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Though different types of bread
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require different ingredients and ratios,
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flour or meal and water are
always the main ingredients.
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With over 20 types of bread on our list,
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from flatbread to cornbread,
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let's take a look at bread from
places all around the world.
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For those with a gluten intolerance,
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injera is a great option
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because, traditionally,
it uses teff flour.
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The spongy flatbread is multipurpose,
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used as a utensil, a plate,
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and a nutritious
accompaniment to your food.
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Paired with doro wat,
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injera is the national dish of Ethiopia.
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Though the ingredients
for a baguette are simple,
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what truly makes a baguette special
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are the hands that prepare
it and the time it takes.
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Once the dough is rolled and scored
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with a sharp blade or knife, it's baked.
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The important part of a baguette
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is the crunchy exterior,
but fluffy interior.
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Though pan Cubano shares many
similarities to French bread
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or Italian bread, a key difference,
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and what makes pan Cubano
pan Cubano, is lard.
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Lard gives pan Cubano its smoothness,
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taking the Cubano sandwich
to the next level.
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Each region of Georgia has
different shapes of khachapuri
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and uses different types of cheese.
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The one featured here is
called adjaruli khachapuri.
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It's a boat-shaped bread
with melted cheese,
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traditionally feta, in the center,
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and topped with a raw egg.
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Widely popular in many
Middle Eastern countries,
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lavash is a thin flatbread
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baked in a clay oven, or tonir.
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In 2014, it was added
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to the UNESCO list of
Intangible Cultural Heritage
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as an expression of Armenian culture.
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Cream-cheese-filled garlic bread
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is a popular street food in South Korea.
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Soft buns are cut open and
filled with cream cheese,
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then dipped into a melted
butter-garlic mixture
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that includes basil,
parsley, and Parmesan cheese.
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There are many popular
bagel origin stories.
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However, according to
Maria Balinska, author of
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"The Bagel: The Surprising
History of a Modest Bread,"
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bagels were brought to Poland from Germany
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and were originally called obwarzanek.
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They were popularized by
Queen Jadwiga of Poland
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and later brought to
countries like the US,
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where they were praised
as one of the best ways
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to enjoy breakfast.
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Simit has many similarities to a bagel.
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However, instead of being boiled in water,
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simit is dipped in sweetened water
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and coated in sesame
seeds before it's baked.
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The result is an encrusted
circular bread snack,
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quintessential of Turkish
culture and cuisine.
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Not to be confused with English muffins,
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crumpets are softer,
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closer to the texture of a
pancake rather than bread.
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This is because the flour-to-liquid ratio
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is skewed more towards liquid,
creating a looser batter.
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Once placed on a griddle,
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the batter forms a smooth, crunchy bottom
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and a spongy top.
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Perfect for butter.
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Pandebono is Colombian cheese bread.
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Because it's made with tapioca
or yucca flour and cornmeal,
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it's gluten-free.
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Mixed with milk, queso fresco, and eggs,
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pandebono can be ball- or doughnut-shaped,
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and it's best served warm.
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Pão de queijo is delicious cheese bread
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that will melt in your mouth.
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Ingredients include
tapioca flour, milk, eggs,
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and queijo de Minas,
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sometimes substituted
with Parmesan cheese.
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The Brazilian snack is soft and airy,
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so you're likely to
have more than just one.
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Parotta is layered flatbread
made from maida flour,
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which is similar to cake flour in the US.
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One of the most popular types
of parotta in South India
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is coin parotta.
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The dough is stretched
out as thin as possible
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to create multiple layers,
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gathered together, and then fried.
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Essential ingredients
in soda bread are flour,
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buttermilk, baking soda
and powder, and salt.
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Recent twists add sugar and raisins.
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The dense bread was actually first created
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by Native Americans and
later adopted by the Irish
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in a time of serious financial hardship
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throughout the country.
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Soda bread went on to become
a culinary staple in Ireland.
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Though the recipe for challah is simple,
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it's the braiding techniques
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that truly separate it
from other types of bread.
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Challah is important in Jewish traditions.
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It's typically eaten
on Shabbat, or Sabbath,
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Judaism's day of rest,
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and other ceremonial
occasions and Jewish holidays,
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excluding Passover.
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Conchas are one of the most popular
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traditional sweet breads
in Mexican cuisine.
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The surface of conchas
resembles a seashell,
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making it not only easy to recognize,
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but extremely popular in
the age of social media.
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Kare pan, or curry bread,
is deep-fried dough
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filled with Japanese curry.
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The dough does include yeast,
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so it's meant to rise before deep-frying.
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Kare pan normally incorporates
curried ground beef
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and onions in the middle.
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It's the perfect comfort food.
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Naan is delicious, from
the texture to the flavors.
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A key ingredient to the
unique texture is yogurt.
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Naan is made in a clay
oven called a tandoor.
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The dough adheres to the sides,
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where it's cooked rapidly
at high temperatures.
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Tiger bread gets its name from
its resemblance to a tiger.
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After the dough is made,
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a rice flour mixture is used to coat
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the topping of the bread
before it goes into the oven.
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The reason rice flour is used for the top
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is because it does not contain gluten.
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So instead of expanding with
the bread, it'll crack apart,
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creating the unique design
the bread is known for.
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Proja is cornbread.
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The dense, cake-like bread
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is very popular in the Balkan region
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and shares many similarities
with American cornbread,
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popular in Native American
and African American homes.
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Proja can be garnished
or filled with feta,
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goat, or cottage cheese.
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Standing at a whopping two
or sometimes three feet,
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sangak is a mild sourdough flatbread
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made with sesame seeds.
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This national bread got its name
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from the stones and pebbles
the bread is baked on.
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Those stones also give
it its unique shape.
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Limpa, a Swedish word meaning loaf,
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has slightly changed with each generation.
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A popular recipe for Swedish limpa bread
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incorporates fennel or anise seeds,
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a sweetener, and orange zest.
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However, a traditional
recipe uses brewer's wort.
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Croissants may be considered French,
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but they're actually an
adaptation of Austria's kipferl.
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The first verified evidence
of a croissant in France
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was at the shop of a
Viennese baker, August Zang.
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He brought kipferl to France
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and made it with flakier dough.
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People began referring
to them as croissants
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because of their crescent shape.
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And French bakers went on to imitate
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and popularize the bread pastry.
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Malawach is a traditional flatbread
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with flaky layers on the inside
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popular in Yemeni Jewish cuisine.
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It can be served with
many different toppings
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and can be eaten throughout the day,
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though, traditionally,
it's served for breakfast,
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topped with chopped
hard-boiled eggs and tomatoes
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and a spicy condiment called zhug.
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Focaccia has to be one of the
most beloved breads in Italy.
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The flatbread's key ingredients are flour,
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water, yeast, and olive oil.
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It's enjoyed any time of the day
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as a savory or sweet snack.
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The taste and thickness of
focaccia varies throughout Italy.
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Most people add butter to their bread
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after it's done baking,
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but butter flap incorporates the butter
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before the bread goes into the oven.
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Each layer gets a spread
of softened butter.
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Melted butter is also brushed on top,
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giving the bread a
delicious buttery taste.
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Coco bread, similar to butter flap,
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is buttery but also sweet.
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Coco bread incorporates coconut milk,
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giving it its own unique flavor.
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The folded shape, soft texture,
and a hint of sweetness
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is perfect by itself or with beef patties.
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Bao requires steam instead
of heat from an oven.
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The soft bun comes in many
variations and shapes,
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usually stuffed with meat or vegetables.
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Lotus leaf buns or bao buns
are a twist on traditional bao,
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which resembles a large dumpling.
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Korovai is a bread deeply
rooted in tradition
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and holds great symbolic significance
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in Russian, Ukrainian, Bulgarian,
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Polish, and Romanian cultures.
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It's often served at weddings
to bless the future union.
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The higher it rises and the
more decorations it has,
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the better the marriage.
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Sourdough bread is the
oldest form of risen bread,
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dating back to ancient Egypt.
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It became popular in San Francisco
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during the California gold rush.
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So miners would carry
starters around with them
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so they could make bread
wherever they were.
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Starter is actually what gives
sourdough its unique flavor.
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The older your starter,
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the more tangy your bread will taste.
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Bread has been around for centuries
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and will continue to
threaten no-carb diets.
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But when you enjoy freshly sliced bread,
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you're also enjoying centuries
of traditions and cultures.
