A dry bread formed into sticks, served as an appetizer.
Brioche		Yeast bread, Sweet	France	A highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts.
Brioche bun		Yeast bread, Sweet, Bun	France	A highly enriched bun, noted for its high butter and egg content, commonly served as a component of French desserts.
Broa		Cornbread	Portugal	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	Made with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".
Bublik		Wheat bread	Poland	Made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.
Canadian White		White	Canada	A thick, protein-rich sliced sandwich bread.
Carrot bread		Leavened		May be prepared with grated carrot[3] or carrot juice.[4] Pictured is a vegan carrot bread with raisins.
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	Poland / Russia Jewish	Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat.
Chapati		Flatbread	South Asia	Thin in size and 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		Leavened	Albania Turkey	Made from chickpea flour. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made with chickpeas.
Cholermüs		Pancake	Switzerland	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 filling. This preparation should not be confused with Hollermus, or Holdermus, which is an elderberry mash.
Christmas wafer		Crispy bread	Poland/Central Europe	Christmas wafers are a ceremonial bread, usually embossed with images of Christian figures, such as Jesus or the Virgin Mary.
Ciabatta		White	Italy	Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Coppia Ferrarese		Sourdough	Italy	Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt.
Cornbread		Cornbread	Americas	Made from cornmeal, can be baked or fried, has a golden appearance, usually has a moist interior.
Cottage loaf		Yeast bread	United Kingdom (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.
Cozonac		Sweet leavened bread	Romania, Bulgaria	Prepared with milk, yeast, eggs, sugar, butter, raisins, lokum, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor.
Cracker		Crispy bread		A baked good typically made from a grain and flour, dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp, small in size (usually 3 inches or less in diameter) and made in various shapes, commonly round or square.
Crêpe		Pancake	France	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		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.
Crumpet		Flatbread	United Kingdom	Usually circular and flat, but thick, with pores in upper surface. This gives it a light, spongy texture.
Cuban bread		Yeast bread, White	United States (Florida)	A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Curry bread		Bun	Japan	Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked.
Damper		Soda bread	Australia	Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.
Dampfnudel		Sweet bread, White	Germany	Usually dense and moist with a white top surface.
Dorayaki		Pancake	Japan	Japanese confection, which consists of two small pancake-like patties made from castella, wrapped around a filling of sweet Azuki red bean paste.
Dosa		Pancake	India (Southern)	Fermented crêpe 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.
Eggette		Pancake	Hong Kong	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 Cantonese name, gai daan jai, and is made from eggs, sugar, flour, and light evaporated milk.
English muffin		Yeast bread	United Kingdom	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 the UK and Ireland, early-evening tea. In the UK, usually just called a "muffin".
Farl		Flatbread	United Kingdom (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 a French baguette.
Flatbread		Flatbread		Bread that is flat in shape, often round in shape.
Flatbrød		Flatbread	Norway	Traditional food, usually eaten with fish, salted meats and soups.
Flatkaka		Flatbread, Rye	Iceland	Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
Focaccia		Yeast bread	Italy	Often punctured or dotted with a knife to relieve surface bubbling.
Fougasse		Yeast bread	France	Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Green onion pancake		Flatbread	China	Savory, non-leavened flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter.
Hallulla		Flatbread	Chile	Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
Hardebrood		Flatbread, White	the Netherlands (Groningen)	Dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.
Hardtack		Flatbread, Crispy		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.
Hot and spicy cheese bread		Yeast bread	Madison, Wisconsin	Made from a brioche-like yeasted dough, mixed with Provolone cheese, Monterey Jack Cheese, and topped with crushed hot red peppers.
Injera		Flatbread	Eritrea Ethiopia	Risen with a fermented starter with unique, slightly spongy texture, traditionally made of teff flour.
Johnnycake or Hoecake		Flatbread	North America	Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.
Ka'ak		Leavened	Near East	Varies with bread rings and sweets.
Kalach		Yeast bread	East Slavs	Kettlebell-shaped or ring-shaped bread.
Kamir		Yeast bread	Indonesia	Round shape bread made of yeast, flour, butter, egg mixture and banana or tapai.
Kaya toast		Toast	Singapore Malaysia	Prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. Kaya is generally served on toast, and also sometimes on crackers. It is considered a breakfast staple, and remains popular in Singapore. The dish is sometimes dipped into soft-boiled eggs.
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.
Khakhra		Flatbread, Crispy	Gujarat, India	Common Gujarati food, resembling roti or chapati in its round shape, but crispy and dry.
Khubz		Flatbread	Arab world	Medium-size yeast bread made with whole wheat flour, with a hollow pocket in the center.
Kifli		Yeast bread	Austria	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 kipferl is usually given an egg wash and sprinkled with either poppy seeds or caraway seeds mixed with coarse salt.
Kisra		Flatbread	Sudan South Sudan	Popular fermented bread made of sorghum (durra) or wheat
Kitcha		Flatbread	Ethiopia Eritrea	Also known as kitta or caccabsaa, a wheat-flour flatbread cooked in a pan. Often used to make fit-fit.
Kulcha		Flatbread	India Pakistan (Punjab)	Made of maida flour dough, mashed potatoes, onion (optional), many spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.
Lagana		Crispy bread	Greece	Special kind of azyme bread, baked only on Clean Monday, the first day of Lent. Not to be confused with lasagna.
Lahoh		Leavened	Djibouti Somalia Yemen	Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Lángos		Yeast bread	Hungary Austria	Dough patty baked in fat. It is served as a snack with sour cream and cheese as well as with ham, onion and parsley. It is served warm.
Laobing		Flatbread	China (Northern)	Unleavened, sometimes called a "Chinese pancake", very much like Indian chapati, can be size of a large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
Lavash		Flatbread	Iran 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. A traditional dish of Armenian cuisine. In 2014, "lavash, the preparation, 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]
Lefse		Flatbread	Norway	Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Lye roll		Yeast bread	Germany	Rolls that are coated or immersed in lye before baking, though baking soda or washing soda may be substituted. A more generalized form of the pretzel.
Malooga		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.
Maltese bread ’’Ħobż tal-Malti’’		Sourdough	Malta	Traditional Maltese bread originating in Qormi, often served with tomato paste and olive oil.
Mantou		Bun	China	Steamed, made of white flour, often slightly sweetened.
Markook		Flatbread	Levant	Usually large, round dough, about 2 feet in diameter, kept thin before baking; can be baked either in a clay oven or on a saj, a domed-convex metal griddle.
Marraqueta		Leavened, lobed loaf	Chile	Kneaded, made with flour, salt, water, and leavening.
Matzo		Flatbread	Jewish	Unleavened, used in Judaism mainly during Passover.
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 Bread, Milk roll		Leavened	United Kingdom	Soft white bread, sometimes baked in loaf tin with circular cross-section; recipe includes milk.[6][7]
Mollete		Flatbread, White	Andalusia, Spain	A soft white bread, often served toasted with oil and garlic or lard.
Mohnflesserl		White	Austria	Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed
Montreal-style bagel		Yeast bread	Canada	A bagel that is boiled in honey-sweetened water and then baked in a wood-fired oven. It is smaller and denser and uniquely incorporates egg and honey in the dough.
Naan		Flatbread	South, Central, and West Asia	A leavened and oven-baked flatbread, typical and popular in South, Central, and West Asia. Noted for its cooking in a tandoor.
Ngome		Flatbread	Mali	Made of millet, water, and vegetable oil.
Obwarzanek krakowski		Yeast bread	Kraków, Poland	A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked
Pain d'épi Wheat stalk bread		Yeast bread	France	Similar to a French baguette, but cut to resemble an ear of grain.
Pain de mie or Pancarré		White	Italy	Slightly sweet sandwich-style loaf with a dense crumb.
Pan dulce		Sweet bread	Mexico	A bread that is one of the poster treats in Mexico and other Latin American countries.
Panbrioche		Leavened	Italy	A bread similar to brioche.
Pandesal		Sweet bread	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 the Italian Alps in winter.
Pane carasau		Flatbread	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, White	Switzerland	White, distinguished by its shape and softness, made of several small sub-loaves or rolls to be broken off by hand, with oil added to dough, which makes it soft.
Panettone		Sweet bread	Italy	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 cider or champagne, esp. for Christmas, New Year.
Panfocaccia		Leavened	Italy	A bread similar to focaccia.
Papadum or Papad		Flatbread	India	Thin, crisp, and 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 or Barotta		Flatbread	India (Southern)	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, southern Coastal Andhra and the Middle East.
Paximathia		Dry bread	Greece	Also referred to as "rusks", it is prepared with whole wheat, chick pea, or 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.
Pita		Flatbread	Near East Greece	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 with toppings	Italy	A round, flattened base of leavened wheat-based dough, topped with tomatoes, cheese, and various other ingredients that is baked at a high temperature, traditionally in a wood-fired oven. First recorded in the 10th century it has become one of the most popular foods in the world and a common fast food item in Europe and North America.
Piadina		Flatbread	Italy	Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terra cotta dish, today flat pans or electric griddles are more common.
Pistolet		Leavened	Belgium	Round and small, traditionally filled with butter and jam for Sunday morning breakfast
Pogača		Flatbread	Balkans and Turkey	Generally made from wheat flour, but barley and sometimes rye may be added. Can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black sesame, dried dill in the dough or sprinkled on top.
Portuguese sweet bread		Sweet bread	Portugal	Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter times (when hard boiled eggs often baked in), today made year round.
Potato bread		Leavened or unleavened		Potato replaces part of usual wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.
Potato pancake		Pancake		Shallow-fried pancakes of grated or ground potatoes, flour and eggs, often flavored with grated onions or garlic and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream 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.
Potbrood		Leavened	South Africa	Produced in a cast-iron pot covered with wood coals, there are a wide range of flavors but is often made with wheat flour and sweetcorn.
Pretzel		Dry bread	Germany	Alemannic knot-shaped lye roll, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja		Cornbread	Serbia	Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Pumpernickel		Rye	Germany	Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour; now often made with mixed flour and whole grain berries.
Pumpkin bread		Sweet bread	Native Americans	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; using canned pumpkin renders it a simpler dish to prepare. Additional ingredients include nuts (such as walnuts
Puran Poli, also called Obbatu, Bobbatlu, Bakshalu		Flatbread	India	Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, jaggery and spices, cooked on hot griddle, served with milk or ghee and lentil broth soup.
Qistibi		Flatbread	Tatarstan Bashkortostan	Roasted flatbreads with various fillings inside. The dough should be non-fermented. The most popular filling is mashed potato, but it may also be 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	North America	Leavened with 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.
Röggelchen		Rye	Rhineland, eastern Belgium	Small pastry in the form of a double roll made from two pieces of dough, the content of which is at least 50% rye.
Roti		Flatbread	India Pakistan	Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
Roti bakar		Toast	Indonesia	Bread toast consists of two slice of breads and the filling, such as sugar, margarine, butter, hagelslag, chocolate spread, cheese, peanut butter, strawberry jam, coconut jam or nutella.
Roti bolen		Sweet bread	Indonesia	Made of baked flour with butter or margarine layers, filled with cheese, durian or banana.
Roti buaya		Sweet bread	Indonesia	Crocodile-shaped bread made of yam or cassava.
Roti canai		Flatbread	Indonesia Malaysia	Flatbread dish served with curry. This bread made of dough which is usually composed of fat (usually ghee), flour and water; some recipes also include sweetened condensed milk.
Rugbrød		Sourdough	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	India (Northern)	Rumali in Hindi means handkerchief or napkin. This flatbread is thin and soft like a handkerchief. It is made with maida flour (highly refined wheat flour).
Ryaninjun		Leavened	United States (New England)	Brown bread made from rye flour and cornmeal and baked on oak or cabbage leaves, made by the Puritans in New England during the seventeenth and eighteenth centuries. The name is derived from "rye and Indian."[8]
Rye bread		Leavened	Europe	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		Crispy bread	Greece Rome	Ceremonial bread used in the Christian Eucharist ritual.
Saj bread		Unleavened	Middle East, Turkey	Daily staple in many Middle Eastern countries, especially in Lebanon
Samoon		Yeast bread	Iraq	It is baked in traditional stone ovens, like pizza. Usually served with a variety of foods such as Hummus, Kebab, Shawarma.
Salt-rising bread		Leavened	United States	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		Sourdough	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	Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.
Sgabeo		Leavened	Italy (Lunigiana)	Cut into strips, fried and salted.
Shirmal		Flatbread	Iran	Saffron-flavored traditional flatbread, usually made with milk instead of water.
Shoti		Yeast bread	Georgia	Made of white flour and shaped like a canoe rowboat baked in tandoor. Shoti is pictured in the center of the image.
Soda bread		Soda 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.
Sourdough bread		Sourdough	unknown, possibly the Fertile Crescent	A bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Speckendick		Pancake	Germany (Groningen)	A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup.
Spelt bread		Yeast bread		Made mainly with spelt flour or coarse meal.
Sprouted bread		Sprouted		A type of bread made from sprouted (germinated) whole grains
Taboon bread or Laffa		Flatbread		Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings.
Taftan		Leavened	Iran	Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.
Tandoor bread		Flatbread		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	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.
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	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 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.
Ttongppang		Pancake	South Korea	Korean bread sold at street markets. It has a unique shape of human feces. It is filled with red bean paste with walnut kernel and sold for about ₩1,000.
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	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	Austria (Vienna)	Produced from a process using high milling of Hungarian grain, cereal press-yeast for leavening.
White bread		White		Made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread		Leavened		Made using flour which is partly or entirely made from whole or almost whole wheat grains.
Yufka		Flatbread	Turkey	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 moisture content, the longer the shelf life. Not to be confused with yufka meaning filo.
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		Crispy sweet bread	Germany	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.

Unsorted

• Babka
• Bramboráček
• Hard dough bread – Yeast bread
• Jewish rye bread
• Khobz
• Limpa bread
• Pambazo
• Sepik
• Soboro bread
• Telera
• Wagafi bread
• toutons:fried bread

See also

• List of American breads
• List of baked goods
• List of brand name breads
• List of bread dishes
• List of bread rolls
• List of British breads
• List of Indian breads
• List of Pakistani breads
• List of sourdough breads
• List of buns
• List of cakes
• List of cookies
• List of pancakes
• List of pastries
• List of pies, tarts and flans
• List of puddings
• List of quick breads
• List of sandwiches
• List of sweet breads
• List of toast dishes
• List of Uruguayan breads

References

1. "Ajdov Kruh recipe on Recidemia". Archived from the original on 2015-09-12. Retrieved 2012-08-09.
2. "Short History of Banana Bread".
3. Treuille, E.; Ferrigno, U. (2008). Bread Revised. DK Publishing. p. 96. ISBN 978-0-7566-5461-0.
4. Lahey, J.; Flaste, R. (2009). My Bread: The Revolutionary No-Work, No-Knead Method. W. W. Norton. pp. 97–98. ISBN 978-0-393-06630-2.
5. "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity. Country(ies): Armenia". unesco.org. Retrieved 16 March 2016.
6. "Down Memory Lane with my Old Fashioned Milk Loaf Recipe". Lavender and Lovage. Retrieved 27 April 2018. With image of baking tin
7. Lepard, Dan (26 October 2012). "Dan Lepard's recipes for milk bread". Guardian. Retrieved 27 April 2018.
8. Stavely, Keith; Fitzgerald, Kathleen (8 March 2006). "Ryaninjun and Brown Bread". America's Founding Food: The Story of New England Cooking. Univ of North Carolina Press. pp. 23–29. ISBN 978-0-8078-7672-5.