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All Bread Types such as Croissants, Biscuits, & Specific Recipes should be given this Type. Bread Types can consist of a Cereal Grain or Flour and some sort of softener such as Water, Oil, Lard, etc. The Flour can sometimes be vegetable based, such as potato...
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114 Bread topics matching:
Filter this Collection| x name | x image | x Cereal Grain Used | x article |
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| x Matzo |
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Emmer |
Matza (also Matzah, Matzoh, or Matsah, Hebrew: מַצָּה, in Ashkenazi matzo or matzoh, and, in Yiddish, matze) is a cracker-like flatbread made of white plain flour and water. The dough is pricked in several places and not allowed to rise before or...
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| x Roti |
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Wheat |
Roti or Phulka ( Hindi: रोटी; Marathi: पोळी; Urdu: روٹی; Dhivehi; ރޮށި ; Punjabi: ਰੋਟੀ; Tamil: ரொட்டி; Gujarati: રોટલી; Thai: โรตี) in general, is defined as an unleavened flatbread made from atta flour in Hindi, Urdu, Punjabi, Pashto, Assamese,...
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| x Chapati |
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Durum |
Chapati or Chapathi (Hindi: चपाती, Tamil: சப்பாதி, Kannada: ಚಪಾತಿ, Malayalam: ചപ്പാത്തി, Urdu: چپاتی, Marathi: पोळी, Punjabi: ਛਪਤਿ IPA: [tʃəpɑt̪i]; Turkmen: Çapady) is an unleavened flatbread ( also known as roti) from the Indian subcontinent....
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| x Puri |
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A puri or poori or boori (Urdu: بوری ;Hindi पूरी (pūrī)) (Tamil பூரி (pūri)) (Telugu పూరి (pūri)) is a South Asian unleavened bread prepared in many of the countries in South Asia including India, Pakistan and Bangladesh. It is consumed for...
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| x Paratha |
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A paratha (also spelled as parantha) (Hindi: पराँठा, Urdu: پراٹھا, Tamil: பராட்டா) is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat (Hindi: परत, Bengali: পরত, Urdu:پرت ) and atta ...
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| x Naan |
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Naan (Persian: نان, Hindi/Urdu/Punjabi: नान, نان ,ਨਾਨ) is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous...
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| x Challah |
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Spelt |
Challah (also hallah plural: challot) (Hebrew: חלה) also known as khale (eastern Yiddish),(German and western Yiddish), berches (Swabian), barkis (Gothenburg), bergis (Stockholm), chałka (Polish) and kitke (South Africa), is a special braided bread...
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| x Rghifa | Durum |
Flour pancakes made from semolina flour primarily used for breaking fast in Moroccan Sephardic culture. Sometimes added with honey and sesame, strawberries, chocolate, or caramel.
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| x Pain de mie |
Pain de mie is a type of sliced, packaged bread. "Pain" in French means "bread" or "loaf of bread" and "mie" means "crumb." In English pain de mie is most identical to pullman loaf or regular sandwich bread. This bread has sugar in it, which makes...
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| x Baguette |
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A baguette (pronounced /bæˈɡɛt/) 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...
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| x Focaccia |
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Wheat |
Focaccia (Italian pronunciation: [foˈkaːtʃa]) 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...
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| x White bread |
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Wheat |
White bread is bread made from wheat flour from which the bran and often the germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. In addition, this...
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| x Pizza |
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Pizza is the name of an oven-baked, flat, usually round bread covered with tomato sauce and cheese with other toppings optional.
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| x Brioche |
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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.
Brioche à tête is perhaps the...
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| x Pita |
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Pita (USA) or pitta (most of the world) also called and less commonly known as pide (Turkish), pite (Albanian), питка (Bulgarian)) is an often round, brown, wheat flatbread made with yeast.
Similar to other double-layered flat or pocket breads, pita...
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| x Lavash |
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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. It is the most widespread type...
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| x Biscuit |
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A biscuit (pronounced /ˈbɪskɨt/) is a kind of small, flat-baked bread product that is usually made with a chemical leavener such as baking powder. The exact meaning varies markedly in different parts of the world, and the meanings in British English...
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| x Pretzel |
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A pretzel is a bread pastry of Medieval European origin (some accounts say Italian or French) that has the shape of a three looped knot or twisted braid. Pretzels are either soft or hard. Hard pretzels have evolved into a variety of shapes from...
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| x Bagels | |||
| x Stottie cake |
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A Stottie cake or stotty is a type of bread produced in Newcastle upon Tyne, England. It is a flat and round loaf (usually about 30 cm in diameter and 4 cm deep), with an indent in the middle produced by the baker. Elsewhere in the world, bread...
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| x Mantou |
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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. Made with milled wheat flour, water and...
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| x Pane carasau |
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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. The...
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| x Zopf |
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Zopf or Züpfe is a type of Swiss bread made from white flour, milk, egg, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings....
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| x Pa amb tomaquet |
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Pa amb tomàquet (literally bread with tomato in Catalan) is a typical preparation of Catalan cuisine, that consists of bread — optionally toasted — with tomato rubbed over and seasoned with olive oil and salt. Sometimes garlic is rubbed on the bread...
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| x Cracker |
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A cracker is a type of biscuit that developed from military hardtack and nautical ship biscuits.
In 1792, Theodore Pearson of Newburyport, Massachusetts, made a cracker-like bread product from just flour and water that he called Pearson's Pilot...
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| x Sourdough |
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Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast (Saccharomyces). It is of...
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| x Crêpe |
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A crêpe (English pronunciation: /ˈkreɪp/, French: [kʀɛp]; Breton: krampouezhenn) is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate...
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| x Toast |
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Toast is sliced bread which has been browned by exposure to dry heat ("toasted"). This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds...
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| x Bhakri |
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Bhakri (भाकरी bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Maharashtra, Gujarat and northern Karnataka. It is coarser than a Chapati and can be compared to a...
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| x Kitcha |
Kitcha (or kita) is a relatively thin unleavened bread typically made of wheat. It is a generally made with flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side....
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| x Casabe |
A Casabe cake is a thin, flat unleavened bread made from the cassava root (known in some parts of Latin America as mandioca, manioc or yuca). The Casabe was originally produced by the Native American Arawak and Carib nations because these roots were...
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| x Yufka |
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Yufka is a Turkish bread. It is a thin, round and unleavened flat bread similar to lavash, about 18 inches (40-50 cm) in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough...
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| x Sabayad |
Sabayad or Kimis is a type of flatbread eaten in Somalia. It is closely related to the paratha of the Indian subcontinent.
A very commonly served bread in the cuisine of Somalia, sabayad is usually eaten during breakfast or dinner. It is made from a...
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| x Makki di roti |
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Makki di roti is a flat, unleavened Indian bread made from corn flour. Like most rotis in Indian cuisine, it is baked on a tava.
Literally, Makki di roti means "roti made from corn" in the Punjabi language. Makki di roti is yellow in color when...
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| x Laxoox |
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Lahoh is a spongy, pancake-like bread eaten originating in the Yemeni Jewish community and eaten in Somalia, Djibouti and Yemen. It is also popular in Israel, introduced by Yemenite Jews who immigrated to the country. In Yemen, it is often sold on...
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| x Pain de campagne |
Pain de campagne ("country bread" in French) is typically a large round loaf ("miche") made from a natural leavening similar to, but not as sour as, American sourdough. Most traditional versions of this bread are made with a combination of white...
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| x Ngome |
Ngome is a flatbread made in Mali using only millet, water and vegetable oil. The millet is typically home-ground and coarse.
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| x Baati |
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Baati (Hindi: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan, Malwa, and Gujarat in Northern India. Baati is also a dish of Bihar. It is prized there for its long shelf life and high nutritional content, as well as the...
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| x Flatbread |
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A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast or sourdough culture, although some flatbread is made with yeast, such as flatbread...
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| x Laobing |
Laobing is a type of unleavened flatbread sold in parts of northern China and used in Beijing cuisine. It is sometimes referred to as a Chinese pancake.
Laobing can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in...
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| x Papadum |
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Papadum, often shortened to paapad (see below), is a thin crispy Indian wafer sometimes described as a cracker or flatbread. They are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be...
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| x Bhatoora |
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Bhatoora (Hindi भटूरा bhaṭūrā) is a soft and fluffy Indian fried bread, and is often eaten with a chickpea curry, chole, making the classic Punjabi dish chole bhature.
A typical recipe includes white flour (maida), yogurt, ghee or oil, and yeast....
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| x Tunnbröd |
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Tunnbröd (literally "thin bread" or "barrel bread") is the Swedish version of flatbread. Tunnbröd can be soft or crispy, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made...
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| x Hefekranz |
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Hefekranz, which literally means "Yeast Wreath", is a sweet bread from southern Germany. It is a Swabian variant of the Swiss Zopf and is also known, depending on the region, as a "Hefezopf" or a "Kranzes".
It is made from sugar, flour, butter, eggs...
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| x Kaak |
Kaak also known as Pathhar ki roti (English: Stone bread) is a native dish of the province of Balochistan, Pakistan. It is made by flattening the dough for the bread and rolling it over a stone. The stone is then baked in a tandoor. Kaak is often...
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| x Cougnou |
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The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries.
It has various names according to the location:
The bread of jesus is a sweet bread formed like a baby Jesus. It is made with flour,...
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| x Pain brié |
Pain brié is a traditional Normandy bread. Its name comes from the pounding of the dough, as "brie" is derived from the Old Norman verb brier, meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which...
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| x Broa |
Broa is a type of cornbread traditionally made in Portugal and Galicia (and in Brazil, where it is traditionally seasoned with fennel). Unlike the cornbread typical of the southern United States, broa is made from a mixture of cornmeal and wheat or...
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| x Malooga |
Malooga (Arabic: ملوجة) is a Yemeni flatbread eaten with bean dishes, scrambled eggs, spiced buttermilk, and many other Yemeni savory dishes.
Malooga dough is made very much like pizza dough with water, yeast, salt, and flour. It is kneaded very...
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| x Pogača |
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Pogačice (deminutive of pogača) is a type of puff pastry. Pogača or Pogacha (Cyrillic: Πогача) is a type of pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia (in Serbia, traditional in Belgrade...
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| x Colomba Pasquale |
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Colomba Pasquale ("Easter Dove" in English) is an Easter counterpart of the two well known Italian Christmas desserts, Panettone and Pandoro.
The dough for the Colomba is made in a similar manner, with flour, eggs, sugar, natural yeast and butter,...
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| x Luchi |
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Luchi (Bengali: লুচি) is a deep-fried flatbread made of wheat flour that is typical of Oriya, Assamese and Bengali cuisine. In order to make luchis, a dough is prepared by mixing fine maida flour with water and a spoonful of ghee, which is then...
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| x Green onion pancake |
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A green onion pancake (also called scallion pancake or scallion bread) is a savoury, non-leavened Chinese flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter, similar to the...
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| x Roti Tissue |
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Roti Tissue, or Tissue Prata is one of the most creative looking Mamak food, sometimes known as Roti Helikopter (Helicopter bread). Roti Tissue is a much thinner version of traditional Roti canai, almost as thin as a piece of 40-50cm round-shaped...
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| x Afghan bread |
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Afghan bread, or Nan-e Afghani, is the national bread of Afghanistan. The bread is oval or rectangular and baked in a tandoor, a cylindrical oven which is the primary cooking equipment of the sub-continental region. The Afghan version of the tandoor...
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| x Fougasse |
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In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
In ancient Rome, panis focacius was a...
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| x Cozonac |
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Cozonac (Romanian pronunciation: [kozoˈnak], Bulgarian: козунак) 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.
Cozonac...
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| x Jolada rotti |
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Jolada rotti (Kannada: ಜೋಳದ ರೊಟ್ಟಿ) is a specialty North Karnataka unleavened Indian bread made out of jowar (Sorghum). The name literally translates into jowar bread.
Jolada rotti is part of the staple diet of most of the districts of North...
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| x Khubz |
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Khubz (Arabic: خبز) is an Arabic flatbread that is part of the local diet in many countries on the Arabian Peninsula, Lebanon, Palestine, Syria and Jordan.
In the Arabian Peninsula region, Khubz refers to a large flat bread baked in a special oven...
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| x Kerala porotta |
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Kerala Porotta, also known as Porotta, (Malayalam:പൊറോട്ട) or Malabari paratha, is a south Indian flatbread made with fine maida, eggs and fat. These are prepared with by a technique which involves waving and puffing the dough in order to form the...
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