Breads

🇬🇶Bioko (Island / Malabo), Equatorial Guinea

Abalah

Abala

A Bubi dish of crushed taro (malanga) dough mixed with palm oil, wrapped in banana leaves, and cooked; a hearty base for daily meals on Bioko Island.

🇯🇴Jordan

Abud

عبود

Bedouin bread of flour and water buried directly in hot sand and ash under the fire, then dusted off and torn apart.

🇨🇴Colombia

Achira

A Colombian bread from Huila made with achira (arrowroot) flour, cheese, and eggs, baked until golden. Soft and spongy, it is a regional specialty of the upper Magdalena.

🇬🇪Adjara, Georgia

Achma

Აჩმა

An Adjarian layered khachapuri made by parboiling sheets of dough and layering them with salty sulguni cheese and butter, baked until golden.

🇺🇸United States

Acorn Bread

A Native American quick bread made with acorn flour, sweetened with honey or maple, and baked until dense and crumbly.

🇬🇪Adjara, Georgia

Adjarian Khachapuri

Აჭარული ხაჭაპური

Bread dough shaped into an open boat, filled with brined cheese, and finished under the grill with a raw egg yolk and a slab of butter dropped in at the end.

🇫🇮Finland

After-Oven Bread

Jälkiuunileipä

Rye bread baked in residual heat of wood-fired oven after main baking, dense with distinct slow-baked flavor.

🇳🇬Lagos, Nigeria

Agege Bread

A soft, fluffy, slightly sweet Nigerian white bread with a stretchy, pillowy crumb, originating from Agege in Lagos, eaten with butter or akara.

🇪🇬Egypt

Aish Baladi

عيش بلدي

Egypt's round whole-wheat baladi bread, fermented and baked hot so it puffs into a pocket for beans, cheese and stews.

🇳🇪Niger

Alkubus

Steamed Hausa-Fulani bread made from a fermented grain batter and served with soup or stew.

🇳🇬Nigeria

Alkubus

Steamed Hausa-Fulani bread made from fermented grain batter and served with soup or stew.

🇨🇴Colombia

Almojábana

A small Colombian cheese bun made with corn flour and cuajada (fresh cheese), baked until golden. Soft and spongy, it is a classic breakfast bread from the interior.

🇫🇷Alsace, France

Alsatian Pretzel

Bretzel

Soft pretzel from Alsace with a salt crust, traditionally eaten on Sunday mornings.

🇪🇹Ethiopia

Ambasha

አምባሻ

A large round leavened celebration bread from the Tigray region of northern Ethiopia. Traditionally decorated with a carved geometric design on top before baking, often flavored with raisins and cardamom.

🇺🇸United States

Amish Friendship Bread

A sweet, cinnamon-scented sourdough-style quick bread that begins with a fermented starter shared between bakers.

🇺🇸United States

Anadama Bread

A New England yeast bread of cornmeal and molasses, with a rustic crust and a legend linking its name to a frustrated fisherman.

🇦🇮Anguilla

Anguillian Johnny Cakes

Fry Cakes

Dense, fried or baked cornmeal biscuits; the bread of Anguilla; made with flour, cornmeal, baking powder, salt, sugar, oil, and water; served with everything from lobster to saltfish; can be baked in traditional coal ovens or fried

🇯🇵Japan

Anpan

あんパン

A soft sweet roll filled with red bean paste, invented in 1875 by Kimuraya for the Emperor.

🇦🇬Antigua and Barbuda

Antigua Sunday Bread

Sunday Bread

A rich, slightly sweet yeast bread baked with raisins, dried fruit, and a warm spice blend, a staple of Antiguan Sunday breakfasts and holiday tables.

🇦🇬Antigua and Barbuda

Antiguan Butter Bread

Butter Bread

Antigua's soft, slightly sweet enriched loaf, rich with butter and brushed with more on top; the island's everyday bread for breakfast and sandwiches; needs no butter added once baked; many homes have small bakeries built onto them where locals buy fresh-baked loaves; coupled with cheese, sardines, or salami; the daily bread of Antigua.

🇦🇬Antigua and Barbuda

Antiguan Johnnycake

Johnny Cake

Traditional Antiguan fried bread; similar to a bread roll but deep-fried and crisp; often filled with cheese or saltfish; a popular breakfast and snack item; found at roadside stands and bakeries; the johnnycake of Antigua; a versatile, portable food; a staple of island street food.

🇲🇹Malta

Apostles' Ring

Qagħqa tal-appostli

Large ring loaf studded with whole almonds and decorated, baked for Holy Week.

🇫🇮Finland

Archipelago Bread

Saaristolaisleipä

Sweet dense rye bread with malted grain from coastal areas, stores well, with distinctive sweet malt flavor.

🇦🇼Aruba

Aruban Cornmeal Pancake

Pan Bati

Pan bati is a soft, thin Aruban cornmeal pancake made with flour and sugar on a flat griddle, eaten sweet at breakfast or savory with soups and sauces.

🇪🇸Asturias, Spain

Asturian Chorizo Buns

Bollos Prenaos

Asturian bread rolls baked around chorizo.

🇹🇷Turkey

Açma

Acma, the soft ring bread of the Turkish bakery counter, is bought by name alongside simit and is a different bread.

🇮🇳Rajasthan, India

Baati

बाटी

A hard, round wheat bread from Rajasthan, traditionally baked over charcoal. It is served with dal and churma.

🇹🇷Black Sea Region, Turkey

Bafra Pidesi

Bafra pidesi, the tightly rolled and sliced Black Sea pide, is a distinct form sold in dedicated Bafra pide houses across Türkiye.

🇺🇸United States

Bagel and Lox

A New York classic: a toasted bagel spread with cream cheese and topped with lox (cured salmon), capers, red onion, and tomato.

🇺🇸United States

Bagel Dog

A hot dog wrapped in bagel dough and baked, served with mustard or cream cheese.

🇫🇷Paris, France

Baguette

Baguette de tradition

Long thin crusty bread with a soft airy interior, the symbol of French baking.

🇧🇸Bahamas

Bahamian Johnny Cake

Johnnycake

A dense, slightly sweet pan bread of flour, butter, sugar and milk, baked in a skillet and cut in wedges.

🇧🇧Barbados

Bajan Salt Bread

Salt bread

A soft, slightly sweet white roll with a floury top and a seam down the middle, baked in every Bajan bakery and the basis of every cutter.

🇧🇩Dhaka, Bangladesh

Bakarkhani

বাখরখানি

Thick, dry, layered bread of flour and ghee stamped with a pattern and baked hard in a tandoor, eaten broken into tea.

🇧🇧Barbados

Bakes

Rounds of sweet or plain dough fried until golden and puffed, eaten at breakfast with fish cakes or cheese.

🇨🇷Limón, Costa Rica

Banana Bread

Pan banano

Caribbean banana bread, dense and sweet, a Limón province specialty, moist with distinct banana flavor, traditional.