List of breads

This is a list of baked or steamed bread varieties. It 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.

Bread types

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 (Kerala) Sri Lanka	Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.
Arepa		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 savory 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.
Baguette French stick, French bread		Yeast bread	France	Thin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.
Balep korkun		Flatbread	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		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 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.
Bastone Italian stick, cane, staff		Yeast bread	Italy	Shorter and thicker than a French baguette. Sometimes with sesame seed garnish.
Bazin		Unleavened bread	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	North America	A type of waffle popular in North America, but not common 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		Unleavened Flatbread	India Pakistan	Usually grayish in color, made of cereals and thus high in protein and fiber 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.
Biscuit		Yeast bread or unleavened		In Europe, "biscuits" are crisp and dry; in North America, "biscuits" are light and fluffy.
Black bread		Rye bread		Made of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.
Blaa		Bap	Waterford	doughy, white bread bun (roll) specialty; particularly associated with Waterford, Ireland.Its 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			Portugal, Madeira	A circular bread
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		Leavened	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.
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.
Bun				Small, dome-shaped roll of sweet bread or savory bread commonly used in sandwiches.
Canadian White		Leavened	Canada	A thick, protein-rich sliced sandwich bread.
Carrot bread		Leavened		May be prepared with grated carrot[2] or carrot juice.[3] 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	Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.
Chapati		Unleavened 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". This preparation should not be confused with Hollermus or Holdermus, which is an elderberry mash.
Christmas wafer		Ceremonial	Poland/Central Europe	Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.
Ciabatta		White bread	Italy	Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Coppia Ferrarese		Sourdough	Italy	Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt.
Cornbread		Cornbread	Americas	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.
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		Flatbread	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	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			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		White bread	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 UK and Ireland, early-evening tea. In 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		General term applied to any circular bread that is flat in shape.
Flatbrød		Unleavened Flatbread	Norway	Traditional food, usually eaten with fish, salted meats and soups.
Flatkaka		Unleavened rye Flatbread	Iceland	Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.
Focaccia		Yeast bread	Italy	Often punctured with a knife to relieve surface bubbling, or dotted.
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	Germany (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.
Hubuz		Flatbread	Arab world North African Muslim countries	Yeast bread made with whole wheat flour; Medium size; white, has completely hollow inner (center), also used for most famous lamb sandwiches (shawerma), most distinctive flavoring is ground cardamom seeds.
Injera		Flatbread	Eritrea Ethiopia	Yeast-risen 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.
Kaya toast		Toasted bread	Singapore Malaysia	Prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. It 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 egg.
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.
Kipferl		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		Fermented	Sudan and South Sudan	A popular bread made in Sudan and South Sudan. Pictured is a Sudanese woman making kisra.
Kulcha		Flatbread	India Pakistan (Punjab)	Made of maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.
Lagana		Ceremonial	Greece	Special kind of azyme bread, baked only on Clean Monday, the first day of Lent.
Lahoh		Leavened	Djibouti Somalia Yemen	Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.
Laobing		Flatbread	China (Northern)	Unleavened, sometimes called a "Chinese pancake", very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.
Lavash		Flatbread	Transcaucasia	Soft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.
Lefse		Flatbread	Norway	Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.
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.
Mantou		Bun	China	Steamed, made of white flour, often slightly sweetened.
Markook		Flatbread	Levant	Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on a saj, a domed-convex metal griddle.
Marraqueta		Leavened lobed loaf	Chile	Kneaded, made with flour, salt, water, leavening.
Massa Sovada		Sweet bread	Portugal	Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.
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 toast		Toasted bread		A breakfast food consisting of toasted bread in warm milk, typically with sugar and butter. Salt, pepper, paprika, cinnamon, cocoa, raisins and other ingredients may be added. In the New England region of the US, milk toast refers to toast that has been dipped in a milk-based white sauce.
Mollete		Yeast Flatbread	Andalusia, Spain	A soft white bread, often served toasted with oil and garlic or lard.
Montreal-style bagel		Yeast wheat 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. It is the only bagel to have gone to space, taken by astronaut Gregory Chamitoff.
Multigrain bread				Bread prepared with two or more types of grain
Naan		Flatbread		A leavened and oven-baked Flatbread, typical and popular in South, Central, and West Asia.
Ngome		Flatbread	Mali	Made of millet, water, 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
Puran Poli, also called obbatu, bobbatlu, bakshalu		Flatbread	India	Sweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.
Pain d'Epi wheat stalk bread		Yeast bread	France	Similar to a French baguette, but cut to resemble an ear of grain.
Pain de mie		White bread	France	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.
Pancake		Flatbread		Thin, flat, round Flatbread; most are quick breads, some use a yeast raised or fermented batter; most are cooked on hot griddle or frying pan, one side first and flipped partway through to cook other side.
Pandesal		Sweet bread	Philippines	A rounded bread made of flour, eggs, yeast, sugar, and salt.
Pandoro		Holiday bread	Italy	Traditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.
Pane carasau		Flatbread	Sardinia	Traditional Flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry.
Pane di Altamura		Leavened	Italy	Made from durum flour, often odd in shape.
Pane ticinese		Leavened	Switzerland	White, distinguished by its shape and softness, made of several small sub-loaves or rolls to be broken off by hand, with oil added to dough, which makes it soft.
Panettone		Sweet	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 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		Dried 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.
Penia		Sweet bread	Italy	Made from sugar, butter, eggs, anise seeds and lemons.
Piadina		Flatbread	Italy	Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.
Pikelet		Pancake	United Kingdom (Scotland)	Usually circular and flat, but thick, with pores in upper surface.
Pistolet		Leavened	Belgium	Round and small, traditionally filled with butter and jam for Sunday morning breakfast
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		Flatbread	Italy	Modern pizza was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.
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 potato, flour and egg, often flavored with grated onion 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			Germany	Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.
Proja		Leavened	Serbia	Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.
Pumpernickel		Leavened	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.
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.
Roti		Flatbread	India Pakistan	Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.
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."[4]
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		Ceremonial	Greece Rome	Used in the Christian Eucharist ritual.
Saj bread	see #markook
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		Quick bread	Ireland	A variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.
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 predominately 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		Toasted bread	United States (Texas)	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.
Toasted bread		Leavened		A bread that has been browned by exposing to radiant heat.
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, and care and thought in the production process.
White bread		Leavened		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) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.
Zopf		Leavened white	Switzerland Germany	Made of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.
Zwieback		Leavened	Germany	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

• Soboro 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 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

References

1. Ajdov Kruh recipe on Recidemia
2. Treuille, E.; Ferrigno, U. (2008). Bread Revised. DK Publishing. p. 96. ISBN 978-0-7566-5461-0.
3. 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.
4. 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.

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