29 Types Of Bread Around The World

Although different

types

of

bread

require different ingredients and proportions, flour and water are always the main ingredients. With over 20

types

of

bread

on our list, from flatbread to cornbread, let's take a look at bread from places around the

world

. For those with gluten intolerance, injera is a great option because it traditionally uses teff flour. Fluffy bread is multipurpose, it is used as a utensil, dish and nutritious accompaniment to your meal. Combined with doro wat, injera is the national dish of Ethiopia. Although the ingredients in a baguette are simple, what really makes it special are the hands that prepare it and the time it takes.

Once the dough is rolled and scored with a sharp blade or knife, it is baked. The important part of a baguette is the crispy outside but the fluffy inside. Although Cuban bread shares many similarities with French bread or Italian bread, one key difference, and what makes Cuban bread Cuban bread, is lard. Lard gives Cuban bread its softness, taking the Cuban sandwich to the next level. Each region of Georgia has different forms of khachapuri and uses different types of cheese. The one shown here is called adjaruli khachapuri. It is a boat-shaped bread with melted cheese, traditionally feta, in the center and topped with a raw egg.

Very popular in many Middle Eastern countries, lavash is a thin, flat bread baked in a clay oven or tonir. In 2014, it was added to the UNESCO Intangible Cultural Heritage list as an expression of Armenian culture. Garlic bread filled with cream cheese is a popular street food in South Korea. The soft buns are opened and filled with cream cheese, then dipped in a melted butter and garlic mixture that includes basil, parsley, and Parmesan cheese. There are many popular stories about the origin of bagels. However, according to Maria Balinska, author of "The Bagel: The Surprising Story of a Modest Bread," bagels were brought to Poland from Germany and were originally called obwarzanek.

They were popularized by Queen Jadwiga of Poland and later brought to countries like the United States, where they were praised as one of the best ways to enjoy breakfast. Simit has many similarities to a bagel. However, instead of boiling it in water, the simit is soaked in sweetened water and coated with sesame seeds before baking. The result is a circular, encrusted bread sandwich, quintessential to Turkish culture and cuisine. Not to be confused with English muffins, the buns are softer, more like the texture of a pancake than bread. This is because the flour-to-liquid ratio leans more toward liquid, which creates a looser dough.

Once placed on a griddle, the dough forms a soft, crispy bottom and a fluffy top. Perfect for butter. Pandebono is Colombian cheese bread. Being made with tapioca or cassava flour and corn flour, it does not contain gluten. Mixed with milk, fresh cheese and eggs, pandebono can be ball or donut shaped and is best served hot. Pão de queijo is a delicious cheese bread that will melt in your mouth. Ingredients include tapioca flour, milk, eggs and Queijo de Minas, sometimes substituted for Parmesan cheese. The Brazilian snack is soft and airy, so you'll likely eat more than one.

Parota is a layered flatbread made with maida flour, similar to cake flour in the US. One of the most popular types of parotta in South India is the coin parotta. The dough is stretched as thinly as possible to create several layers, brought together, and then fried. The essential ingredients of soda bread are flour, buttermilk, baking soda and powder, and salt. Recent twists add sugar and raisins. Dense bread was actually first created by Native Americans and later adopted by the Irish during a time of severe financial hardship across the country. Soda bread became a culinary staple in Ireland.

Although the challah recipe is simple, it's the braiding techniques that really set it apart from other types of bread. Challah is important in Jewish traditions. It is usually eaten on Shabbat, or Sabbath, Judaism's day of rest, and on other ceremonial occasions and Jewish holidays, except Passover. Conchas are one of the most popular traditional sweet breads in Mexican cuisine. The surface of the shells resembles a seashell, making them not only easy to recognize, but also extremely popular in the age of social media. Kare pan, or curry bread, is a fried dough filled with Japanese curry. The dough includes yeast, so it must rise before frying.

Kare pan typically incorporates curried ground beef and onion in the middle. It's the perfect comfort food. Naan is delicious, from the texture to the flavors. A key ingredient for this unique texture is yogurt. Naan is made in a clay oven called a tandoor. The dough sticks to the sides, where it cooks quickly at high temperatures. Tiger bread gets its name from its resemblance to a tiger. Once the dough is made, a rice flour mixture is used to coat the bread topping before putting it in the oven. The reason rice flour is used for the top is because it is gluten-free.

So instead of expanding with the bread, it will break, creating the unique design the bread is known for. Proja is corn bread. This dense, cake-like bread is very popular in the Balkan region and shares many similarities with American cornbread, popular in Native American and African American households. The proja can be garnished or filled with feta, goat cheese or cottage cheese. Standing two or sometimes three feet tall, sangak is a soft sourdough flatbread made with sesame seeds. This national bread owes its name to the stones and pebbles on which the bread is baked. Those stones also give it its unique shape.

Limpa, a Swedish word meaning bread, has changed slightly with each generation. A popular Swedish clean bread recipe incorporates fennel or anise seeds, a sweetener, and orange zest. However, a traditional recipe uses beer wort. Croissants may be considered French, but they are actually an adaptation of the Austrian kipferl. The first verified evidence of a croissant in France was in the shop of Viennese baker, August Zang. He brought kipferl to France and made it with a flakier pastry. People began referring to them as croissants because of their half-moon shape. And French bakers continued to imitate and popularize puff pastry bread.

Malawach is a traditional flatbread with flaky layers inside, popular in Yemeni Jewish cuisine. It can be served with many different toppings and can be eaten throughout the day, although it is traditionally served for breakfast, topped with chopped hard-boiled eggs and tomatoes and a spicy condiment called zhug. Focaccia has to be one of the most loved breads in Italy. The key ingredients in flatbread are flour, water, yeast, and olive oil. It is enjoyed at any time of the day as a salty or sweet snack. The flavor and thickness of focaccia varies throughout Italy. Most people add butter to bread after baking it, but the butter flap incorporates the butter before the bread goes into the oven.

Each layer receives a layer of softened butter. Melted butter is also spread on top, giving the bread a delicious buttery flavor. Coconut bread, similar to shortbread, is buttery but also sweet. Coconut bread incorporates coconut milk, giving it a unique flavor. The folded shape, soft texture and a touch of sweetness are perfect alone or with beef burgers. Bao requires steam instead of oven heat. The soft roll comes in many variations and shapes, usually filled with meat or vegetables. Lotus leaf buns or bao buns are a variation of traditional bao, which resembles a large dumpling. Korovai is a bread deeply rooted in tradition and has great symbolic meaning in Russian, Ukrainian, Bulgarian, Polish and Romanian cultures.

It is often served at weddings to bless the future union. The higher it is and the more decorations it has, the better the marriage will be. Sourdough bread is the oldest form of leavened bread, dating back to ancient Egypt. It became popular in San Francisco during the California Gold Rush. So the miners carried starters with them so they could make bread wherever they were. Sourdough is actually what gives sourdough its unique flavor. The older the starter, the spicier the bread will taste. Bread has been around for centuries and will continue to threaten carbohydrate-free diets. But when you enjoy freshly cut bread, you are also enjoying centuries of traditions and cultures.