Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.
Indian naan bread
The yogurt in the dough of this soft light sweetish bread helps it rise; it is eaten plain or stuffed.
Light and crusty unleavened bread, eaten mainly during Jewish Passover; it is easily digested and has a long shelf life.
cracked rye bread
Thin crusty flat bread made with rye flour, usually eaten with cheese.
Danish rye bread
This bread is usually sweeter and lighter than German rye bread; it often contains molasses.
Flexible wafer-thin dough of Greek origin, used to prepare hors d’oeuvres and pastries, such as baklava.
Disk of unleavened bread made with corn flour that is the basis for many Latin-American dishes; it can be eaten plain, with a filling or cooked.
Flat bread originally from the Middle East; its crust forms a pocket that can be filled with hot or cold kinds of stuffing.
Indian chapati bread
Flat crusty, slightly puffy bread, eaten warm with vegetables and rice or used as a spoon to scoop up food.