6 of the Best Breads in the World and Their Countries of Origin
Bread is a hearty and filling food staple worldwide. Different countries and cultures have their own variations. When most people in the West think of bread, they picture a hot and fresh loaf, made from all-purpose flour, coming out of the oven.
However, bread basically encompasses any food with staple grains (wheat, corn, or rye) as the primary ingredient. This means tortillas and bagels, among other types, are also included in the category. “Bread is basically what your culture says it is,” notes William Rubelv, a bread historian and author of Bread: A Global History.
Below are six examples that show the diversity of bread and how different countries make best use of flour.
1. Baguette (France)
The baguette is synonymous with French bread, although its name is derived from the Italian word for “stick” (bacchetta). Like a traditional loaf of bread, baguettes are made from simple ingredients — flour, yeast, salt, and water — but the difference is in the cooking time and temperature. Generally, a larger loaf of bread goes into the oven for about 30 minutes at 350 degrees Fahrenheit, whereas a baguette is usually baked at 450 degrees Fahrenheit, with less yeast, and for about 40 minutes, including a 10-minute steam bath.
The result is a long, thin, and crusty bread with a fluffy center. Baguettes are sold all over the streets of Paris and are used for sandwiches or as a side with soups and stews. They’re so ingrained in French culture that Emmanuel Macron, president of France, has argued they deserve UNESCO status.
2. Lavash (Armenia)
Lavash is a flatbread made with the same staple ingredients of most breads, including baguette, but instead of an oven is typically baked in either a sajj, a metal cooking implement kind of like a wok, or a vase-shaped oven known as a tandoor. It is believed to have originated in Armenia, but it is also popular in Iran, Turkey, and Azerbaijan. In Armenia, where lavash has the designation UNESCO Intangible Heritage, it is custom to drape the bread over newlyweds as a symbol for hope of abundance and prosperity.
It usually takes several people to prepare lavash. The dough is rolled and stretched over a cushion and then placed on the interior sides of conical clay ovens, baking quickly in high heat to create fresh and flexible bread used for wrap sandwiches. Lavash dries out quickly and can become hard and brittle, but it is easily rehydrated with a splash of water.
3. Pão de Queijo (Brazil)
There are few better food combinations than cheese and bread, and the Brazilian specialty pão de queijo is a perfect example. The recipe calls for tapioca flour and grated cheese in addition to milk, butter, oil, eggs, and salt. The Brazilian import has become so popular that it can be found in grocery stores worldwide, but the authentic version includes an ingredient that, if not treated correctly, has a lethal amount of cyanide.
Cassava is a critical ingredient for authentic pão de queijo, but the indigenous starchy root must be carefully treated through a process that involves soaking, pressing, and drying. When cooked, the oval-shaped cheesy bread rolls have a crisp crust and fluffy and slightly sour interior.
4. Montreal Bagels (Canada)
Canada’s most famous foods include maple syrup and poutine (fries smothered with cheese curds and gravy), but bread lovers can find comfort in Montreal, where the bagels reign supreme.
“Montreal takes its bagels seriously — and for good reason,” writes Food & Wine blogger Ksenia Prints. “These chewy rings of dough are more than just a breakfast staple. They’ve become a symbol of the city’s melting pot, a dish steeped in history and immigrant lore.”
Montreal’s Fairmount Bagel is one of the most iconic bagel bakeries in the city. It opened in 1919 and has perfected the art of bagel-making over more than a century of operation. The fire is lit 24 hours per day here and bakers cook the bagels in a wood-fired oven using long, slender wooden paddles. St-Viateur Bagel, Bagel St-Lo, and Dizz’s Bagel are other great bagel shops in Montreal.
5. Pumpernickel (Germany)
A nutrient-dense, healthier alternative to most rye breads, pumpernickel is a German bread that has been prepared for hundreds of years in the Westphalia region of that nation. In fact, a family-owned bakery in Soest has been making pumpernickel with the same recipe since 1570.
Pumpernickel is a high-fiber dark brown bread that has a variety of health benefits, including aiding immune health and digestion. Its defining characteristic is its slow baking process. The bread is usually baked at low temperatures for up to 24 hours, which helps produce its signature rich dark color and a coffee-like flavor.
6. Shaobing (China)
Also known as huoshao, shaobing is a northern Chinese flatbread that is made with thin, rolled layers of dough and often topped with sesame seeds. They can be made savory or sweet and are often eaten at breakfast. They are eaten plain or with a filling such as black sesame paste, red bean paste, braised beef, or Sichuan pepper.
