worldcuisines/food-kb-v1.1 huggingface dataset:
English muffin
Category: bread (leavened bread)
Cuisine: English
Associated cuisines: English, American, Canadian, Australian, New Zealand
Area: England
Countries: England, United States, Canada, Australia, New Zealand
Region: Australia and New Zealand
Other names: ar - Arabic: مافن
arz - Egyptian Arabic: المافن
bn - Bangla: ইংলিশ মাফিন
ca - Catalan: Muffin anglès
cy - Welsh: Myffin
en-simple - Simple English: English muffin
es - Spanish: Muffin inglés
eu - Basque: Ingeles muffin
fa - Persian: مافین انگلیسی
fr - French: Muffin anglais
id - Indonesian: Muffin Inggris
it - Italian: Muffin inglese
ja - Japanese: イングリッシュ・マフィン
jv - Javanese: Muffin Inggris
ko - Korean: 잉글리시 머핀
mk - Macedonian: Британски мафин
ms - Malay: Muffin Inggeris
nb - Norwegian Bokmål: English muffin
pl - Polish: Angielski muffin
ru - Russian: Английский маффин
sv - Swedish: English muffin
uk - Ukrainian: Англійський маффін
yue - Cantonese: 英式鬆餅
zh - Chinese: 英式瑪芬

Small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall made from wheat flour, butter, milk, sugar, salt, egg, and yeast. It is generally split horizontally and served toasted. It is frequently eaten with sweet or savoury toppings such as butter, fruit jam, honey, eggs, sausage, bacon, or cheese.
Farl
Category: bread (flatbread)
Cuisine: Irish
Associated cuisines: Irish
Area: Ireland
Countries: Ireland
Region: Northern Europe
Other names: arz - Egyptian Arabic: فارل
es - Spanish: Farl
jv - Javanese: Farl
ko - Korean: 팔

Any of various quadrant-shaped flatbreads and cakes, traditionally made by cutting a round into four pieces, made especially with oatmeal or wheat flour.
French roll
Category: bread (bread roll)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: es - Spanish: Pan francés
ko - Korean: 프렌치롤

Refers to bread rolls in different regions around the world.
Flatbrød
Category: bread (flatbread)
Cuisine: Norwegian
Associated cuisines: Norwegian
Area: Norway
Countries: Norway
Region: Northern Europe
Other names: arz - Egyptian Arabic: فلاتبرود
da - Danish: Flatbrød
de - German: Flatbrød
es - Spanish: Flatbrød
ja - Japanese: フラットブレッド
jv - Javanese: Flatbrød
ko - Korean: 플라트브뢰드
nb - Norwegian Bokmål: Flatbrød
nl - Dutch: Flatbrød
nn - Norwegian Nynorsk: Flatbrød
sv - Swedish: Flatbröd
tr - Turkish: Flatbrød
uk - Ukrainian: Флатбрьо

A traditional unleavened bread which is usually eaten with fish, salted meats and soups. It is dry and free from water so it is possible to store it for a long period of time. The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples.
Flatkaka
Category: bread (flatbread)
Cuisine: Icelandic
Associated cuisines: Icelandic
Area: Iceland
Countries: Iceland
Region: Northern Europe
Other names: arz - Egyptian Arabic: فلاتكاكا
de - German: Flatbrauð
es - Spanish: Flatkaka
he - Hebrew: פלטקאקה
is - Icelandic: Flatkaka
ja - Japanese: フラットカーカ
ko - Korean: 플라트카카

Unleavened rye flatbread that is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally, it was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making the dish at home, people sometimes bake them directly on an electric hot plate to get the desired result.
Focaccia
Category: bread (flatbread)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: فوكاتشيا
arz - Egyptian Arabic: فوكاتشيا
az - Azerbaijani: Fokatça
bg - Bulgarian: Фокача
bn - Bangla: ফোকাচ্চা
ca - Catalan: Focaccia
cs - Czech: Focaccia
da - Danish: Focaccia
de - German: Focaccia
el - Greek: Φοκάτσα
en-simple - Simple English: Focaccia
eo - Esperanto: Focaccia
es - Spanish: Focaccia
eu - Basque: Focaccia
fa - Persian: فوکاچا
fi - Finnish: Focaccia
fr - French: Focaccia
gl - Galician: Focaccia
he - Hebrew: פוקאצ'ה
hu - Hungarian: Focaccia
hy - Armenian: Ֆոկաչա
id - Indonesian: Focaccia
it - Italian: Focaccia
ja - Japanese: フォカッチャ
jv - Javanese: Focaccia
ko - Korean: 포카차
ms - Malay: Focaccia
nb - Norwegian Bokmål: Focaccia
nl - Dutch: Focaccia
pl - Polish: Focaccia
pt - Portuguese: Focaccia
ro - Romanian: Focaccia
ru - Russian: Фокачча
scn - Sicilian: Fuazza
sl - Slovenian: Fokača
sr - Serbian: Фокача
sv - Swedish: Focaccia
tr - Turkish: Focaccia
uk - Ukrainian: Фокача
yue - Cantonese: 意式香草包
zh - Chinese: 福卡恰

A flat leavened oven-baked made from high-gluten flour, oil, water, salt, yeast.
Fougasse
Category: bread (flatbread)
Cuisine: French
Associated cuisines: French
Area: Provence
Countries: France
Region: Western Europe
Other names: az - Azerbaijani: Fuqas
bo - Tibetan: ཧྥོའུ་ག་སི།
ca - Catalan: Fougasse
de - German: Fougasse
en-simple - Simple English: Fougasse
es - Spanish: Fougasse
fa - Persian: فوگاس
fr - French: Fougasse
he - Hebrew: פוגאס
id - Indonesian: Fougasse
it - Italian: Fougasse
ja - Japanese: フーガス
jv - Javanese: Fougassé
ko - Korean: 푸가스
mk - Macedonian: Фугасе леб
nb - Norwegian Bokmål: Fougasse
nl - Dutch: Fougasse
oc - Occitan: Fogassa
ru - Russian: Фугас
sv - Swedish: Fougasse

It is used to make a regional version of a calzone, commonly filled with cheese and small strips of bacon inside the pocket made by folding the bread over. Other variations include dried fruit, a type of blue cheese and nuts, or olives and goat cheese.
Fugazza
Category: bread (pizza)
Cuisine: Argentinian
Associated cuisines: Argentinian
Area: Buenos Aires
Countries: Argentina
Region: South America
Other names: en-simple - Simple English: Fugazza
es - Spanish: Fugazza con queso
fa - Persian: فوگازا
jv - Javanese: Fugazza
mk - Macedonian: Фугаца
ru - Russian: Фугацца
tr - Turkish: Fugazza

A thick pizza crust topped with onions, cheese, and sometimes olives. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.
Graham bread
Category: bread (loaf bread)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: arz - Egyptian Arabic: عيش جراهام
ca - Catalan: Pa Graham
de - German: Grahambrot
eo - Esperanto: Graham-pano
es - Spanish: Pan Graham
fa - Persian: نان گراهام
fi - Finnish: Grahamleipä
fr - French: Pain Graham
he - Hebrew: לחם גרהם
it - Italian: Pane Graham
ja - Japanese: グラハムパン
nl - Dutch: Kropbrood
pl - Polish: Chleb graham

The bread include Graham flour, milk, molasses, yeast, and salt.
Cong you bing
Category: bread (flatbread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Pan de cebolleta
fr - French: Cong you bing
ja - Japanese: 葱油餅
jv - Javanese: Cong you bing
ko - Korean: 충유빙
th - Thai: ชงโหยวปิ่ง
uk - Ukrainian: Цун ю бін
yue - Cantonese: 蔥油餅
zh - Chinese: 蔥油餅

A savory, unleavened flatbread folded with oil and minced scallions (green onions). It is made from dough instead of batter. It is pan-fried, which gives it crisp edges and a chewy texture.
Guokui
Category: bread (flatbread)
Cuisine: Shaanxi
Associated cuisines: Shaanxi, Chinese
Area: Shaanxi, China
Countries: China
Region: Eastern Asia
Other names: zh - Chinese: 鍋盔

The dish is a kind of flatbread made from flour. The dish is said to have been invented by a laborer who cooked flatbread in his iron helmet over a wood fire. It is round in shape, about a foot long in diameter, an inch in thickness, and weighs about 2.5 kg.
Hallulla
Category: bread (bread)
Cuisine: Chilean, Bolivian
Associated cuisines: Chilean, Bolivian
Area: Chile, Bolivia
Countries: Chile, Bolivia
Region: South America
Other names: arz - Egyptian Arabic: هلولا
de - German: Hallulla
es - Spanish: Hallulla
ja - Japanese: アジュージャ
ko - Korean: 아유야

The dish is a popular bread. It is a flat round bread baked with vegetable (but sometimes also animal) shortening and is used for several traditional sandwiches. The traditional recipe includes wheat flour, yeast, sugar, salt, vegetable shortening, milk and water.
Hardtack
Category: biscuit (dense biscuit)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: be - Belarusian: Галета
ca - Catalan: Bescuit de mar
cs - Czech: Suchar
da - Danish: Beskøjt
de - German: Hartkeks
eo - Esperanto: Marbiskvito
es - Spanish: Galleta marinera
fa - Persian: بیسکویت دریایی
fi - Finnish: Laivakorppu
fr - French: Biscuit de mer
id - Indonesian: Hardtack
ik - Inupiaq: Qaqqulaaq
it - Italian: Galletta
ja - Japanese: 堅パン
jv - Javanese: Hardtack
ko - Korean: 하드택
nl - Dutch: Scheepsbeschuit
pl - Polish: Suchary
ru - Russian: Галеты
sr - Serbian: Двопек
sv - Swedish: Skeppsskorpa
tr - Turkish: Peksimet
uk - Ukrainian: Галета
zh - Chinese: 压缩饼干

The dish is a type of dense biscuit or cracker made from flour, water, and sometimes salt. It is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns.
Himbasha
Category: bread (sweet bread)
Cuisine: Eritrean, Ethiopian
Associated cuisines: Eritrean, Ethiopian
Area: Eritrea, Ethiopia
Countries: Eritrea, Ethiopia
Region: Eastern Africa
Other names: arz - Egyptian Arabic: هيمباشا
es - Spanish: Himbasha
fr - French: Himbasha
ig - Igbo: Himbasha
it - Italian: Ambascià
ko - Korean: 흠바샤
mk - Macedonian: Химбаша
ru - Russian: Химбаша

The dish is a celebration bread that is slightly sweet. It often served at special occasions. The dough is given a decorative touch before baking. The design varies in detail, but in general, is given the shape of a wheel with indentations to create several spokes. Common additions to the recipe include candied orange, ginger, or ground cardamom seeds, although plain varieties are not unheard of.
Hoagie roll
Category: bread (bread roll)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: fa - Persian: نان ساندویچی هوگی

The dish is a type of long roll used to prepare sandwiches. They are sometimes toasted before being used to prepare a sandwich. Ingredients used in it preparation may include flour, egg, milk, vegetable oil, salt, sugar and yeast. Some versions include sesame seeds atop the roll, which may add extra flavor and textural elements. Gluten-free and vegan recipes have been devised.
Hot and spicy cheese bread
Category: bread (cheese bread)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: jv - Javanese: Roti kèju pedhes

The dish is a popular cheese bread. The bread is sold at farmer's markets across the city and at local bakeries. Today, the bread is made with a brioche-like yeasted dough, mixed with cheese, and topped with crushed hot red peppers. It also contains chives and parsley. The bread is often eaten as a snack bread, pulled apart and eaten while walking around the farmers market.
Ka'ak
Category: pastry, bread (pastry, bread)
Cuisine: Middle Eastern
Associated cuisines: Arab
Area: Algeria, Bahrain, Comoros, Djibouti, Egypt, Iraq, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, Somalia, Sudan, Syria, Tunisia, United Arab Emirates, Yemen
Countries: Algeria, Bahrain, Comoros, Djibouti, Egypt, Iraq, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, Somalia, Sudan, Syria, Tunisia, United Arab Emirates, Yemen
Region: Western Africa
Other names: ar - Arabic: كعك
bg - Bulgarian: Ка'ак
es - Spanish: Kaʿak
fa - Persian: کعک
fr - French: Ka‘ak
id - Indonesian: Kue kaak
jv - Javanese: Ka'ak
ko - Korean: 카아크
pl - Polish: Ka’ak
tr - Turkish: Kahke

The dish refer to several different types of baked goods. The bread is similar to a dry and hardened biscuit and mostly ring-shaped.
Kamir
Category: bread (bread)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: bew - Betawi: Kamir
bn - Bangla: কামির
id - Indonesian: Kamir
jv - Javanese: Kamir

The dish is a round-shaped bread that almost similar to pancake, consists of flour, butter, and egg mixture, sometimes mixed with other fillings ingredients such as banana, tapai, strawberry, pineapple, jackfruit, cheese, and chocolate.
Khanom bueang
Category: pancake (pancake)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: arz - Egyptian Arabic: خانوم بويانج
fr - French: Khanom bueang
ja - Japanese: カノム・ブアン
jv - Javanese: Khanom bueang
ko - Korean: 카놈 브앙
th - Thai: ขนมเบื้อง

The dish is an ancient snack known as crispy pancakes. It is a popular form of street food. These crepes resemble tacos. They are usually first topped or filled with meringue, followed by sweet or salty toppings such as shredded coconut, strips of fried eggs or egg yolks, or chopped scallions.
Khakhra
Category: biscuit (hard biscuit)
Cuisine: Indian
Associated cuisines: Indian
Area: Gujarat
Countries: India
Region: Southern Asia
Other names: bn - Bangla: খাখরা
es - Spanish: Khakhra
fr - French: Khakhra
gu - Gujarati: ખાખરા
jv - Javanese: Khakhra
kn - Kannada: ಖಾಖರಾ
or - Odia: ଖାକରା
pa - Punjabi: ਖਖਰਾ
sv - Swedish: Khakhra

The dish is a thin cracker. It is made from mat bean, wheat flour and oil.
Kitcha
Category: bread (flatbread)
Cuisine: Eritrean
Associated cuisines: Eritrean
Area: Eritrea
Countries: Eritrea
Region: Eastern Africa
Other names: am - Amharic: ቂጣ
arz - Egyptian Arabic: كيتشا
fr - French: Kitcha
ig - Igbo: Kitcha
it - Italian: Kitcha
ko - Korean: 끼차
sw - Swahili: Kitcha
zh - Chinese: 基查

The dish is a relatively thin unleavened bread. It is generally made with wheat flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side. Slight burning on each side is often seen. It will take the shape of the pan in which it is cooked (much like a pancake, though it bears no relation).
Kulcha
Category: bread (flatbread)
Cuisine: Punjabi
Associated cuisines: Pakistani, Indian, Punjabi
Area: Pakistan, India, Punjab
Countries: Pakistan, India, India
Region: Southern Asia
Other names: arz - Egyptian Arabic: كولشا
bn - Bangla: কুলচা
de - German: Kulcha
es - Spanish: Kulcha
fr - French: Kulcha
he - Hebrew: קולצ'ה
hi - Hindi: कुल्चा
it - Italian: Kulcha
ja - Japanese: クルチャ
jv - Javanese: Kulcha
kn - Kannada: ಕುಲ್ಚಾ
ko - Korean: 쿨차
mai - Maithili: कुल्चा
nn - Norwegian Nynorsk: Kultja
pa - Punjabi: ਕੁਲਚਾ
pnb - Western Punjabi: کلچا
ta - Tamil: குல்ச்சா
ur - Urdu: کلچہ

The dish is a term for a disc-shaped loaf of leavened bread. It describes a disc-shaped loaf of bread, bun or even biscuit. It made from maida flour, water, a pinch of salt and a leavening agent (yeast, sourdough or old dough), mixed together by hand to make a soft dough. This dough is covered with a wet cloth and left to rest for an hour or so in a warm place. The result is a slight leavening of the dough but not much. The flour is kneaded again by hand and then rolled out using a rolling pin into a flat, round shape. In commercial establishments, it is baked in an earthen clay oven until done. After cooking, it is taken off the fire and optionally brushed with butter or ghee for a shiny, appetizing appearance.
Lagana
Category: bread (flatbread)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: arz - Egyptian Arabic: لاجانا
el - Greek: Λαγάνα
jv - Javanese: Lagana
ko - Korean: 라가나

The dish is a flatbread. Traditionally, it was prepared unleavened (without the yeast), but leavened is nowadays more common. It is typically flat, oval-shaped, with surface decorated by impressing fingertips.
Lahoh
Category: bread (flatbread)
Cuisine: Somalian, Djiboutian, Kenyan, Ethiopian, Yemeni, Saudi Arabian
Associated cuisines: Somalian, Djiboutian, Kenyan, Ethiopian, Yemeni, Saudi Arabian
Area: Somalia, Djibouti, Kenya, Ethiopia, Yemen, Saudi Arabia
Countries: Somalia, Djibouti, Kenya, Ethiopia, Yemen, Saudi Arabia
Region: Western Asia
Other names: ar - Arabic: لحوح
arz - Egyptian Arabic: لحوح
cs - Czech: Lahoh
de - German: Laxoox
en-simple - Simple English: Laxoox
es - Spanish: Laḥoḥ
fa - Persian: لحوح
fr - French: Lahoh
he - Hebrew: לחוח
hy - Armenian: Լահոհ
id - Indonesian: Lahoh
ig - Igbo: Lahoh
it - Italian: Lahoh
ja - Japanese: ラホーハ
jv - Javanese: Lahoh
ko - Korean: 라허흐
pl - Polish: Lahoh
pt - Portuguese: Lahoh
ru - Russian: Лахох
so - Somali: Laxoox
sw - Swahili: Lahoh
uk - Ukrainian: Лахох
uz - Uzbek: Lahoh
zh - Chinese: 啦喉赫

The dish is a spongy, flat pancake-like bread. It is a type of flat bread. It is traditionally and typically prepared from a thick batter of sorghum flour, White cornmeal/cornflour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy. The batter is then left to ferment overnight to cook and then eat for breakfast. There is a sweet-tasting variety of the dish, one made with eggs.  It is traditionally baked on a metallic circular stove. Lacking that, it can also be baked in an ordinary pan.
Lángos
Category: bread (flatbread, fried bread)
Cuisine: Hungarian
Associated cuisines: Hungarian
Area: Hungary
Countries: Hungary
Region: Eastern Europe
Other names: ar - Arabic: لنقوش
arz - Egyptian Arabic: لانجوش
be-tarask - Belarusian (Taraškievica orthography): Лянгаш
bg - Bulgarian: Лангош
ca - Catalan: Langoš
cs - Czech: Langoš
de - German: Lángos
eo - Esperanto: Langoŝo
es - Spanish: Lángos
fa - Persian: لانگوش
fi - Finnish: Lángos
fr - French: Lángos
he - Hebrew: לנגוש
hu - Hungarian: Lángos
hy - Armenian: Լանգոշ
id - Indonesian: Lángos
it - Italian: Lángos
ja - Japanese: ラーンゴシュ
jv - Javanese: Lángos
ko - Korean: 란고시
nl - Dutch: Lángos
pl - Polish: Langosz
ro - Romanian: Langoș
ru - Russian: Лангош
sk - Slovak: Langoš
sr - Serbian: Лангош
sv - Swedish: Lángos
th - Thai: ลางโกช
tr - Turkish: Lángos
uk - Ukrainian: Лангош
zh - Chinese: 蘭戈斯

The dish is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.
Laobing
Category: bread (flatbread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: arz - Egyptian Arabic: لوبينج
es - Spanish: Laobing
fr - French: Laobing
ja - Japanese: 烙餅
jv - Javanese: Laobing
ko - Korean: 라오빙
nb - Norwegian Bokmål: Laobing
zh - Chinese: 烙饼

The dish is a type of unleavened flatbread popular. It can be the size of a large pizza, about one centimeter thick, and is doughy and chewy in texture. It is made by pan frying a rolled and layered unleavened dough consisting of salt, flour, and water. Most are plain, although some have scallions or brown sugar inside the pastry. It is usually cut into slices and served as a staple food, or can be stir-fried with meat and vegetable to make stir-fried pancakes.
Laufabrauð
Category: bread (flatbread)
Cuisine: Icelandic
Associated cuisines: Icelandic
Area: Iceland
Countries: Iceland
Region: Northern Europe
Other names: de - German: Laufabrauð
es - Spanish: Laufabrauð
he - Hebrew: לאופאבראוד
is - Icelandic: Laufabrauð
ja - Japanese: ルイヴァブロイズ
jv - Javanese: Laufabrauð
pt - Portuguese: Laufabrauð
uk - Ukrainian: Лауфабраур

The dish is a traditional kind of bread. It consists of round, very thin flat cakes with a diameter of about 15 to 20 cm (6 to 8 inches), decorated with leaf-like, geometric patterns and fried briefly in hot tallow or oil.
Limpa
Category: bread (rye bread)
Cuisine: Scandinavian
Associated cuisines: Swedish
Area: Scandinavia
Countries: Denmark, Norway, Sweden
Region: Northern Europe
Other names: arz - Egyptian Arabic: عيش ليمبا
ca - Catalan: Vörtbröd
es - Spanish: Vörtbröd
fi - Finnish: Joululimppu
fr - French: Limpa
hy - Armenian: Լիմպա
jv - Javanese: Roti limpa
mk - Macedonian: Лимпа
pt - Portuguese: Vörtbröd
ru - Russian: Лимпа
sv - Swedish: Vörtbröd
uk - Ukrainian: Лімпа
uz - Uzbek: Limpa

The dish is a sweet rye bread. It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being used. Traditional bread spices are anise, caraway, fennel seeds, and bitter orange. Typically baked during the Christmas season, the festive wort breads/loaves are flavoured with spices like anise, caraway, and fennel seeds, and often orange rinds, raisins or sultanas, and dark beer, in addition to the wort. Its distinct taste and look is in large part due to the addition of wort to the dough, making it similar to a malt loaf. It is a typical dish for a traditional Christmas Eve. It pairs well with jams and jellies, or cream cheese.
Lavash
Category: bread (flatbread)
Cuisine: Armenian, Azerbaijani, Iranian, Turkish
Associated cuisines: Armenian, Azerbaijani, Iranian, Turkish
Area: Armenia, Azerbaijan, Iran, Turkey
Countries: Armenia, Azerbaijan, Iran, Turkey
Region: Western Asia
Other names: af - Afrikaans: Lavash
ar - Arabic: لواش
arz - Egyptian Arabic: لافاش
az - Azerbaijani: Lavaş
ba - Bashkir: Лаваш
be - Belarusian: Лаваш
be-tarask - Belarusian (Taraškievica orthography): Лаваш
bg - Bulgarian: Лаваш
ca - Catalan: Lavash
cs - Czech: Lavaš
cv - Chuvash: Çӳхӳ
de - German: Lavash
el - Greek: Λαβάς
en-simple - Simple English: Lavash
eo - Esperanto: Lavaŝo
es - Spanish: Lavash
et - Estonian: Lavašš
fa - Persian: نان لواش
fr - French: Lavash
he - Hebrew: לוואש
hy - Armenian: Լավաշ
hyw - Western Armenian: Լաւաշ
ia - Interlingua: Lavash
id - Indonesian: Lavash
it - Italian: Lavash
ja - Japanese: ラヴァシュ
jv - Javanese: Lavash
ka - Georgian: ლავაში
ko - Korean: 라바시
ku - Kurdish: Nanê loş
lb - Luxembourgish: Lawasch
lt - Lithuanian: Lavašas
lv - Latvian: Lavašs
ml - Malayalam: ലവാഷ്
nb - Norwegian Bokmål: Lavasj
nl - Dutch: Lavash
nn - Norwegian Nynorsk: Lavasj
os - Ossetic: Тæнæг
pl - Polish: Lawasz
pnb - Western Punjabi: لواش
ps - Pashto: لواش ډوډۍ
pt - Portuguese: Lavash
ru - Russian: Лаваш
sk - Slovak: Lavaš
sr - Serbian: Лаваш
sv - Swedish: Lavash
ta - Tamil: லாவாஷ்
tr - Turkish: Lavaş
tt - Tatar: Ләвәш
uk - Ukrainian: Лаваш
uz - Uzbek: Lavash
vep - Veps: Lavaš
yue - Cantonese: 亞美尼亞薄餅
zh - Chinese: 亞美尼亞脆餅

This dish is a thin flatbread that is usually leavened. Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven, but modern recipes may adapt for cooking on a wok.
Lefse
Category: bread (flatbread)
Cuisine: Norwegian
Associated cuisines: Norwegian
Area: Norway
Countries: Norway
Region: Northern Europe
Other names: ar - Arabic: ليفسي
arz - Egyptian Arabic: ليفسى
da - Danish: Lefse
de - German: Lefse
es - Spanish: Lefse
et - Estonian: Lefse
fr - French: Lefse
is - Icelandic: Lefse
it - Italian: Lefse
jv - Javanese: Lefsé
ko - Korean: 레프세
nb - Norwegian Bokmål: Lefse
nn - Norwegian Nynorsk: Lefse
pt - Portuguese: Lefse
ru - Russian: Лефсе
sv - Swedish: Läfsa
uk - Ukrainian: Лефсе

The dish is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard.
Lye roll
Category: bread (bread roll)
Cuisine: German, French, Swiss, Austrian
Associated cuisines: German, French, Swiss, Austrian
Area: Bavaria, Swabia, Alsace, Switzerland, Austria
Countries: Germany, France, Switzerland, Austria
Region: Western Europe
Other names: de - German: Laugengebäck
es - Spanish: Laugengebäck
fr - French: Mauricette
jv - Javanese: Lye gulung
ru - Russian: Щелочная выпечка
uk - Ukrainian: Лужна випічка

The dish is typically covered with salt, preferably pretzel salt.
Maluj
Category: bread (flatbread)
Cuisine: Yemeni
Associated cuisines: Yemeni
Area: Yemen
Countries: Yemen
Region: Western Asia
Other names: ar - Arabic: ملوجة
arz - Egyptian Arabic: ملوجه
ko - Korean: 말루가

The dish is typically made with flour, cooking oil, yeast, fenugreek, and salt.