Iconic Breads From Around the World

Tap a bread to see what makes it distinctive.

Baguette (France)

A long, slender loaf with a crackly crust and chewy interior — France takes such pride in it that the government legally regulates the ingredients and methods for a "baguette de tradition."

Naan (India/Central Asia)

A flatbread slapped onto the wall of a traditional clay oven called a tandoor to bake, typically served alongside curries.

Tortilla (Mexico)

A thin, round flatbread made from corn or wheat flour, the foundational ingredient in Mexican dishes like tacos and burritos.

Pita (Middle East/Mediterranean)

A flatbread that puffs up with an internal air pocket during baking, creating a built-in pouch perfect for stuffing with fillings.

Sourdough (Worldwide, traditionally France/US)

Leavened with wild yeast and lactic acid bacteria instead of commercial yeast, giving it a distinctive tangy flavor and chewy texture.

Injera (Ethiopia)

A spongy, fermented flatbread made from teff grain that serves as both plate and utensil — diners tear off pieces to scoop up other dishes by hand.

Pretzel (Germany)

Known for its distinctive knot shape and deep brown surface, achieved by dipping the dough in an alkaline solution before baking, which produces its signature flavor and color.

Bread Reflects Local Ingredients and Climate

Even though we call them all "bread," the form they take varies dramatically depending on what grains, tools, and climate conditions were available in a region. Where wheat was scarce, other grains like corn or teff filled in instead.

Frequently Asked Questions

Why does France even have a law about baguettes?

To protect and maintain the quality of traditionally made baguettes ("baguette de tradition"), the law strictly regulates which ingredients and additives can be used.

How is injera eaten?

Injera is laid flat like a plate, other dishes are placed on top, and diners tear off pieces of the injera by hand to scoop up and wrap around the food.