worldcuisines/food-kb-v1.1 huggingface dataset:
Tocino de cielo
Category: dessert (pudding)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Jerez de la Frontera
Countries: Spain
Region: Southern Europe
Other names: ast - Asturian: Tocín de cielu
ca - Catalan: Flamet
es - Spanish: Tocino de cielo
eu - Basque: Aingeru-budin
fr - French: Tocino de cielo
gl - Galician: Touciño do ceo
it - Italian: Tocino de cielo
ru - Russian: Тосино де сьело

A dessert made primarily of egg yolks, sugar, and water. It is often confused for a custard. Unlike flan, it does not contain milk or any other dairy product. Firstly, a caramel is made with sugar and water which is cooked until golden in color. The caramel is poured into the bottom of molds. A simple syrup is then made with sugar and water which is used for the egg yolk mixture. The simple syrup and egg yolks are whisked carefully without incorporating air. This mixture is then poured into the caramel-lined molds and baked. After baking, the molds are refrigerated overnight until completely chilled. The molds are flipped onto a dish to serve.
Tourtière
Category: pastry (meat pie)
Cuisine: Canadian
Associated cuisines: Canadian, American
Area: Quebec
Countries: Canada, United States
Region: Northern America
Other names: af - Afrikaans: Tourtière
ca - Catalan: Tourtière
es - Spanish: Tourtière
fr - French: Tourtière
it - Italian: Tourtière
jv - Javanese: Tourtière
nb - Norwegian Bokmål: Tourtière
ru - Russian: Туртьер
uk - Ukrainian: Туртьєр

Meat pie dish usually made with minced pork, veal or beef and potatoes. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland.
Treacle tart
Category: pastry (dessert pie)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: es - Spanish: Tarta de melaza
fr - French: Treacle tart
ja - Japanese: トリークルタルト
jv - Javanese: Tart molase
ro - Romanian: Tartă cu sirop de zahăr
ru - Russian: Пирог с патокой
yue - Cantonese: 糖漿撻
zh - Chinese: 糖蜜撻

Tart that is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling.
Vlaai
Category: pastry (dessert pie)
Cuisine: Dutch, Belgian, German
Associated cuisines: Dutch, Belgian, German
Area: Limburg
Countries: Netherlands, Belgium, Germany
Region: Western Europe
Other names: ca - Catalan: Vlaai
de - German: Limburger Vlaai
es - Spanish: Vlaai
fa - Persian: فلای
fr - French: Vlaai
id - Indonesian: Vlaai
it - Italian: Vlaai
ja - Japanese: フラーイ
jv - Javanese: Vlaai
li - Limburgish: Vla
nl - Dutch: Limburgse vlaai
pt - Portuguese: Limburgse vlaai
ru - Russian: Лимбургский пирог
uk - Ukrainian: Флай
uz - Uzbek: Limburg pirogi
vi - Vietnamese: Vlaai

A dough with filling, usually 26 - 31 centimetres in diameter. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberry, and plum. Other variations are a crumbled butter and sugar mix and a cooked rice and custard porridge.
Walnut pie
Category: pastry (dessert pie)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: az - Azerbaijani: Qozlu piroq
fa - Persian: پای گردو
tr - Turkish: Cevizli turta

A pie prepared with walnuts as a primary ingredient. Whole or chopped walnuts may be used, or both, and toasted walnuts may be used. It may be prepared as a cream pie, and may include maple syrup, molasses, and cinnamon as ingredients.
Watalappam
Category: dessert (pudding)
Cuisine: Sri Lankan
Associated cuisines: Sri Lankan
Area: Sri Lanka
Countries: Sri Lanka
Region: Southern Asia
Other names: id - Indonesian: Watalappam
jv - Javanese: Watalappam
pt - Portuguese: Wattalapan
ru - Russian: Ваттилаппам
ta - Tamil: வட்டிலப்பம்
th - Thai: วัตตาลัปปาม
uz - Uzbek: Vattilappam

A coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, and sometimes thick pandan juice or grated vanilla pods.
Wähe
Category: pastry (dessert pie)
Cuisine: Swiss, German
Associated cuisines: Swiss, German
Area: Switzerland, Germany
Countries: Switzerland, Germany
Region: Western Europe
Other names: de - German: Wähe
gsw - Alemannic: Wähe
jv - Javanese: Wähé

This dish consists of a casing (typically made of shortcrust pastry, but sometimes yeast dough or puff pastry) and a topping of a custard enveloping either fruit, Vegetable or cheese.
Woolton pie
Category: pastry (savoury pie)
Cuisine: British
Associated cuisines: British
Area: London
Countries: United Kingdom
Region: Northern Europe
Other names: fa - Persian: پای وولتون
fr - French: Tourte Woolton
jv - Javanese: Pai woolton
ru - Russian: Вултонский пирог
uz - Uzbek: Vultonskiy pirog
yue - Cantonese: 窩頓批

A pastry dish of Vegetable. The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, carrots and possibly turnip. Other Vegetable were added where available.
Eish merahrah
Category: bread (flatbread)
Cuisine: Egyptian
Associated cuisines: Egyptian
Area: Egypt
Countries: Egypt
Region: Northern Africa
Other names: ar - Arabic: عيش مرحرح
arz - Egyptian Arabic: عيش مرحرح
es - Spanish: Eish merahrah
hy - Armenian: Էիշ մերահրա
ja - Japanese: エイシュ・メラフラフ
ko - Korean: 메라라빵

A flatbread, made with ground fenugreek seeds and maize. A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or "proof" for 30 minutes before being flattened into round disks and baked.
Anadama bread
Category: bread (wheat bread)
Cuisine: American
Associated cuisines: American
Area: New England
Countries: United States
Region: Northern America
Other names: ar - Arabic: خبز أناداما
arz - Egyptian Arabic: عيش أناداما
en-simple - Simple English: Anadama bread
ko - Korean: 아나다마빵

A yeast bread made with wheat flour, cornmeal, molasses and sometimes rye flour.
Anpan
Category: roll (sweet roll)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Tokyo
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: آنبان
arz - Egyptian Arabic: آنبان
ca - Catalan: Anpan
da - Danish: Anpan
de - German: Anpan
en-simple - Simple English: Anpan
eo - Esperanto: Anpan
es - Spanish: Anpan
fa - Persian: آنپان
fr - French: Anpan
he - Hebrew: אן-פאן
hr - Croatian: Anpan
hy - Armenian: Ան-պան
id - Indonesian: Anpan
it - Italian: Anpan
ja - Japanese: あんパン
jv - Javanese: Anpan
ko - Korean: 단팥빵
ms - Malay: Anpan
nan - Minnan: Āⁿ-pháng
nl - Dutch: Anpan
pt - Portuguese: Anpan
ru - Russian: Ан-пан
th - Thai: อัมปัง
tr - Turkish: Anpan
uk - Ukrainian: Ан-пан
uz - Uzbek: Anpan
vi - Vietnamese: Anpan
zh - Chinese: 豆沙麵包

Sweet roll most commonly filled with red bean paste. It can also be prepared with other fillings, including white beans, green beans, sesame, and chestnuts.
Apple bread
Category: bread (vegetarian bread)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taichung
Countries: Taiwan
Region: Eastern Asia
Other names: id - Indonesian: Roti apel
zh - Chinese: 蘋果麵包

A popular vegetarian snack, commonly enjoyed as a breakfast item or a light snack. The bread is made from a dough enriched with wheat germ and eggs.
Arepa
Category: bread (flatbread)
Cuisine: Venezuelan, Colombian
Associated cuisines: Venezuelan, Colombian, Bolivian, Ecuadorian, Mexican, Puerto Rican
Area: Venezuela, Colombia
Countries: Venezuela, Colombia, Bolivia, Ecuador, Mexico, Puerto Rico
Region: Caribbean
Other names: ar - Arabic: آريبا
ba - Bashkir: Арепа
be - Belarusian: Арэпа
be-tarask - Belarusian (Taraškievica orthography): Арэпа
ca - Catalan: Arepa
cs - Czech: Arepa
de - German: Arepa
en-simple - Simple English: Arepa
eo - Esperanto: Arepo
es - Spanish: Arepa
eu - Basque: Arepa
fa - Persian: آره‌پا
fi - Finnish: Arepa
fr - French: Arepa
gl - Galician: Arepa
he - Hebrew: ארפה
hy - Armenian: Արեպա
id - Indonesian: Arepa
it - Italian: Arepa
ja - Japanese: アレパ
jv - Javanese: Arepa
ko - Korean: 아레파
nb - Norwegian Bokmål: Arepa
nl - Dutch: Arepa
pl - Polish: Arepa
pt - Portuguese: Arepa
qu - Quechua: Aripa
ru - Russian: Арепа
sv - Swedish: Arepa
th - Thai: อาเรปา
tl - Tagalog: Arepa
tr - Turkish: Arepa
uk - Ukrainian: Арепа
uz - Uzbek: Arepa
vi - Vietnamese: Arepa
zh - Chinese: 阿瑞巴

A type of flatbread made of ground maize dough stuffed with a filling. It is commonly eaten in those countries and can be served with accompaniments, such as cheese, various types of meat, avocado, or deviled ham spread.
Baba
Category: bread (flatbread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Yunnan
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: بابا
arz - Egyptian Arabic: بابا
fa - Persian: بابا
jv - Javanese: Baba
mk - Macedonian: Баба
zh - Chinese: 粑粑

A type of thick, round, heavy bread that is prepared either plain or with various fillings. It can be sweet or savory.
Babka
Category: pastry (layered pastry)
Cuisine: Polish, Ukrainian
Associated cuisines: Polish, Ukrainian, Israeli
Area: Poland, Ukraine
Countries: Poland, Ukraine, Israel
Region: Western Asia
Other names: ja - Japanese: バブカ
ka - Georgian: ბაბკა
mk - Macedonian: Бабка
pl - Polish: Babka
pt - Portuguese: Babka
ru - Russian: Бабка
sk - Slovak: Babka
uk - Ukrainian: Бабка

A sweet braided bread prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.
Bagel
Category: bread (bread roll)
Cuisine: Polish
Associated cuisines: Polish, American, Canadian, Israeli
Area: Poland
Countries: Poland, United States, Canada, Israel
Region: Western Asia
Other names: af - Afrikaans: Bagel
ang - Old English: Bēagel
ar - Arabic: بايغل
arz - Egyptian Arabic: بايجل
ast - Asturian: Bagel
az - Azerbaijani: Beyql
bar - Bavarian: Beigl
bg - Bulgarian: Бейгъл
ca - Catalan: Bagel
cs - Czech: Bagel
da - Danish: Bagel
de - German: Bagel
el - Greek: Μπέγκελ
en-simple - Simple English: Bagel
eo - Esperanto: Bagelo
es - Spanish: Bagel
eu - Basque: Bagel
fa - Persian: بیگل
fi - Finnish: Vesirinkeli
fr - French: Bagel
frp - Arpitan: Baguèl
gl - Galician: Bagel
gsw - Alemannic: Bagel
he - Hebrew: כעך
id - Indonesian: Bagel
is - Icelandic: Beygla
it - Italian: Bagel
ja - Japanese: ベーグル
jv - Javanese: Bagel
ko - Korean: 베이글
lt - Lithuanian: Didriestainis
ms - Malay: Bagel
nan - Minnan: Bagel
nb - Norwegian Bokmål: Bagel
nl - Dutch: Bagel
pl - Polish: Bajgiel
pt - Portuguese: Bagel
ro - Romanian: Bagel
ru - Russian: Бейгл
sr - Serbian: Бејгл
sv - Swedish: Bagel
th - Thai: เบเกิล
tl - Tagalog: Bagel
tr - Turkish: Bagel
ug - Uyghur: يەھۇدى گىردىسى
uk - Ukrainian: Бейгл
vi - Vietnamese: Bánh mì vòng
yue - Cantonese: 比高包
zh - Chinese: 貝果

Traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. They are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains.
Baghrir
Category: pancake (pancake)
Cuisine: Algerian, Moroccan, Tunisian
Associated cuisines: Algerian, Moroccan, Tunisian
Area: Maghreb
Countries: Algeria, Morocco, Tunisia
Region: Northern Africa
Other names: ar - Arabic: بغرير
arz - Egyptian Arabic: البغربر
de - German: Baghrir
es - Spanish: Baġrīr
fr - French: Baghrir
he - Hebrew: באגריר
ig - Igbo: Baghrir
it - Italian: Baghrir
jv - Javanese: Baghrir
nl - Dutch: Baghrir
ru - Russian: Багрир
sv - Swedish: Baghrir
uz - Uzbek: Bagʻrir

Pancake-like dish that are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat them is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam.
Baguette
Category: bread (bread)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: af - Afrikaans: Baguette
ar - Arabic: خبز فرنسي
arz - Egyptian Arabic: عيش فرنسى
az - Azerbaijani: Baget
be - Belarusian: Французскі багет
bg - Bulgarian: Франзела
ca - Catalan: Baguet
cs - Czech: Bageta
cv - Chuvash: Франс багечĕ
da - Danish: Baguette
de - German: Baguette
el - Greek: Μπαγκέτα
en-simple - Simple English: Baguette
eo - Esperanto: Bastonpano
es - Spanish: Baguette
eu - Basque: Baguette
fa - Persian: باگت
fi - Finnish: Patonki
fr - French: Baguette
he - Hebrew: בגט
hu - Hungarian: Baguette
hy - Armenian: Ֆրանսիական բագետ
id - Indonesian: Baget
it - Italian: Baguette
ja - Japanese: バゲット
jv - Javanese: Baguette
ka - Georgian: ბაგეტი
kk - Kazakh: Багета
ko - Korean: 바게트
ku - Kurdish: Baguette
lfn - Lingua Franca Nova: Bagete
lt - Lithuanian: Prancūziškas batonas
mk - Macedonian: Багет
ms - Malay: Baguette
nb - Norwegian Bokmål: Baguette
nl - Dutch: Stokbrood
nn - Norwegian Nynorsk: Bagett
pcd - Picard: Badgète
pl - Polish: Bagietka
pt - Portuguese: Baguete
ru - Russian: Французский багет
sk - Slovak: Bageta
sq - Albanian: Baguette
sr - Serbian: Француски хлеб
sv - Swedish: Baguette
ta - Tamil: பகெத்
th - Thai: บาแก็ต
tr - Turkish: Francala
uk - Ukrainian: Французький багет
vi - Vietnamese: Bánh mì Pháp
yue - Cantonese: 百吉包
zh - Chinese: 法式长棍面包

A long, thin type of bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Bakarkhani
Category: bread (flatbread)
Cuisine: Bangladeshi, Indian, Pakistani
Associated cuisines: Bangladeshi, Indian, Pakistani
Area: Bangladesh, India, Pakistan
Countries: Bangladesh, India, Pakistan
Region: Southern Asia
Other names: ar - Arabic: بكرخاني
bn - Bangla: বাকরখানি
jv - Javanese: Bakarkhani
pnb - Western Punjabi: باقرخانی
uk - Ukrainian: Бакаркхані
ur - Urdu: باقرخانی

A thick, spiced flat-bread that is part of the Mughlai cuisine. It is almost biscuit-like in texture, with a hard crust. The main ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and clarified butter.
Balep korkun
Category: bread (flatbread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Tibet
Countries: China
Region: Eastern Asia
Other names: arz - Egyptian Arabic: باليب كوركون
fr - French: Balep korkun
id - Indonesian: Balep korkun
nl - Dutch: Balep korkun
vi - Vietnamese: Balep korkun

A type of bread that is round, flat and relatively easy to make. The ingredients are barley flour, water and baking powder. It is cooked in a frying pan.
Bammy
Category: bread (flatbread)
Cuisine: Jamaican
Associated cuisines: Jamaican
Area: Jamaica
Countries: Jamaica
Region: Caribbean
Other names: arz - Egyptian Arabic: بامى
en-simple - Simple English: Bammy
es - Spanish: Bammy
it - Italian: Bammy
ja - Japanese: バミー
jv - Javanese: Bammy
ko - Korean: 바미

It is made from bitter cassava. Traditionally, the cassava is grated and placed in a press bag and placed in an outdoor press where heavy stones are loaded on. Once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. Salt is then added to taste.
Banana bread
Category: cake (cake)
Cuisine: American
Associated cuisines: American
Area: New England
Countries: United States
Region: Northern America
Other names: af - Afrikaans: Piesangbrood
ar - Arabic: خبز الموز
arz - Egyptian Arabic: عيش الموز
be - Belarusian: Бананавы хлеб
be-tarask - Belarusian (Taraškievica orthography): Бананавы хлеб
bg - Bulgarian: Бананов хляб
bn - Bangla: কলার রুটি
chy - Cheyenne: Vóhka'éhemenékohkonôheo'o
cy - Welsh: Bara banana
de - German: Bananenbrot
en-simple - Simple English: Banana bread
es - Spanish: Pan de banana
fa - Persian: کیک موزی
fi - Finnish: Banaanileipä
fr - French: Pain aux bananes
gl - Galician: Pan de plátano
he - Hebrew: לחם בננה
hy - Armenian: Բանանով հաց
id - Indonesian: Roti pisang
it - Italian: Pane alla banana
ja - Japanese: バナナブレッド
jv - Javanese: Roti gedhang
ko - Korean: 바나나빵
mai - Maithili: बनाना ब्रेड
ms - Malay: Roti pisang
nl - Dutch: Bananenbrood
pl - Polish: Chleb bananowy
pnb - Western Punjabi: کیلا ڈبل روٹی
ru - Russian: Банановый хлеб
sv - Swedish: Bananbröd
tl - Tagalog: Tinapay na saging
tr - Turkish: Muzlu ekmek
uk - Ukrainian: Банановий хліб
ur - Urdu: کیلا ڈبل روٹی
vi - Vietnamese: Bánh mì chuối
yue - Cantonese: 香蕉包
zh - Chinese: 香蕉面包

A type of sweet bread or cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised.
Bara brith
Category: bread (sweet bread)
Cuisine: English
Associated cuisines: English, Argentinian
Area: Wales
Countries: England, Argentina
Region: Northern Europe
Other names: ar - Arabic: بارا بريث
cy - Welsh: Bara brith
es - Spanish: Bara brith
eu - Basque: Bara brith
fa - Persian: بارا بریت
fr - French: Bara brith
hy - Armenian: Բարա բրիթ
it - Italian: Bara brith
jv - Javanese: Bara brith
ko - Korean: 바라 브리스
la - Latin: Bara brith
pl - Polish: Bara brith
ru - Russian: Бара брит
tr - Turkish: Bara brith
uk - Ukrainian: Бара брит

The bread is made by mixing flour (either white or self-raising), yeast (if not using self-raising flour), butter, mixed dried fruit (such as raisins, currants and sultanas), mixed spices and an egg. Some recipes favour soaking the dried fruit in tea overnight before the baking. This mixture is then proved to allow fermentation to take place. After an initial period, the air is knocked out of the mixture and it is allowed to prove once more. This period of preparation can take up to two hours, including the resting time for the bread mixture. It is then baked in an oven. It is traditionally served at tea time, alongside tea. It is normally served in slices with butter spread on one side.
Barbari bread
Category: bread (flatbread)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: ar - Arabic: الخبز البربري
arz - Egyptian Arabic: عيش بربرى
azb - South Azerbaijani: بربری چؤرگی
bn - Bangla: বর্বরি রুটি
es - Spanish: Barbarí
fa - Persian: نان بربری
fr - French: Barbari
it - Italian: Pane Barbari
ja - Japanese: ナン・エ・バルバリー
ko - Korean: 바르바리
ps - Pashto: بربر ډوډۍ
ru - Russian: Барбари
uk - Ukrainian: Барбарі
uz - Uzbek: Barbari

It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin due to the Maillard reaction that occurs during baking. Before baking it is glazed with a mixture of baking soda, flour and water.
Barmbrack
Category: bread (sweet bread)
Cuisine: Irish
Associated cuisines: Irish
Area: Ireland
Countries: Ireland
Region: Northern Europe
Other names: be - Belarusian: Бармбрэк
de - German: Barmbrack
es - Spanish: Barmbrack
eu - Basque: Barmbrack
fr - French: Barmbrack
ga - Irish: Bairín breac
he - Hebrew: ברמברק
it - Italian: Barmbrack
ja - Japanese: バームブラック
jv - Javanese: Barmbrack
ko - Korean: 밤브랙
nn - Norwegian Nynorsk: Barmbrack
pl - Polish: Barmbrack
ru - Russian: Бармбрэк
uk - Ukrainian: Бармбрек

A yeast bread with added sultanas and raisins. An item (often a ring) is placed inside the bread, with the person receiving it considered to be fortunate. It is often served toasted with butter along with a cup of tea.
Barm cake
Category: bread (bread)
Cuisine: English
Associated cuisines: English
Area: Lancashire
Countries: England
Region: Northern Europe
Other names: arz - Egyptian Arabic: كيكه بارم
es - Spanish: Barm cake
ko - Korean: 밤 케이크

A soft, round, flattish bread item, traditionally leavened with barm.
Zopf
Category: bread (braided bread)
Cuisine: Swiss, Austrian, German
Associated cuisines: Swiss, Austrian, German
Area: Switzerland, Austria, Germany
Countries: Switzerland, Austria, Germany
Region: Western Europe
Other names: ar - Arabic: زوبف
arz - Egyptian Arabic: زوبف
ca - Catalan: Butterzopf
de - German: Butterzopf
es - Spanish: Zopf
fa - Persian: زپف
fr - French: Tresse au beurre
gsw - Alemannic: Zopf
he - Hebrew: צופף
it - Italian: Treccia al burro
jv - Javanese: Zopf
ko - Korean: 초프
sv - Swedish: Zopf
vi - Vietnamese: Zopf
zh - Chinese: 辫子面包

A type of bread made from white flour, milk, eggs, butter and yeast. It is typically brushed with egg yolk, egg wash, or milk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings.
Saj bread
Category: bread (flatbread)
Cuisine: Middle Eastern, South Asian
Associated cuisines: Middle Eastern, South Asian
Area: Middle East, South Asia
Countries: Turkey, Saudi Arabia, Palestine, Cyprus
Region: Western Asia
Other names: ar - Arabic: خبز الصاج
arz - Egyptian Arabic: خبز الصاج
az - Azerbaijani: Sac çörəyi
ckb - Central Kurdish: نان ساجی
fa - Persian: نان ساجی
he - Hebrew: יופקה
it - Italian: Saj
ko - Korean: 사지빵
uk - Ukrainian: Ширак

Unleavened flatbread baked on a metal griddle.
Whole wheat bread
Category: bread (loaf bread)
Cuisine: American, Canadian, English
Associated cuisines: American, Canadian
Area: United States, Canada, England
Countries: United States, Canada, England
Region: Northern Europe
Other names: arz - Egyptian Arabic: عيش اسمر
fa - Persian: نان گندم کامل
fr - French: Pain complet
he - Hebrew: לחם חיטה מלאה
id - Indonesian: Roti gandum utuh
ja - Japanese: 全粒粉パン
ko - Korean: 통밀빵
nl - Dutch: Volkorenbrood
pl - Polish: Chleb razowy
uk - Ukrainian: Цільнозерновий хліб
vi - Vietnamese: Bánh mì ngũ cốc
yue - Cantonese: 麥包
zh - Chinese: 全麦面包

A type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains. It is one kind of brown bread. Some varieties of whole-wheat bread are traditionally coated with whole or cracked grains of wheat, though this is mostly decorative compared to the nutritional value of the loaf itself.
White bread
Category: bread (loaf bread)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: خبز أبيض
arz - Egyptian Arabic: عيش ابيض
bg - Bulgarian: Бял хляб
ca - Catalan: Pa blanc
da - Danish: Franskbrød
de - German: Weißbrot
en-simple - Simple English: White bread
es - Spanish: Pan blanco
et - Estonian: Sai
eu - Basque: Ogi zuri
fa - Persian: نان سفید
fr - French: Pain blanc
he - Hebrew: לחם לבן
hy - Armenian: Սպիտակ հաց
id - Indonesian: Roti putih
it - Italian: Pane bianco
ja - Japanese: 白パン
jv - Javanese: Roti putih
ko - Korean: 흰빵
nb - Norwegian Bokmål: Loff
nds - Low German: Wittbroot
nl - Dutch: Witbrood
pt - Portuguese: Pão branco
sv - Swedish: Vitt bröd
th - Thai: ขนมปังขาว
ti - Tigrinya: ጻዕዳ ባኒ
uz - Uzbek: Oq non
vi - Vietnamese: Bánh mì trắng
yue - Cantonese: 白麵包
zh - Chinese: 白面包

Breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
Vienna bread
Category: bread (bread roll)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Vienna
Countries: Austria
Region: Western Europe
Other names: an - Aragonese: Pan vienés
arz - Egyptian Arabic: عيش فيينا
ca - Catalan: Pa de Viena
el - Greek: Βιεννέζικο ψωμί
es - Spanish: Pan de Viena
eu - Basque: Vienako ogi
fr - French: Pain viennois
hy - Armenian: Վիեննական հաց
jv - Javanese: Roti Wina
ka - Georgian: ვენის პური
ko - Korean: 비엔나 빵
mk - Macedonian: Виенски леб
mt - Maltese: Ħobż ta’ Vjenna
myv - Erzya: Венань кши
ru - Russian: Венский хлеб
sq - Albanian: Buka vieneze
tr - Turkish: Viyana ekmeği
uk - Ukrainian: Віденський хліб
uz - Uzbek: Vena noni

Bread that used high milling of Hungarian grain, and cereal press-yeast for leavening.