| Baguette |
France |
Yeasted loaf |
Long, crusty wheat loaf |
| Pain de campagne |
France |
Country loaf |
Rustic sourdough-style bread |
| Brioche |
France |
Enriched bread |
Butter-and-egg rich |
| Fougasse |
France |
Flatbread |
Leaf-shaped Provençal bread |
| Ciabatta |
Italy |
Yeasted loaf |
Open crumb, chewy |
| Focaccia |
Italy |
Flatbread |
Olive-oil rich, often topped |
| Pane carasau |
Sardinia, Italy |
Crisp flatbread |
Very thin, dry “music paper” bread |
| Grissini |
Italy |
Breadstick |
Thin, crisp sticks |
| Pretzel (Brezel) |
Germany |
Yeasted knot |
Lye-dipped, glossy crust |
| Pumpernickel |
Germany |
Rye loaf |
Dense, dark rye bread |
| Vollkornbrot |
Germany |
Whole-grain loaf |
Dense whole rye/wheat |
| Rugbrød |
Denmark |
Rye loaf |
Dark, seeded sour rye |
| Knäckebröd |
Sweden |
Crispbread |
Dry rye cracker-bread |
| Limpa |
Sweden |
Rye loaf |
Often spiced and lightly sweet |
| Soda bread |
Ireland |
Quick bread |
Bicarbonate-leavened |
| Barmbrack |
Ireland |
Fruited loaf |
Sweet tea bread |
| Bara brith |
Wales |
Fruited loaf |
Tea-soaked fruit bread |
| Lángos |
Hungary |
Fried flatbread |
Usually savory toppings |
| Obwarzanek |
Poland |
Ring bread |
Chewy, sesame/poppy topped |
| Chleb na zakwasie |
Poland |
Sourdough loaf |
Traditional sour rye/wheat |
| Bagel |
Jewish diaspora (Poland origins) |
Ring bread |
Boiled then baked |
| Bialy |
Poland/Jewish diaspora |
Roll |
Onion/poppy center, no boiling |
| Matzo |
Jewish cuisine |
Unleavened flatbread |
Passover staple |
| Challah |
Jewish cuisine |
Enriched braided loaf |
Egg-rich Sabbath bread |
| Pita |
Levant (Middle East) |
Pocket flatbread |
Steam-puffed pocket |
| Markook |
Levant |
Thin flatbread |
Large, very thin saj bread |
| Manakish/Man’oushe |
Lebanon/Levant |
Flatbread |
Often topped with za’atar |
| Lavash |
Armenia/Caucasus |
Flatbread |
Thin, soft or dried |
| Shotis puri |
Georgia |
Yeasted bread |
Canoe-shaped tandoor bread |
| Khachapuri |
Georgia |
Filled bread |
Cheese-filled regional styles |
| Simit |
Türkiye |
Ring bread |
Sesame-crusted ring |
| Bazlama |
Türkiye |
Flatbread |
Soft griddle bread |
| Sangak |
Iran |
Flatbread |
Pebble-baked whole wheat |
| Barbari |
Iran |
Flatbread |
Thick, oval yeast bread |
| Taftoon |
Iran |
Flatbread |
Thin leavened Persian bread |
| Naan |
South Asia |
Leavened flatbread |
Tandoor-baked |
| Roti/Chapati |
India/South Asia |
Unleavened flatbread |
Daily whole-wheat bread |
| Paratha |
South Asia |
Layered flatbread |
Pan-fried, flaky |
| Kulcha |
India/Pakistan |
Leavened flatbread |
Often stuffed |
| Bhatura |
India |
Fried bread |
Puffy, often with chole |
| Poori/Puri |
South Asia |
Fried bread |
Small puffed unleavened bread |
| Luchi |
Bengal (India/Bangladesh) |
Fried bread |
Refined flour version of puri |
| Sheermal |
India/Pakistan/Iran influence |
Enriched flatbread |
Saffron, lightly sweet |
| Mantou |
China |
Steamed bread |
Plain northern wheat staple |
| Shaobing |
China |
Baked flatbread |
Sesame crust, layered |
| Bing (various) |
China |
Griddle/baked breads |
Broad category of wheat breads |
| Naan-e Afghani |
Afghanistan |
Flatbread |
Large tandoor bread |
| Bolani |
Afghanistan |
Stuffed flatbread |
Pan-fried, often potato/leek |
| Roti canai |
Malaysia |
Layered flatbread |
Indian-influenced, flaky |
| Roti jala |
Malaysia |
Net bread |
Lacy crepe-like bread |
| Bánh mì bread |
Vietnam |
Baguette style |
Light crust, airy crumb |
| Pandesal |
Philippines |
Bread roll |
Slightly sweet breakfast roll |
| Ensaymada |
Philippines |
Enriched bread |
Sweet, buttery spiral |
| Shokupan |
Japan |
Milk bread loaf |
Soft, fluffy pullman loaf |
| Anpan |
Japan |
Sweet bun |
Bread with red-bean filling |
| Khobz |
Morocco/North Africa |
Round loaf |
Everyday wheat bread |
| Msemen |
Morocco |
Layered flatbread |
Folded, pan-cooked |
| Batbout |
Morocco |
Pita-like flatbread |
Pan-cooked pocket bread |
| Aish baladi |
Egypt |
Flatbread |
Whole-wheat Egyptian pita |
| Injera |
Ethiopia/Eritrea |
Fermented flatbread |
Spongy teff sourdough |
| Kisra |
Sudan |
Fermented flatbread |
Thin sorghum bread |
| Agege bread |
Nigeria |
Yeasted loaf |
Soft, fluffy, slightly sweet |
| Tortilla (corn) |
Mexico |
Unleavened flatbread |
Nixtamalized corn staple |
| Tortilla (flour) |
Northern Mexico/US Southwest |
Flatbread |
Wheat tortilla |
| Bolillo |
Mexico |
Yeasted roll |
Crusty sandwich roll |
| Telera |
Mexico |
Soft roll |
Torta sandwich bread |
| Arepa |
Colombia/Venezuela |
Griddled corn bread |
Split and filled |
| Pan de yuca |
Ecuador/Colombia |
Cheese bread |
Cassava starch + cheese |
| Pão de queijo |
Brazil |
Cheese bread |
Tapioca starch rolls |
| Broa de milho |
Portugal/Brazil |
Corn bread |
Dense cornmeal loaf |
| Coco bread |
Jamaica |
Soft folded bread |
Often used for sandwiches |
| Johnnycake/Bake |
Caribbean |
Fried/baked bread |
Regional island variations |
| Frybread |
Indigenous North America |
Fried bread |
Modern powwow staple |
| Damper |
Australia |
Soda/camp bread |
Traditional bush bread |
| Rewena bread |
Aotearoa New Zealand (Māori) |
Fermented potato bread |
Distinct tang from starter |