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World's best breads

If you believe we've missed an important world food or drink, please let us know.

 

Baguette

 
 

An arepa is a bread made of corn originating from the northern Andes in South America, and which has now spread to other areas in Latin America (e.g. Costa Rica, where it is now popular). It is similar to the Mesoamerican tortilla...

 

A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior...

 

A baguette is a specific shape of bread, commonly made from basic lean dough, a simple guideline set down by French law, distinguishable by its length, very crisp crust, and slits cut into it to enable proper expansion of gases and thus formation of the crumb...

 

Breadsticks (grissini) are generally pencil-sized sticks of crispy, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century. They are considered to be Spanish and Italians favourite bread...

 

Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing...

 

Calentita is Gibraltarian baked bread-like dish, similar to the Italian farinata. It is made with chickpea flour, water, olive oil, salt and pepper...

 

Ciabatta (Italian, literally "carpet slipper") is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. Since the late 1990s it has been popular across Europe and in the United States, and is widely used as a sandwich bread...

 

Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat bread was prohibitively expensive...

 

Cozonac is a traditional Bulgarian and Romanian sweet bread. It is usually prepared for Easter in Bulgaria and mostly for every major holiday (Christmas, Easter, New Year) in Romania...

 

A ficelle is type of French bread that is similar to a baguette but much thinner. The word ficelle literally means "string" in French. Like the baguette, this type of bread has a hard, brown crust and many air pockets. A typical ficelle weighs 140 g (4.9 oz)...

 

Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients. Focaccia is related to pizza, but not considered to be the same. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs...

 

Fried bread (also spelled frybread or fry bread, also known as bannock) is a Native American food, found throughout the United States. Frybread is a flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder...

 

A gordita in Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa harina (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. Gordita means "fatty" in Spanish...

 

Injera (Somali: canjeero) is a pancake-like bread made out of teff flour. It is traditionally eaten in Eritrea, Ethiopia, Somalia (where it is also called laxoox) and Yemen (where it is known as lahoh)...

 

Khachapuri (Georgian( ხაჭაპური "cheese bread") is a filled bread dish from Georgia, similar to the Turkish peynirli (pide). The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged), eggs and other ingredients...

 

Khubz is an Arabic flatbread that is part of the local diet in many countries on the Arabian Peninsula, Lebanon, Palestine, Syria and Jordan. The Arabian-style Khubz may also be called Khuboos or Khubus...

 

Kulich [in Russian кулич meaning "Easter cake"] is a kind of Easter bread, traditional in the Orthodox Christian faith Ч Russia, Belarus, Bulgaria, Serbia, Ukraine, etc...

 

Lavash (Persian: لواش, Armenian: լավաշ, Georgian: ლავაში, Azerbaijanian: lavaş, from Turkish: lavaş; also known as lahvash or cracker bread) a soft, thin flatbread of Armenian origin made with flour, water, and salt...

 

Lefse is a traditional soft Norwegian flatbread. Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves...

 

Mantou often referred to as humbao or Chinese steamed bun, is a kind of steamed bun originating in China. It is typically eaten as a staple in northern parts of China where wheat rather than rice is grown...

 

A muffin is a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist...

 

Pane carasau, or carta da musica, is a traditional flatbread from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread, then separating it into two sheets which are baked again...

 

Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. Maltese nationals are also traditionally associated with this sweet bread...

 

A pineapple bun is a kind of sweet pastry popular in Hong Kong, Macau, some other areas in southern China, and in Chinese communities in North America. They can also be found in bakeries in Taiwan...

 

Pita (USA) or pitta (most of the world) also called and less commonly known as pide (Turkish), pita (Serbian), питка (Bulgarian)) is an often round, brown, wheat flatbread made with yeast...

 

A pretzel is any bread or sweet pastry looped in a certain way (Уpretzel loopФ), for consumption within a few days...

 

Pumpernickel is a type of very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye berries. It has been long associated with the Westphalia region of Germany...

 

A pupusa is a thick, hand-made corn biscuit-like flat bread (made using masa de maíz, a maize flour dough used in Latin American cuisine)...

 

Roti canai is a type of flatbread found in Malaysia. Roti canai is circular and flat. There are two ways to make roti canai that is either to twirl it until the dough becomes a very thin sheet and then fold itinto a circular shape or to spread out the dough as thinly as possible...

 

Rugbrød (Danish rye bread) is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown rectangle, no more than 12 cm high, and 30Ц35 cm wide, although shapes and sizes may vary, as well as the ingredients...

 

Soda bread is a type of quick bread in which bread soda (otherwise known as sodium bicarbonate or baking soda) is used for leavening rather than the more common yeast...

 

Sopa paraguaya is a traditional Paraguayan food. Literally meaning "Paraguayan soup," sopa paraguaya is similar to corn bread. Corn flour, pig fat, cheese and milk or whey are common ingredients. It is a spongy cake rich in caloric and protein content...

 

Taboon bread is a flatbread eaten in the Middle East. It is traditionally baked in a taboon oven. Taboon bread is spread with various toppings or used as a wrapper. It is sold as street food, stuffed with hummus, falafel or shawarma...

 

The tortilla is a flatbread made from corn or wheat. The word "tortilla" originally comes from the Spanish word torta, which means "round cake". When Spanish explorers discovered an unleavened flatbread made by the Aztecs, they called it tortilla (little torta)...

 

You tiao, sometimes known in English as Chinese cruller,fried bread stick or Chinese doughnut, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines and is usually eaten for breakfast...

 
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