Yeast breads

Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.

thumb|Still life with waffles, 17th century A waffle is a dish made from usually leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially baked and packaged fresh or frozen.

Pita ( or ; ; ) or pitta (British English), also known as Arabic bread, Arab bread (), Syrian bread, Lebanese bread, and pide (Turkish) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, s

Focaccia is a flat leavened oven-baked Italian bread. It is similar to a flatbread called () in Roman cuisine.

Brioche (, also , , ) is a Viennoiserie of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Ciabatta (, ; ) is an Italian white bread created in 1982 by a baker in Adria, in the region of Veneto. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although distinctive for its large holes. Ciabatta is made with a strong flour and uses a very high hydration dough.

Stollen ( or ) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). A ring-shaped Stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (stollen wreath).

'''''' () is an Italian sweet bread, most popular around Christmas and New Year. Typically a product of the city of Verona, traditionally has an eight-pointed shape. It is often dusted with vanilla scented icing sugar, which is said to resemble the snowy peaks of the Alps during Christmas. Its name and origins are attributed to the Italian pastry chef .

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

a type of cake associated with Epiphany or Mardi Gras

A bun is a type of bread that is round and small enough that it can generally be eaten hand-held. Whether a bun is considered sweetened or unsweetened differs between countries: it is considered sweetened in England, Scotland and Wales, a savory bread in Northern Ireland, and either a sweet bread or a savory bread roll in the United States.

Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served tepid, mostly as a breakfast pastry or with tea. In the 19th century, they could be boiled similar to dumplings.

Eastern European pastry traditionally baked for Easter

Lahoh ( ; ) is a type of spongy flatbread eaten regularly in Yemen, Djibouti, Kenya, Ethiopia, Somalia and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and called lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia.

, also called melon bun or melon bread, is a Japanese sweetbun covered in a layer of crispy cookie dough. The texture resembles that of a melon, such as a cantaloupe. It is not traditionally melon-flavored.

small, round, flat yeast-leavened bread

Vatrushka ( ) is an Eastern European pastry (pirog), characterized by a ring-shape of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling.

thumb|' bakery in Regensburg thumb|right|Christmas Dampfnudel A '''' (; ; plural ', Alsatian: '''''') is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.

hard roll, orginally from Austria

Palianytsia (, ) is a type of Ukrainian hearth-baked bread, made mostly of wheat flour in a home oven. The yeast hearth bread has a semi-circle cut across the top third of the loaf.

thumb|Wedding korovai in Kyiv, 2020 thumb|A korovai and a kolach (bread)| kolach served alongside [[kvass and kefir in a Polish household]]

Eastern European bread

type of bread

small, usually sweet, type of pastry

spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday

Bublik (also booblik or bublyk; , plural: ; ) is a traditional Eastern European bread roll. It is a ring of yeast-leavened wheat dough that has been boiled in water for a short time before baking.

() is a sweet, fluffy, yeast dough dumpling (), filled with spiced plum jam, topped with a mix of poppy seeds and sugar, and served with melted butter. It is occasionally, even though less traditional, served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course.

A crumpet () is a small griddle bread, originating from the United Kingdom, made from an unsweetened batter of water or milk, flour, and yeast. It has since become popular in Australia, Canada, New Zealand, and South Africa.

Pandesal, also written as pan de sal or pandisal (, lit. "bread of salt"), is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

Barmbrack (), also often shortened to brack, is a yeast bread with added sultanas and raisins. The bread is associated with Halloween in Ireland, where an item (often a ring) is placed inside the bread, with the person receiving it considered to be fortunate.

Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. It is made from wheat flour and yogurt (adding a slight tanginess) and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides. After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Baz

Italian traditional Easter cake

Pinca (also pogača, sirnica or pinza or Osterpinze) is a variety of Easter bread native to Italy, Croatia, Slovenia and Austria. It is particularly popular in Istria, western Croatia, in parts of the Province of Trieste, and the historical region of Dalmatia, the Goriška region of Slovenia, the Slovenian Littoral, southern Austria and Gorizia of Italy.

Makówki (, Lower Silesian: Mohn Kließla, , ) is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia (southwestern Poland), where it is served almost exclusively on Christmas Eve. It is also popular in other parts of Poland as well as in eastern Germany, Slovakia and in Hungary.

dark brown sourdough rye bread of Russian origin

Vánočka () is a plaited bread, baked in Czech Republic and Slovakia (in Slovak called vianočka) traditionally at Christmas time. Such special festive Christmas bread made from white flour, either in the form of a wedge or of plait, was first mentioned around 1400 by Benedictine monk Jan of Holešov in his work Treatise on Christmas Eve. According to his interpretation, this pastry symbolized Christ Child wrapped in cloth.

braided ring-shaped bread product

Broa ( or ) is a type of maize or rye bread traditionally made in Portugal and Galicia. It exists in somewhat different versions in Portuguese speaking countries like Angola, Brazil, Cape Verde, Mozambique. The Portuguese broas are either made from a mixture of cornmeal, rye, barley, wheat flour and yeast, baking soda or baking powder, or simply from rye and yeast. Before maize was brought from the Americas in the fifteenth century, broa was mostly made from rye. In Brazil, broa is more closely related to cornbread, likely a Native American influence, traditionally seasoned with fennel.

yeasted bread roll

thumb|A cougnou

A marraqueta (also known by other names) is a bread roll made with wheat flour, salt, water and yeast.

Himbasha () or Ambasha (), is an Ethiopian and Eritrean celebration bread that is slightly sweet. It became popular in Eritrean cuisine, often served at special occasions. It is prepared in a number of varieties depending on region and nationality with the main two being the quintessential Ethiopian variant, and the more distinctive Eritrean flavoring with raisins.

Casatiello (; ) is a leavened savory bread originating from Naples prepared during the Easter period.

Limpa (Swedish for "loaf") is a sweet Scandinavian rye bread, associated with Swedish cuisine. The bread is known in Swedish as vörtbröd/vörtlimpa ("wort bread/loaf"). It is a yeast-leavened spice loaf, sweetened with brown sugar and molasses which comes in a large variety in regard to whether or not butter-enriched, and which spices are being used. Traditional bread spices are anise, caraway, fennel seeds, and bitter orange.

type of bread that is very soft inside and has thin crust

English type of sweet bun

food

Michetta (; Italian for 'little crumb', only used in northern Italy) or rosetta (Italian for 'little rose', used in the rest of the country) is an Italian white bread, recognizable by its bulged shape.

Spanish and Southern France pastry, traditionally eaten to celebrate Epiphany, with an oval shape and decorated with figs, quinces, cherries, or dried and candied fruits

Style of bread

Typical bread from Madeira, Portugal

French risen bread

sweet roll

easter cake

sandwich bread

Samoon () is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to

sweet bun with segar sprinkles

bread prepared with dough that is not kneaded

thumb|Julekake with raisins and succade thumb|Julekake as Christmas bread (julebrød), a traditional Christmas food in Norway. Julekake is a Norwegian Christmas cake. It is a yeast cake made with butter and sugar, spiced with cardamom, and containing candied fruits, raisins, and almonds. It is also sometimes called a "Christmas bread" instead of a cake. It can be eaten warm, or toasted and served with butter.