Breads of the World Trivia Word Search

Layered and shaped like a flower before baking, this sweet, buttery Argentine bread is a popular bakery treat.

Made from the same fermented rice-and-lentil batter as dosa but left thicker, this South Indian bread is topped with onion before cooking.

Twisted or braided around a sweet filling like chocolate or cinnamon, this rich Eastern European yeast bread is named for 'grandmother.'

Cooked on a griddle in a metal ring, this spongy English bread is full of holes from bubbles that rise as it cooks.

This general term for unleavened, whole-wheat Indian and Pakistani flatbread covers a whole family of everyday breads.

Soft, pillowy, and lightly baked so the crust stays pale, this round Andalusian bread roll is popular for breakfast.

This long, thin, crusty French loaf is recognized by the diagonal slashes cut across its top before baking.

Braided into multiple strands and rich with eggs and butter, this festive Czech and Slovak bread resembles the Jewish challah.

Traditionally cooked on a griddle rather than baked in an oven, this round quick bread is a staple of Scottish and Irish cooking.

Thin and soft enough to be folded like its namesake handkerchief, this large flatbread is stretched paper-thin before cooking.

Baked into decorative rings and dusted with powdered sugar, these celebratory cookie-like bread rings mark holidays across the Middle East.

Cooked on a griddle and cut into a cross shape, this flat, quartered bread is a fixture of a Scottish or Irish breakfast.

Riddled with tiny holes across its surface, this spongy North African pancake-bread is often drizzled with honey and butter.

This plain, pillowy steamed bun, eaten in northern China, is often served alongside saucy dishes instead of rice.

Leavened with a natural culture of wild yeast and bacteria, this tangy bread predates commercial yeast by thousands of years.

Traditionally baked on a bed of small hot pebbles, which leave characteristic dimples across this whole wheat Iranian sourdough flatbread.

Stretched paper-thin over a large domed griddle, this wide Levantine flatbread can measure nearly two feet across.

Baked directly in the glowing embers of a fire, this simple, unleavened Bedouin bread needs no oven at all.

Baked for Orthodox Christmas with a coin hidden inside, finding it in your slice is said to bring good luck for the year.

This dense German rye bread's name allegedly comes from old words for a noisy rumble and a mischievous goblin: Pumper_ _ _ _ _ _.

Fermented and made from sorghum, this thin Sudanese flatbread is cooked on a large, flat metal griddle.

Sliced about twice as thick as ordinary sandwich bread, this Southern specialty is named for the Lone Star State: _ _ _ _ _ Toast.

Layered with ghee and baked in a tandoor-style oven, this rich Yemeni flatbread is often torn and shared at gatherings.

Round and lightly buttered, this everyday Chilean bread roll is a common base for sandwiches.

Named for a 19th-century dietary reformer, this coarsely ground whole-wheat bread inspired the cracker that shares its name.

About six inches long with a crisp crust and soft interior, this torpedo-shaped Mexican roll is the base of the torta sandwich.

Leavened with a mild alkaline powder and buttermilk instead of yeast, this quick Irish bread can be baked in under an hour.

Rolled out to roughly eighteen inches across, this thin, unleavened Turkish flatbread is often layered to make borek pastries.

Boiled briefly before baking, this dense, ring-shaped bread gets its shiny crust from that unusual step.

Baked in traditional stone ovens and pinched into a distinctive diamond or torpedo shape, this bread is an Iraqi daily staple.

Shaped like a ring or a kettlebell, this traditional bread appears across many East Slavic wedding and holiday customs.

Traditionally baked in the coals of a campfire, this simple Australian soda bread was a staple for traveling stockmen.

This flat, olive-oil-rich Italian bread is dimpled all over with fingertip indentations before baking.

Cooked on a dry griddle called a tawa, this unleavened, whole-wheat flatbread is a daily staple across South Asia.

This soft, round bread roll, popular in Lancashire, is traditionally used to sandwich a portion of chips.

Made by folding and layering oiled dough before frying on a griddle, this flaky southern Indian flatbread is far richer than chapati.

Named for its resemblance to a worn-out shoe, this airy, open-crumbed Italian white bread pairs well with olive oil.

Made from ground corn dough and split open for fillings, this round flatbread is popular in Venezuela and Colombia.

Thin and flexible when fresh but drying out quickly, this soft flatbread of Armenia and Iran is UNESCO-recognized.

Made from a fermented batter of rice and lentils, this thin, crisp, crepe-like bread is popular across South India.

Stuffed with a sweet filling of cooked lentils, jaggery, and spices, this dessert flatbread is called _ _ _ _ _ Poli or Obbatu.

Made from grated and pressed cassava, this flat Jamaican bread is traditionally soaked in coconut milk before frying.

Studded with tea-soaked raisins, currants, and candied peel, this speckled Welsh loaf is named Bara _ _ _ _ _.

Dipped in a mild red guajillo chile sauce before being griddled, this Mexican bread lends its name to a popular stuffed sandwich.

Made from a simple dough of pumpkin, wheat flour, and lard and then fried, this popular Chilean street food puffs up in hot oil.

Made from barley or other whole grains and rolled extremely thin, this Swedish flatbread can be soft or crisp depending on how it's baked.

Made from a soft flour dough and often stuffed with spiced potato, this leavened Punjabi flatbread is baked in a tandoor.

Enriched with butter and eggs, this soft French bread is rich enough to double as a dessert bread.

This simple, unleavened wheat-flour flatbread is often crumbled and mixed with spiced butter to make the dish fit-fit.

Cooked on a hot volcanic stone griddle and traditionally made with mashed sweet potato, this round flatbread is named Bolo do _ _ _ _.

Made from cassava starch and cheese instead of wheat flour, this naturally gluten-free bread is popular in Paraguay and Argentina.

Named for its cracked, cookie-dough crust rather than any actual fruit inside, this sweet Japanese bun resembles a cantaloupe's rind.

Laminated with many thin layers of butter, this flaky, crescent-shaped French pastry bread puffs up dramatically in the oven.

Famous for coming from the town of Qormi, this crusty Mediterranean sourdough loaf takes its name from the island nation that bakes it.

Made from corn or wheat, this thin, round, unleavened flatbread underlies Mexican and Central American cooking.

Sold in many shapes and flavors at bakeries nationwide, this whole family of sweet Mexican breads is named Pan _ _ _ _ _.

Braided from an enriched white dough, this traditional Swiss Sunday loaf shares its braided shape with challah and Austrian holiday breads.

Leavened by wild bacteria instead of yeast, this pungent-smelling heirloom American loaf is called _ _ _ _-Rising Bread.

Made and baked within eighteen minutes to keep it from rising, this unleavened cracker-bread is eaten during Passover.

Baked twice for a dry, crisp texture, this German bread's name literally means 'twice-baked.'

Dense, dark, and packed with whole rye grains, this high-fiber Danish bread is the base of open-faced smorrebrod sandwiches.

Baked in a lidded pan for its signature square shape, this soft, milk-enriched Japanese white bread makes famously pillowy toast.

Deep-fried in lard rather than baked, this simple leavened flatbread is popular street food in Argentina and Uruguay, named Torta _ _ _ _ _.

Steam puffs this round Middle Eastern flatbread as it bakes, leaving a hollow pocket perfect for stuffing.

Similar to a French loaf but softer and often brushed with lard, this white bread is the base of the sandwich that shares its name.

Leavened with baking powder rather than yeast, this quick bread is cut into wedges or rounds and split for jam and cream.

Dusted with semolina and cooked on a griddle before being split and toasted, this breakfast bread lends its name to the English _ _ _ _ _ _.

Shaped into a crescent, this small Austrian yeast roll may have inspired the shape of the French croissant.

Fermented for days from teff flour, this spongy, sour Ethiopian and Eritrean flatbread doubles as an edible plate.

Traditionally paired with fish and salted meats, this thin, crisp Norwegian cracker-bread is baked without any leavening.

About two centimeters thick and cooked on a griddle, this soft, round Turkish flatbread is a common breakfast bread.

Light, flaky, and leavened with baking powder rather than yeast, this small American quick bread is a Southern breakfast staple.

Unlike its ring-shaped cousin the bagel, this Polish-Jewish roll is never boiled and has a dimpled, onion-topped center instead of a hole.

Made from millet or sorghum rather than wheat, this round, unleavened Indian flatbread is denser and heartier than chapati.

Fried on a griddle from a simple cornmeal batter, this early American flatbread is also called hoecake or _ _ _ _ _ _cake.

Often layered or stuffed and pan-fried with ghee, this flaky Indian flatbread is richer than its plainer cousin.

Swirled with a filling of walnuts, cocoa, or Turkish delight, this sweet braided holiday bread is popular in Romania and Bulgaria.

Named for a nomadic tribe, this thick, oval Persian flatbread is often topped with sesame or nigella seeds before baking.

Folded into flaky layers with semolina and butter before pan-frying, this square North African flatbread is popular at breakfast.

Legend says a fisherman's wife inspired the name of this sweet New England bread made with cornmeal and molasses.

Made primarily from cornmeal and often baked in a cast-iron skillet, this golden Southern bread is a classic side for chili and barbecue.

Topped generously with onions, this leavened Argentine and Uruguayan flatbread is a distant cousin of Italian focaccia.

Spongy and pancake-like with a bubbly surface, this fermented flatbread from the Horn of Africa closely resembles Ethiopian injera.

Soft, doughy, and dusted in flour, this white bread bun is a specialty of Waterford, Ireland, with protected regional status.

Larger and chewier than a bagel with a wider hole, this ring bread of Ukraine and Russia is enriched with milk and eggs.

Formed by stacking a smaller ball of dough atop a larger one before baking, this traditional English loaf is named the _ _ _ _ _ _ _ Loaf.

Twisted into a distinctive knot and dipped in a lye solution before baking, this German bread gets a deep brown, glossy crust.

Made from millet, water, and oil, this simple flatbread is a staple across Mali.

Sweetened with molasses or syrup and spiced with orange peel or fennel, this dark, fragrant Swedish rye bread is a holiday favorite.

Traditionally braided and enriched with eggs, this bread is eaten on the Jewish Sabbath and holidays.

Baked only once a year, on Clean Monday at the start of Lent, this flat, sesame-topped Greek bread marks the fasting season's start.

Made from potato, cream, and flour and rolled paper-thin, this soft Norwegian flatbread is often served folded around butter and sugar.

Spiced with cardamom and baked for birthdays and holidays, this celebratory round bread is often marked with a decorative cross pattern.

Thin, crisp, and cracker-like, this lentil- or rice-based disc is fried or roasted as a crunchy accompaniment to Indian meals.

This sweet Japanese bun is filled with a sweetened paste made from red beans.