List of breads

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

Breads

Name ImageTypeOriginDescription (including main ingredients and notable aspects)Anadama breadYeast breadUnited States (New England)A sweet, cornmeal- and molasses-based bread.AnpanSweet bunJapanFilled, usually with red bean paste, or with white beans, sesame, or chestnut.Appam "hoppers" Varies widelyIndiaIndonesiaSri LankaBowl-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.Apple breadWheat germ breadTaiwanMade from wheat germ and eggs, some with apple fillingsArboudUnleavenedJordanUnleavened bread made from flour, water and salt, baked in the embers of a fire. Traditional among Arab Bedouin.ArepaCornbreadSouth America (Northern)Dish made of ground corn dough or cooked cornmeal, similar to Mesoamerican tortilla and Salvadoran pupusa.BabaVarious thick, round breadsChina (Northwestern Yunnan, Naxi people)Round, thick bread, often with various sweet or savoury fillings.BabkaYeast breadPoland, UkraineSweet, braided bread popular among the Jewish diaspora.BagelYeast breadAshkenazi JewishRing-shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface. May be boiled in lye.Baghrir Beghrir, ghrayef, mchahdaPancakeMaghreb (Algeria, Morocco and Tunisia)Pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). BaguetteFrench stick, French breadYeast breadFranceThin elongated loaf, made of water, flour, yeast, and salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion. Can be cut to resemble the shape of wheat and called Pain d'épi.BakarkhaniFlatbreadSouth Asia & Middle East Thick, sweet or spicy flatbread made of dough, ghee, milk, sugar. Mostly consumed as snacks and also in iftar.Balep korkunFlatbreadTibet (Central)Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of bannock.BammyFlatbreadJamaicaA bread of cassava, baked on a griddle.Banana breadQuick breadUnited StatesDense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.Bánh mìYeast breadVietnamA variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour.BannockQuick breadGreat Britain & IrelandModern 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 brithFruit bread United Kingdom (Wales)Sometimes termed "speckled bread", raisins, currants and candied peel are added to dough.Barbari breadFlatbreadIranAfghanistan (Northwestern)Invented by the Barbar tribes of Iran and Northern Afghanistan.BarmbrackQuick breadIrelandSweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.Barm cakeYeast breadUnited Kingdom (England, Lancashire)Soft sweet roll. Derived from ancient pre-Roman leavening process using barm. Pictured is barm cake with black pudding and melted butter.BastoneItalian stick, cane, staffYeast breadItalyShorter and thicker than a French baguette. Sometimes with sesame seed garnish.BazinFlatbreadLibyaPrepared with barley, water and salt.BazlamaFlatbreadTurkeyFlat and circular, average thickness of 2 cm, usually eaten fresh.Beer breadQuick or yeast breadGermanyMade with regular beer or other types such as stout or dark beer.BhakriFlatbreadIndiaPakistanUsually grayish in colour, made of cereals and thus high in protein and fibre like jowar, bajra or maize.BialyYeast breadPolandSimilar 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.BibingkaRice cakePhilippinesA type of rice cake baked in clay pot. Often with toppings of butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.BingFlatbreadChinaSimilar to a Mexican tortilla, only much thicker; usually cooked on a griddle.BiscottiBiscuitItalyItalian almond biscuits that are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.BiscuitQuick bread although sometimes made with yeastUnited States, CanadaThis refers to the North American quick bread, generally light and fluffy (similar to a scone). Elsewhere the term biscuit means a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada.Black breadRyeRussiaMade of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.BlaaBunIreland Doughy, white bread bun (roll) specialty; particularly associated with Waterford, Ireland. Currently made in Waterford and County Kilkenny, and was historically made in Wexford.Bolani FlatbreadAfghanistanHas a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.BolilloYeast bread or SourdoughMexicoA savoury bread commonly found in Mexico and Central America. It is a variation of the baguette, shorter in length (roughly 15 centimeters), with a crunchy crust and a soft inside known as migajón.Bolo do cacoFlatbreadPortugal (Madeira)A circular flatbread made with sweet potatoes.BorlengoPancakeItalyA 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 SourdoughRussiaA dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds.BouleYeast breadFrance Belgium MonacoFrom the French for "ball".Bread rollBunEuropeShort, oblong or round, served usually before or with meals, often with butter.BreadstickDry breadItalyA dry bread formed into sticks, served as an appetizer.BriocheYeast bread, SweetFranceA highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts. Made in loaves or buns.BroaCornbreadPortugal, Galicia, Angola, Mozambique, Cape Verde and BrazilUnlike 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 breadRye or wheat bread GlobalMade with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".BublikWheat breadPolandMade from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.Canadian White White breadCanadaA thick, protein-rich sliced sandwich bread.Carrot breadLeavenedUnited StatesMay be prepared with grated carrot or carrot juice. Pictured is a vegan carrot bread with raisins.CatalánLeavenedUruguaySoft bun, similar to hamburger bread.ČesnicaSoda breadSerbiaBaked 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.ChallahLeavenedJewishBraided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for the Shabbat.ChapatiFlatbreadIndia PakistanChapati is a circular flatbread made of flour, water, and oil that is then cooked on a stove. It's been a staple in Indian households for many centuries and is even mentioned in old Sanskrit texts. Chapati originated in India and later spread to Southeast and Central Asia, East Africa, and the Caribbean, where it remains part of the everyday diet. Chickpea breadLeavenedAlbaniaTurkeyMade 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.ChipáCheese breadArgentina, ParaguayTypical Paraguayan, made from cassava flour and cheese.CholermüsPancakeSwitzerlandAlso known as a "Swiss pancake", as its name self-explains, a Swiss pancake, or "shredded, fried crepe", is a breakfast pancake with dried fruit filling. This preparation should not be confused with Hollermus, or Holdermus, which is an elderberry mash.Christmas waferCrispy breadPoland/Central EuropeChristmas wafers are a ceremonial bread, usually embossed with images of Christian figures, such as Jesus or the Virgin Mary.Ciabatta[https://medium.com/@asekunfabelt2004/5-healthiest-types-of-bread-in-2025-nutritional-breakdown-inside-9f7c202d2a88|White breadItalyLoaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.Coffin breadBread bowlTaiwanBread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" lookCoppia FerrareseSourdoughItalyTwisted in shape. Sourdough bread made with flour, lard, olive oil, and malt.CornbreadCornbreadAmericasMade from cornmeal, can be baked or fried, has a golden appearance, usually has a moist interior.Cottage loafYeast breadUnited 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.CozonacSweet leavened breadRomania, BulgariaPrepared with milk, yeast, eggs, sugar, butter, raisins, lokum, grated orange or lemon zest, walnuts or hazelnuts, and vanilla or rum flavor.CrackerCrispy bread United States United Kingdom Isle of ManA 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.CrêpePancakeFranceExtremely thin pancakes, usually stuffed with sweet fillings, such as jam, butter, sugar, honey, salted caramel or chocolate-hazelnut spread. In Canada, they are often filled with fruit and consumed as a breakfast dish.CremonaYeast breadArgentinaA layered flower-shaped bread, made with flour, water, salt, yeast, and butter (also can be substituted for margarine or animal fat).Crisp breadCrispy breadScandinavia Very dry, traditionally consists of wholemeal rye flour, salt, and water.CroissantYeast breadFranceA crescent-shaped Viennoiserie made with flour, water, salt, butter, and yeast. It is buttery and flaky.CrumpetFlatbreadUnited Kingdom (England)Usually circular and flat, but thick, with pores in upper surface. This gives it a light, spongy texture.Cuban breadYeast bread, WhiteUnited States (Florida) CubaA fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.DamperUnleavened bread (traditionally)AustraliaMade of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.DampfnudelSweet bread, WhiteGermanyUsually dense and moist with a white top surface.DhebraFlatbreadIndia (Gujarat)Millet/Bajra, wholewheat bread, embedded with fresh methi (fenugreek) leaves and sesame seeds.DosaPancakeIndia (Southern)