Bread around the world

Armenia, Iran, Turkey A thin, soft flatbread that can be wrapped or dried for longer storage.

North Africa A round, crusty bread often eaten with stews and tagines.

Ethiopia, Eritrea A spongy, sourdough flatbread made from teff flour, used as both a plate and utensil.

France A long, crusty loaf famous for its crispy exterior and soft interior.

Germany, Scandinavia, Eastern Europe A dense, hearty bread with a deep, earthy flavor.

Italy A chewy, airy bread with a crisp crust, used for sandwiches like panini.

Ireland A quick bread made with baking soda instead of yeast, often incorporating buttermilk.

India, Central Asia A soft, leavened flatbread often cooked in a tandoor oven.

India, Pakistan, Bangladesh A flaky, layered flatbread cooked with butter or ghee.

Philippines. It is commonly eaten for breakfast or merienda (snack time), often paired with coffee, hot chocolate, or filled with various spreads and ingredients.

China A steamed wheat bun that can be eaten plain or stuffed.

Japan A fluffy, slightly sweet milk bread used for sandwiches and toast.

Mexico, Central America A thin, unleavened flatbread made from corn or wheat, essential in tacos and burritos.

United States, Southern regions A slightly sweet or savory bread made with cornmeal.

Venezuela, Colombia A thick, round corn cake that can be grilled, baked, or fried.

Colombia A cheese-infused bread made with yuca flour.

East Africa, Indian-influenced regions A soft, unleavened flatbread similar to the Indian version.

Nigeria, West Africa A soft, slightly sweet white bread with a dense texture.

Somalia, Yemen A thin, crepe-like bread often eaten with honey or savory dishes.

Australia A simple, campfire bread traditionally made by swagmen and bush travelers.

Hawaii, Polynesia A sweet, purple-hued bread made from fermented taro root.