25 Types of Bread from Around the World

Bread is a staple in almost every culture, but did you know there are countless types beyond the usual white or wheat? I’ve tasted bread from many countries, and trust me, each one tells a unique story.

In this post, I’ll take you on a tasty trip around the world, showing you 25 different breads you might not know about.

You’ll learn about their origins, what makes them special, and how they’re enjoyed in their home countries.

Get ready to expand your bread knowledge and maybe even find a new favorite to try at home or on your next trip!

List of Types of Breads to Enjoy

1. French Baguette

The French baguette is a long, thin loaf of bread known for its crispy golden-brown crust and soft, airy interior.

Originating from France, this bread has a slightly chewy texture and mild flavor, making it perfect for various uses, from sandwiches to dipping in soups.

While the traditional baguette is plain, variations include the “baguette viennoise,” slightly sweeter and softer, and the “baguette aux grains,” which is topped with seeds.

Ingredient	Quantity
All-purpose flour	500g
Water	350ml
Active dry yeast	7g
Salt	10g

How to Prepare

• Mix flour, water, yeast, and salt until a dough forms.
• Knead the dough for 10-15 minutes until smooth and elastic.
• Let the dough rise in a warm place for 1-2 hours until doubled in size.
• Shape the dough into long, thin loaves and place on a baking sheet.
• Let the loaves rise again for 30 minutes.
• Preheat the oven to 220°C (430°F) and place a pan of water on the bottom rack to create steam.
• Bake the baguettes for 20-25 minutes until golden brown and crispy.

2. Sourdough

Sourdough is a naturally leavened bread with a tangy flavor and a chewy texture, thanks to wild yeast fermentation and lactic acid bacteria.

This bread is characterized by its thick, crispy crust and airy, open crumb.

It include whole wheat sourdough, rye sourdough, and flavored versions like olive or walnut sourdough.

Ingredient	Quantity
Bread flour	500g
Water	350ml
Sourdough starter	100g
Salt	10g

How to Prepare

• Mix the flour, water, and sourdough starter in a large bowl until combined.
• Let the dough rest (autolyse) for 30 minutes, then add salt and knead until smooth.
• Perform a series of stretch and folds every 30 minutes over 2 hours to develop the dough’s strength.
• Let the dough rise in a warm place until doubled in size (this may take several hours).
• Shape the dough into a round or oval loaf and let it proof in a basket or bowl lined with a floured cloth.
• Preheat the oven to 240°C (465°F) with a Dutch oven inside.
• Score the dough with a sharp knife and transfer it to the hot Dutch oven.
• Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until deeply browned.

3. Ciabatta

Ciabatta is a rustic Italian bread known for its crisp crust and soft, porous crumb.

Its slightly tangy flavor is due to the use of a pre-ferment called “big,” and its open structure makes it ideal for sandwiches and dipping.

Common variations include ciabatta al latte (with milk) and ciabatta integrale (made with whole wheat flour).

Ingredient	Quantity
Bread flour	500g
Water	350ml
Instant yeast	5g
Salt	10g
Olive oil	30ml
Biga (pre-ferment)	150g

How to Prepare

• Prepare the biga the night before by mixing flour, water, and a small amount of yeast, then let it ferment overnight.
• Mix the biga with the remaining ingredients to form a wet, sticky dough.
• Let the dough rise until doubled in size, about 2 hours.
• Turn the dough onto a floured surface and divide it into two pieces.
• Gently shape each piece into a flat, rectangular loaf.
• Let the loaves rise again for 30-45 minutes.
• Preheat the oven to 220°C (430°F) and place a pan of water on the bottom rack to create steam.
• Bake the ciabatta for 25-30 minutes until golden and crispy.

4. Naan

Naan is a soft, leavened flatbread from India traditionally cooked in a tandoor oven.

It has a slightly chewy texture with a light, airy interior and a mild, slightly tangy flavor due to the addition of yogurt to the dough.

Variations include garlic naan, butter naan, and stuffed naan (such as keema naan with minced meat or paneer naan with cheese).

Ingredient	Quantity
All-purpose flour	500g
Yogurt	150g
Water	150ml
Active dry yeast	7g
Sugar	10g
Salt	10g
Ghee or butter	30g

How to Prepare

• Dissolve the yeast and sugar in warm water and let it sit until frothy.
• Mix the flour, salt, and yogurt in a bowl, then add the yeast mixture.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Divide the dough into small balls and roll each into a flat oval shape.
• Heat a tawa (griddle) or use a tandoor to cook the naan, brushing with ghee or butter.
• Cook until both sides are golden brown and slightly charred.

5. Pita

Pita is a round, pocketed flatbread that originated in the Middle East.

It has a slightly chewy texture and is known for puffing up when baked, creating a pocket that can be filled with various ingredients.

Whole wheat pita, flavored pita (such as garlic or herb pita), and mini pita.

Ingredient	Quantity
All-purpose flour	500g
Water	300ml
Active dry yeast	7g
Sugar	10g
Salt	10g
Olive oil	30ml

How to Prepare

• Dissolve the yeast and sugar in warm water and let it sit until frothy.
• Mix the flour, salt, and olive oil in a bowl, then add the yeast mixture.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Divide the dough into small balls roll each into a round, flat shape.
• Preheat the oven to 250°C (480°F) with a baking stone or tray inside.
• Bake the pitas for 5-7 minutes until they puff up and are lightly browned.

6. Brioche

Brioche is a sweet, buttery bread with a tender, fluffy crumb. Originating from France, it is enriched with eggs and butter, giving it a rich flavor and a light, airy texture.

Common variations include brioche rolls, chocolate chip brioche, and savory brioche with herbs or cheese.

Ingredient	Quantity
All-purpose flour	500g
Eggs	4
Butter	200g
Sugar	50g
Active dry yeast	7g
Milk	100ml
Salt	10g

How to Prepare

• Dissolve the yeast in warm milk and let it sit until frothy.
• Mix the flour, sugar, and salt in a bowl, then add the eggs and yeast mixture.
• Knead the dough until smooth, then gradually add the butter, kneading until fully incorporated.
• Cover and let the dough rise for 1-2 hours until doubled in size.
• Shape the dough into a loaf or rolls and place in a buttered pan.
• Let the dough rise again for 30-45 minutes.
• Preheat the oven to 180°C (350°F) and bake for 25-30 minutes until golden brown.

7. Focaccia

Focaccia is a flat, oven-baked bread from Italy. It is known for its soft interior and crispy exterior, often topped with olive oil, herbs, and sea salt.

It has a slightly chewy texture and a rich, savory flavor.

Focaccia can be topped with a variety of ingredients, including tomatoes, olives, onions, cheese, or rosemary.

Ingredient	Quantity
All-purpose flour	500g
Water	300ml
Active dry yeast	7g
Olive oil	60ml
Salt	10g
Fresh rosemary	1 tbsp, chopped
Sea salt flakes	To taste

How to Prepare

• Dissolve the yeast in warm water and let it sit until frothy.
• Mix the flour and salt in a bowl, then add the yeast mixture and olive oil.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Spread the dough into a greased baking pan and dimple the surface with your fingers.
• Drizzle with olive oil and sprinkle with rosemary and sea salt.
• Let the dough rise again for 30-45 minutes.
• Preheat the oven to 220°C (430°F) and bake for 20-25 minutes until golden and crispy.

8. Rye Bread

Rye bread is a dense, dark bread made with rye flour, popular in Germany and Scandinavian countries.

It has a hearty, earthy flavor with a slightly sour taste and is often made with a mixture of rye and wheat flours.

Rye bread variations include pumpernickel, Finnish rye bread (ruisleipä), and Swedish crispbread (knäckebröd).

Ingredient	Quantity
Rye flour	300g
Bread flour	200g
Water	350ml
Active dry yeast	7g
Salt	10g
Caraway seeds	1 tbsp (optional)

How to Prepare

• Mix the rye flour, bread flour, yeast, salt, and caraway seeds in a bowl.
• Add water and knead the dough until combined (it will be sticky).
• Cover and let the dough rise in a warm place for 1-2 hours until doubled in size.
• Shape the dough into a round or oblong loaf and place it on a baking sheet.
• Let the dough rise again for 30-45 minutes.
• Preheat the oven to 220°C (430°F) and bake for 30-35 minutes until the crust is dark brown and the bread sounds hollow when tapped.

9. Lavash

Lavash is a soft, thin flatbread traditionally baked in a tandoor or clay oven. It originates from Armenia and Iran and is known for its flexible texture, making it ideal for wrapping around meats and cheeses.

Lavash can be made with whole wheat flour, topped with sesame seeds, or dried into a crispbread for longer storage.

Ingredient	Quantity
All-purpose flour	500g
Water	250ml
Active dry yeast	7g
Sugar	10g
Salt	10g

How to Prepare

• Dissolve the yeast and sugar in warm water and let it sit until frothy.
• Mix the flour and salt in a bowl, then add the yeast.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Divide the dough into small balls and roll each into a thin or oval circle.
• Heat a griddle or a tandoor oven and cook the lavash for 1-2 minutes on each side until golden spots appear.
• Stack the lavash between damp cloths to keep them soft.

10. Arepa 

Arepas are cornmeal breads typically grilled or baked. They have a crispy outside and a soft, doughy inside.

Arepas are staple foods in Venezuela and Colombia, with slight regional variations in preparation and serving.

Arepas can be grilled, baked, or fried, and their fillings range from simple cheese to more elaborate combinations like ham and avocado.

Ingredient	Quantity
Pre-cooked cornmeal (masarepa)	500g
Water	500ml
Salt	10g
Cheese (optional)	100g, grated

How to Prepare

• Mix the cornmeal, water, and salt in a bowl until a soft dough forms.
• Knead the dough for a few minutes, then let it rest for 10 minutes.
• Divide the dough into small balls and flatten each into a round disc.
• Preheat a griddle or skillet and cook the arepas for 5-7 minutes on each side until golden and crispy.
• Optional: Slice open the arepas and fill with cheese, meats, or other fillings before serving.

11. Challah

Challah is a braided, egg-enriched bread that is slightly sweet and has a tender crumb. It is traditionally made for the Jewish Sabbath and holidays, symbolizing the manna that fell from heaven during the Exodus.

Challah can be made with raisins or topped with sesame or poppy seeds. There’s also a round version made for Rosh Hashanah to symbolize the cycle of the year.

Ingredient	Quantity
All-purpose flour	500g
Eggs	3
Sugar	50g
Active dry yeast	7g
Water	150ml
Oil	60ml
Salt	10g
Honey	30g (optional)

How to Prepare

• Dissolve the yeast and sugar in warm water and let it sit until frothy.
• Mix the flour, salt, and sugar in a bowl. Add the eggs, oil, and yeast mixture.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Divide the dough into three or more strands and braid them together.
• Place the braided loaf on a baking sheet, cover, and let it rise again for 30-45 minutes.
• Preheat the oven to 180°C (350°F) and bake for 25-30 minutes until golden brown.

12. Tortilla

A tortilla is a soft, thin flatbread made from either corn or wheat flour. It originates from Mexico and has a mild, slightly nutty flavor. It is used as the base for many traditional Mexican dishes.

Corn tortillas, wheat tortillas, and flavored varieties such as spinach or tomato tortillas.

Ingredient	Quantity
Masa harina (for corn tortillas)	500g
Water	350ml
Salt	5g
OR:
All-purpose flour	500g
Water	250ml
Lard or oil	60g
Baking powder	5g

How to Prepare

• Mix masa harina, salt, and water to form a soft dough for corn tortillas. Let it rest for 10 minutes.
• For wheat tortillas: Mix flour, salt, baking powder, and lard (or oil), then gradually add water to form a soft dough. Knead for a few minutes and let rest for 10 minutes.
• Divide the dough into small balls and roll each into a thin circle.
• Preheat a griddle or skillet. Cook the tortillas for 1-2 minutes on each side until they start to brown.
• Stack the cooked tortillas and cover them with a cloth to keep them soft.

13. Injera

Injera is a spongy, sour flatbread made from teff flour, a staple in Ethiopian cuisine.

It has a slightly tangy flavor and a unique, porous texture that makes it perfect for absorbing the dishes’ flavors.

Depending on availability, injera can also be made with a mixture of teff and wheat or barley flour.

Ingredient	Quantity
Teff flour	300g
Water	500ml
Salt	5g
Yeast (optional)	2g

How to Prepare

• Mix the teff flour, water, and yeast (if using) to form a thin batter.
• Let the batter ferment at room temperature for 2-3 days until bubbles form, and it develops a sour smell.
• Stir in the salt before cooking.
• Preheat a non-stick skillet or injera pan. Pour a thin layer of batter into the pan, spreading it evenly.
• Cook the injera for 1-2 minutes until bubbles form on the surface, and it begins to set. Do not flip.
• Remove from the pan and let cool. Stack the injera and cover with a cloth to keep them soft.

14. Panettone

Panettone is a tall, sweet bread filled with dried fruits and nuts, traditionally enjoyed during Christmas in Italy.

It has a light, airy texture and a rich, buttery flavor, often with hints of citrus from candied orange peel.

Panettone can include different dried fruits and chocolate or be flavored with liqueur.

Ingredient	Quantity
All-purpose flour	500g
Eggs	3
Butter	150g
Sugar	100g
Active dry yeast	7g
Milk	150ml
Raisins	100g
Candied orange peel	50g
Vanilla extract	5ml
Lemon zest	1 tbsp

How to Prepare

• Dissolve the yeast in warm milk and let it sit until frothy.
• Mix the flour, sugar, and lemon zest in a bowl. Add the eggs, vanilla extract, and yeast mixture.
• Knead the dough until smooth, then gradually add the butter, kneading until fully incorporated.
• Cover and let the dough rise for 1-2 hours until doubled in size.
• Mix in the raisins and candied orange peel, then shape the dough into a ball and place in a panettone mold or high-sided baking pan.
• Let the dough rise again for 1-2 hours.
• Preheat the oven to 180°C (350°F) and bake for 35-40 minutes until golden brown and a skewer inserted in the center comes out clean.

15. Soda Bread

Soda bread is a dense, slightly crumbly bread made with baking soda instead of yeast.

It is quick to make and has a rustic, hearty flavor, often with a slightly tangy taste from the buttermilk used in the dough.

Brown soda bread (made with whole wheat flour), soda farls (a griddle-cooked version), and versions with added raisins or seeds.

Ingredient	Quantity
All-purpose flour	400g
Whole wheat flour	100g
Baking soda	7g
Salt	5g
Buttermilk	400ml

How to Prepare

• Preheat the oven to 200°C (400°F) and lightly grease a baking sheet.
• Mix the flour, baking soda, and salt in a bowl.
• Make a well in the center and pour in the buttermilk. Stir until a soft dough forms.
• Turn the dough onto a floured surface and knead lightly.
• Shape the dough into a round loaf and place it on the prepared baking sheet. Cut a deep cross on top.
• Bake 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

16. Barmbrack

Barmbrack is a sweet, fruit-filled bread traditionally eaten around Halloween in Ireland.

It has a tender, slightly spiced crumb and is filled with dried fruits like raisins and currants.

Some variations include adding whiskey or stout to the dough or different combinations of dried fruits.

Ingredient	Quantity
All-purpose flour	500g
Dried fruits (raisins, currants)	200g
Sugar	100g
Active dry yeast	7g
Milk	250ml
Butter	50g
Egg	1
Spices (cinnamon, nutmeg)	1 tsp

How to Prepare

• Dissolve the yeast and a pinch of sugar in warm milk and let it sit until frothy.
• Mix the flour, sugar, and spices in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
• Add the dried fruits and stir to combine.
• Beat the egg and add it to the flour and yeast mixture. Stir to form a soft dough.
• Knead the dough until smooth, then cover and let it rise for 1-2 hours until doubled in size.
• Shape the dough into a loaf and place it in a greased tin.
• Preheat the oven to 180°C (350°F) and bake for 40-45 minutes until golden brown and a skewer inserted in the center comes out clean.

17. Pandesal

Pandesal is a slightly sweet, soft bread roll with a crunchy exterior, commonly eaten for breakfast in the Philippines.

It has a light, airy crumb and is often served with butter, cheese, or other spreads.

Pandesal can be made with whole wheat flour, filled with cheese or sweet fillings, or made into larger, sandwich-sized rolls.

Ingredient	Quantity
All-purpose flour	500g
Sugar	50g
Active dry yeast	7g
Milk	200ml
Water	100ml
Butter	50g
Salt	10g
Breadcrumbs	50g

How to Prepare

• Dissolve the yeast and a pinch of sugar in warm water and let it sit until frothy.
• Mix the flour, sugar, and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
• Add the milk and yeast mixture, and knead the dough until smooth and elastic.
• Cover and let the dough rise for 1-2 hours until doubled in size.
• Divide the dough into small balls and roll each in breadcrumbs.
• Place the rolls on a baking sheet, cover, and let them rise again for 30-45 minutes.
• Preheat the oven to 180°C (350°F) and bake for 15-20 minutes until golden brown.

18. Pretzel

A pretzel is a knot-shaped bread with a glossy, salty crust and a chewy interior.

It is a popular snack in Germany, particularly during Oktoberfest, when it is often paired with beer and mustard.

Soft pretzels, hard pretzels, and flavored varieties such as cinnamon-sugar pretzels or cheese-stuffed pretzels.

Ingredient	Quantity
All-purpose flour	500g
Water	300ml
Active dry yeast	7g
Sugar	10g
Salt	10g
Baking soda	50g (for boiling)
Coarse salt	For topping

How to Prepare

• Dissolve the yeast and sugar in warm water and let it sit until frothy.
• Mix the flour and salt in a bowl, then add the yeast.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
• Divide the dough into equal portions, roll each into a long rope, and shape into a pretzel.
• Bring a large pot of water, add the baking soda, and boil each pretzel for 30 seconds.
• Place the pretzels on the prepared baking sheet, sprinkle with coarse salt, and bake for 12-15 minutes until golden brown.

19. Lefse

Lefse is a soft Norwegian flatbread made from potatoes, flour, and milk or cream.

It has a slightly sweet flavor and a delicate, tender texture, and it is often served with butter, sugar, or jam.

Lefse can be rolled thin or thick, depending on preference, and can be made with various fillings or toppings.

Ingredient	Quantity
Potatoes (russet)	500g, boiled and mashed
All-purpose flour	250g
Butter	50g, melted
Milk or cream	100ml
Salt	5g

How to Prepare

• Boil and mash the potatoes, then let them cool completely.
• Mix the mashed potatoes with flour, butter, milk or cream, and salt to form a soft dough.
• Divide the dough into small balls and roll each into a thin circle on a floured surface.
• Preheat a griddle or skillet and cook the lefse for 1-2 minutes on each side until light brown spots appear.
• Stack the cooked lefse between damp cloths to keep them soft.

20. Matzo 

Matzo is an unleavened, crisp bread made from flour and water, traditionally eaten during Passover in Jewish communities.

It has a plain, slightly nutty flavor and a firm, cracker-like texture.

Matzo can be made with whole wheat flour, flavored with herbs, or topped with seeds.

Ingredient	Quantity
All-purpose flour	500g
Water	200ml
Salt	5g (optional)

How to Prepare

• Preheat the oven to 230°C (450°F) and line a baking sheet with parchment paper.
• Mix the flour and salt (if using) in a bowl. Add the water and stir until a dough forms.
• Divide the dough into small balls and roll each into a thin, flat circle or rectangle.
• Prick the dough all over with a fork to prevent puffing during baking.
• Place the matzo on the prepared baking sheet and bake for 5-7 minutes until crisp and lightly browned.

21. Baozi

Baozi is a steamed, filled bun with slightly sweet, fluffy dough. It originates from China and is a popular street food, often filled with meats, vegetables, or sweet fillings like red bean paste.

Common variations include pork baozi, vegetarian baozi, and sweet baozi filled with custard or lotus paste.

Ingredient	Quantity
All-purpose flour	500g
Water	250ml
Active dry yeast	7g
Sugar	50g
Baking powder	5g
Oil	30ml
Filling of choice	300g (e.g., pork, vegetables)

How to Prepare

• Dissolve the yeast and a pinch of sugar in warm water and let it sit until frothy.
• Mix the flour, sugar, and baking powder in a bowl. Add the yeast mixture and oil.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Divide the dough into small balls, flatten each, and place a spoonful of filling in the center.
• Pinch the edges together to seal the filling inside and form a bun.
• Place the buns in a steamer lined with parchment paper and let them rise for another 15-20 minutes.
• Steam the baozi for 15-20 minutes until the dough is cooked through and fluffy.

22. Roti

Roti is a round, unleavened flatbread made from whole wheat flour, commonly found in Indian and Caribbean cuisines. It has a soft, flexible texture and is often used to wrap around curries, meats, or vegetables.

Phulka (a smaller, puffed version), paratha (a layered version with ghee), and dhalpuri (stuffed with ground split peas).

Ingredient	Quantity
Whole wheat flour	500g
Water	300ml
Salt	5g
Ghee or oil	30ml

How to Prepare

• Mix the flour and salt in a bowl, then gradually add water to form a soft dough.
• Knead the dough for 10-15 minutes until smooth and elastic, then cover and let it rest for 30 minutes.
• Divide the dough into small balls and roll each into a thin circle.
• Preheat a tawa (griddle) and cook the roti for 1-2 minutes on each side until light brown spots appear.
• Optionally, brush with ghee or oil before serving.

23. Damper

Damper is a simple, traditional Australian bread made from flour, water, and salt.

It is typically baked in coals and has a dense, crumbly texture and a slightly smoky flavor when cooked over an open fire.

Some variations include adding baking powder, butter, or milk to make the bread lighter and more tender.

Ingredient	Quantity
Self-raising flour	500g
Water	250ml
Salt	5g

How to Prepare

• Mix the flour and salt in a bowl. Gradually add water to form a soft dough.
• Knead the dough lightly on a floured surface and shape it into a round loaf.
• Wrap the loaf in foil if baking in coals, or place it on a greased baking sheet if using an oven.
• Preheat the oven to 200°C (400°F) and bake for 25-30 minutes until the bread is golden and sounds hollow when tapped on the bottom.

24. Baguette Viennoise

Baguette Viennoise is a sweeter, softer version of the traditional French baguette, often enjoyed for breakfast or as a snack. It has a tender crumb and a slightly golden crust, perfect for pairing with butter, jam, or chocolate spread.

This bread can be topped with chocolate chips or raisins or brushed with a sugar glaze before baking.

Ingredient	Quantity
All-purpose flour	500g
Milk	250ml
Active dry yeast	7g
Sugar	50g
Butter	50g, softened
Salt	5g

How to Prepare

• Dissolve the yeast and a pinch of sugar in warm milk and let it sit until frothy.
• Mix the flour, sugar, and salt in a bowl. Add the yeast mixture and butter.
• Knead the dough until smooth and elastic, then cover and let it rise for 1-2 hours until doubled in size.
• Shape the dough into long, thin loaves, similar to a baguette.
• Place the loaves on a baking sheet and let them rise for another 30-45 minutes.
• Preheat the oven to 180°C (350°F) and bake for 20-25 minutes until golden brown.

25. Cornbread

Cornbread is a moist, crumbly bread made from cornmeal. Depending on the recipe, it can be slightly sweet or savory. It is a staple in Southern U.S. cuisine, often served alongside chili, barbecue, or butter and honey.

Popular variations include sweet cornbread, jalapeño cornbread, and skillet cornbread.

Ingredient	Quantity
Cornmeal	200g
All-purpose flour	100g
Baking powder	10g
Sugar (optional)	50g
Buttermilk	250ml
Eggs	2
Butter	50g, melted
Salt	5g

How to Prepare

• Preheat the oven to 200°C (400°F) and grease a baking dish or skillet.
• Mix the cornmeal, flour, baking powder, sugar, and salt in a bowl.
• In a separate bowl, beat the eggs and stir in the buttermilk and melted butter.
• Combine the wet and dry ingredients, stirring until the batter is smooth.
• Pour the batter into the prepared dish or skillet and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.

Conclusion

Wow! What a journey through the world of bread we’ve had!

From the crusty baguettes of France to the soft naan of India, each loaf tells a story about its culture and people. I hope this tour has opened your eyes to the amazing variety of breads available.

Why not try making one of these breads at home? Or, next time you’re traveling, seek out local bakeries and try their specialties. You might find a new favorite!

Remember, bread is more than just food. It’s a way to connect with people and cultures around the globe. So go ahead, break bread with someone new, and share in the universal joy of this simple yet wonderful food.

What’s your favorite type of bread? Let me know in the comments below!