50 of the world’s best breads

By Jen Rose Smith, CNN
Updated 9:26 AM EDT, Wed May 4, 2022
<strong>Bolani, Afghanistan.</strong> This fried bread stuffed with potatoes is often sold by Afghan street vendors.
Bolani, Afghanistan. This fried bread stuffed with potatoes is often sold by Afghan street vendors.
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<strong>Lavash, Armenia. </strong>This bread is so central to Armenia's culture that it's been designated UNESCO Intangible Heritage.
Lavash, Armenia. This bread is so central to Armenia's culture that it's been designated UNESCO Intangible Heritage.
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<strong>Damper bread, Australia. </strong>This bread is a simple blend of water, flour and salt that can be cooked quickly over a fire.
Damper bread, Australia. This bread is a simple blend of water, flour and salt that can be cooked quickly over a fire.
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<strong>Luchi, Bangladesh. </strong>This golden flatbread is a popular choice for breakfast in Bangladesh, but you can also find the puffy breads at Dhaka sidewalk stalls and home kitchens.<br />
Luchi, Bangladesh. This golden flatbread is a popular choice for breakfast in Bangladesh, but you can also find the puffy breads at Dhaka sidewalk stalls and home kitchens.
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<strong>Pão de queijo, Brazil.</strong> The cassava at the base of this treat has enough naturally occurring cyanide to kill a human being. After careful treatment, it's become part of a popular cheesy bread roll.<br />
Pão de queijo, Brazil. The cassava at the base of this treat has enough naturally occurring cyanide to kill a human being. After careful treatment, it's become part of a popular cheesy bread roll.
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<strong>Montreal bagels, Canada. </strong>Smaller than their New York counterparts, these bagels are made with dough mixed with egg and honey, and the hand-shaped rings are boiled in honey water before baking.
Montreal bagels, Canada. Smaller than their New York counterparts, these bagels are made with dough mixed with egg and honey, and the hand-shaped rings are boiled in honey water before baking.
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<strong>Marraqueta, Chile.</strong> Split into four lobes, the marraqueta has a pale, fluffy interior and a crispy exterior.
Marraqueta, Chile. Split into four lobes, the marraqueta has a pale, fluffy interior and a crispy exterior.
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<strong>Shaobing, China. </strong>Split open the flaky crust to reveal 18 or more tender layers and sweet or savory fillings.<br />
Shaobing, China. Split open the flaky crust to reveal 18 or more tender layers and sweet or savory fillings.
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<strong>Pan Cubano, Cuba. </strong>Melted lard lends a hint of savory flavor to loaves of pan Cubano, the base for Cuban sandwiches thought to have been invented in Florida.
Pan Cubano, Cuba. Melted lard lends a hint of savory flavor to loaves of pan Cubano, the base for Cuban sandwiches thought to have been invented in Florida.
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<strong>Libba, Egypt.</strong> Bedouin tribes travel with their sacks of flour through Egypt's vast deserts, making each day's bread in the camp fire.
Libba, Egypt. Bedouin tribes travel with their sacks of flour through Egypt's vast deserts, making each day's bread in the camp fire.
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<strong>Pupusas, El Salvador. </strong>This griddled corn bread with a variety of fillings is both a beloved snack and a national icon.
Pupusas, El Salvador. This griddled corn bread with a variety of fillings is both a beloved snack and a national icon.
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<strong>Injera, Ethiopia. </strong>Made from an ancient grain called teff, this Ethiopian bread is the perfect foil for the country's rich sauces and stews.
Injera, Ethiopia. Made from an ancient grain called teff, this Ethiopian bread is the perfect foil for the country's rich sauces and stews.
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<strong>Baguette, France. </strong>The baguette is a relatively recent invention. According to Paris food historian Jim Chevallier, long, narrow breads similar to modern baguettes gained prominence in the 19th century.
Baguette, France. The baguette is a relatively recent invention. According to Paris food historian Jim Chevallier, long, narrow breads similar to modern baguettes gained prominence in the 19th century.
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<strong>Khachapuri, Georgia.</strong> This savory flatbread starts with dough that's pinched into a boat-shaped cradle and baked with a generous filling of egg and cheese.
Khachapuri, Georgia. This savory flatbread starts with dough that's pinched into a boat-shaped cradle and baked with a generous filling of egg and cheese.
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<strong>Pumpernickel, Germany.</strong> Pure rye flour lends these iconic north German loaves impressive heft, and the most traditional versions are baked in a warm, steamy oven for up to 24 hours.
Pumpernickel, Germany. Pure rye flour lends these iconic north German loaves impressive heft, and the most traditional versions are baked in a warm, steamy oven for up to 24 hours.
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<strong>Pai bao, Hong Kong. </strong>This bread benefits from a technique known as the Tangzhong method. When mixing the dough, bakers add a small amount of cooked flour and water, which results in a loaf that retains moisture for days.
Pai bao, Hong Kong. This bread benefits from a technique known as the Tangzhong method. When mixing the dough, bakers add a small amount of cooked flour and water, which results in a loaf that retains moisture for days.
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<strong>Dökkt rúgbrauð, Iceland.</strong> The geothermal heat that powers Iceland's geysers, hot springs and steam vents also provides a natural oven for this slow-baked Icelandic rye bread.
Dökkt rúgbrauð, Iceland. The geothermal heat that powers Iceland's geysers, hot springs and steam vents also provides a natural oven for this slow-baked Icelandic rye bread.
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<strong>Paratha, India. </strong>This whole-wheat Indian treat can be eaten plain or packed with savory fillings.
Paratha, India. This whole-wheat Indian treat can be eaten plain or packed with savory fillings.
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<strong>Roti gambang, Indonesia.</strong> Palm sugar and cinnamon lend a light, aromatic sweetness to roti gambang, which is often enjoyed with a cup of tea brewed from Java- or Sumatra-grown leaves. <br />
Roti gambang, Indonesia. Palm sugar and cinnamon lend a light, aromatic sweetness to roti gambang, which is often enjoyed with a cup of tea brewed from Java- or Sumatra-grown leaves.
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<strong>Sangak, Iran.</strong> Eat this flatbread, also called nan-e sangak, on its own, or turn it into an Iranian-style breakfast. Use a piece of sangak to wrap salty cheese and a bundle of aromatic green herbs.
Sangak, Iran. Eat this flatbread, also called nan-e sangak, on its own, or turn it into an Iranian-style breakfast. Use a piece of sangak to wrap salty cheese and a bundle of aromatic green herbs.
Behrouz Mehri/AFP/Getty Images
<strong>Soda bread, Ireland. </strong>With potato crops failing, the Irish started mixing loaves using soft wheat flour, sour milk and baking soda. Now, dense loaves of soda bread are paired with salted Irish butter. <br />
Soda bread, Ireland. With potato crops failing, the Irish started mixing loaves using soft wheat flour, sour milk and baking soda. Now, dense loaves of soda bread are paired with salted Irish butter.
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<strong>Challah, Israel. </strong>Traditionally, challah is any bread used in Jewish ritual, but you'll still spot plenty of the classic Ashkenazi golden loaves.
Challah, Israel. Traditionally, challah is any bread used in Jewish ritual, but you'll still spot plenty of the classic Ashkenazi golden loaves.
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<strong>Ciabatta, Italy.</strong> There's no better proof that bread is still evolving than the example of ciabatta, an Italian loaf that was only invented in the 1980s.
Ciabatta, Italy. There's no better proof that bread is still evolving than the example of ciabatta, an Italian loaf that was only invented in the 1980s.
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<strong>Bammy bread, Jamaica. </strong>Pan-fried cassava cakes are delicious comfort food in Jamaica, where rounds of bammy bread are paired with the island's fresh seafood. <br />
Bammy bread, Jamaica. Pan-fried cassava cakes are delicious comfort food in Jamaica, where rounds of bammy bread are paired with the island's fresh seafood.
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<strong>Kare pan, Japan. </strong>This curry bread is rolled in panko before dunking it in the deep-fryer, ensuring a crispy crust and soft, saucy interior.
Kare pan, Japan. This curry bread is rolled in panko before dunking it in the deep-fryer, ensuring a crispy crust and soft, saucy interior.
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<strong>Taboon bread, Jordan.</strong> Bakers in roadside stalls in the capital city of Amman make and stack this classic flatbread into steaming piles.
Taboon bread, Jordan. Bakers in roadside stalls in the capital city of Amman make and stack this classic flatbread into steaming piles.
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<strong>Roti canai, Malaysia</strong>. Roti flatbread may have arrived in Malaysia with Indian immigrants, but the country's made the flaky, rich bread their own. Try it served with Malaysian dips and curries.
Roti canai, Malaysia. Roti flatbread may have arrived in Malaysia with Indian immigrants, but the country's made the flaky, rich bread their own. Try it served with Malaysian dips and curries.
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<strong>Ħobż tal-Malti, Malta.</strong> Classic versions take more than a day to prepare, and were traditionally baked in shared, wood-fired ovens that served as community gathering places.
Ħobż tal-Malti, Malta. Classic versions take more than a day to prepare, and were traditionally baked in shared, wood-fired ovens that served as community gathering places.
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<strong>Tortillas, Mexico. </strong>Whether folded into a taco or eaten out of hand, corn tortillas are one of the country's most universally loved foods. The ground-corn dough is deceptively simple, made from just a few ingredients,
Tortillas, Mexico. Whether folded into a taco or eaten out of hand, corn tortillas are one of the country's most universally loved foods. The ground-corn dough is deceptively simple, made from just a few ingredients,
Lisa Cherkasky for The Washington Post/Getty Images
<strong>Khobz kesra, Morocco.</strong> These low, rounded loaves, often baked at community ovens where women gather, have a slightly crisp exterior.
Khobz kesra, Morocco. These low, rounded loaves, often baked at community ovens where women gather, have a slightly crisp exterior.
Bartosz Luczak/iStockphoto/Getty Images
<strong>Fry bread, Navajo Nation.</strong> Now a symbol of perseverance and tradition, fry bread was created by the Navajo people using government-provided stores of white flour, lard and sugar.
Fry bread, Navajo Nation. Now a symbol of perseverance and tradition, fry bread was created by the Navajo people using government-provided stores of white flour, lard and sugar.
Luke E. Montavon/AFP/Getty Images
<strong>Tijgerbrood, Netherlands.</strong> To create the "Dutch crunch" mottled top of tijgerbrood, bakers spread unbaked loaves of white bread with a soft mixture of rice flour, sesame oil, water and yeast.
Tijgerbrood, Netherlands. To create the "Dutch crunch" mottled top of tijgerbrood, bakers spread unbaked loaves of white bread with a soft mixture of rice flour, sesame oil, water and yeast.
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<strong>Rēwena parāoa, New Zealand.</strong> European settlers brought potatoes and wheat to New Zealand, but the indigenous Maori people made the imported ingredients their own with this innovative bread.
Rēwena parāoa, New Zealand. European settlers brought potatoes and wheat to New Zealand, but the indigenous Maori people made the imported ingredients their own with this innovative bread.
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<strong>Lefse, Norway. </strong>This potato flatbread is a favorite at holidays, when there are many hands to roll the soft dough with a grooved pin, then cook it on a hot griddle.
Lefse, Norway. This potato flatbread is a favorite at holidays, when there are many hands to roll the soft dough with a grooved pin, then cook it on a hot griddle.
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<strong>Podplomyk, Poland.</strong> Slather a hot round of podplomyk with white cheese and fruit preserves for a delicious use of this unyeasted flatbread.
Podplomyk, Poland. Slather a hot round of podplomyk with white cheese and fruit preserves for a delicious use of this unyeasted flatbread.
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<strong>Broa de milho, Portugal. </strong>Corn and buckwheat are stone-milled, sifted and kneaded in a wooden trough for the most traditional version of this hearty peasant bread from northern Portugal.
Broa de milho, Portugal. Corn and buckwheat are stone-milled, sifted and kneaded in a wooden trough for the most traditional version of this hearty peasant bread from northern Portugal.
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<strong>Karavai, Russia.</strong> Bread baking becomes art on Russian holidays, when golden loaves of karavai are decked in dough flowers, animals and swirls. It also plays a starring role at weddings.
Karavai, Russia. Bread baking becomes art on Russian holidays, when golden loaves of karavai are decked in dough flowers, animals and swirls. It also plays a starring role at weddings.
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<strong>Pane carasau, Sardinia, Italy.</strong> Crisp-baked sheets of pane carasau are parchment-thin, earning Sardinia's ancient flatbread a melodic nickname: carta de musica, or sheet music.
Pane carasau, Sardinia, Italy. Crisp-baked sheets of pane carasau are parchment-thin, earning Sardinia's ancient flatbread a melodic nickname: carta de musica, or sheet music.
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<strong>Proja, Serbia. </strong>Warm squares of Serbian proja, or cornbread, are a favorite accompaniment to the country's meat stews. <br />
Proja, Serbia. Warm squares of Serbian proja, or cornbread, are a favorite accompaniment to the country's meat stews.
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<strong>Gyeran-ppang, South Korea. </strong>Every loaf of gyeran-ppang has a whole egg baked inside, and the savory-sweet treat can be eaten hot for breakfast or at any other time of day.
Gyeran-ppang, South Korea. Every loaf of gyeran-ppang has a whole egg baked inside, and the savory-sweet treat can be eaten hot for breakfast or at any other time of day.
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<strong>Appam, Sri Lanka. </strong>A thin, fermented batter of rice flour and coconut milk turns crisp in the bowl-shaped pans used for cooking appam, one of Sri Lanka's most ubiquitous treats.
Appam, Sri Lanka. A thin, fermented batter of rice flour and coconut milk turns crisp in the bowl-shaped pans used for cooking appam, one of Sri Lanka's most ubiquitous treats.
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<strong>Kisra, Sudan and South Sudan</strong>. Overnight fermentation lends a delicious tang to this crepe-like flatbread, balancing the mild, earthy flavor of sorghum flour with a tart bite. <br />
Kisra, Sudan and South Sudan. Overnight fermentation lends a delicious tang to this crepe-like flatbread, balancing the mild, earthy flavor of sorghum flour with a tart bite.
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