worldcuisines/food-kb-v1.1 huggingface dataset:
Borodinsky bread
Category: bread (loaf bread)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia
Region: Eastern Europe
Other names: bg - Bulgarian: Бородински хляб
de - German: Borodinoer Brot
es - Spanish: Pan Borodinsky
fr - French: Borodinski
he - Hebrew: לחם בורודינסקי
hr - Croatian: Borodinski kruh
it - Italian: Borodinskij
jv - Javanese: Borodinsky roti
ko - Korean: 보르딘스키
ru - Russian: Бородинский хлеб
tr - Turkish: Borodinsky ekmeği
uk - Ukrainian: Бородинський хліб

Bread made with a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still quite popular. Modern recipes are often 100% whole rye.
Boule
Category: bread (leavened bread)
Cuisine: French
Associated cuisines: French
Area: Eastern France
Countries: France
Region: Western Europe
Other names: az - Azerbaijani: Bul
es - Spanish: Boule
fa - Persian: بول
fr - French: Boule
id - Indonesian: Boule
ja - Japanese: ブール
ko - Korean: 불
ru - Russian: Буль

A bread resembling a squashed ball that can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast (sourdough).
Bread roll
Category: bread (bread)
Cuisine: European
Associated cuisines: European
Area: Europe
Countries: Germany, Switzerland, Austria, Hungary, Denmark, Norway, Netherlands
Region: Northern Europe
Other names: af - Afrikaans: Broodrolletjie
ar - Arabic: لفافة خبز
bar - Bavarian: Semme
cv - Chuvash: Сайкă
cy - Welsh: Rhôl fara
da - Danish: Rundstykke
de - German: Brötchen
dsb - Lower Sorbian: Guska
en-simple - Simple English: Bread roll
eo - Esperanto: Bulko
fa - Persian: نان رول
fi - Finnish: Sämpylä
fr - French: Petit pain
gsw - Alemannic: Brötchen
he - Hebrew: לחמנייה
hr - Croatian: Pecivo
hsb - Upper Sorbian: Całta
hu - Hungarian: Zsemle
ia - Interlingua: Panetto
id - Indonesian: Roti gulung
it - Italian: Panino
ja - Japanese: ロールパン
jv - Javanese: Roti gulung
kn - Kannada: ಬ್ರೆಡ್ ರೋಲ್
ko - Korean: 롤빵
nb - Norwegian Bokmål: Rundstykke
nl - Dutch: Broodje
nn - Norwegian Nynorsk: Rundstykke
pfl - Palatine German: Brötchen
pl - Polish: Bułka
se - Northern Sami: Jorbbut
sv - Swedish: Småfranska
szl - Silesian: Żymła
uk - Ukrainian: Сайка
vi - Vietnamese: Bánh mì ổ nhỏ
wa - Walloon: Mitchot
yue - Cantonese: 麪包卷
zh - Chinese: 圆面包

A small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). They can be served and eaten whole or are also commonly cut and filled
Breadstick
Category: bread (bread)
Cuisine: Italian
Associated cuisines: Italian, American
Area: Piedmont
Countries: Italy, United States
Region: Northern America
Other names: da - Danish: Grissini
de - German: Grissini
el - Greek: Κριτσίνι
eo - Esperanto: Grisino
es - Spanish: Grisín
et - Estonian: Grissini
fi - Finnish: Grissini
fr - French: Gressin
he - Hebrew: גריסיני
hu - Hungarian: Grissino
it - Italian: Grissino
ja - Japanese: グリッシーニ
jv - Javanese: Roti stik
ko - Korean: 막대빵
lt - Lithuanian: Duonos lazdelės
mk - Macedonian: Стапчиња леб
ms - Malay: Roti batang
nb - Norwegian Bokmål: Grissini
nds - Low German: Grissini
nl - Dutch: Soepstengel
pl - Polish: Grissini
pt - Portuguese: Gressino
ru - Russian: Гриссини
sl - Slovenian: Grisin
sv - Swedish: Grissini
tr - Turkish: Grissini
uk - Ukrainian: Грисині
vi - Vietnamese: Bánh mì que

A pencil-sized sticks of crisp, dry baked bread that is made from flour, water, and yeast.
Brioche
Category: bread (bread)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: بريوش
arz - Egyptian Arabic: بريوش
az - Azerbaijani: Brioş
be-tarask - Belarusian (Taraškievica orthography): Брыёш
br - Breton: Brioch
ca - Catalan: Brioix
cs - Czech: Brioška
cy - Welsh: Brioche
de - German: Brioche
eo - Esperanto: Brioĉo
es - Spanish: Brioche
eu - Basque: Brioxa-opil
fa - Persian: بریوش
fi - Finnish: Briossi
fr - French: Brioche
gl - Galician: Brioche
he - Hebrew: בריוש
hy - Armenian: Բրիոշ
id - Indonesian: Brioche
io - Ido: Briocho
it - Italian: Brioche
ja - Japanese: ブリオッシュ
jv - Javanese: Brioche
ka - Georgian: ბრიოში
kk - Kazakh: Бриош
ko - Korean: 브리오슈
lt - Lithuanian: Brijošė
mk - Macedonian: Бриош
nb - Norwegian Bokmål: Brioche
nl - Dutch: Brioche
pl - Polish: Brioche
pt - Portuguese: Brioche
ru - Russian: Бриошь
sk - Slovak: Brioška
sr - Serbian: Бриош
sv - Swedish: Brioche
tl - Tagalog: Brioche
tr - Turkish: Brioche
ts - Tsonga: Brioche
uk - Ukrainian: Бріош
vi - Vietnamese: Brioche
yue - Cantonese: 法式甜包
zh - Chinese: 布莉歐

A pastry whose high egg and butter content gives it a rich and tender crumb. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. It is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. It is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.
Broa
Category: bread (cornbread, quick bread)
Cuisine: Portuguese, Spanish
Associated cuisines: Portuguese, Spanish, Angolan, Mozambican, Cape Verdean, Brazilian
Area: Galicia, Portugal
Countries: Portugal, Spain, Angola, Mozambique, Cabo Verde, Brazil
Region: Middle Africa
Other names: ar - Arabic: بروا
arz - Egyptian Arabic: بروا
es - Spanish: Broa
fr - French: Broa
gl - Galician: Broa
it - Italian: Broa
jv - Javanese: Broa
ko - Korean: 브로아
ms - Malay: Broa
pt - Portuguese: Broa
zh - Chinese: 布羅阿

A type of maize bread, made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda.
Brown bread
Category: bread (loaf bread)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: خبز أسمر
arz - Egyptian Arabic: عيش اسمر
bg - Bulgarian: Черен хляб
ca - Catalan: Pa integral
de - German: Vollkornbrot
el - Greek: Μαύρο ψωμί
en-simple - Simple English: Brown bread
eo - Esperanto: Branpano
es - Spanish: Pan integral
eu - Basque: Osoko ogi
gl - Galician: Pan integral
it - Italian: Pane integrale
ja - Japanese: 茶色パン
jv - Javanese: Roti soklat
ko - Korean: 갈색빵
nl - Dutch: Bruinbrood
vi - Vietnamese: Bánh mì nâu
wa - Walloon: Pan etir
yue - Cantonese: 黑糖麥包

Bread made with significant amounts of whole grain flours, usually wheat sometimes with corn and or rye flours. They often get their characteristic dark color from ingredients such as molasses or coffee.
Bublik
Category: bread (bread roll)
Cuisine: Ukrainian
Associated cuisines: Belarusian, Lithuanian, Russian, Ukrainian
Area: Ukraine
Countries: Belarus, Lithuania, Russia, Ukraine
Region: Northern Europe
Other names: arz - Egyptian Arabic: بوبليك
de - German: Bubliki
es - Spanish: Búblik
fa - Persian: بوبلیک
fr - French: Boublik
hr - Croatian: Bublik
id - Indonesian: Bublik
it - Italian: Bublik
ja - Japanese: ブーブリク
jv - Javanese: Bublik
ka - Georgian: ბუბლიკი
ko - Korean: 부블리크
lt - Lithuanian: Didriestainis
ru - Russian: Бублик
tr - Turkish: Rize simidi
uk - Ukrainian: Бублик
zh - Chinese: 布勃利克

A ring of yeast-leavened wheat dough from flour, milk, sugar, butter, salt, egg whites, that has been boiled in water for a short time before baking.
Carrot bread
Category: bread (vegetable bread)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: bn - Bangla: গাজরের রুটি
en-simple - Simple English: Carrot bread
fa - Persian: نان هویج
ja - Japanese: にんじんパン
jv - Javanese: Roti wortel
ta - Tamil: கேரட் வெதுப்பி

A quick bread or yeast-leavened bread, that uses carrots as the primary ingredient. It may be prepared with grated, shredded carrots, or carrot juice. Baking times can vary depending on the amount of juice in the carrots used, and it may be a moist bread.
Česnica
Category: bread (ceremonial bread)
Cuisine: Serbian
Associated cuisines: Serbian
Area: Serbia
Countries: Serbia
Region: Southern Europe
Other names: de - German: Korotschun
es - Spanish: Česnica
fa - Persian: سسنیکا
it - Italian: Česnica
jv - Javanese: Čésnica
ko - Korean: 체스니차
pl - Polish: Česnica
ru - Russian: Рождественский хлеб
sr - Serbian: Чесница
uk - Ukrainian: Різдвяний хліб

Bread made with wheat flour and water. A coin is often put into the dough during the kneading; other small objects may also be inserted.
Challah
Category: bread (braided bread, ceremonial bread)
Cuisine: Israeli
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: حلة
arz - Egyptian Arabic: حله
be - Belarusian: Хала
br - Breton: C'hallah
ca - Catalan: Halah
cs - Czech: Chala
de - German: Challa
eo - Esperanto: Ĥalao
es - Spanish: Jalá
fa - Persian: نان خالا
fi - Finnish: Challa
fr - French: Hallah
he - Hebrew: חלה
hu - Hungarian: Barhesz
id - Indonesian: Challah
it - Italian: Challah
ja - Japanese: ハッラー
jv - Javanese: Challah
ka - Georgian: ხალა
ko - Korean: 할라
lad - Ladino: Halá
ms - Malay: Challah
nl - Dutch: Challe
pl - Polish: Chałka
pt - Portuguese: Chalá
ro - Romanian: Challah
ru - Russian: Хала
uk - Ukrainian: Хала
yi - Yiddish: חלה
zh - Chinese: 哈拉麵包

This dish is a special bread, usually braided and typically eaten on ceremonial occasions. One variant of this dish may use numerous eggs, fine white flour, water, sugar, yeast, oil (such as vegetable or canola), and salt, but there is also variant made without eggs.
Chapati
Category: bread (flatbread)
Cuisine: Indian Subcontinent
Associated cuisines: Global
Area: Indian subcontinent
Countries: Global
Region: Global
Other names: ar - Arabic: شباتي
arz - Egyptian Arabic: شباتى
as - Assamese: চাপাটি
az - Azerbaijani: Çapati
be - Belarusian: Чапаці
bg - Bulgarian: Чапати
bn - Bangla: চাপাতি
cs - Czech: Čapatí
da - Danish: Chapati
de - German: Chapati
el - Greek: Τσαπάτι
es - Spanish: Chapati
fa - Persian: چاپاتی
fi - Finnish: Chapati
fr - French: Chapati
he - Hebrew: צ'פאטי
hi - Hindi: चपाती
hy - Armenian: Չապատի
id - Indonesian: Chapati
it - Italian: Chapati
ja - Japanese: チャパティ
jv - Javanese: Chapati
kn - Kannada: ಚಪಾತಿ
ko - Korean: 차파티
mk - Macedonian: Чапати
ml - Malayalam: ചപ്പാത്തി
mr - Marathi: पोळी
ms - Malay: Capati
my - Burmese: ချပါတီ
nb - Norwegian Bokmål: Chapati
ne - Nepali: चपाती
nn - Norwegian Nynorsk: Chapati
pl - Polish: Ćapati
pnb - Western Punjabi: چپاتی
pt - Portuguese: Chapati
ro - Romanian: Chapati
ru - Russian: Чапати
sd - Sindhi: روٽي
sv - Swedish: Chapati
sw - Swahili: Chapati
ta - Tamil: சப்பாத்தி
te - Telugu: చపాతి
tg - Tajik: Чаппотӣ
th - Thai: จปาตี
tl - Tagalog: Chapati
uk - Ukrainian: Чапаті
ur - Urdu: چپاتی
vi - Vietnamese: Chapati
xmf - Mingrelian: ჩაპატი
zh - Chinese: 洽帕提

Unleavened flatbread made of whole-wheat flour, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil, and are cooked on a flat skillet.
Chickpea bread
Category: bread (loaf bread)
Cuisine: Albanian, Turkish
Associated cuisines: Albanian, Turkish
Area: Albania, Turkey
Countries: Albania, Turkey
Region: Western Asia
Other names: ar - Arabic: خبز الحمص
jv - Javanese: Roti chickpea
ko - Korean: 병아리콩빵
tr - Turkish: Nohut ekmeği

Bread made from yeast found on chickpeas; this yeast is mixed with flour and water and left out overnight in a warm place.
Chipa
Category: bread (cheese roll)
Cuisine: Paraguayan
Associated cuisines: Paraguayan
Area: Asunción
Countries: Paraguay
Region: South America
Other names: ar - Arabic: تشيبا
arz - Egyptian Arabic: تشيبا
ca - Catalan: Xipa
de - German: Chipa
eo - Esperanto: Chipa
es - Spanish: Chipa
eu - Basque: Xipa
fa - Persian: چیپا
fr - French: Chipa
gn - Guarani: Chipa
it - Italian: Chipa
ja - Japanese: チパ
jv - Javanese: Chipa
ko - Korean: 시파
pt - Portuguese: Chipa
ru - Russian: Чипа
uk - Ukrainian: Чипа
uz - Uzbek: Chipa

This dish is a a type of small, baked, cheese-flavored rolls, often baked in smaller doughnuts or buns made from cassava starch, corn starch, fat, milk, egg, and local cheese.
Christmas wafer
Category: bread (flatbread)
Cuisine: Polish
Associated cuisines: Polish, Lithuanian, Moravian, Slovak
Area: Poland
Countries: Poland, Lithuania, Slovakia
Region: Northern Europe
Other names: be-tarask - Belarusian (Taraškievica orthography): Аплатка
el - Greek: Χριστουγεννιάτικη γκοφρέτα
et - Estonian: Jõuluvahvel
fr - French: Opłatek
it - Italian: Opłatek
ko - Korean: 오프와테크
lt - Lithuanian: Kalėdaitis
nb - Norwegian Bokmål: Juleoblat
nn - Norwegian Nynorsk: Juleoblat
pl - Polish: Opłatek
sgs - Samogitian: Kaliedātis
uk - Ukrainian: Облатка
vi - Vietnamese: Bánh xốp Giáng Sinh

This dish is baked from pure wheat flour and water, are usually rectangular in shape and very thin; they are identical in composition to the altar bread.
Ciabatta
Category: bread (loaf bread)
Cuisine: Italian
Associated cuisines: Italian
Area: Veneto
Countries: Italy
Region: Southern Europe
Other names: af - Afrikaans: Ciabatta
ar - Arabic: شباتة
arz - Egyptian Arabic: سياباتا
az - Azerbaijani: Ciabatta
ca - Catalan: Xapata
cs - Czech: Ciabatta
da - Danish: Ciabattabrød
de - German: Ciabatta
el - Greek: Τσιαμπάτα
es - Spanish: Ciabatta
eu - Basque: Txapata
fa - Persian: چیاباتا
fi - Finnish: Ciabatta
fr - French: Ciabatta
he - Hebrew: צ'באטה
hu - Hungarian: Ciabatta
hy - Armenian: Չիաբատտա
id - Indonesian: Ciabatta
it - Italian: Ciabatta
ja - Japanese: チャバタ
jv - Javanese: Ciabatta
ka - Georgian: ჩიაბატა
ko - Korean: 치아바타
lt - Lithuanian: Čiabata
lv - Latvian: Čabata
nb - Norwegian Bokmål: Ciabatta
nl - Dutch: Ciabatta
pl - Polish: Ciabatta
pt - Portuguese: Ciabatta
ro - Romanian: Ciabatta
ru - Russian: Чиабатта
sk - Slovak: Ciabatta
sv - Swedish: Ciabatta
tr - Turkish: Ciabatta
uk - Ukrainian: Чіабата
vi - Vietnamese: Ciabatta
yue - Cantonese: 拖鞋包
zh - Chinese: 拖鞋麵包

This is a white bread that is elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. It is made with a strong flour and uses a very high hydration dough.
Coffin bread
Category: bread (bread bowl)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Tainan
Countries: Taiwan
Region: Eastern Asia
Other names: id - Indonesian: Roti peti
ja - Japanese: 棺材板
ko - Korean: 관빵
uk - Ukrainian: Хліб-домовина
zh - Chinese: 棺材板

The bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread.
Coppia ferrarese
Category: bread (braided bread, sourdough bread)
Cuisine: Italian
Associated cuisines: Italian
Area: Ferrara
Countries: Italy
Region: Southern Europe
Other names: es - Spanish: Coppia ferrarese
fr - French: Coppia ferrarese
it - Italian: Coppia ferrarese
jv - Javanese: Coppia ferrarese
ko - Korean: 코피아 페라레세
mk - Macedonian: Копија фераресе

A type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape.
Cornbread
Category: bread (quick bread)
Cuisine: American
Associated cuisines: American
Area: Southern United States
Countries: United States
Region: Northern America
Other names: af - Afrikaans: Mieliebrood
ar - Arabic: خبز الذرة
arz - Egyptian Arabic: عيش الذره
azb - South Azerbaijani: قارغیدالی چؤرگی
chr - Cherokee: ᏎᎷ ᎦᏚ
chy - Cheyenne: Táxâhonoo'o
de - German: Maisbrot
en-simple - Simple English: Cornbread
es - Spanish: Cornbread
eu - Basque: Cornbread
fr - French: Pain de maïs
gl - Galician: Cornbread
he - Hebrew: לחם תירס
hy - Armenian: Եգիպտացորենի հաց
ja - Japanese: コーンブレッド
jv - Javanese: Roti jagung
ko - Korean: 콘브레드
pt - Portuguese: Cornbread
ru - Russian: Кукурузный хлеб
sq - Albanian: Bukë misri
sv - Swedish: Majsbröd
vi - Vietnamese: Bánh mì bắp
yue - Cantonese: 粟米包
zh - Chinese: 玉米麵包

A quick bread made with cornmeal. Some variations enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions are usually leavened by baking powder.
Cottage loaf
Category: bread (loaf bread)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: fa - Persian: نان کله قندی
it - Italian: Cottage loaf
ja - Japanese: コテージローフ
ko - Korean: 코티지 로프
ms - Malay: Lof kotej
yue - Cantonese: 農夫包
zh - Chinese: 農家麵包

The bread is characterised by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller
Cozonac
Category: bread (yeast bread)
Cuisine: Romanian, Bulgarian, North Macedonian, Serbian, Moldovan
Associated cuisines: Romanian, Bulgarian, North Macedonian, Serbian, Moldovan
Area: Romania, Bulgaria, North Macedonia, Serbia, Moldova
Countries: Romania, Bulgaria, North Macedonia, Serbia, Moldova
Region: Southern Europe
Other names: arz - Egyptian Arabic: كوزوناك
ast - Asturian: Cozonac
az - Azerbaijani: Kozunak
be-tarask - Belarusian (Taraškievica orthography): Казанак
bg - Bulgarian: Козунак
bn - Bangla: কোজোনাক
ca - Catalan: Cozonac
de - German: Cozonac
es - Spanish: Cozonac
fr - French: Cozonac
he - Hebrew: קוזונאק
hy - Armenian: Կոզունակ
it - Italian: Cozonac
jv - Javanese: Cozonac
ka - Georgian: კოზონაკი
mk - Macedonian: Милиброд
nb - Norwegian Bokmål: Cozonac
ro - Romanian: Cozonac
ru - Russian: Козунак
tr - Turkish: Kozunak
uk - Ukrainian: Козонак
zh - Chinese: 科佐納茨

A sweet yeast dough that can be used to make different traditional holiday breads and cakes. The main ingredients are wheat flour, butter, milk, eggs, sugar, yeast, raisins, citrus peel, and flavorings like vanilla or rum.
Cracker
Category: biscuit (dry biscuit)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: رقائق
ca - Catalan: Cracker
chy - Cheyenne: Mo'óhkonavekóhkonôheo'o
cy - Welsh: Cracer
de - German: Cracker
en-simple - Simple English: Cracker
es - Spanish: Cracker
fa - Persian: تردک
fr - French: Cracker
he - Hebrew: קרקר
hr - Croatian: Kreker
hy - Armenian: Կրեկեր
id - Indonesian: Kraker
it - Italian: Cracker
ja - Japanese: クラッカー
jv - Javanese: Krèker
ko - Korean: 크래커
ms - Malay: Kraker
nl - Dutch: Cracker
pl - Polish: Krakers
ru - Russian: Крекер
tl - Tagalog: Galyetas
tr - Turkish: Kraker
uk - Ukrainian: Крекер
yue - Cantonese: 克力架
zh - Chinese: 脆饼干

A flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.
Crispbread
Category: bread (flatbread)
Cuisine: Swedish
Associated cuisines: Swedish, Norwegian, Finnish
Area: Sweden
Countries: Sweden, Norway, Finland
Region: Northern Europe
Other names: arz - Egyptian Arabic: عيش هش
bar - Bavarian: Knäckebrod
ca - Catalan: Knäckebröd
cs - Czech: Knäckebröd
da - Danish: Knækbrød
de - German: Knäckebrot
en-simple - Simple English: Crispbread
eo - Esperanto: Knäckebröd
es - Spanish: Knäckebröd
eu - Basque: Knäckebröd
fi - Finnish: Näkkileipä
fr - French: Pain croquant suédois
id - Indonesian: Knäckebröd
is - Icelandic: Hrökkbrauð
it - Italian: Knäckebröd
ja - Japanese: クリスプ・ブレッド
jv - Javanese: Roti kemripik
ko - Korean: 크네케브뢰드
mk - Macedonian: Крцкав леб
nb - Norwegian Bokmål: Knekkebrød
nl - Dutch: Knäckebröd
nn - Norwegian Nynorsk: Knekkebrød
pl - Polish: Pieczywo chrupkie
pt - Portuguese: Knäckebröd
ru - Russian: Хрустящие хлебцы
sq - Albanian: Knäckebröd
sv - Swedish: Knäckebröd
tr - Turkish: Gevrek ekmek
uk - Ukrainian: Хрусткий хлібець

A flat and dry type of bread, containing mostly rye flour. These are lightweight and keep fresh for a very long time due to their lack of water. traditionally consists of wholemeal rye flour, salt, and water. Today, however, many other kinds contain wheat flour, spices and grains, and are often leavened with yeast or sourdough, and milk or sesame seeds can be added.
Cuban bread
Category: bread (loaf bread)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: es - Spanish: Pan cubano
ja - Japanese: キューバパン
jv - Javanese: Roti Kuba
ko - Korean: 쿠바빵
ru - Russian: Кубинский хлеб
sr - Serbian: Kubanski hleb
ta - Tamil: பான் குபானோ
uk - Ukrainian: Кубинський хліб

A fairly simple white bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long loaves.
Damper
Category: bread (unleavened bread)
Cuisine: Australian
Associated cuisines: Australian, New Zealand, English
Area: Australia
Countries: Australia, New Zealand, England
Region: Australia and New Zealand
Other names: cs - Czech: Damper
de - German: Damper
es - Spanish: Damper
fr - French: Damper
id - Indonesian: Damper
ja - Japanese: ダンパー
jv - Javanese: Damper
ko - Korean: 댐퍼
pl - Polish: Damper
uk - Ukrainian: Дампер

A thick home-made bread from wheat-based dough. Flour, salt and water, with some butter if available, is lightly kneaded and baked in the coals of a campfire, either directly or within a camp oven.
Dhebra
Category: bread (flatbread)
Cuisine: Indian
Associated cuisines: Indian
Area: India
Countries: India
Region: Southern Asia
Other names: fr - French: Dhebra

To create this bread, sufficient water and salt are mixed with millet flour and whole wheat flour to make a dough. The resulting dough balls are then flattened to a round shape using a rolling pin. Then, both sides are lightly fried with vegetable oil on a tava, until small brown spots appear.
Dumb bread
Category: bread (loaf bread)
Cuisine: American, English
Associated cuisines: American, English
Area: Virgin Islands
Countries: United States, England
Region: Northern Europe

This bread does not require any yeast. Ingredients include flour, water, butter, sugar, baking powder, salt, and milk; oftentimes, shredded coconut is also added to the dough. Sometimes, cornmeal may be used. The bread can be filled with cheddar cheese. It is served cut into triangles and often along with bush tea or coffee.
Egg waffle
Category: bread (waffle)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Hong Kong, Macau
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Gai daan jai
fr - French: Gai daan jai
ja - Japanese: 鶏蛋仔
jv - Javanese: Waffle endhog
ko - Korean: 가이단자이
lt - Lithuanian: Kiaušinių vafliai
pa - Punjabi: ਅੰਡੇ ਦੇ ਵੇਫਲ
ru - Russian: Гонконгские вафли
uk - Ukrainian: Гонконзькі вафлі
vi - Vietnamese: Bánh trứng gà non
yue - Cantonese: 雞蛋仔
zh - Chinese: 雞蛋仔

A spherical waffle consisting of an eggy leavened batter cooked between two plates of semi-spherical cells. They are usually served hot, and often eaten plain, although they may be served with fruit and flavors such as strawberry, coconut or chocolate.