Defining bread may seem straightforward, but according to bread historian William Rubel, it’s unnecessary and counterproductive to create a strict definition. Rubel argues that “bread is basically what your culture says it is” and doesn’t need to adhere to any specific type of flour. Instead, he emphasizes what bread does, transforming staple grains like wheat, rye, or corn into durable foods that can be carried, used to feed groups, or stored for longer periods.
Bread’s history dates back to hunter-gatherers in Jordan’s Black Desert, who made bread with tubers and domesticated grain even before the formation of the first agricultural societies around 10,000 B.C. Today, the diverse array of breads around the world reflects the rich tapestry of global food traditions.
In alphabetical order by location, here are 10 extraordinary breads that showcase the variety and cultural significance of this staple food:
Bolani, Afghanistan:
Bolani features crisp dough with a thin sheet of yeast-leavened dough filled generously with potatoes, spinach, or lentils. Fried in hot oil, it obtains a crispy crust.
Lavash, Armenia:
Lavash is a hula hoop-sized flatbread draped over newlyweds in Armenia, symbolizing a life of abundance and prosperity. It’s made by groups of women rolling and stretching dough, baking it inside conical clay ovens.
Damper Bread, Australia:
Damper, a simple blend of water, flour, and salt, recalls Australia’s frontier days. Originally cooked directly in ashes, it can now be prepared in various ways, including cast iron pans or toasted on a stick.
Luchi, Bangladesh:
Luchi is a golden, blistered flatbread made by dunking soft wheat dough into hot oil. It pairs perfectly with aromatic curries and is a popular breakfast choice in Bangladesh.
Pão de Queijo, Brazil:
Pão de queijo is a Brazilian delight, featuring soft wheat dough dunked in hot oil to create a blistered, golden flatbread. It complements the country’s aromatic curries and is often served for breakfast.
Montreal Bagels, Canada:
Montreal bagels, distinct from their New York counterparts, are made with egg and honey, boiled in honey water, and baked in a wood-fired oven. They are dense, chewy, and lightly sweet, available 24 hours a day.
Marraqueta, Chile:
Marraqueta, influenced by European immigrants, is a Chilean favorite with a pale, fluffy interior and a crispy exterior achieved by baking with a pan of water in the oven.
Shaobing, China:
Shaobing is a sesame-seed-crusted flatbread from northern China with tender layers rich in wheat flavor. It can be filled with sweet or savory options like black sesame paste, smoked meat, or Sichuan pepper.
Pan Cubano, Cuba:
Pan Cubano features a fluffy crumb with a crisp, cracker-like crust, enhanced by melted lard. Some bakers press a palmetto leaf into the dough, creating a distinctive crack along the length of the bread.
Libba, Egypt:
Libba is a Bedouin bread baked directly in the embers of a campfire in Egypt’s deserts. The intense heat sears a crisp, browned crust onto the soft dough, leaving the inside steaming and moist.
These breads not only offer memorable flavors but also represent unique ingredients, iconic status, and the simple pleasure of enjoying diverse global comfort foods.