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Name	Type	Origin	Description (including main ingredients and notable aspects)
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.
Apple bread	Wheat germ bread	Taiwan	Made from wheat germ and eggs, some with apple fillings
Arboud	Unleavened	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 cornmeal, 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.
Babka	Yeast bread	Poland, Ukraine	Sweet, braided bread popular among the Jewish diaspora.
Bagel	Yeast bread	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.
Baghrir Beghrir, ghrayef, mchahda	Pancake	Maghreb (Algeria, Morocco and Tunisia)	Pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with).
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. Can be cut to resemble the shape of wheat and called Pain d'épi.
Bakarkhani	Flatbread	South Asia & Middle East	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	A bread of cassava, baked on a griddle.
Banana bread	Quick bread	United States^[1]	Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.
Bánh mì	Yeast bread	Vietnam	A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour.
Bannock	Quick bread	Great Britain & Ireland	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	Quick bread	Ireland	Sweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.
Barm cake	Yeast bread	United Kingdom (England, 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	Germany	Made with regular beer or other types such as stout or dark beer.
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.
Bibingka	Rice cake	Philippines	A type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.
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	United States, Canada	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	Russia	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.
Bolillo	Yeast bread or Sourdough	Mexico	A savoury bread commonly found in Mexico and Central America. It is a variation of the baguette, shorter in length (roughly 15 centimeters), with a crunchy crust and a soft inside known as migajón.
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 Belgium Monaco	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. Made in loaves or buns.
Broa	Cornbread	Portugal, Galicia, Angola, Mozambique, Cape Verde and 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	Global	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 bread\|White]]	Canada	A thick, protein-rich sliced sandwich bread.
Carrot bread	Leavened	United States	May be prepared with grated carrot^[2] or carrot juice.^[3] Pictured is a vegan carrot bread with raisins.
Catalán	Leavened	Uruguay	Soft bun, similar to hamburger bread.
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	Jewish	Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat.
Chapati	Flatbread	India Pakistan	Chapati is a circular flatbread made of flour, water, and oil that is then cooked on a stove. It's been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts. Chapati originated in India and later spread to Southeast and Central Asia, East Africa, and the Caribbean, where it remains part of the everyday diet.
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.
Chipá	Cheese bread	Argentina, Paraguay	Typical Paraguayan, made from cassava flour and cheese.
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 bread	Italy	Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Coffin bread	Bread bowl	Taiwan	Bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look
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	United States United Kingdom Isle of Man	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, usually stuffed with sweet fillings, such as jam, butter, sugar, honey, salted caramel or chocolate-hazelnut spread. 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.
Crumpet	Flatbread	United Kingdom (England)	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) Cuba	A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.
Damper	Unleavened bread (traditionally)	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.
Dhebra	Flatbread	India (Gujarat)	Millet/Bajra, Wholewheat bread, embedded with fresh methi(Fenugreek) leaves and sesame seeds.
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) Pakistan (Sindh)	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.
Dumb bread	Unleavened	Virgin Islands^[4]^[5]	This bread does not require any yeast.^[6] Ingredients include flour, water, butter, sugar, baking powder, salt, and milk; oftentimes, shredded coconut is also added to the dough.^[4]^[7]
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.
Eish merahrah	Flatbread	Egypt	Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.
English muffin	Yeast bread	England	Small, round, thin, usually dusted with semolina 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.
Farinata	Chickpea flour flatbread from Italy	Argentina, Italy, Uruguay	Flat bread made with chickpea flour and water, also known as fainá (masculine noun in Uruguay, feminine noun in Argentina).
Felipe	Leavened	Argentina, Paraguay, Uruguay	Hard crust, leavened, wheat.
Filone	Leavened	Italy	Similar to a French baguette.
Flatbread	Flatbread	Global	Bread that is flat in shape, often round in shape. Cooked and eaten in many cultures around the world.
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.
Fugazza	leavened flat bread with onions	Argentina, Uruguay	Also known as figazza in Uruguay, fugazzeta is an Argentinian variation.
Graham bread		United States	A whole wheat bread inspired by Sylvester Graham.
Galleta de Campaña		Argentina, Uruguay, Paraguay	Layered wheat bread with lard.
Galette	Pancake	France	Extremely thin pancakes also called a buckwheat galette or Breton galette, it is similar to a crêpe, but made with buckwheat rather than flour. It is traditionally filled with savory fillings, such as ham, cheese, eggs, mushroom, tomatoes, onions or salad.
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.
Guokui	Flatbread	China	Flatbread made from flour with different regional variations, often cooked in a cylindrical oven.
Hallulla	Flatbread	Chile	Round, baked with butter, used for Chilean aliados: cheese and ham sandwich.
Hard dough bread	Yeast bread	Jamaica	A common sandwich bread.
Hardbrood	Flatbread, White	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	Egypt, Mediterranean Basin	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.
Hoagie Roll	Leavened	United States	A type of long roll used to prepare hoagie sandwiches. Ingredients used in hoagie roll preparation include flour, egg, milk, vegetable oil, salt, sugar and yeast. Some versions include sesame seeds atop the roll
Hot and spicy cheese bread	Yeast bread	United States (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	United States	Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk and cooked in a skillet or oven; sometimes sweetened; attributed to Native Americans.
Ka'ak	Leavened	Near East The Middle East Arab World Armenia	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.
Karē pan	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.
Khachapuri	Flatbread	Georgia	Cheese-filled bread. Different varieties have different shapes and fillings.
Khanom bueang	Flatbread, Crispy	Thailand	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	India (Gujarat)	Common Gujarati food, resembling roti or chapati in its round shape, but crispy and dry.
Khooba Roti	Flatbread, Soft	India (Rajasthan)	Common Rajasthani food, resembling a thicker version of roti or chapati in its round shape, a little hard from outside but soft inside. Made with ghee and wheat flour. In some parts of Rajasthan it's also called Jadi Roti.
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.
Komeko pan	Rice bread	Japan	Made from rice flour.
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.
Laufabrauð	Flatbread	Iceland	Laufabrauð is a traditional kind of Icelandic bread that is most often eaten in the Christmas season.
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.^[8]
Lefse	Flatbread	Norway	Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
Limpa	Yeast bread	Scandinavia	A sweet, spiced rye bread.
Llonguet	Yeast bread	Catalan Countries, especially the island of Mallorca.	Llonguet or French bread is a type of small oval bread with a groove on the top. It is made with flour, water, yeast and salt. It is a bun, similar to a French roll, with a consistent crust and loose crumb that is mainly used to make sandwiches.
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 or Maluj	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 or 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 The Middle East Arab World West Asia	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.
Matzah	Flatbread	Levant (Jewish)	Unleavened. Used in Judaism, mainly during Passover. Made in 18 minutes to avoid rising. Consists of 2 ingredients: flour and water.
Melonpan	Sweet bun, Crispy	Japan	Made of enriched dough covered in thin layer of crispy cookie dough. Pineapple bun is a similar sweet bread from Hong Kong, and a Korean variation Soboro bread uses peanut butter in the top layer.
Miche	Leavened	France	Rounded loaf, often sourdough based.
Michetta	Leavened	Italy	Also known as rosetta, it has a hollow, bulging shape.
Milk roll	Leavened	United Kingdom	Soft white bread, sometimes baked in loaf tin with circular cross-section; recipe includes milk.^[9]^[10]
Mohnflesserl	White	Austria	Traditional Austrian pastry in the form of a braided bun, sometimes sprinkled with poppy seeds or salt, or glazed
Mollete	Flatbread, White	Spain (Andalusia)	A soft white bread, often served toasted with oil and garlic or lard.
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.
Msemmen	Flatbread	North Africa	Made of flour, durum wheat semolina, dry yeast, melted butter, salt, sugar and water.
Naan	Flatbread	Central Asia, South Asia	Leavened bread, baked or fried
Ngome	Flatbread	Mali	Made of millet, water, and vegetable oil.
Obwarzanek krakowski	Yeast bread	Poland (Kraków)	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 de mie or pancarré	Yeast bread	France	Slightly sweet sandwich-style loaf with a dense crumb.
Pan marsellés	Yeast bread	Uruguay	A soft medium-sized white bread, lobed, with a hard crust dusted in cornmeal; somewhat similar to Italian bread
Pão Alentejano	Sourdough bread	Portugal	A crusty sourdough that is traditionally woodfired
Palianytsia	Yeast bread	Ukraine	Traditionally made with an incision at the top and baked in a hearth
Pambazo	Yeast bread	Mexico	A bread for making a sandwich of the same name.
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	Yeast 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.
Pan de manteca	Buttered bread	Uruguay
Pane carasau	Flatbread	Italy	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.
Pão de queijo	Cassava flour	Brazil	A bread similar to chipá with cassava flour and cheese.
Papadam or Papar	Flatbread	India Pakistan	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 (Northern) Pakistan Bangladesh	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	India (Southern)	A common layered flatbread of South India. Also known as a barotta, 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 southern Coastal Andhra.
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	West Indies (especially Jamaica)	A bread similar to a bread roll
Penia	Sweet bread	Italy	Made from sugar, butter, eggs, anise seeds and lemons.
Pita	Flatbread	Near East Greece Cyprus	Called pitta in the UK. Round with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle. A small version Khobz, is popular in Arab countries.
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 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.
Porteño	Leavened	Uruguay	Wheat, leavened, cut, similar to pan flauta.
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 (with hard boiled eggs often baked in), today made year round.
Potato bread	Leavened or unleavened	United States Lithuania Latvia	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.
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	Yeast bread	Germany	Alemannic knot-shaped lye roll, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja	Cornbread	Croatia 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	Quick bread	United States (Native American)	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	Russia (Tatarstan and 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	United States	Leavened with a substance other than yeast.
Rewena bread	Sourdough	New Zealand	A round loaf made with a potato-based sourdough culture.
Rieska	Flatbread	Finland	Unleavened, commonly made from barley or potato.
Röggelchen	Rye	Germany (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 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, traditionally served in Batavian wedding.
Roti canai	Flatbread	Indonesia Malaysia Singapore Thailand	Flatbread dish served with curry. Of South Indian origin, it is popular in various Southeast Asian countries. This bread which is made of dough 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) Pakistan	Rumali in Hindustani 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".^[11]
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. Jewish rye bread is popular in Ashkenazi Jewish cuisine, and topped with caraway. In Germany, breads with a mixture of rye and other grains is a Mischbrot.
Sacramental bread	Crispy bread	Greece Italy (Rome)	Ceremonial bread used in the Christian Eucharist ritual.
Saj bread	Unleavened	Middle East, Turkey, Armenia	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.
Sandwich roll	Yeast bread	Mexico	A soft, white bread generally used for making sandwiches called tortas.
Sangak	Sourdough	Iran	Plain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.
Scallion bread	Scallion bread	Taiwan	Characterised by its green onion topping and use of traditional lard, this bread has a soft, fluffy texture and a distinctive aroma.
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.
Shaobing	Layered flatbread	China	Thick, baked, layered flatbread which may have sweet or savory filling.
Shirmal	Flatbread	India Iran Pakistan	Saffron-flavored traditional flatbread, usually made with milk instead of water.
Shokupan	Yeast bread	Japan	A soft white milk bread made with a tangzhong and commonly found in Asian bakeries.^[12]
Shotis puri	Yeast bread	Georgia	Made of white flour and shaped like a canoe rowboat baked in tandoor.
Shuangbaotai	Dough bread	Taiwan	Chewy fried dough bread containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.
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.
Sopa	Maize flour and cheese bread	Paraguay	Maize flour, cheese, eggs, lard.
Sopapilla	Deep fried pumpkin bread	Chile	Pumpkin, wheat flour and lard
Sourdough bread	Sourdough	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.
Spelt bread	Yeast bread	Georgia Armenia	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 bread or Laffa	Flatbread	Turkey	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	South Asia Central Asia Western Asia East Africa	A type of bread baked in a clay oven that is called a tandoor.
Teacake	Sweet bun	United Kingdom (England)	Fruited sweet bun usually served toasted and buttered.
Texas toast	Yeast bread	United States (Texas)	A type of packaged white 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.
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.
Tonis puri	Flatbread	Georgia	Made of white flour and baked in tandoor.
Torta frita	White flour, lard, flatbread, fried	Argentina, Uruguay	Leavened flatbread deep fried in lard. Similar to sopaipilla
Tortilla	Flatbread	Mexico Guatemala	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 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.
Uttapam	Pancake	India (Southern)	Fermented crêpe or pancake made from rice batter and black lentils garnished with onion, chilli, capsicum, coriander, tomato and cheese. It is served with chutney or sambar
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.
Wagafi bread	Flatbread	Iraq, Iran	A flat, thin bread.
White bread	White	Global	Made from wheat flour from which the bran and the germ have been removed through a process known as milling.
Whole wheat bread	Leavened	Europe	Made using flour which is partly or entirely made from whole or almost whole wheat grains. An Estonian version is the Sepik.
Wotou/wowotou	Steamed	China	Cone-shaped steamed bread made from cornmeal, originating in northern China.
Yufka	Flatbread	Turkey	Thin, round, unleavened, similar to lavash, about 18 inches (46 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 Liechtenstein Germany Austria	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.

Breads

See also

References