73 articles
Johnnycake
Johnnycake (journey cake, hoecake) is a cornmeal flatbread of Indigenous North American origin, griddle-fried from cornmeal, water or milk, and salt; Rhode Island's white flint corn version and Caribbean wheat-flour johnny cakes are distinct traditions under one disputed name.
Kaiser roll
Kaiser roll (Kaisersemmel, Vienna roll, hard roll, kajzerka): a crusty round Austrian white bread roll with a five-part star top, minimum 46 g baked weight, codex-defined, most-eaten in Austria; in the US the default NY/NJ breakfast-sandwich roll.
Khachapuri (ხაჭაპური)
Khachapuri (ხაჭაპური) is Georgian cheese-filled bread, from khacho (curd) and puri (bread), with about 40 regional varieties. Main types: Imeruli, Megruli, Adjaruli (boat with egg), penovani; heritage-listed 2019; ISET Khachapuri Index tracks its cost.
Lahmacun
Lahmacun (Arabic lahm bi-ajin; Armenian lahmajo), also called Turkish or Armenian pizza, is a paper-thin meat-topped flatbread baked at high heat, popular across Turkey, the Levant, and Armenia, with a protected Gaziantep geographical indication.
Lángos
Lángos (langoš, langalló) is a Hungarian deep-fried yeasted flatbread, originally baked near the oven flame, classically rubbed with garlic and topped with sour cream and grated cheese; a designated hungarikum street food.
Lavash (լավաշ)
Lavash (լավաշ) is a thin wheat-flour flatbread baked on the wall of a tonir clay oven, central to Armenian cuisine and inscribed by UNESCO in 2014, with a related 2016 multinational flatbread listing; it keeps dry up to six months.
Lefse
Lefse is a Norwegian soft flatbread, best known in its potato form (potetlefse) made of riced potato, flour, butter, and cream, cooked on a griddle (takke). Distinct from crisp flatbrød, it has many regional varieties and is a Norwegian-American holiday staple.
List of baked goods
List of baked goods: breads, flat breads, quick breads, cakes, cookies and biscuits, pastries, pies and tarts, and crackers. Covers defining features, typical shelf life by category, common ingredients, and baking history from Egyptian yeast breads to 600 BC Greek enclosed ovens.
Manakish (مناقيش)
Manakish (مناقيش), also called Manaeesh or Man'oushe, is a Levantine flatbread topped with za'atar, cheese, or spiced meat, baked at high heat, and sold hot at dawn from neighborhood bakeries across Lebanon, Syria, Palestine, and Jordan.
Mantou (馒头)
Mantou (馒头) is Chinese steamed bread, a fermented wheat staple of northern China, earliest attested in Western Jin texts; the Zhuge Liang origin legend is a later Song-era attribution, and related buns spread to Korea, Japan and Central Asia.
Marie biscuit
Marie (bolacha Maria) biscuit: thin, crisp, mildly sweet semi-sweet biscuit created by Peek Freans in London in 1874 for the marriage of Grand Duchess Maria Alexandrovna and the Duke of Edinburgh; a global tea-time staple and dessert base.
Matzah
Matzah (מצה, matzo) is unleavened bread of five grains eaten on Passover, baked within 18 minutes of mixing flour and water; shmura matzah is guarded from harvest, and machine matzah sparked an 1859 halachic controversy.
Muffin
Muffin is a baked item that takes two forms: the domed, sweet quick bread common in American cafes, or the flat, griddle-cooked yeast bread known as the English muffin.
Naan (نان)
Naan (نان, nān) is the Persian word for bread and Iran's staple flat breads: taftoon, lavash, sangak, and barbari, baked in tanur ovens, supplying about 70% of daily calories.
Pan de muerto
Pan de muerto (bread of the dead) is the Mexican sweet bun of Día de Muertos, round with bone-shaped dough strips and a skull knob, orange- and anise-scented, a Mesoamerican-Spanish fusion worth up to 20% of bakery income.
Pasty
Pasty, especially the Cornish pasty, a D-shaped baked turnover of beef, potato, swede, and onion with a side crimp; PGI-protected, made only in Cornwall since 2011, carried worldwide by Cornish miners to Mexico and Michigan.
Pirozhki (пирожки)
Pirozhki (пирожки, singular pirozhok) are small Russian filled buns, baked or fried, the diminutive of pirog (pie), never boiled like Polish pierogi; common fillings include cabbage, potato, meat, and egg.
Pita
Pita, also khobz arabi or Arabic bread, is a circular leavened double-layered Middle Eastern flatbread whose steam-formed pocket forms during 400 °C baking; used as pocket, wrap, scoop, and bowl.
Pizza bianca
Pizza bianca is Rome's salted, olive-oiled flatbread baked without tomato sauce, sold by weight at forni and filled with mortadella or prosciutto; about 306 kcal and 789 mg sodium per 100 g.
Pretzel
Pretzel (German Brezel/Brezn): knotted alkaline-dipped bread from southern Germany; soft lye bread or hard snack; 3–5% NaOH bath, Bavarian vs Swabian styles, EU-protected Bayerische Breze, $2.9B US market.
Puff pastry
Puff pastry (pâte feuilletée) is an unleavened laminated dough of alternating dough and butter layers, up to 700, that rises by steam alone when baked; distinct from yeasted croissant dough and low-fat phyllo.
Pumpernickel
Pumpernickel: dense, dark Westphalian German rye bread baked 16+ hours, EU PGI-protected since 2014; distinct from American wheat-rye pumpernickel; name from Westphalian dialect insult (1663).
Pupusa
Pupusa: El Salvador's national dish, a thick nixtamalized corn or rice masa disc stuffed before cooking with cheese, beans, chicharrón, or revueltas, griddled dry on a comal and served with curtido and tomato salsa; decree 655 of 2005 made it the national dish.
Puri (पूरी) (food)
Puri (पूरी), also poori, is an unleavened Indian deep-fried flatbread of stiff wheat dough that puffs in hot oil; variants include Bengali luchi (maida), Bedmi puri (urad dal), and rice-flour pathiri.
Roti (रोटी)
Roti (रोटी), also called chapati or phulka, is an unleavened whole wheat flatbread cooked on a tawa and eaten across South Asia with dal and curries; distinct from layered paratha and leavened tandoor naan, with 30-plus regional varieties and diaspora forms.
Roti canai
Roti canai, called roti prata in Singapore, is a Malaysian flaky griddled flatbread descended from South Indian parotta, brought by Indian-Muslim migrants to Penang in the 19th century, ranked first bread in the world by TasteAtlas in 2023.
Rugbrød
Rugbrød (Danish rye bread) is Denmark's dense sourdough rye loaf, the daily bread for over 1000 years and the base of smørrebrød open sandwiches; baked about 75 minutes to a 98 °C core, traditionally unsweetened.
Rusk
Rusk is twice-baked bread, dried until hard and crisp; known as beschuit, zwieback, biscotti, or beskuit, historically ship's provisions, now a tea-time snack and sausage ingredient.
Rye bread
Rye bread is bread made from rye flour (Secale cereale), often blended with wheat in North America (about 20% rye) but often 100% rye in Europe; dense, sourdough-fermented, high in fiber (~10 g/100 g), with a lower insulin response than wheat bread.
Salt bread
Salt bread (shio pan/sogeum-ppang) is a yeast roll developed in Japan in 2003 and first sold in 2004, known for its buttery hollow center and popular in South Korea.