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Tiger bread -

Or in Dutch, tijgerbrood. It's named for the light-colored crevices on its dark crust that resemble tiger stripes. Rice paste is put on the dough before baking to create the effect.

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Lefse -

Lefse is the crêpe of the North. It originates from Norway, is made with potatoes as an ingredient, and is usually served with butter, sugar, or jam.

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Gyeran-ppang -

It may not seem like it, but this bready treat is actually sweet. In South Korea, gyeran-ppang are a delicious street food. They are made from pancake dough with a whole egg cracked on top.

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Khachapuri -

Khachapuri is a dreamy bread made with normal bread dough and topped with cheese and an egg. It is made in Georgia, where they have the custom of mixing the egg in with the cheese before chowing down.

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Challah -

Challah is a Jewish staple and is usually eaten during Jewish holidays and the Shabbat. It is similar to a brioche: thick and spongy while sweet to taste.

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Non -

In Uzbekistan, non takes center stage at the market. Every baker makes them differently with variations in design and nigella seed patterns.

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Curry bread -

This delectable and naughty bundle comes from Japan. It is a ball of curry, wrapped in batter and breadcrumbs, and then deep fried.

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Pane carasau -

If you have been to Sardinia in Italy, you may have encountered this crisp, oily bread. It is more commonly known as carta da musica, which means sheet music because it is so thin that you can supposedly read through it.

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Korovai -

This beautiful loaf is a sweet bread made for weddings specifically in Russia, Ukraine, and Romania. Traditionally, women would make it together before the wedding, singing all the while.

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Appam -

This tasty treat is made in Sri Lanka. It is a mixture of coconut milk, fermented rice flour, and water. It serves as the perfect mild accompaniment to a spicy curry.

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Baguette -

What list of bread would be complete without the French baguette? The French are so serious about their baguettes that premade dough is banned, all baguettes must have the same ingredients, and they must be made where they are sold. They should only contain yeast, flour, salt, and water.

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Ciabatta -

The ciabatta was created in Italy in response to the popularity of the French baguette. The dough is full of water that makes it chewy inside and full of holes. It is wonderful for dipping in olive oil.

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Sangak -

Sangak has its origin in Iran. The name comes from the Persian word for pebble because it is cooked on a bed of little stones, hence its bumpy surface.

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Damper -

It is not the most exotic bread, but it sure is hearty. Damper bread comes from Australia and was meant to feed people when they were hard at work. It is traditionally made right on the ashes of a fire.

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Montreal bagel -

You may have had a bagel, but have you had a Montreal bagel? They are different from normal bagels because they are always made in a wood-fired oven, are denser, and have sweeter dough.

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Frybread -

It's in the name! It is a bread created by Native American people in the Southwest of the United States, specifically the Navajo. The bread is fried in lard or shortening, and then adorned with sweet or savory toppings.

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Soda bread -

Soda bread gets its unique taste and texture because instead of using yeast as a raising agent, the baker uses bicarbonate of soda. The added buttermilk reacts with the soda to make the bread rise. It is fairly quick to make, and tastes great!

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Crumpets -

Crumpets are one of the UK's favorite breakfast foods. They are made from batter, not dough, and are also known as pikelets.

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Luchi -

In the Bengal region, luchi is eaten with various sauces as a starter. It is a wonderfully crispy deep-fried flatbread.

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Pai Bao -

You are unlikely to find these sweet little buns anywhere but in Hong Kong. They are incredibly fluffy and milky.

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Pão de queijo -

Brazil is crazy about these puffs. The mini buns of bread are filled with gooey cheese and eaten as a snack or for breakfast.

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Paratha -

It is hard to describe how delicious paratha is. It is an Indian flatbread that is stuffed with various flavored stuffings such as cheese or potato.

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Pupusa -

In El Salvador and Honduras, these little bread cakes are an excellent plate mop. They are made with cornmeal and are best eaten piping hot.

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Roti canai -

This intriguing dish is in fact a flatbread, not an omelet. The dough is made from flour, water, and fat. When it is kneaded, the baker creates lots of layers so the bread becomes crispy on the outside and dense within.

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Roti gamgbang -

This Indonesian bread mixes Dutch and Indonesian techniques. The dough is spiced with cinnamon and contains sugarcane, but the texture is more similar to Indonesian bread. It is very yummy!

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Shaobing -

In Northern China, shaobing, or huoshao, is often eaten with sweet toppings. It is a layered flatbread that doubles up as a great sandwich bread too!

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Broa de milho -

Broa de milho is a rustic bread from the north of Portugal. It is made mostly with cornflour. Hunks of this loaf go perfectly with a chunky soup.

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Pumpernickel loaf -

Pumpernickel bread is a German staple. It is a sweet rye bread made from a sourdough starter. The sugar in the rye and high density make it a good afternoon snack.

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Simit -

You may also know this bread as a Turkish bagel. It is known for its chewy inside and crunchy crust. The recipes vary, but they are usually covered with various kinds of seeds.

Sources: (CNN) (TasteAtlas)

See also: Why eating bread can be a weighty issue

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