Bread is the first thing that comes to mind when it comes to foods with the most significant cultural and historical impact. In other words, bread is considered a staple in many different diets.
You will find multiple types of bread around the world, each with a unique taste and texture. Let's also not forget smell, which is an important part of the bread.
According to Merriam-Webster, bread is a "usually baked and leavened food made of a mixture whose basic constituent is flour or meal."
These are some of the different types of bread from around the world.
Lavash, Armenia
This type of flatbread (a bread with little thickness and a wide surface) is popular in Armenia, as well as other nearby Middle Eastern countries.
Preparation is usually undertaken by a small group of women. Making lavash requires great effort, coordination and experience. The dough is made of a simple mixture wheat flour and water. Then, it is kneaded into balls, which are then rolled into thin layers and stretched across a special cushion padded with wool or hay. Finally, the dough is slapped against a wall of a traditional conical clay oven, where it is baked quickly under very high heat.
Lavash plays a ritual role in traditional Armenian weddings, where it is draped over the newlyweds' shoulders to bring prosperity and fertility.
It was inscribed into the UNESCO Representative List of Intangible Cultural Heritage of Humanity in 2014 because of the bread's central role in Armenia's culture.
Pita bread, Middle East
This bread is one of the most well-known bread types in the Middle East. It is a leavened flatbread that consists of water, yeast, flour, and, in some cases, sugar and salt. For extra flavor, herbs and spices are often added to the dough.
The water in the dough causes the bread to quickly rise and form a pocket. Once it is removed from the oven, the bread is deflated and the pocket is visible upon opening.
Pita bread is versatile and is typically enjoyed with hummus, baba ghanoush, shwarma or falafel. It can even become the base for pizza or a salad. You can also cut pita into triangles and toast them to make chips, which make great dippers for hummus.
Conchas, Mexico
Conchas are a popular sweet bread (pan dulce in Spanish) in Mexico. In fact, you will find these in any Mexican bakery you come across. These are often enjoyed during breakfast with a cup of coffee or hot chocolate.
The conchas consist of a brioche-lake dough that is rolled into rounds and a streusel-like shell, which is patted into a round and then draped over the dough. Finally, a shell-shaped cutter is pressed into the top. That is why these breads are called "conchas."
The top is crispy, while the bottom is soft and fluffy. The result is a sweet, buttery flavor.
Soda bread, Ireland
Many versions of the soda bread exist around the world, with the Irish version being the most famous.
Fun fact: Irish flour did not have enough gluten to rise with yeast, so the home cooks would make bread on a griddle. By the time baking soda arrived in Ireland in the 19th century, bakers tried this ingredient in their bread dough, thus making the classic Irish soda bread we know.
This type of bread uses buttermilk and baking soda, which creates gas bubbles in the dough. In fact, this quick bread does not require any yeast, proofing or kneading. Some recipes add raisins, grains or nuts.
Naan, India
Naan is considered to be one the most popular Indian breads. It is a type of flatbread consisting of all-purpose flour, as well as milk or yogurt, and brushed with butter.
Traditionally, naan is cooked in a cylindrical clay and and brick oven called a tandoor. It is stuck against the walls of the tandoor and is baked quickly in very high heat. This, in turn, gives it the characteristic crispy exterior with golden brown spots.
Naan is versatile and is typically enjoyed with traditional Indian dishes, such as curry, dal and chicken tikka masala. Sometimes, it serves as a substitute for utensils when eating these foods.
Biscuits, United States
Biscuits are typically associated with the American South. Fun fact: biscuits were a delicacy for Sunday lunch and dinner in the pre-Civil War South. Now, they are a Southern breakfast staple, though biscuits can be eaten at any time of the day.
Buttermilk biscuits are the type with which Americans are familiar with. As the name suggests, the buttermilk provides the biscuits with acidity, giving them a tang.
Biscuits are often eaten with many foods. For example, you can simply put some jam or honey and enjoy them that way. A popular way to eat them is with sausage gravy, making it a hearty Southern breakfast. They also make great sandwiches, such as egg, bacon and cheese biscuit.
Baguette, France
The baguette is quintessential in French culture, especially in Paris. In fact, the county is said to consume approximately ten billion baguettes every year. You will usually see French people carrying a baguette in a paper bag, and eating the bread as they go along.
By definition, a baguette is a long, thin loaf of French bread that typically measures 15.8 to 23.6 inches. It consists of a crunchy exterior and a soft interior, as well as a creamy color.
The ingredients and process of making traditional French baguettes are defined under the French legislation Bread Law, which was adopted in 1993. According to this law, its main ingredients include wheat flour, water, salt and a rising agent (a starter or yeast).
There are many ways to enjoy the baguette. For example, it can be enjoyed with a fruit jam for breakfast or an afternoon snack. Baguettes can also be used for sandwiches during lunchtime and are typically halved lengthways.
Tortillas, Mesoamerica
Tortillas are an ancient bread dating back thousands of years to the Maya civilization. Whether folded into tacos or eaten out of hand, tortillas are universally loved in Mesoamerica, which includes Mexico and Central America.
Corn was essentially important to Mesoamerican people and was even featured in their origin myths. In addition, it was a crucial staple in their diets.
There are many ways to enjoy tortillas and incorporating them in traditional Mesoamerican dishes. For example, in Guatemala, tortillas are often eaten with beans, grilled meat or guacamole, to name a few. In Mexico, tortilla-based dishes include carne asada tacos, chilaquiles and enchiladas.
You can check out my article about the importance of tortillas in Guatemala.
Pumpernickel, Germany
For hundreds of years, pumpernickel has been a specialty in Germany's Westphalia region. It is known for its characteristic dark color and lack of crust, as well as its earthy or sour flavor.
The technique to making pumpernickel is an unusual one. The traditional version is baked in a low temperature for up to 24 hours. This helps transform the sugars in the rye flour into the distinct nutty/sour flavor.
Pumpernickel can be enjoyed simply toasted and lathered with cream cheese or butter. It also pairs really well with strong-flavored accompaniments, such as sauerkraut and mustard.
Focaccia, Italy
Focaccia has been proven to be popular due to its versatility and easy preparation. In other words, it is an all-purpose bread from Italy.
There are many varieties of the recipe and regional variations. However, most focaccia often consist of flour, salt, yeast, a pinch of sugar and olive oil to create the classic texture. You might also see that focaccia is often topped with rosemary or other herbs.
This bread makes a great accompaniment to soups and salads. Due to its thickness, you can use focaccia for sandwiches. In addition, it can be cut into various shapes, especially squares or skinny rectangles.
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