Bread Type

Picture

Country of Origin

Characteristics of bread

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Naan

A high temperature is used during baking, extra ingredients can be added such as meat, nuts or dried fruit. Eaten with a main meal with curry.

Croissant

Butter can be added to the dough for rich and flaky bread. Not such a healthy option. Usually eaten at breakfast time.

Pita

Middle East:

Syria & Lebanon

A rounded flatbread made with yeast composing of a pocket which can be filled with meat or vegetables.

Bagel

Central/Eastern Europe: Poland

The dough is boiled in water and then baked for a dense, chewy texture. The dough can be flavoured.

Pretzel

Germany

Baked bread that is twisted into a knot like shape. The dough is dipped into salted or flavoured water before baking.

Ciabatta

The loaf is broad and flattish. It has a crisp crust and soft porous texture. Olive oil is often added for flavour. Sandwiches that are toasted are known as panini.

Rye Bread

Scandinavia and Germany

Made from rye flour. It is very high in fibre, dark in colour, solid and strong in taste.