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This is a list of notable baked or steamedbread varieties. This list does not includecakes,pastries, orfried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is aningredient which is processed further before serving.
| Name | Image | Type | Origin | Description (including main ingredients and notable aspects) |
|---|---|---|---|---|
| Anadama bread | .jpg) | 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 (NorthwesternYunnan,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 inlye. |
| Baghrir Beghrir, ghrayef, mchahda |  | Pancake | Maghreb (Algeria,Morocco andTunisia) | Pancake consumed inAlgeria,Morocco andTunisia. They are small, spongy, and made withsemolina orflour; 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 calledPain 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 iniftar. |
| 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 ofbannock. |
| Bammy |  | Flatbread | Jamaica | A bread ofcassava, 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 | .jpg) | 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. SomeNative American peoples inNorth America prepare their own versions of bannock. |
| Bara brith |  | Fruit bread | United Kingdom (Wales) | Sometimes termed "speckled bread",raisins,currants andcandied peel are added to dough. |
| Barbari bread |  | Flatbread | Iran Afghanistan (Northwestern) | Invented by the Barbar tribes ofIran 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 usingbarm. 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 withbarley, water and salt. |
| Bazlama |  | Flatbread | Turkey | Flat and circular, average thickness of 2 cm, usually eaten fresh. |
| Beer bread |  | Quick oryeast 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 acebularz 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 | .jpg) | 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, traditionallyVin Santo. |
| Biscuit |  | Quick bread although sometimes made withyeast | United States,Canada | This refers to the North American quick bread, generally light and fluffy (similar to ascone). Elsewhere the termbiscuit 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 | .jpg) | Bun | Ireland | Doughy,white bread bun (roll) specialty; particularly associated withWaterford, 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 orSourdough | Mexico | A savoury bread commonly found in Mexico and Central America. It is a variation of thebaguette, shorter in length (roughly 15 centimeters), with a crunchycrust and a soft inside known asmigajón. |
| 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 brownsourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds. |
| Boule |  | Yeast bread | France Belgium Monaco | From theFrench 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 anappetizer. |
| 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 | %2c_Brona_de_millo_(Galicia).jpg) | Cornbread | Portugal,Galicia,Angola,Mozambique,Cape Verde andBrazil | 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 orwheat 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 | Canada | A thick, protein-rich sliced sandwich bread. | |
| Carrot bread | .jpg) | Leavened | United States | May be prepared with grated carrot[2] orcarrot 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 theShabbat. |
| Chapati |  | Flatbread | India | 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 fromchickpea 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 fromcassava 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. |
| Cremona | Yeast bread | Argentina | A layered flower-shaped bread, made with flour, water, salt, yeast and butter (or animal fat, or margarine). | |
| 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, withpores 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 | .jpg) | 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 fromcastella, wrapped around a filling of sweetAzuki red bean paste. |
| Dosa |  | Pancake | India (Southern) | Fermented crêpe or pancake made fromricebatter 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 anyyeast.[6] Ingredients include flour, water, butter, sugar, baking powder, salt, and milk; oftentimes, shreddedcoconut 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 withsemolina 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 Frenchbaguette. | |
| 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 bySylvester 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-leavenedflatbread 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 | .jpg) | 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 | .jpg) | Leavened | United States | A type of long roll used to preparehoagie 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 orHoecake |  | 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 toNative 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 ortapai. |
| 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 | Popularfermented bread made ofsorghum (durra) or wheat |
| Kitcha |  | Flatbread | Ethiopia Eritrea | Also known askitta orcaccabsaa, a wheat-flour flatbread cooked in a pan. Often used to makefit-fit. |
| Komeko pan |  | Rice bread | Japan | Made fromrice 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 | _(cropped).jpg) | Crispy bread | Greece | Special kind ofazyme bread, baked only onClean Monday, the first day ofLent. Not to be confused withlasagna. |
| 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 Indianchapati, 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 ofArmenian cuisine. In 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in theUNESCO 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 ofMallorca. | Llonguet or French bread is a type of small oval bread with a groove on the top. It is made withflour,water,yeast andsalt. It is a bun, similar to aFrench roll, with a consistent crust and loose crumb that is mainly used to make sandwiches. |
| Lye roll | .jpg) | Yeast bread | Germany | Rolls that are coated or immersed inlye before baking, thoughbaking soda orwashing soda may be substituted. A more generalized form of thepretzel. |
| 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 inQormi, 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 aclay oven or on asaj, a domed-convex metal griddle. |
| Marraqueta |  | Leavened, lobed loaf | Chile | Kneaded, made with flour, salt, water, and leavening. |
| Matzah |  | Flatbread | Levant (Jewish) | Unleavened. Used inJudaism, mainly duringPassover. 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 variationSoboro bread uses peanut butter in the top layer. |
| Miche |  | Leavened | France | Rounded loaf, often sourdough based. |
| Michetta | 1.JPG) | 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 incornmeal; somewhat similar to Italian bread |
| Pão Alentejano | .jpg) | 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 tobrioche. |
| Pandesal | .jpg) | 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 afrustum 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 | Traditionalflatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking bakedflatbread, 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 | .jpg) | 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 tofocaccia. |
| Pão de queijo |  | Cassava flour | Brazil | A bread similar tochipá with cassava flour and cheese. |
| Papadam or Papar |  | 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 (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 layeredflatbread 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 southernCoastal 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 (especiallyJamaica) | A bread similar to abread 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 versionKhobz, 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 orunleavened | 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-shapedlye 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. |
| Proziaki |  | Soda bread | Poland (Subcarpathian Voivodeship) | Bread made fromwheat flour,eggs,water,salt,milk orkefir, andbaking soda (locally called proza, from which the bread takes its name). Traditionally, they were baked oncast-iron griddles, but today a regular frying pan is typically used. Proziaki are usually cut into small, thick rectangles and eaten either plain or withbutter orlard. |
| 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 moistquick bread made withpumpkin. 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 includenuts (such aswalnuts). |
| 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 andBashkortostan) | Roastedflatbreads 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 theflatbread and is covered by the other half. Later, clarified butter is spread on theflatbreads. |
| Quick bread |  | Leavened | United States | Leavened with a substance other than yeast. |
| Rewena bread | Sourdough | New Zealand | A round loaf made with a potato-basedsourdough culture. | |
| Rieska |  | Flatbread | Finland | Unleavened, commonly made from barley or potato. |
| Röggelchen |  | Rye | Germany (Rhineland) EasternBelgium | 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 | 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 ofyam orcassava, 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 (usuallyghee), flour and water; some recipes also include sweetenedcondensed 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 inHindustani means handkerchief or napkin. Thisflatbread is thin and soft like a handkerchief. It is made withmaida 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 inAshkenazi Jewish cuisine, and topped withcaraway. In Germany, breads with a mixture of rye and other grains is aMischbrot. |
| Sacramental bread |  | Crispy bread | Greece Italy (Rome) | Ceremonial bread used in the ChristianEucharist ritual. |
| Saj bread |  | Unleavened | Middle East,Turkey,Armenia | Daily staple in many Middle Eastern countries, especially inLebanon |
| 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 | .jpg) | 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 calledtortas. |
| 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 | Saffron-flavored traditionalflatbread, usually made with milk instead of water. |
| Shokupan |  | Yeast bread | Japan | A soft white milk bread made with atangzhong and commonly found in Asian bakeries.[12] |
| Shotis puri |  | Yeast bread | Georgia | Made of white flour and shaped like a canoe rowboat baked intandoor. |
| 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 occurringlactobacilli 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 offlatbread 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 atandoor. |
| 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 asFrench 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 | .jpg) | Flatbread | Georgia | Made of white flour and baked intandoor. |
| Torta frita |  | White flour, lard, flatbread, fried | Argentina,Uruguay | Leavened flatbread deep fried in lard. Similar tosopaipilla |
| Tortilla |  | Flatbread | Mexico Guatemala | Thinflatbread 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 | _(7399937534).jpg) | 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 fromricebatter 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 theSepik. |
| Wotou/wowotou | .jpg) | Steamed | China | Cone-shaped steamed bread made fromcornmeal, 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 withyufka meaningfilo. |
| Zopf |  | Leavened, White | Switzerland Liechtenstein Germany Austria | Made of white flour, milk, egg, butter, yeast, dough isbraided, 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. |
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