Term: nan: leavened bread baked in a clay oven in India; usually shaped like a teardrop
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: frill: a strip of pleated material used as a decoration or a trim
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: pardoner: a medieval cleric who raised money for the church by selling papal indulgences
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: sei whale: similar to but smaller than the finback whale
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: hepatica: any of several plants of the genus Hepatica having three-lobed leaves and white or pinkish flowers in early spring; of moist and mossy subalpine woodland areas of north temperate regions
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: lashing: rope that is used for fastening something to something else
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: cockle: common edible European bivalve
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: volume unit: a unit of measurement of volume or capacity
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: ovulen: trade name for an oral contraceptive containing mestranol and a progestin compound
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: sword: a cutting or thrusting weapon that has a long metal blade and a hilt with a hand guard
Broader: bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked | Unrelated: glyceryl: a trivalent radical derived from glycerol by removing the three hydroxyl radicals