Breads of the World: 24 Breads, Where They Come From and What Makes Them Rise

Twenty-four breads from Europe, the Middle East, Africa, Asia and the Americas, from baguette and pita to San Francisco sourdough, with where each comes from, the flour it uses, what makes it rise and what makes it distinctive.

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Twenty-four breads, where they come from, what flour they use and what makes them rise.

Europe

Bread	From	Flour	Rise	What makes it
Baguette	France	Wheat	Yeast	Crisp crust, open crumb
Brioche	France	Wheat, eggs, butter	Yeast	Rich, soft, golden
Ciabatta	Italy (Veneto), 1982	Strong wheat	Yeast	Very wet dough, big holes
Focaccia	Italy	Wheat, olive oil	Yeast	Dimpled, oily, flat
Pumpernickel	Germany (Westphalia)	Coarse rye meal	Traditionally none; now often sourdough	Baked 16-24 hours at low heat
Pretzel	Southern Germany area (debated)	Wheat	Yeast	Dipped in lye before baking
Rugbrød	Denmark	Rye	Sourdough	Dense, seeded, sliced thin
Knäckebröd	Sweden	Wholemeal rye	Varies	Crisp, flat crispbread
Soda bread	Ireland	Wheat, buttermilk	Baking soda	Quick bread, no kneading

Middle East, Africa and Asia

Bread	From	Flour	Rise	What makes it
Pita	Eastern Mediterranean, Middle East	Wheat	Yeast	Puffs into a pocket
Lavash	Armenia and neighbours	Wheat	Leavened or unleavened	Thin, soft or dried
Simit	Turkey	Wheat, sesame	Yeast	Ring dipped in molasses and sesame
Challah	Jewish tradition	Wheat, eggs	Yeast	Braided Sabbath loaf
Matzo	Jewish tradition	Wheat	Unleavened	Crisp flatbread for Passover
Injera	Ethiopia, Eritrea	Teff	Fermented batter	Spongy, sour pancake
Naan	South and Central Asia	Wheat, yogurt	Yeast	Baked in a tandoor
Chapati	Indian subcontinent	Whole wheat (atta)	Unleavened	Cooked on a flat griddle
Mantou	Northern China	Wheat	Yeast	Steamed, soft, white

The Americas

Bread	From	Flour	Rise	What makes it
San Francisco sourdough	USA	Wheat	Sourdough starter	Tangy, chewy crust
Bagel	Poland (Kraków, 1610)	Wheat	Yeast	Boiled, then baked
Cornbread	US South, from Native American breads	Cornmeal	Baking powder	Quick, crumbly
Corn tortilla	Mexico, Mesoamerica	Nixtamalised corn (masa)	Unleavened	Pressed thin, griddled
Arepa	Venezuela, Colombia	Precooked corn flour	Unleavened	Split and stuffed
Pão de queijo	Brazil (Minas Gerais)	Tapioca starch, cheese	No yeast; eggs and steam	Chewy cheese puffs

The bagel was first recorded in Kraków in 1610 and came to North America with Jewish immigrants.

Notes and sources

Four ways to rise: commercial yeast, a sourdough culture, chemical leaveners like baking soda, or none at all.

Origins are the commonly cited homes of each bread; many have older roots and rival claims.