worldcuisines/food-kb-v1.1 huggingface dataset:
Maltese bread
Category: bread (sourdough bread)
Cuisine: Maltese
Associated cuisines: Maltese
Area: Qormi
Countries: Malta
Region: Southern Europe
Other names: ar - Arabic: خبز مالطي
arz - Egyptian Arabic: عيش مالطى
ca - Catalan: Pa maltès
es - Spanish: Pan maltés
ko - Korean: 몰타빵
mt - Maltese: Ħobż Malti
pl - Polish: Chleb maltański
pt - Portuguese: Pão maltês
tr - Turkish: Malta ekmeği
uk - Ukrainian: Мальтійський хліб

The dish is typically eaten with spread olive oil, where the bread is rubbed with tomatoes or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion, bigilla and ġbejna.
Markook
Category: bread (flatbread)
Cuisine: Levantine, Arabian Peninsula
Associated cuisines: Levantine, Arabian Peninsula
Area: Levant, Arabian Peninsula
Countries: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Yemen
Region: Western Asia
Other names: ar - Arabic: خبز المرقوق
arz - Egyptian Arabic: عيش مرقوق
en-simple - Simple English: Markook
es - Spanish: Marqūq
eu - Basque: Markook
fa - Persian: نان مرقوق
fr - French: Pain marqouq
it - Italian: Marquq
jv - Javanese: Markook shrèk
ko - Korean: 마르꾸끄
pa - Punjabi: ਮਰਕੂਕ ਸ਼੍ਰੇਕ
uz - Uzbek: Markuk noni

The dish is a type of thin bread. The dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj.
Mohnflesserl
Category: bread (braided bread)
Cuisine: Austrian
Associated cuisines: Austrian
Area: Austria
Countries: Austria
Region: Western Europe

The dish is in the form of a braided bun. It is typically sprinkled with poppy seeds , salt, and sometimes served glazed.
Michetta
Category: bread (bread)
Cuisine: Italian
Associated cuisines: Italian
Area: Lombardy, Rome, Lazio
Countries: Italy
Region: Southern Europe
Other names: arz - Egyptian Arabic: ميشيتا
fa - Persian: میچتا
fr - French: Michetta
it - Italian: Michetta
ja - Japanese: ロゼッタ
ko - Korean: 미케타
lmo - Lombard: Micchetta
mk - Macedonian: Мичета
scn - Sicilian: Rosetta

The dish is a bread recognizable by its bulged shape.
Pain de campagne
Category: bread (loaf bread)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: arz - Egyptian Arabic: بين دى كامبانى
az - Azerbaijani: Pan de kampan
es - Spanish: Pain de campagne
fr - French: Pain de campagne
id - Indonesian: Pain de campagne
ja - Japanese: パン・ド・カンパーニュ

The dish is a bread made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.
Melonpan
Category: bread (sweet bun)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Melonpan
da - Danish: Melonpan
de - German: Melonenbrot
eo - Esperanto: Meronpano
es - Spanish: Meronpan
fa - Persian: مرون‌پان
fr - French: Pain melon
hi - Hindi: मेरोनपान
hy - Armenian: Սեխով բուլկի
id - Indonesian: Melonpan
it - Italian: Melonpan
ja - Japanese: メロンパン
jv - Javanese: Roti mèlon
ko - Korean: 멜론빵
pt - Portuguese: Meron-pan
ru - Russian: Дынная булочка
sv - Swedish: Melonpan
th - Thai: ขนมปังเมลอน
tr - Turkish: Melonpan
uk - Ukrainian: Динна булочка
uz - Uzbek: Qovun
vi - Vietnamese: Melonpan
yue - Cantonese: 蜜瓜包
zh - Chinese: 蜜瓜包

The dish is a sweetbun covered in a layer of crispy cookie dough.
Matzah
Category: bread (flatbread)
Cuisine: Jewish
Associated cuisines: Jewish
Area: Israel
Countries: Israel
Region: Western Asia
Other names: af - Afrikaans: Matso
ar - Arabic: مصة
arz - Egyptian Arabic: مصه
bar - Bavarian: Matze
be - Belarusian: Маца
bg - Bulgarian: Маца
br - Breton: Matzah
ca - Catalan: Matsà
cs - Czech: Maces
de - German: Matze
diq - Zazaki: Matsa
en-simple - Simple English: Matzah
eo - Esperanto: Maco
es - Spanish: Matzá
et - Estonian: Matsa
fa - Persian: مصا
fi - Finnish: Matsa
fr - French: Matza
got - Gothic: 𐌼𐌰𐍄𐌶𐍉
he - Hebrew: מצה
hy - Armenian: Մացա
ia - Interlingua: Matza
id - Indonesian: Matzo
it - Italian: Matzah
ja - Japanese: マッツァー
jv - Javanese: Matzo
ka - Georgian: მაცა
ko - Korean: 마차
lt - Lithuanian: Macas
mg - Malagasy: Matso
nb - Norwegian Bokmål: Massá
nl - Dutch: Matse
nn - Norwegian Nynorsk: Massá
pl - Polish: Maca
pt - Portuguese: Matzá
ru - Russian: Маца
sk - Slovak: Maces
sv - Swedish: Matza
tl - Tagalog: Matsa
tr - Turkish: Matsa
uk - Ukrainian: Маца
yi - Yiddish: מצה
zh - Chinese: 逾越节薄饼

The dish is an unleavened flatbread made from flour and water. It is also an integral element of a relogious festival.
Shotis puri
Category: bread (bread)
Cuisine: Georgian
Associated cuisines: Georgian
Area: Georgia
Countries: Georgia
Region: Western Asia
Other names: arz - Egyptian Arabic: شوتى
el - Greek: Σοτίς πουρί
fi - Finnish: Šoti
gl - Galician: Shoti
he - Hebrew: שותי
hy - Armenian: Շոթի
hyw - Western Armenian: Շոթիս
ja - Japanese: ショティ
jv - Javanese: Shotis puri
ka - Georgian: შოთი
ko - Korean: 쇼티
lb - Luxembourgish: Schoti
lv - Latvian: Šoti
pt - Portuguese: Shotis puri
ru - Russian: Шоти-пури
sv - Swedish: Sjoti
tr - Turkish: Şotis puri
uz - Uzbek: Shotis puri
zh - Chinese: 肖提斯普里

The dish is a bread made of white flour and shaped like a canoe.
Marraqueta
Category: bread (bread roll)
Cuisine: Bolivian, Chilean
Associated cuisines: Bolivian, Peruvian, Chilean
Area: Bolivia, Peru, Chile
Countries: Bolivia, Peru, Chile
Region: South America
Other names: ar - Arabic: ماراكويتا
es - Spanish: Marraqueta
fa - Persian: ماراکوتا
fr - French: Marraqueta
id - Indonesian: Marraqueta
ja - Japanese: マラケタ
jv - Javanese: Marraqueta
ko - Korean: 마라케타
ru - Russian: Марракета
tr - Turkish: Marraqueta
uk - Ukrainian: Марракета

The dish is a bread roll made with wheat flour, salt, water and yeast and has a crusty exterior.
Japanese milk bread
Category: bread (milk bread)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: fa - Persian: نان شیر ژاپنی
ja - Japanese: 食パン
th - Thai: โชกูปัง

The dish is a bread made of flour, whole milk, butter, yeast, salt, sugar and often eggs.
Sheermal
Category: bread (flatbread)
Cuisine: Iranian, Indian, Pakistani, Bangladeshi, Afghan
Associated cuisines: Iranian, Indian, Pakistani, Bangladeshi, Afghan
Area: Iran, India, Pakistan, Bangladesh, Afghanistan
Countries: Iran, India, Pakistan, Bangladesh, Afghanistan
Region: Southern Asia
Other names: bn - Bangla: শিরমাল
el - Greek: Σιρμάλ
es - Spanish: Sheermal
fa - Persian: شیرمال
he - Hebrew: שירמל
hi - Hindi: शीरमाल
ja - Japanese: シールマール
kn - Kannada: ಶೀರ್ಮಲ್
ko - Korean: 시르말
pa - Punjabi: ਸ਼ੀਰਮਲ
pnb - Western Punjabi: شیرمال
ru - Russian: Ширмал
ta - Tamil: ஷீர்மல்
uk - Ukrainian: Ширмал
ur - Urdu: شیرمال
uz - Uzbek: Shirmal

The dish is a saffron-flavored traditional flatbread.
Shaobing
Category: bread (flatbread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: arz - Egyptian Arabic: شاوبينج
eo - Esperanto: Dabingo
es - Spanish: Shaobing
ja - Japanese: 焼餅
jv - Javanese: Shaobing
ko - Korean: 사오빙
ru - Russian: Шаобин
th - Thai: แป้งทอด
zh - Chinese: 燒餅

The dish is a type of baked, unleavened, layered flatbread. It is can be made with or without stuffing, and with or without sesame on top.
Sgabeo
Category: bread (doughnut)
Cuisine: Italian
Associated cuisines: Italian
Area: Lunigiana
Countries: Italy
Region: Southern Europe
Other names: fr - French: Sgabeo
it - Italian: Sgabei
ja - Japanese: ズガベオ
jv - Javanese: Sgabéo
ko - Korean: 스가베오
mk - Macedonian: Сгабео

The dish is leavened bread dough, cut into strips, fried and salted on the surface that is traditionally eaten plain or stuffed with cheese or cold cuts.
Scallion bread
Category: bread (bread)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan
Countries: China
Region: Eastern Asia

The dish is characterized by its green onion topping and use of traditional lard, featuring a soft, fluffy texture and a distinctive aroma
Scone
Category: bread (quick bread)
Cuisine: British
Associated cuisines: British, Irish
Area: United Kingdom, Ireland
Countries: United Kingdom, Ireland
Region: Northern Europe
Other names: ar - Arabic: قريصة
ca - Catalan: Scone
da - Danish: Scones
de - German: Scone
en-simple - Simple English: Scone
eo - Esperanto: Skono
es - Spanish: Scone
eu - Basque: Scone
fa - Persian: اسکون
fi - Finnish: Skonssi
fr - French: Scone
he - Hebrew: סקונס
hu - Hungarian: Pogácsa
hy - Armenian: Սքոն
id - Indonesian: Skon
it - Italian: Scone
ja - Japanese: スコーン
jv - Javanese: Scone
kn - Kannada: ಸ್ಕೋನ್
ko - Korean: 스콘
ms - Malay: Skon
nb - Norwegian Bokmål: Scones
nl - Dutch: Scone
pl - Polish: Scone
pt - Portuguese: Scone
ru - Russian: Скон
sv - Swedish: Scones
th - Thai: สกอน
tr - Turkish: Scone
uk - Ukrainian: Скон
uz - Uzbek: Skon
yue - Cantonese: 士乾
zh - Chinese: 司康餅

The dish is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans.
Sangak
Category: bread (flatbread)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: arz - Egyptian Arabic: سانجاك
az - Azerbaijani: Səngək
eo - Esperanto: Sangaka pano
es - Spanish: Sangak
fa - Persian: سنگک
fr - French: Sangak
he - Hebrew: סנגק
it - Italian: Sangak
ja - Japanese: サンギャク
jv - Javanese: Sangak
ko - Korean: 산가크
ru - Russian: Сангак
uk - Ukrainian: Сангяк
uz - Uzbek: Sangak non
zh - Chinese: 桑嘎克

The dish is is a plain, rectangular or triangular whole wheat leavened flatbread.
Sandwich roll
Category: bread (bread roll)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Jalisco
Countries: Mexico
Region: Central America
Other names: ang - Old English: Telare
es - Spanish: Telera

The dish is a type of white bread usually made from wheat flour, yeast, water and salt
Salt-rising bread
Category: bread (loaf bread)
Cuisine: American
Associated cuisines: American
Area: Appalachian Mountains
Countries: United States
Region: Northern America
Other names: arz - Egyptian Arabic: العيش المملح
jv - Javanese: Roti uyah
ko - Korean: 소금팽창빵

The dish is a dense white bread leavened by naturally occurring wild bacteria rather than by yeast.
Samoon
Category: bread (yeast bread)
Cuisine: Iraqi
Associated cuisines: Levantine, Iraqi, Syrian, Lebanese
Area: Iraq, Syria, Lebanon
Countries: Iraq, Syria, Lebanon
Region: Western Asia
Other names: ar - Arabic: صمون
arz - Egyptian Arabic: صمون عراقى
ckb - Central Kurdish: سەموون
es - Spanish: Samoon
jv - Javanese: Samoon

The dish is a type of yeast bread. It is baked in traditional stone ovens.
Manda roti
Category: bread (flatbread)
Cuisine: Indian
Associated cuisines: Indian, Pakistani
Area: India, Pakistani
Countries: India, Pakistan
Region: Southern Asia
Other names: arz - Egyptian Arabic: رومالى روتى
bn - Bangla: রুমালি রুটি
es - Spanish: Rumali roti
gu - Gujarati: રૂમાલી રોટી
hi - Hindi: रूमाली रोटी
kn - Kannada: ರುಮಾಲಿ ರೋಟಿ
ko - Korean: 루말리 로티
ml - Malayalam: റുമാലി റൊട്ടി
pa - Punjabi: ਰੁਮਾਲੀ ਰੋਟੀ
pnb - Western Punjabi: منڈا روٹی
ur - Urdu: رومالی روٹی
zh - Chinese: 甩餅

This dish is extremely thin and limp, and served folded like a handkerchief.
Rugbrød
Category: bread (rye bread)
Cuisine: Danish
Associated cuisines: Danish
Area: Denmark
Countries: Denmark
Region: Northern Europe
Other names: ca - Catalan: Rugbrød
da - Danish: Rugbrød
es - Spanish: Rugbrød
it - Italian: Rugbrød
jv - Javanese: Rugbrød
ko - Korean: 루그브뢰드
nb - Norwegian Bokmål: Rugbrød
pt - Portuguese: Rugbrød

The dish is made with rye flour as the basic ingredient, which produces a plain or "old-fashioned" bread with a uniform, somewhat heavy structure.
Roti canai
Category: bread (flatbread)
Cuisine: Indian
Associated cuisines: Bruneian, Indonesian, Malaysian, Singaporean, Thai, Indian
Area: Brunei, Indonesia, Malaysia, Singapore, Thailand, India
Countries: Brunei Darussalam, Indonesia, Malaysia, Singapore, Thailand, India
Region: Southern Asia
Other names: arz - Egyptian Arabic: روتى كاناى
bn - Bangla: চানাই রুটি
ca - Catalan: Roti prata
de - German: Roti Canai
es - Spanish: Roti canai
fa - Persian: روتی چانای
fr - French: Roti canai
hi - Hindi: रोटी चनाई
id - Indonesian: Roti canai
ja - Japanese: ロティチャナイ
jv - Javanese: Roti Canai
ko - Korean: 로티 차나이
mr - Marathi: रोटी प्राटा
ms - Malay: Roti canai
nb - Norwegian Bokmål: Roti canai
si - Sinhala: රොටි ප්‍රාටා
sv - Swedish: Roti canai
th - Thai: โรตีจาไน
uk - Ukrainian: Роті чанай
yue - Cantonese: 印度煎餅
zh - Chinese: 印度煎饼

The dish is a flatbread made from dough that is composed of fat (usually ghee), flour, and water; some recipes also include sweetened condensed milk.
Roti buaya
Category: dessert (dessert)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Jakarta, Banten, West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Roti buaya
bew - Betawi: Ruti buaya
bn - Bangla: বুয়াইয়া রুটি
id - Indonesian: Roti buaya
jv - Javanese: Roti baya
ms - Malay: Roti buaya
ru - Russian: Роти-буайя
su - Sundanese: Roti buaya
th - Thai: โรตีบูวายา

The dish is two piece sweetened bread in the shape of a crocodile.
Piadina romagnola
Category: bread (flatbread)
Cuisine: Italian
Associated cuisines: Italian
Area: Romagna
Countries: Italy
Region: Southern Europe
Other names: arz - Egyptian Arabic: بيادينا
bg - Bulgarian: Пиадина романьола
ca - Catalan: Piadina
cs - Czech: Piadina
de - German: Piadina
es - Spanish: Piadina
eu - Basque: Piadina
fr - French: Piadina
id - Indonesian: Piadina
it - Italian: Piadina romagnola
ja - Japanese: ピアーダ
jv - Javanese: Piadina
ko - Korean: 피아디나
lmo - Lombard: Piada
mk - Macedonian: Пијадина
pl - Polish: Piadina
pt - Portuguese: Piadina
ru - Russian: Пьядина
sk - Slovak: Piadina
sl - Slovenian: Piadina
tr - Turkish: Piadina

The dish is a thin flatbread, usually made with white flour, lard or olive oil, salt, and water.
Paratha
Category: bread (flatbread)
Cuisine: Indian
Associated cuisines: Indian, Sri Lankan, Bangladeshi, Fijian, Guyanese, Malaysian, Maldivian, Thai, Burmese, Nepalese, Pakistani, Middle Eastern, Singaporean, Surinamese, Trinidadian and Tobagonian
Area: India, Sri Lanka, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar, Nepal, Pakistan, Middle East, Singapore, Suriname, Trinidad and Tobago
Countries: India, Sri Lanka, Bangladesh, Fiji, Guyana, Malaysia, Maldives, Thailand, Myanmar, Nepal, Pakistan, Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestine, Qatar, Saudi Arabia, Syria, United Arab Emirates, Yemen, Singapore, Suriname, Trinidad and Tobago
Region: Global
Other names: ar - Arabic: فطيرة براثا
arz - Egyptian Arabic: فطيره براثا
as - Assamese: পৰঠা
bh - Bhojpuri: परौठा
bn - Bangla: পরোটা
de - German: Paratha
en-simple - Simple English: Paratha
es - Spanish: Paratha
fa - Persian: نان پاراتا
fr - French: Paratha
gu - Gujarati: પરોઠા
he - Hebrew: פאראטה
hi - Hindi: परांठा
hy - Armenian: Պարաթա
it - Italian: Paratha
ja - Japanese: パラーター
jv - Javanese: Paratha
kn - Kannada: ಪರಾಠಾ
ko - Korean: 파라타
mai - Maithili: पराठा
ml - Malayalam: പൊറോട്ട
mni - Manipuri: ꯄꯔꯣꯊꯥ
mr - Marathi: पराठा
ms - Malay: Roti Paratha
my - Burmese: ပလာတာ
ne - Nepali: पराठा
or - Odia: ପରଟା
pa - Punjabi: ਪਰੌਂਠਾ
pl - Polish: Paratha
pnb - Western Punjabi: پروٹھا
si - Sinhala: පරාතා
uk - Ukrainian: Паратха
ur - Urdu: پراٹھا
vi - Vietnamese: Paratha
zh - Chinese: 印度饼

The dish is a kine of unleavened flatbreads made by baking or cooking whole-wheat dough on a tava, and finishing off with shallow-frying.
Panettone
Category: cake (yeast cake)
Cuisine: Italian
Associated cuisines: Italian
Area: Milan, Lombardy
Countries: Italy, Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, Guyana, Paraguay, Peru, Suriname, Uruguay, Venezuela, Eritrea, Australia, United States, Canada
Region: Australia and New Zealand
Other names: an - Aragonese: Panettone
ar - Arabic: بانيتوني
ca - Catalan: Panettone
cs - Czech: Panettone
cy - Welsh: Panettone
de - German: Panettone
el - Greek: Πανετόνε
eo - Esperanto: Panetono
es - Spanish: Panetone
et - Estonian: Panettone
eu - Basque: Panettone
fi - Finnish: Panettone
fr - French: Panettone
gl - Galician: Panettone
he - Hebrew: פנטונה
hy - Armenian: Պանետոնե
id - Indonesian: Panettone
it - Italian: Panettone
ja - Japanese: パネットーネ
jv - Javanese: Panettone
ka - Georgian: პანეტონე
ko - Korean: 파네토네
lmo - Lombard: Panatton
lt - Lithuanian: Panetonas
mk - Macedonian: Панетоне
nap - Neapolitan: Panettone
nb - Norwegian Bokmål: Panettone
nl - Dutch: Panettone
nrf - Norman: Panettone
pcd - Picard: Panettone
pl - Polish: Panettone
pt - Portuguese: Panetone
ro - Romanian: Panettone
ru - Russian: Панеттоне
sk - Slovak: Panettone
sq - Albanian: Panetone
sr - Serbian: Панетоне
sv - Swedish: Panettone
uk - Ukrainian: Панетоне
ur - Urdu: پانیتونے
wuu - Wu: 巴乃到乃
yue - Cantonese: 意式聖誕包
zh - Chinese: 意大利麵包

The dish is characterized by its cupola shape, which extends from a cylindrical base and is usually about 12–15 cm (4.7–5.9 in) high for a dish weighing 1 kg (2.2 lb).
Pane di Altamura
Category: bread (bread)
Cuisine: Italian
Associated cuisines: Italian
Area: Apulia, Altamura
Countries: Italy
Region: Southern Europe
Other names: arz - Egyptian Arabic: بانى دى التامورا
fr - French: Pane di Altamura
it - Italian: Pane di Altamura
ko - Korean: 파네 디 알타무라

The dish is a type of naturally leavened bread made from remilled durum wheat semolina.
Pandesal
Category: bread (bread roll)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: بانديسال
bcl - Central Bikol: Pandesal
bn - Bangla: পানদেসাল
ceb - Cebuano: Pan de sal
eo - Esperanto: Pandesal
es - Spanish: Pan de sal
fa - Persian: پاندسال
fr - French: Pandesal
ja - Japanese: パンデサル
jv - Javanese: Pandesal
ko - Korean: 판데살
ms - Malay: Pandesal
nb - Norwegian Bokmål: Pandesal
th - Thai: ปันเดซัล
tl - Tagalog: Pandesal
zh - Chinese: 菲律賓鹹麵包

The dish is a bread roll made of flour, yeast, sugar, oil, and salt.
Obwarzanek krakowski
Category: bread (braided bread)
Cuisine: Polish
Associated cuisines: Polish
Area: Kraków
Countries: Poland
Region: Eastern Europe
Other names: arz - Egyptian Arabic: كراكوفسكى
ba - Bashkir: Краков керәндиле
el - Greek: Κρακοβιανό ομπβαζάνεκ
fa - Persian: ابواژانک کراکوفسکی
fr - French: Obwarzanek krakowski
hy - Armenian: Կրակովյան օղաբլիթ
jv - Javanese: Obwarzanek krakowski
myv - Erzya: Краковонь клендерь
ru - Russian: Краковский бублик
uk - Ukrainian: Бублик краківський
uz - Uzbek: Krakov teshik kulchasi
vi - Vietnamese: Obwarzanek krakowski
zh - Chinese: 克拉科夫貝果

The dish is a braided ring-shaped bread that is boiled and sprinkled with salt and sesame or poppy seeds before being baked.
Msemmen
Category: bread (flatbread)
Cuisine: Maghrebi
Associated cuisines: Maghrebi, Algerian, Moroccan, Tunisian
Area: Maghreb, Algeria, Morocco, Tunisia
Countries: Algeria, Libya, Mauritania, Morocco, Tunisia
Region: Northern Africa
Other names: ar - Arabic: مسمن
ary - Moroccan Arabic: مسمن
ca - Catalan: M'samen
de - German: Msemmen
es - Spanish: Rgaif
fr - French: Msemmen
ha - Hausa: M'semen
ig - Igbo: M'semen
it - Italian: Msemmen
ja - Japanese: ムスンメン
jv - Javanese: M'semèn
ko - Korean: 므슴믄
nl - Dutch: Msemmen
pt - Portuguese: Rghaif
sc - Sardinian: Msemen
tw - Twi: M'semen
uz - Uzbek: Msemmen

The dish is a flatbread folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee.
Naan
Category: bread (flatbread)
Cuisine: Indian, Indonesian, Burmese, Chinese, Japanese, Georgian
Associated cuisines: Indian, Indonesian, Burmese, Chinese, Japanese, Georgian
Area: India, Indonesia, Myanmar, China, Japan, Georgia
Countries: India, Indonesia, Myanmar, China, Japan, Georgia
Region: Southern Asia
Other names: ar - Arabic: خبز النان
arz - Egyptian Arabic: خبز النان
az - Azerbaijani: Naan
be - Belarusian: Наан
blk - Pa'O: နံပျာႏ
bn - Bangla: নান রুটি
br - Breton: Naan
ca - Catalan: Naan
cs - Czech: Naan
da - Danish: Nan
de - German: Naan
en-simple - Simple English: Naan
eo - Esperanto: Naan
es - Spanish: Naan
fa - Persian: نان
fi - Finnish: Naan
fr - French: Naan
he - Hebrew: נאן
hy - Armenian: Նաան
id - Indonesian: Naan
it - Italian: Naan
ja - Japanese: ナン
jv - Javanese: Naan
kk - Kazakh: Наан
kn - Kannada: ನಾನ್
ko - Korean: 난
lt - Lithuanian: Nanas
mai - Maithili: नान
ml - Malayalam: നാൻ
mwl - Mirandese: Naan
my - Burmese: နံပြား
nb - Norwegian Bokmål: Nanbrød
nl - Dutch: Naan
nn - Norwegian Nynorsk: Nan
or - Odia: ନାନ
pl - Polish: Naan
pnb - Western Punjabi: نان
pt - Portuguese: Naan
ro - Romanian: Naan
ru - Russian: Наан
sv - Swedish: Naan
tg - Tajik: Нон
tr - Turkish: Naan
ug - Uyghur: نان
uk - Ukrainian: Наан
ur - Urdu: نان
uz - Uzbek: Naan
vi - Vietnamese: Naan
wuu - Wu: 馕
xmf - Mingrelian: ნაანი
yue - Cantonese: 印度薄餅
zh - Chinese: 馕

The dish is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process.
Montreal-style bagel
Category: bread (bagel)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Quebec
Countries: Canada
Region: Northern America
Other names: es - Spanish: Bagel de Montreal
fa - Persian: بیگل مونترآلی
fr - French: Bagel de Montréal
ko - Korean: 몬트리올 베이글

The dish contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked.
Mollete
Category: bread (flatbread)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Andalusian region
Countries: Spain
Region: Southern Europe

The dish is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard.
Pain de mie
Category: bread (bread)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: az - Azerbaijani: Pən dö mi
ca - Catalan: Pa de motlle
es - Spanish: Pan de molde
eu - Basque: Moldeko ogi
fr - French: Pain de mie
ja - Japanese: パン・ド・ミー
sv - Swedish: Formfranska
vi - Vietnamese: Bánh mì gối
zh - Chinese: 龐多米麵包

The dish is a white or brown bread with a thin, soft crust.
Pao Alentejano
Category: bread (bread)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Alentejo Region
Countries: Portugal
Region: Southern Europe
Other names: es - Spanish: Pan alentejano

The dish is a traditional wheat bread containing only wheat flour, yeast or leftover bread dough, salt, and water.
Pan brioche
Category: bread (bread)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: بان بريوش
arz - Egyptian Arabic: بان بريوش
ko - Korean: 판브리오케

The dish is a kind of bread similar to a pastry of whose high egg and butter content gives it a rich and tender crumb.
Pane ticinese
Category: bread (bread)
Cuisine: Swiss
Associated cuisines: Swiss
Area: Ticino
Countries: Switzerland
Region: Western Europe
Other names: de - German: Tessinerbrot
es - Spanish: Pan tesinés
it - Italian: Pane ticinese
ko - Korean: 파네 티치네세
tr - Turkish: Pane ticinese

The dish is composed of several small loaves or rolls made to be broken off by hand—and by the addition of oil to the dough, which makes the bread particularly soft.
Pão de queijo
Category: bread (cheese roll)
Cuisine: Brazilian
Associated cuisines: Brazilian
Area: Minas Gerais
Countries: Brazil
Region: South America
Other names: ar - Arabic: باو دجي كايجو
arz - Egyptian Arabic: باو دجى كايجو
ca - Catalan: Pão de queijo
de - German: Pão de queijo
en-simple - Simple English: Pão de queijo
eo - Esperanto: Brazila fromaĝpano
es - Spanish: Pão de queijo
fr - French: Pão de queijo
he - Hebrew: לחמניית גבינה
id - Indonesian: Pão de queijo
it - Italian: Pão de queijo
ja - Japanese: ポン・デ・ケイジョ
jv - Javanese: Pão de queijo
ko - Korean: 팡 지 케이주
nl - Dutch: Pão de queijo
pt - Portuguese: Pão de queijo

The dish is a small, baked cheese roll or cheese ball.