One of the world’s oldest and most-loved foods, bread holds a special place at the heart of nearly every cuisine across the globe. This endlessly versatile staple has so many amazing varieties to discover – some are baked, others are grilled or fried, but they’re all utterly delicious. From Australia’s doughy damper to Italy’s salt-flecked focaccia, India’s buttery naan and the iconic French baguette, we tour the globe for the upper crust of breads, counting down to the greatest of all.
Click or scroll through our gallery to discover the tastiest breads from around the world, counting down to the best of all – how many have you tried?
We've based our ranking on the enduring popularity of each bread in its place of origin and beyond, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.
The Afrikaans word mielie means 'maize' – and this moist cornbread is a popular South African staple, traditionally made by steaming dough over a campfire rather than baking it. Best served buttered and still warm, the bread is packed with whole kernels of corn, which provide zingy bursts of flavour. Mielie bread is often eaten during braais (barbecues), and its sweetness pairs well with grilled meats; however, it’s also ideal for dipping in a hot bowl of soup or hearty stew.
Popular in Southern France, fougasse is known for its unique shape. This olive oil–rich bread is thin and oval shaped, with cuts slashed throughout to make it look like a blade of wheat. Depending on the region you're in, you'll find different varieties of fougasse; there are loaves topped with rosemary and olives in Provence, versions stuffed with olives, tapenade and sun-dried tomatoes in Nice and Marseille, and sweetened options in Languedoc-Roussillon.
Dinkelbrot, which literally means ‘spelt bread’ in German, is a rustic loaf made with – you guessed it – spelt flour. This flour is mixed with a sourdough starter and a small amount of wholewheat flour to help create a uniquely chewy consistency. Dinkelbrot can be enjoyed toasted with melty butter, or as an open sandwich topped with meats and cheese.
Translating into English as ‘peasant bread’, pan de payés is a doughy delicacy eaten across Catalonia. This traditional round bread features a thick, crispy crust, a light crumb and bouncy air pockets, all thanks to its slow fermentation process. It’s most commonly served sliced and finished with olive oil, salt and fresh tomatoes, which are rubbed into the bread's surface to create a delightfully simple breakfast known as pan con tomate.
Grissini, also known as breadsticks, are a traditional Italian snack originating from the Piedmont region of Italy. These long, thin and crispy sticks are known for their light and crunchy texture, and they're a classic appetiser in Italian restaurants around the world. Grissini are believed to have been invented in the 17th century; the story goes that a baker named Antonio Brunero created them at the request of the Duke of Savoy, Vittorio Amedeo II, who had stomach issues and needed easily digestible food.
An Armenian speciality, lavash is a thin flatbread that’s been eaten for centuries. Its dough features a simple mix of wheat flour, salt and water (some recipes incorporate yeast, too) and is left to rise before being shaped into balls, flattened and placed inside a clay oven – similar to how an Indian naan is cooked. It's hugely popular across Armenia, as well as other Middle Eastern countries like Iran and Türkiye.
A staple in Venezuela and Colombia, arepas are versatile cornmeal buns made with unleavened dough that can be either grilled, baked, fried, boiled or steamed. Although they can be eaten at any time of day, they’re particularly popular for breakfast, stuffed with everything from avocado and scrambled eggs to refried beans, shredded meats and cheese. There are numerous regional arepa varieties – some are thicker and used as sandwich bread, while others are thinner and used as a base for different toppings.
These fermented, pancake-like flatbreads are served at nearly every meal in Ethiopia and Eritrea; they're often used to scoop up food and mop up sauces from stews and curries. Injera are made from teff, a millet-like grain that's an essential ingredient in the cuisines of these two East African countries. They’re known and loved for their slightly sour taste and spongy texture.
Hearty, comforting and full of flavour, ruchbrot is a traditional bread that’s found across Switzerland. It’s made with a special flour known as ruchmehl, which is a mix of normal wheat flour and wholemeal flour. This hybrid flour helps to give the bread its distinctive nutty flavour, as well as its soft centre and coarse, crisp crust. Use it as the base of a chunky sandwich or enjoy it slathered with salty butter.
Translating as ‘break bread’ and dating back to AD 500, knäckebröd was originally made with a hole in the centre so that it could be threaded and stored on long sticks hung from the ceiling. This flat, dry type of bread or cracker is made mainly from rye flour, but it can also contain wheat, grains and spices. Rich in fibre, it's traditionally served with cheese and herring in Sweden – but really, it can be topped with whatever you like.
Rēwena (or Māori) bread is a kind of sourdough with a unique texture and tangy flavour, which stems from the fermentation of its potato starter, referred to as a ‘bug’, which takes several days. Despite the lengthy preparation time, rēwena bread is a labour of love in many Māori households, and it's often served during family gatherings and special events. Regarded as a culinary symbol of Māori culture, it celebrates community and sharing.
Brioche has a longer history than you might think; this ultra-soft bread is believed to have originated in Normandy, dating as far back as the 15th century. Bridging the gap between bread and pastry, its dough typically includes not only flour, yeast, water and salt, but also eggs, butter, sugar and milk. The result is a pillowy bread with a touch of sweetness. It’s usually made into a loaf or baked into rolls, and it can be served either sweet or savoury.
Also called Emirati khameer, this flatbread is made with a soft, pillowy dough, and it's sometimes topped with sesame and black cumin seeds. Date water, milk and cardamom are also commonly added to create a slightly sweet, nutty flavour. Khameer has ancient origins, but these days many Emirati homes have a special khameer maker to bake their bread. Popular for breakfast, it’s often served with mezze platters of cheese, vegetables, hummus and baba ganoush, but it’s a favourite at any time of day – and it's best eaten still warm.
This ring-shaped, sesame-coated bread dates back to the 16th century, and it's still incredibly popular today; you’ll find it sold at markets and bakeries across Türkiye. Typically eaten at breakfast, simit is traditionally served with tea or ayran (a salty yogurt drink), fruit preserves, cheeses, cured meats or vegetables. Similar breads known as koulouri can be found across Greece and Cyprus, as well as in other Middle Eastern countries.
This rustic bread was traditionally prepared by early European settlers and bushmen, who cooked it over the glowing embers of a campfire. In the outback, it's still cooked in the same way – but it can also be baked in contemporary kitchen ovens. Best served warm, the bread is a simple affair made with flour, water, a sprinkling of salt and baking soda for leavening. Damper is typically dense, with a crusty exterior and a soft, crumbly inside, and it's a must-try for anyone wanting to experience authentic outback cuisine.
Crusty on the outside and delightfully spongy and airy in the middle, you’ll find pan Gallego in bakeries and home kitchens throughout the Spanish region of Galicia. It’s unique in that it’s made with equal parts soft wheat flour and water, meaning the dough can be difficult to handle. It’s definitely worth the effort, though, as its distinct texture comes courtesy of its high water content. You’ll usually find it served in a round with a topknot, though pan Gallego can also be made flat, ring-shaped or baguette-shaped.
The word bannock derives from the Gaelic bannach, meaning ‘morsel’ – and it’s believed that Scottish settlers introduced the bread to the Indigenous peoples of North America, including the Inuit and Mi’kmaq, during the 18th and 19th centuries. The Scots cooked the bread (a simple combination of flour, water and fat or lard) in a griddle called a bannock stone, which was placed in front of a fire. A First Nations favourite at powwows and festivals, bannock is also revered on Canada's restaurant scene.
Originating in Westphalia, Germany, this dense, coarsely ground rye loaf has an amusing history. The name pumpernickel is thought to stem from the German word pumpern (meaning to break wind), while nickel is a form of the name Nicholas – which, in German folklore, was associated with a mischievous or malevolent goblin or demon. This bread is also popular in the Netherlands, where it's known as Fries roggebrood, as it was first made in the Dutch province of Friesland.
Historically, this Sardinian flatbread was a staple food of shepherds, as it lasts for months if kept dry. Crispy and paper thin, the bread has the nickname carta di musica (which translates into English as 'music sheets'); it's said to be so thin before cooking that a sheet of music can be read through it. Made from durum wheat, salt, yeast and water, the bread gets its name from the double toasting (called carasadura) that it receives in the oven. Seasoned with aromatic rosemary and sea salt, it’s ideal for snacking and sharing when snapped into smaller pieces.
The origins of the kaisersemmel (also known as a kaiser roll) are murky; some believe it’s named after a baker called Kayser, while others say its name is a nod to Kaiser Franz Josef. Either way, it's an undeniably delicious roll that's been popular for centuries. Distinct in its design, the top of the bread is scored five times to resemble a star or crown. It’s often eaten for breakfast with jam and butter or made into a sandwich for lunch.
Crowned by a characteristic cracked crust and considered a national treasure in Portugal, broa de milho (or 'cornbread') dates back centuries. When corn was introduced to Europe from the Americas, it soon became a staple ingredient in Portuguese bread making. The dough is traditionally shaped in round loaves and scored with a cross on top, which helps the bread expand as it rises. It’s enjoyed with both savoury and sweet toppings, such as cheese, olive oil and honey.
Beautifully decorated korovai is a traditional Ukrainian bread that's baked for marriage ceremonies. It's filled with symbolism and superstition – traditionally, only women who are happily married can take part in baking this showstopping loaf. The higher the bread rises, and the more elaborate the decorations are, the happier the marriage is predicted to be – but if the bread cracks in the oven, it’s not a good omen for the bride and groom!
Bread is vitally important in Polish culture as a sign of hospitality – in fact, visitors and newlyweds are traditionally greeted with salt and bread. The huge variety of bread available in the country is a matter of pride among Polish bakers, but one of the most iconic baked goods is the obwarzanek Krakowski, otherwise known as the Kraków bagel or pretzel. Bigger than a normal bagel and topped with poppy or sesame seeds, it's a must-have from street stalls and bakeries in the city.
A popular curry accompaniment, this unleavened flatbread boasts light, flaky layers that are folded over with ghee before being pan fried. Crispier and heavier than chapatis, parathas are often stuffed with vegetables or paneer cheese, making them filling enough to be eaten as a main meal along with some dhal or mango pickle. The exact origins of paratha are difficult to pinpoint, but it's believed to date back to ancient India. The tasty street food quickly spread throughout the Indian subcontinent and is now enjoyed globally.
Unique in looks and texture, tijgerbrood (tiger bread) is instantly recognisable, and it's enjoyed across the globe. The top of this Dutch loaf is spread with a rice flour, yeast, caster sugar, salt and oil mixture – and, once baked, the paste turns golden and speckled, reminiscent of a tiger’s fur coat. It has a crisp crust and a delightfully pillowy centre, making it ideal for sandwiches and toast.
The name focaccia is derived from the Roman panis focacius, meaning ‘hearth bread’; it was traditionally baked over coals. Often sprinkled with sea salt or topped with olives, fresh rosemary or cherry tomatoes, focaccia is a flat, oven-baked Italian bread made with strong, high-gluten flour, oil, water, salt and yeast. Perfect for sandwiches and pizza bases, it’s usually served warm with a glug of olive oil.
Manakeesh (or manakish) is a flatbread that's commonly enjoyed in countries including Palestine, Lebanon, Syria and Jordan. Covered with a mix of za'atar spice blended with extra virgin oil, it’s typically baked in a wood-fired or conventional oven until the dough is crisp. Best served straight from the oven, it’s popular at breakfast time or as a snack, sometimes with additional toppings such as cheese and fresh vegetables, and sometimes drizzled with lemon juice.
Also known as grinders, heroes or hoagies, depending on where you are in the US, subs are among America's favourite sandwiches, dating back to the 1920s. While it’s the endless variety of fillings available that tends to get people excited – ranging from saucy meatballs to layers of charcuterie and cheese – the bread itself is the most essential component. The perfect roll should have that all-important submarine shape, as well as a texture that’s perfectly balanced between fluffy, chewy and crispy. It should also be robust enough to hold in all those delicious fillings.
This mouthwatering stuffed bread is so popular in El Salvador that it has its very own national day. A popular street food served from stalls and carts all over the country, pupusa is a thick flatbread made from cornmeal or rice flour. It's stuffed with cheese or refried beans, and it's traditionally accompanied by a fermented cabbage slaw. Crispy on the outside and soft and doughy on the inside, it's utterly irresistible.
Soda bread is a first-time baker’s favourite as it’s so easy to make; it doesn’t contain any yeast, so there's no kneading or rising required. Its humble beginnings date back to the 19th century, when Ireland faced widespread famine, leading to a shortage of baking ingredients like yeast. Resourceful cooks turned to baking soda and buttermilk instead for leavening – and soda bread became a symbol of the ingenuity and resilient spirit of the Irish people.
A culinary symbol of Germany, pretzels are made by twisting a rope of dough into the shape of a loose knot. Briefly boiled before being glazed with egg, salted and baked, they have a glossy, dark brown crust and a soft, chewy interior. The soft pretzel is a popular street food, sold hot, often with mustard, cheese or butter and paired with weisswürste, a white Bavarian sausage. A favourite beer snack, pretzels are also traditionally served at Oktoberfest.
This rich and indulgent bread hails from the biblical era; it's said that the Israelites separated a portion of dough as a challah offering to priests. This evolved into the custom of baking this special bread for the Jewish Sabbath and holidays. Made with eggs, flour, yeast, sugar and salt, it's plaited, symbolising love, as it looks like arms intertwined. It’s also known as berches in Central Europe.
Japanese milk bread, or shokupan, is among the softest, squishiest loaves in the world. The Japanese refer to the billowy white bread as fuwa, fuwa, or ‘light and fluffy’. It's typically baked in a rectangular loaf pan with straight sides, resulting in a square loaf with a flat top that's perfect for sandwiches, particularly the famous tamago sando egg sandwich. Shokupan is a staple in Japanese households and bakeries, and its popularity has also grown internationally in recent years.
Nothing like its more cake-like American counterpart, an English muffin is a small, round, flat type of yeast-leavened bread that's often toasted and buttered. The English muffin is also an essential ingredient of eggs Benedict, topped with poached eggs, Canadian bacon or ham, and Hollandaise sauce. The popularity of English muffins grew in London during the 19th century, when they were sold door to door by ‘muffin men’ – hence the nursery rhyme.
So simple, but so versatile, these thin Indian flatbreads not only make an ideal accompaniment to curries, but they're great for wraps, too. There are only three ingredients: water, ghee and a finely milled wholewheat flour called atta. Chapatis are slapped between the palms of the hands to create their signature shape, and they’ve been a staple in Indian homes for centuries.
Pitta (or pita) bread originated in the Middle East over 4,000 years ago, making it one of the oldest breads in the world. In many Arab countries it’s called khubz; it was the ancient Greeks that first named this flatbread ‘pitta’. Much loved worldwide, its versatile interior pocket is delicious stuffed with grilled meats, creating a souvlaki wrap – and it's great for dipping into hummus or tzatziki, too.
Mantou, or steamed buns, are a Chinese staple, especially in the wheat-growing regions in the north of the country. Popular street food snacks, mantou are usually eaten steamed and plain; bao are the stuffed versions, which often contain fillings like char siu roast pork, minced meat and tofu. Mantou are distinctive for their soft, bouncy and fluffy texture and mild, slightly sweet flavour.
Bagels originated in the Jewish communities of Poland, but they've been adopted around the world, particularly in the US and Canada. Traditional bagels are poached before being baked, sometimes with added ingredients such as cinnamon, raisins, blueberries and sesame seeds. New York City is famous for its bagels, where the traditional filling is smoked salmon and cream cheese, but they’re also popular simply toasted and buttered. In Canada, the Montreal-style bagel is denser and thinner than a New York bagel, and it's dipped in boiling honey water before baking for a golden exterior and a notably chewy crust.
Tortillas date back thousands of years to ancient Mayan and Aztec civilizations. When the Spanish arrived in Central America in the 16th century, they discovered that the Indigenous people ate bread made from a cornmeal dough called masa; the name tortilla comes from the Spanish word for ‘little cake’. When wheat flour was introduced to the Americas from Europe, flour tortillas became popular – and now they’re enjoyed all over the world, used to make fajitas, burritos and wraps.
Amazingly, this iconic Italian bread was created relatively recently; it was first made in 1982 by Arnaldo Cavallari, a baker from the Veneto region, who wanted to invent an alternative to the French baguette (which was dominating the European market at the time). He named the bread ciabatta, which means 'slipper' in Italian, due to its elongated shape. With its light and airy texture, the bread quickly became a hot favourite – not just in Italy, but in homes worldwide.
Characterised by a light and slightly fluffy texture and distinctive golden-brown spots caused by the cooking process, naan is a favourite flatbread that’s often served as an accompaniment to curries and Indian dishes. It’s made with white flour, eggs, yeast, milk, salt and sugar, and it's sometimes topped with garlic, coriander, dried fruit, almonds or coconut. The best versions are cooked in a traditional tandoor oven, but the bread can also be baked or fried on a griddle pan at home.
A symbol of France and one of the world’s most adored breads, the rustic baguette is a long, thin loaf with a crisp, golden brown crust and a chewy centre. Traditionally served simply with butter and ham in a classic jambon beurre sandwich, the baguette is at its very best served as fresh as possible. The loaf’s invention dates back to the 1920s, when a French law was introduced that prohibited bakers from working before 4am, making it difficult to prepare traditional round loaves in time for breakfast. This led to the popularity of the baguette, which could be prepared more quickly.
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Last updated by Lottie Woodrow.