worldcuisines/food-kb-v1.1 huggingface dataset:
Vánočka
Category: bread (sweet bread, braided bread)
Cuisine: Czech, Slovak
Associated cuisines: Czech, Slovak
Area: Czech Republic, Slovakia
Countries: Czech Republic, Slovakia
Region: Eastern Europe
Other names: ca - Catalan: Vánočka
cs - Czech: Vánočka
es - Spanish: Vánočka
fr - French: Vánočka
he - Hebrew: ואנוצ'קה
it - Italian: Vánočka
jv - Javanese: Vánočka
ko - Korean: 바노치카
mk - Macedonian: Вањочка
nn - Norwegian Nynorsk: Vánočka
ru - Russian: Ваночка
sk - Slovak: Vianočka
uk - Ukrainian: В'яночка

It is rich in eggs and butter, making it similar to brioche. Lemon rind and rum add colour and flavour; the dough can also contain raisins and almonds and is plaited.
Tunnbröd
Category: bread (flatbread)
Cuisine: Swedish
Associated cuisines: Swedish
Area: Sweden
Countries: Sweden
Region: Northern Europe
Other names: bar - Bavarian: Tunnbröd
de - German: Tunnbröd
es - Spanish: Tunnbröd
eu - Basque: Tunnbröd
fr - French: Pain polaire
he - Hebrew: טונברוד
ja - Japanese: トゥンブロード
jv - Javanese: Tunnbröd
ko - Korean: 툰브뢰드
mk - Macedonian: Тунброд
nb - Norwegian Bokmål: Tunnbröd
nn - Norwegian Nynorsk: Tunnbröd
pt - Portuguese: Tunnbröd
sv - Swedish: Tunnbröd
tr - Turkish: Tunnbröd

A flatbread that may be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley, oat and rye; the leavening agent can be both yeast and ammonium carbonate.
Tsoureki
Category: bread (sweet bread)
Cuisine: Armenian, Greek
Associated cuisines: Armenian, Greek, Balkan, Turkish, Middle Eastern
Area: Armenia, Greece
Countries: Armenia, Greece, Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Romania, Serbia, Slovenia
Region: Western Asia
Other names: ca - Catalan: Paskalya çöreği
es - Spanish: Paskalya çöreği
it - Italian: Paskalya çöreği
tr - Turkish: Paskalya çöreği

A sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab.
Tonis puri
Category: bread (flatbread)
Cuisine: Georgian
Associated cuisines: Georgian
Area: Georgia
Countries: Georgia
Region: Western Asia
Other names: bn - Bangla: টনিস পুরি
es - Spanish: Tonis puri
gl - Galician: Tonis puri
hy - Armenian: Թոնիս պուրի
ja - Japanese: トニス・プリ
pl - Polish: Tonis puri
sv - Swedish: Tonis puri
zh - Chinese: 托尼斯普里

A chewy yet pillowy-soft made from flour, water, yeast, and salt. The bread is usually filled with feta and fresh herbs like cilantro, basil, or tarragon.
Tiger bread
Category: bread (bread roll, loaf bread)
Cuisine: Dutch
Associated cuisines: Dutch
Area: Netherlands
Countries: Netherlands
Region: Western Europe
Other names: arz - Egyptian Arabic: عيش النمر
de - German: Tigerbrot
es - Spanish: Pan tigre
he - Hebrew: לחם מנומר
hy - Armenian: Վագրակերպ հաց
jv - Javanese: Roti macan
ko - Korean: 호랑이빵
nl - Dutch: Tijgerbrood
pl - Polish: Chleb tygrysi
ru - Russian: Тигровый хлеб
uk - Ukrainian: Тигровий хліб

The bread is generally made with a pattern baked onto the top made by painting rice paste onto the surface prior to baking.The rice paste that imparts the bread's characteristic flavour dries and cracks during the baking process. The bread itself has a crusty exterior, but is soft inside. Typically, it is made as a white bread bloomer loaf or bread roll, but the technique can be applied to any shape of bread.
Texas toast
Category: bread (toast sliced bread)
Cuisine: American
Associated cuisines: American
Area: Texas
Countries: United States
Region: Northern America
Other names: es - Spanish: Tostada texana
fr - French: Texas toast
ko - Korean: 텍사스 토스트
zh - Chinese: 德州吐司

A toasted bread that is typically made from sliced bread that has been sliced at double the usual thickness of packaged bread. It is prepared by spreading butter on both sides of the bread and broiling or grilling it until it is a light golden brown. Commonly, garlic is added to the butter, yielding a form of garlic bread. The toast may include cheese on one or both sides, similar to an open-faced grilled cheese sandwich.
Teacake
Category: cake (bun)
Cuisine: English, American, Finnish, Swedish, Indian, Australian
Associated cuisines: English, American, Finnish, Swedish, Indian, Australian
Area: England, United States, Finland, Sweden, India, Australia
Countries: England, United States, Finland, Sweden, India, Australia
Region: Southern Asia
Other names: ar - Arabic: كعكة الشاي
es - Spanish: Teacake
fa - Persian: کیک چای
fi - Finnish: Teeleipä
fr - French: Gâteau à thé
it - Italian: Teacake
jv - Javanese: Kuwé tèh
ko - Korean: 티케이크
pl - Polish: Teacake
sv - Swedish: Tekaka

In one region, it is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In other areas can be cookies or small cakes. In another country, they can be soft, round, flat wheat breads made with milk and a little sugar, and used to make buttered ham or cheese sandwiches. In other regions, it is more like a butter cake.
Tandoor bread
Category: bread (flatbread)
Cuisine: West Asian, Central Asian, South Asian, Caribbean
Associated cuisines: West Asian, Central Asian, South Asian, Caribbean
Area: West Asia, Central Asia, South Asia, Caribbean
Countries: Afghanistan, India, Pakistan, Iran, Iraq
Region: Southern Asia
Other names: ar - Arabic: خبز التنور
arz - Egyptian Arabic: خبز التنور
az - Azerbaijani: Təndir çörəyi
bn - Bangla: তন্দুর রুটি
ca - Catalan: Pa de tandoori
ce - Chechen: Тандыр Хьокхам
fa - Persian: نان تنور
fr - French: Pain tandoori
gl - Galician: Pan do Tandoor
hi - Hindi: तंदूर की रोटी
jv - Javanese: Roti tandoor
ko - Korean: 탄두르빵
ms - Malay: Roti tempayan
nl - Dutch: Tandooribrood
tr - Turkish: Tandır ekmeği
uz - Uzbek: Tandir noni

A bread baked in a clay oven which is distinguishable based on the aroma, smell, appearance, color, size and overall texture.
Taftan
Category: bread (flatbread)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: خبز التفتون
arz - Egyptian Arabic: عيش التفتون
azb - South Azerbaijani: تافتون
be - Belarusian: Тафтан
ca - Catalan: Taftan
es - Spanish: Taftan
fa - Persian: تافتون
fr - French: Taftan
ja - Japanese: タフタン
ko - Korean: 타프툰
ru - Russian: Тафтан
uk - Ukrainian: Тафтан
ur - Urdu: تافتان
uz - Uzbek: Taftan

A leavened flour bread made with refined flour, milk, yoghurt, and eggs and baked in a clay oven. It is sometimes flavoured with saffron and a small amount of cardamom powder, and may be decorated with seeds such as poppy seeds.
Taboon bread
Category: bread (flatbread)
Cuisine: Palestinian
Associated cuisines: Middle Eastern
Area: Palestine
Countries: Palestine
Region: Western Asia
Other names: ar - Arabic: خبز طابون
arz - Egyptian Arabic: خبز طابون
az - Azerbaijani: Tabun çörəyi
bjn - Banjar: Roti taboon
ca - Catalan: Pa tabun
cy - Welsh: Bara tabwn
es - Spanish: Pan tabún
he - Hebrew: לאפה
id - Indonesian: Roti taboon
jv - Javanese: Roti taboon
ko - Korean: 타분빵
kw - Cornish: Bara taboon
tr - Turkish: Tabun ekmeği
uz - Uzbek: Tabun noni

A flatbread baked in a clay oven. It is used as a base or wrap in many cuisines, and eaten with different accompaniments.
Sprouted bread
Category: bread (loaf bread)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: de - German: Essenerbrot
en-simple - Simple English: Sprouted bread
es - Spanish: Pan esenio
fr - French: Pain essène
hr - Croatian: Esenski kruh
id - Indonesian: Roti kecambah
it - Italian: Pane esseno
jv - Javanese: Roti thokolan
pms - Piedmontese: Pan esseno

A type of bread made from whole grains that have been allowed to sprout (i.e., to germinate before being milled into flour). There are a few different types, some are made with additional added flour, some are made with added gluten, etc.
Spelt bread
Category: bread (loaf bread)
Cuisine: German, Austrian
Associated cuisines: German, Austrian
Area: Germany, Austria
Countries: Germany, Austria
Region: Western Europe
Other names: ar - Arabic: علس
arz - Egyptian Arabic: حنطه
ast - Asturian: Triticum spelta
bg - Bulgarian: Спелта
br - Breton: Yell
ca - Catalan: Espelta
ceb - Cebuano: Triticum spelta
cs - Czech: Pšenice špalda
da - Danish: Spelt
dag - Dagbani: Sipɛlit
de - German: Dinkel
el - Greek: Όλυρα
en-simple - Simple English: Spelt
eo - Esperanto: Spelto
es - Spanish: Triticum spelta
et - Estonian: Speltanisu
eu - Basque: Galzuri
fa - Persian: گندم آلمانی
fi - Finnish: Spelttivehnä
fr - French: Épeautre
gl - Galician: Espelta
gsw - Alemannic: Dinkel
he - Hebrew: כוסמין
hr - Croatian: Pravi pir
hsb - Upper Sorbian: Krupnik
hu - Hungarian: Tönkölybúza
id - Indonesian: Gandum jerman
io - Ido: Spelto
is - Icelandic: Spelt
it - Italian: Triticum spelta
ja - Japanese: スペルトコムギ
ko - Korean: 스펠트밀
la - Latin: Triticum aestivum ssp. spelta
lb - Luxembourgish: Spelz
lmo - Lombard: Triticum spelta
lt - Lithuanian: Spelta
lv - Latvian: Plēkšņu kvieši
mk - Macedonian: Крупник
ms - Malay: Spelt
myv - Erzya: Виш
nb - Norwegian Bokmål: Spelt
nds-NL - Low Saxon: Dinkelweite
nl - Dutch: Spelt
nn - Norwegian Nynorsk: Spelt
oc - Occitan: Espeuta
pl - Polish: Pszenica orkisz
pt - Portuguese: Espelta
ro - Romanian: Spelta
ru - Russian: Спельта
sco - Scots: Spelt
sl - Slovenian: Pira
sr - Serbian: Spelta
sv - Swedish: Speltvete
ta - Tamil: ஸ்பெல்ட்
tr - Turkish: Kavuzlu buğday
tt - Tatar: Борай
uk - Ukrainian: Спельта
vi - Vietnamese: Triticum spelta
wa - Walloon: Speate
war - Waray: Triticum spelta
yue - Cantonese: 古麥
zh - Chinese: 斯佩耳特小麦

Bread made from unripe spelt flour.
Sourdough
Category: bread (loaf roll)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: خبز عجينة متخمرة
el - Greek: Προζυμένιο ψωμί
es - Spanish: Masa madre
fa - Persian: نان خمیر ترش
fr - French: Pain au levain
ja - Japanese: パン・オ・ルヴァン
jv - Javanese: Roti asem
ko - Korean: 발효빵
pl - Polish: Zakwas
tr - Turkish: Ekşi mayalı ekmek
yue - Cantonese: 酸種包
zh - Chinese: 酸面包

A bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Sopaipilla
Category: pastry (fried dough)
Cuisine: Argentinian, Chilean, Peruvian, American, Uruguayan
Associated cuisines: Argentinian, Chilean, Peruvian, American, Uruguayan
Area: Argentina, Chile, Peru, United States, Uruguay
Countries: Argentina, Chile, Peru, United States, Uruguay
Region: Northern America
Other names: ca - Catalan: Sopaipilla
cs - Czech: Sopaipilla
de - German: Sopaipilla
es - Spanish: Sopaipilla
fr - French: Sopaipilla
is - Icelandic: Sopaipilla
it - Italian: Sopaipilla
jv - Javanese: Sopaipilla
pt - Portuguese: Sopaipilla
ru - Russian: Сопайпилья
sv - Swedish: Sopaipilla
uk - Ukrainian: Сопайпілья

A fried pastry and a type of quick bread, traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening such as butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes, 8–10 cm in size for the longest dimension (if intended for a dessert) or 15–20 cm (if intended to be stuffed for a main course). These pieces are then deep-fried in oil, sometimes after being allowed to rise further before frying: the frying causes them to puff up, ideally forming a hollow pocket in the center.
Soda bread
Category: bread (soda bread)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: ca - Catalan: Pa de soda
cs - Czech: Soda bread
de - German: Soda bread
en-simple - Simple English: Soda bread
es - Spanish: Pan de soda
et - Estonian: Karask
eu - Basque: Soda ogi
fi - Finnish: Soodaleipä
fr - French: Pain au bicarbonate de sodium
ga - Irish: Arán sóide
gl - Galician: Pan de soda
he - Hebrew: לחם סודה
id - Indonesian: Roti soda
ja - Japanese: ソーダブレッド
jv - Javanese: Roti soda
ko - Korean: 소다빵
nl - Dutch: Sodabrood
pl - Polish: Chleb sodowy
ru - Russian: Содовый хлеб
sv - Swedish: Bikarbonatbröd
uk - Ukrainian: Содовий хліб
yue - Cantonese: 梳打包

A variety of quick bread made in many cuisines in which sodium bicarbonate is used as a leavening agent instead of yeast. The basic ingredients are flour, baking soda, salt, and buttermilk. The buttermilk contains lactic acid, which reacts with the baking soda to form bubbles of carbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. Quick breads can be prepared quickly and reliably, without requiring the time and labor needed for kneaded yeast breads.
Sopa paraguaya
Category: bread (corn bread)
Cuisine: Paraguayan
Associated cuisines: Paraguayan
Area: Paraguay
Countries: Paraguay
Region: South America
Other names: bn - Bangla: সোপা প্যারাগুয়া
ca - Catalan: Sopa paraguaiana
de - German: Sopa paraguaya
eo - Esperanto: Paragvaja supo
es - Spanish: Sopa paraguaya
eu - Basque: Paraguaitar zopa
gn - Guarani: Sópa Paraguái
hy - Armenian: Պարագվայական ապուր
it - Italian: Sopa paraguaya
jv - Javanese: Sopa paraguaya
ko - Korean: 소파 파라과야
nl - Dutch: Sopa paraguaya
pt - Portuguese: Sopa paraguaia
ru - Russian: Парагвайский суп
uk - Ukrainian: Парагвайський суп

A traditional food similar to corn bread, spongy and soft. Corn flour, cheese, onion and milk or whey are common ingredients. It is a cake rich in caloric and protein content.
Shuangbaotai
Category: bread (fried dough)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Fuzhou
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Shuangbaotai
id - Indonesian: Shuangbaotai
ja - Japanese: 双胞胎
jv - Javanese: Shuangbaotai
uk - Ukrainian: Шуанбаотай
zh - Chinese: 兩相好

A sweet fried dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.
Bazin
Category: bread (unleavened bread)
Cuisine: Libyan
Associated cuisines: Libyan
Area: Libya
Countries: Libya
Region: Northern Africa
Other names: ar - Arabic: بازين
bn - Bangla: বাজিন
ca - Catalan: Bazin
es - Spanish: Bazín
fr - French: Bazeen
he - Hebrew: בזין
ig - Igbo: Bazin
jv - Javanese: Bazin

An unleavened bread prepared with barley, water and salt. It is prepared by boiling barley flour in water and then beating it to create a dough using a unique stick designed for this purpose. The dough may then be placed in a pan and allowed time to harden, after which it is baked or steamed. The salt contributes to the hardness of this dish. It may have a paste-like and hardened texture. It may also be prepared using whole wheat flour, olive oil and pepper as ingredients. This bread is typically served with a tomato sauce, eggs, potatoes and mutton. This preparation method involves shaping the dough into the shape of a pyramid or dome, after which it may be served with a tomato-based soup or meat-and-potato stew poured atop or around it and garnished with hard-boiled eggs.
Bazlama
Category: bread (flatbread)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: ar - Arabic: بزلمة
arz - Egyptian Arabic: بازلاما
az - Azerbaijani: Bazlama
ca - Catalan: Bazlama
eo - Esperanto: Bazlamo
es - Spanish: Bazlama
fr - French: Bazlama
ja - Japanese: バズラマ
ko - Korean: 바즐라마
nl - Dutch: Bazlama
ru - Russian: Базлама
sr - Serbian: Базлама
tr - Turkish: Bazlama
uk - Ukrainian: Базлама

This dish is a leavened, circular flatbreadmade from wheat flour and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides. After baking, it is generally consumed fresh.
Beer bread
Category: bread (quick bread)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: af - Afrikaans: Bierbrood
cs - Czech: Pivní chléb
de - German: Bierbrot
es - Spanish: Pan de cerveza
fa - Persian: نان آبجو
he - Hebrew: לחם בירה
ja - Japanese: ビールパン
ko - Korean: 맥주빵
ms - Malay: Roti bir

This dish refers to any bread that includes beer in the dough mixture. Depending on the type of beer used, it may or may not contribute leavening to the baking process. Thus, these breads range from heavy, unleavened, loaves to light breads and rolls incorporating baker's yeast. The flavor is sometimes enhanced with other flavors, such as cheese or herbs.
Belgian waffle
Category: bread (waffle)
Cuisine: Belgian
Associated cuisines: Belgian
Area: Belgium
Countries: Belgium
Region: Western Europe
Other names: ar - Arabic: وافل بلجيكي
bg - Bulgarian: Белгийска вафла
de - German: Belgische Waffeln
en-simple - Simple English: Belgian waffles
he - Hebrew: ופל בלגי
hy - Armenian: Բելգիական վաֆլի
jv - Javanese: Waffle Belgia
ko - Korean: 벨기에 와플
ru - Russian: Бельгийские вафли
uk - Ukrainian: Бельгійські вафлі

This dish refers to a variety of waffle with a lighter batter, larger squares, and deeper pockets. They were originally leavened with yeast, but baking powder is now often used. They are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
Bialy
Category: bread (bread roll)
Cuisine: Polish
Associated cuisines: Polish
Area: Poland
Countries: Poland
Region: Eastern Europe
Other names: ca - Catalan: Bialy
de - German: Bialy
es - Spanish: Bialy
fa - Persian: بیالی
he - Hebrew: ביאלי
ja - Japanese: ビアリ
jv - Javanese: Biały
pl - Polish: Bialy
pt - Portuguese: Bialy
tr - Turkish: Bialy
vi - Vietnamese: Bialy

A chewy yeast roll bearing similarity to the bagel, it has a diameter of up to 15 centimetres (6 in). It is simply baked with a depression in the middle. It is also usually covered with onion flakes. Before baking, the depression is sometimes filled with diced onion and other ingredients, such as garlic, poppy seeds, or bread crumbs.
Rye bread
Category: bread (loaf bread)
Cuisine: European, North American, Israeli
Associated cuisines: European, North American, Israeli
Area: Europe, North America, Israel
Countries: Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, Netherlands, Belgium, France, Czech Republic, Switzerland, Israel
Region: Western Europe
Other names: af - Afrikaans: Rogbrood
ar - Arabic: خبز الشيلم
arz - Egyptian Arabic: عيش الجاودار
az - Azerbaijani: Çovdar çörəyi
be - Belarusian: Жытні хлеб
ca - Catalan: Pa de sègol
cy - Welsh: Bara rhyg
de - German: Roggenbrot
en-simple - Simple English: Rye bread
eo - Esperanto: Sekalpano
es - Spanish: Pan de centeno
et - Estonian: Rukkileib
eu - Basque: Zekale-ogi
fa - Persian: نان چاودار
fi - Finnish: Ruisleipä
fr - French: Pain de seigle
fy - Western Frisian: Roggebrea
gl - Galician: Pan de centeo
he - Hebrew: לחם שיפון
hr - Croatian: Raženi kruh
hy - Armenian: Տարեկանի հաց
id - Indonesian: Roti hitam
it - Italian: Pane nero
ja - Japanese: ライ麦パン
jv - Javanese: Roti rye
ko - Korean: 호밀빵
ku - Kurdish: Nanê tarîganê
lt - Lithuanian: Ruginė duona
lv - Latvian: Rudzu maize
mk - Macedonian: 'Ржан леб
myv - Erzya: Рошксе
nds - Low German: Groffbroot
nds-NL - Low Saxon: Brood
nl - Dutch: Roggebrood
nn - Norwegian Nynorsk: Rugbrød
pl - Polish: Chleb żytni
pt - Portuguese: Pão de centeio
ru - Russian: Ржаной хлеб
sr - Serbian: Ражени хлеб
sv - Swedish: Rågbröd
tr - Turkish: Çavdar ekmeği
uk - Ukrainian: Житній хліб
vi - Vietnamese: Bánh mì đen
yue - Cantonese: 黑麥包
zh - Chinese: 黑麦面包

A type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor.
Blaa
Category: bread (bread roll)
Cuisine: Irish
Associated cuisines: Irish
Area: Waterford
Countries: Ireland
Region: Northern Europe
Other names: dtp - Central Dusun: Blaa
es - Spanish: Blaa
ga - Irish: Blaa
hy - Armenian: Բլաա
jv - Javanese: Blaa
kk - Kazakh: Блаа
ko - Korean: 블라
ru - Russian: Блаа
uk - Ukrainian: Блаа
vi - Vietnamese: Blaa

A doughy, white bread roll, made from white flour, yeast, sugar, water, and salt. It has two varieties: "soft", "crusty". The soft ones are slightly sweet, malt flavour, light but firm in texture and melt in the mouth. The crusty ones are crunchy at first bite, then chewy with a subtle malt taste and a pleasing bitter aftertaste from the well cooked, dark crust.
Bolani
Category: bread (flatbread)
Cuisine: Afghan
Associated cuisines: Afghan
Area: Afghanistan
Countries: Afghanistan
Region: Southern Asia
Other names: arz - Egyptian Arabic: بولانى
bn - Bangla: বোলানি
de - German: Bolani
es - Spanish: Bolani
fa - Persian: بولانی
ja - Japanese: ボーラーニー
jv - Javanese: Bolani
ko - Korean: 볼라니
uk - Ukrainian: Болані
uz - Uzbek: Bolaniy
zh - Chinese: 波拉尼

A stuffed flat-bread, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat.
Bolillo
Category: bread (french roll)
Cuisine: Mexican
Associated cuisines: Mexican, Salvadoran, Guatemalan, Panamanian, Brazilian, Filipino
Area: Mexico
Countries: Mexico, El Salvador, Guatemala, Panama, Brazil, Philippines
Region: Central America
Other names: ar - Arabic: بوليلو
es - Spanish: Bolillo
he - Hebrew: בוליו
it - Italian: Bolillo
ja - Japanese: ボリリョ
jv - Javanese: Bolillo
tr - Turkish: Bolillo

A type of savory bread, often baked in a stone oven. It is roughly 15 centimeters (5.9 in) long, in the shape of an ovoid, with a crunchy crust and a soft inside. It has a slash on top made with a slashing tool or bread lame, which permits the exhaust of steam and the expansion of bread without stressing its skin.
Bolo do caco
Category: bread (flatbread)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Madeira Island
Countries: Portugal
Region: Southern Europe
Other names: an - Aragonese: Bolo do caco
arz - Egyptian Arabic: بولو دو كاكو
cs - Czech: Bolo do caco
de - German: Bolo do caco
es - Spanish: Bolo do caco
fr - French: Bolo do caco
he - Hebrew: בולו דו קאקו
it - Italian: Bolo do caco
pt - Portuguese: Bolo do caco

A circular flatbread, shaped like a cake, traditionally cooked on a flat basalt stone slab. The bread is usually served with garlic butter, or eaten as a sandwich with octopus or a steak.
Borlengo
Category: bread (flatbread)
Cuisine: Italian
Associated cuisines: Italian
Area: Emilia
Countries: Italy
Region: Southern Europe
Other names: fr - French: Borlengo
it - Italian: Borlengo
jv - Javanese: Borlengo
ru - Russian: Борленго

A thin flatbread made only with flour and water. It also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cartwheel. These are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, sauteed minced pork cheeks and sausage, folded into quarters and sprinkled with parmesan cheese.