22 Types of Bread, Rolls & Loaves From Around the World

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IN THIS ARTICLE

1 Arepa

2 Bagel

3 Baguette

4 Brioche

5 Challah

6 Ciabatta

7 Cornbread

8 English Muffin

9 Focaccia

10 Lavash

11 Multigrain Bread

12 Naan

13 Paratha

14 Pita Bread

15 Potato Bread

16 Pumpernickel

17 Rye Bread

18 Shokupan

19 Soda Bread

20 Sourdough Bread

21 White Bread

22 Whole Wheat Bread

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Co-authored by Randall Chambers and Sophie Burkholder, BA

Last Updated: February 25, 2026 Fact Checked

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Bread is one of the biggest staples in the food world, which may explain why there are so many types of bread! Every culture and country seems to have its own type of dough, loaf, or roll…and we’re going to explore some of the most common (and delicious) kinds of bread from across the globe! From bagels and baguettes to pita and paratha, let’s dive into the origins, ingredients, and tastes behind these iconic breads—and we’ll include some insights from a team of baking and culinary experts, too!

What are the most common bread types?

The most common bread types include sandwich breads like white, whole wheat, and sourdough breads. Other popular bread types include baguettes, ciabatta, naan, brioche, pita, and focaccia. There are also types of bread that are most common in certain regions, like shokupan, a milk bread that’s most popular in Japan.

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1

Arepa

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1. 
   An arepa is a corn-based patty that’s grilled or fried before (typically) being split and stuffed with fillings like cheese, avocado, or grilled meats. While the exact preparation and resulting texture can differ between cultures (i.e., Venezuela vs. Colombia), the most common type of arepa has a crispy exterior and a tender, warm interior. Personal chef Randall Chambers describes arepas as something similar to a corn tortilla that is “thick, grilled, and cut open. So, it acts as the bread and then the carrier, with whatever fillings you decide to do.”

   • Origin: Pre-Columbian indigenous cultures of South America.
   • Main Ingredients: Water, salt, and masarepa, which Chambers describes as a partially precooked cornmeal.
   • General Flavor & Texture: Mild corn taste, may be slightly sweet (but mostly savory); crispy on the outside, fluffy on the inside.
   • Suggested Uses: Slice the arepa open and fill it with shredded beef and yellow cheese (known as a pelúa arepa). You can also try a vegetarian dominó arepa by filling your bread with black beans and salty white cheese.

   Meet the wikiHow Experts

   Quynh La is a Seattle-based professional baker with over seven years of experience who specializes in baking cakes, cookies, croissants, and bread.

   Marrow Private Chefs is a Florida-based chefs’ collaborative comprised of an ever-growing number of chefs and culinary professionals, with over 75 years of combined cooking experience.

   Randall Chambers is a personal chef with more than 16 years of commercial kitchen experience, five years of sous chef experience, and two years of experience as an executive chef.
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2

Bagel

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1. 
   Bagels are the iconic breakfast bread that comes in a round, ring shape with a hole in the center. Bagels originated in Jewish communities within Eastern Europe, but they’ve become massively popular worldwide, inspiring a host of new flavors, variations, and fillings. Originally, however, a basic bagel is made out of bread flour, water, yeast, salt, and a sweetener (like barley malt or honey). Then, the dough is shaped, boiled, and baked to achieve a chewy, dense texture.

   • Origin: European Jewish communities, primarily in Poland.
   • Main Ingredients: High-gluten flour, water, yeast, salt, and sweeteners.
   • General Flavor & Texture: Mild, yeasty, and slightly sweet; chewy interior with a slightly-browned exterior.
   • Recipe: Try out this bagel recipe!

3

Baguette

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1. 
   A baguette is a long, narrow loaf of bread—almost as if you took a normal loaf and stretched it out length-wise! Baguettes, which famously originated in France, are typically made from a flour, water, salt, and yeast dough. They’re then shaped and baked until they’ve achieved a crisp, golden crust and a soft, open crumb.

   • Origin: France.
   • Main Ingredients: Wheat flour, water, salt, and yeast.
   • General Flavor & Texture: Savory, mild, yeasty, and slightly nutty; thin and crispy crust with an airy interior.
   • Suggested Uses: You can eat a baguette with all kinda of things, although traditional pairings include brie cheese and cured meats, or fresh jam and butter.
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4

Brioche

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1. 
   Brioche is the butteriest of breads, with a rich flavor, slightly sweet taste, and exceedingly soft interior crumb. To no one’s surprise, the dough is made with tons of butter and eggs, giving the loaf a super fluffy texture—almost like a cake!

   • Origin: France (Normandy, in particular).
   • Main Ingredients: Butter, eggs, flour, milk, sugar, and yeast.
   • General Flavor & Texture: Buttery, rich, and sweet; soft and fluffy interior with a golden, flaky crust.
   • Suggested Uses: Use (toasted) brioche buns for your next batch of burgers, hot dogs, or even a grilled cheese!

5

Challah

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1. 
   Challah is a traditional bread in Jewish culture with a sweet flavor and a distinctive, braided look. It’s typically served on Shabbat, as well as on Jewish holidays like Rosh Hashanah and Sukkot. The braided dough design is meant to symbolize unity. As for the dough itself, it’s made with eggs, flour, water, sugar, and yeast, and the resulting bread has a soft, fluffy interior and slightly sweet taste. Many bakers also stud the bread with raisins for added flavor!

   • Origin: Ashkenazi Jewish communities, likely in Austria and Southern Germany.
   • Main Ingredients: Bread flour or all-purpose flour, water, yeast, eggs, oil, sweetener, and salt.
   • General Flavor & Texture: Mildly sweet and rich; soft, fluffy, airy, and tender.
   • Suggested Uses: Eat challah as is, serve it with honey and jam, or use it instead of sandwich bread in a classic French Toast recipe!
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6

Ciabatta

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1. 
   Ciabatta loaves and rolls originate in Italy, and they’re made with a very hydrated dough. The result? Ciabatta bread has a notably airy and moist texture on the inside, with large air pockets and an open crumb. The outer crust, however, remains crispy and chewy. The shape of ciabatta is quite distinctive, as the dough is formed into a square or slightly elongated rectangle before baking.

   • Origin: Italy.
   • Main Ingredients: Wheat flour, water, yeast, salt, and olive oil.
   • General Flavor & Texture: Mildly nutty and tangy; thin and crisp crust with a soft, moist, and airy interior.
   • Suggested Uses: Use ciabatta bread as a base for a panini—e.g., slice the loaf in half and fill it with tomatoes, mozzarella cheese, and basil before grilling it in a panini press.

7

Cornbread

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1. 
   We hesitate to even call this a bread, as the traditional North American comfort food often has a distinctively sweet flavor and a crumbly, cake-like texture. That being said, savory versions of cornbread do exist, and it’s an extremely easy bread to make. It can be quickly baked from a dough that’s mostly made of cornmeal, then served alongside hearty dishes like stew, chili, and barbecued meats.

   • Origin: Native American tribes of (what is now) the Southeastern United States.
   • Main Ingredients: Cornmeal, flour, baking powder or baking soda, buttermilk, butter, eggs, salt, and sugar or honey.
   • General Flavor & Texture: Buttery and savory or slightly sweet; moist, coarse interior with a golden, crunchy crust.
   • Recipe: Check out this dairy-free cornbread recipe!
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8

English Muffin

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1. 
   An English muffin is a small, round, and flat bread that looks similar to a biscuit or crumpet. English muffins are leavened with yeast, which gives them a coarse, porous texture with plenty of notable “nooks and crannies.” Unlike many bread types that are baked in the oven, English muffins are usually cooked on hot griddles or pans. After being cooked, an English muffin is usually split open and toasted, so that its final texture is crispy on the outside and chewy on the inside.

   • Origin: Wales, although the modern version was developed in New York.
   • Main Ingredients: All-purpose flour, salt, sugar, water or milk, yeast, and cornmeal.
   • General Flavor & Texture: Yeasty, tangy, and toasty; porous and chewy interior with a soft but crisp exterior.
   • Suggested Uses: Serve warm with a selection of butters, honey, and fruit jams.

9

Focaccia

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1. 
   Focaccia is everyone’s favorite flatbread, largely due to its soft, spongy texture, its crispy bottom, and its propensity to be loaded with delicious add-ins and flavors. For instance, many focaccias are topped (and baked) with rosemary, garlic, olives, tomatoes, cheese, caramelized onions…the possibilities are endless! Focaccia is also highly versatile, as it could be used as a sandwich bread, but it’s also great for simply dipping in olive oil.

   • Origin: Italy.
   • Main Ingredients: Flour, water, salt, yeast, and olive oil.
   • General Flavor & Texture: Savory, salty, and rich (often altered by add-in flavorings); crispy on the outside and soft, bubbly, and airy on the inside.
   • Suggested Uses: Serve warm slices of focaccia bread with a mix of high-quality olive oil and balsamic vinegar. Or, for something sweeter, mix together a spoonful of ricotta cheese with honey and chili flakes, then dip your focaccia in the spread.
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10

Lavash

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1. 
   Lavash is a type of flatbread that’s common in the Mediterranean and the Middle East. The bread is soft and very thin, and it’s typically cooked in a clay oven for a slight char and a smokier flavor. Lavash is often used as a wrap, or it can be baked longer to be used as a crispy chip or cracker.

   • Origin: Armenia.
   • Main Ingredients: Wheat flour, water, salt, and a fermented dough starter.
   • General Flavor & Texture: Mild, slightly nutty, and tangy; thin and pliable when fresh, but brittle and crisp when cooled.
   • Suggested Uses: Try using lavash as a base for a pizza, or slice it into triangles and dip it into hummus or baba ganoush.

11

Multigrain Bread

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1. 
   Similar to whole wheat bread, multigrain bread is packed with flavor and nutrition for a hearty, nutty taste and texture. This bread type is distinctive, however, as it combines multiple types of grains and seeds, often including oats, barley, millet, flaxseed, and more.

   • Origin: The Fertile Crescent (modern-day Iran, Iraq, and Turkey).
   • Main Ingredients: Whole-wheat flour, yeast, water, salt, oats, barley, rye, millet, buckwheat, and various seeds.
   • General Flavor & Texture: Nutty, hearty, and slightly earthy; dense and chewy interior with a crunchy or seed-laden crust.
   • Suggested Uses: Multigrain bread can be used for any type of toast or sandwich, but it’s a particularly good choice for a tuna melt or a slice of avocado toast.
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12

Naan

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1. 
   Naan is a traditional Indian flatbread made from yogurt-infused dough, which gives it its markedly soft and pillowy texture! However, naan bread is usually cooked in a tandoor oven, which creates crisp edges and a slightly charred flavor that nicely complements the tender center.

   • Origin: Ancient Persia and Central Asia.
   • Main Ingredients: Flour, yeast, yogurt, milk, ghee, salt, and sugar.
   • General Flavor & Texture: Rich and slightly tangy; soft and chewy with a crisp bottom and charred edges.
   • Suggested Uses: Brush your naan with melted butter or garlic before serving, then pair it with a dip (like hummus or tzatziki) or a hearty meal (like curry, stew, or grilled meat).

13

Paratha

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1. 
   A paratha is a type of unleavened flat bread that’s particularly popular in South Asian countries, including India, Pakistan, and Nepal. The dough is made from whole wheat flour and ghee or oil, and it’s then repeatedly folded to encourage lamination. Then, the bread is cooked on a hot griddle until crispy, with a resulting texture that’s flaky, layered, and intensely buttery! Most paratha breads have a round shape, but they can also be made (or cut) into triangles and squares.

   • Origin: The Indian subcontinent, particularly the Punjab region.
   • Main Ingredients: Whole wheat flour, water, salt, and ghee or oil.
   • General Flavor & Texture: Savory, buttery, and earthy; soft, flaky, crispy, and pastry-like.
   • Suggested Uses: Eat your paratha plain, or stuff it with a hearty filling like spiced potatoes (aloo), cauliflower (gobi), lentils (dal), or paneer.
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14

Pita Bread

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1. 
   Pita bread is a popular flatbread that can be sliced open to reveal a pocket. Naturally, these pockets are often filled with dips, falafel, grilled meat, or fresh vegetables. The bread itself, however, has a soft and slightly chewy texture, and the dough is made from flour, water, salt, and yeast. The dough is then baked at a high temperature, which is what causes it to puff up and create its signature pocket.

   • Origin: Early Middle Eastern and Mediterranean civilizations.
   • Main Ingredients: White wheat flour, water, yeast, and salt.
   • General Flavor & Texture: Mild, neutral, and slightly nutty; soft and slightly chewy.
   • Suggested Uses: The most traditional way to eat pita bread is with hummus, according to the culinary experts at Marrow Private Chefs.

15

Potato Bread

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1. 
   Potato bread is a type of yeast bread that appears similar to white bread, but some of the wheat flour in the dough is replaced with mashed potatoes, potato flour, or potato flakes. The texture of potato bread is soft, moist, and pillowy, and the dough may be slightly yellowish with a somewhat sweet taste.

   • Origin: Ireland.
   • Main Ingredients: Potatoes or potato flour, white bread flour, water, yeast, butter or oil, and salt.
   • General Flavor & Texture: Mild, earthy, and slightly sweet; very moist, soft, and spongy with a thin crust.
   • Suggested Uses: Use potato bread for any toast or sandwich (especially those with heavy fillings), or try something more traditional, like shallow-frying it in bacon fat and serving it alongside a full Irish breakfast!
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16

Pumpernickel

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1. 
   Pumpernickel is a variation of rye bread with an intensely dark color and very dense texture. The dough is made with a small amount of molasses or coffee, and it’s then slow-baked to achieve a deep flavor and color. The final flavor is slightly sweet, malt-like, and very unique!

   • Origin: Germany.
   • Main Ingredients: Coarse rye meal or rye berries, dark rye flour, sourdough starter, water, salt, and molasses or coffee.
   • General Flavor & Texture: Earthy, rich, and slightly sweet; dense, moist, and chewy with a thin (or nonexistent) crust.
   • Suggested Uses: Pair pumpernickel with a creamy, smoked fish spread like lox and crème fraîche, whitefish salad, or herring and cream cheese.

17

Rye Bread

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1. 
   Rye loaves are made with a mixture of rye and wheat flour. The resulting texture is very dense, says professional baker Quynh La, while the flavor is earthy and a bit tangy. The flavor can vary depending on the type of rye flour you use, as you can find (or bake!) both light and dark varieties of the bread. Often, caraway seeds are added to the rye bread before baking for added flavor and nutrients.

   • Origin: Northern, Central, and Eastern Europe (i.e., modern-day Germany, Poland, and Russia).
   • Main Ingredients: Rye flour or meal, sourdough starter, water, and salt.
   • General Flavor & Texture: Robust, earthy, and tangy; dense and heavy with a moist interior.
   • Suggested Uses: Prepare a Reuben sandwich with two buttered and toasted slices of rye, along with Thousand Island dressing, corned beef, sauerkraut, and Swiss cheese. Grill the sandwich until golden brown, then dig in!
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18

Shokupan

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1. 
   Shokupan, which is also known as Japanese milk bread, is an extremely soft and fluffy type of white bread. The bread has a tender, melt-in-your-mouth texture and a milky, slightly sweet flavor. This texture is achieved via the tangzhong method, which involves a cooked flour-and-water paste that gelatinizes the starches and ensures a more moist and fluffier texture. Shokupan is commonly baked as a loaf, but it’s also popular to shape the dough into several small rolls and bake them together in a tray.

   • Origin: Japan.
   • Main Ingredients: Bread flour, milk, butter, eggs, sugar, salt, yeast, and tangzhong.
   • General Flavor & Texture: Mild, slightly sweet, and milky; light, soft, and springy.
   • Suggested Uses: Use slices of shokupan as sandwich bread for fillings like breaded pork cutlets with cabbage, egg salad, or strawberries and whipped cream.

19

Soda Bread

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1. 
   Soda bread is a type of quick bread that is leavened with baking soda and buttermilk, rather than the traditional yeast. The resulting loaf is dense, soft, and crusty, and it’s also easy to integrate add-ins and flavors like raisins, cherries, and even chocolate! Once the dough is prepared, it’s usually shaped into a round loaf with a cross cut into the top. The cross helps it bake evenly, and it also aligns with the traditional look of an Irish soda bread.

   • Origin: Ireland.
   • Main Ingredients: Flour, baking soda, buttermilk, and salt.
   • General Flavor & Texture: Slightly tangy and hearty; dense, soft, and crumbly interior with a thick, rough crust.
   • Recipe: Try this recipe for traditional Irish soda bread.
   EXPERT TIP

   

   Quynh La

   Professional Baker

   Quynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College.

   

   Quynh La
   Professional Baker

   Mix soda bread dough well (without over-kneading). Make sure that the butter in the dough is pea-sized, and work quickly because soda bread is a quick bread. Don’t knead too much, and don’t strive for a uniform bread dough. You want it to be a little bit chunky, which will give you a softer texture.
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20

Sourdough Bread

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1. 
   Sourdough bread is a classic loaf made through a lengthy fermentation process, which begins with a natural “starter” made out of flour, water, wild yeast, and bacteria. This differs from most sandwich breads that are made from commercial yeast. Instead, the wild yeast used for sourdough might come from fruits, herbs, tree bark, or even beer, mentions La. As a result of the overall fermentation process, sourdough tends to have a tangy flavor along with a distinctively chewy interior and crusty exterior.

   • Origin: Egypt.
   • Main Ingredients: Flour, water, salt, and fermented sourdough starter (made of wild yeast and lactic acid bacteria).
   • General Flavor & Texture: Mild, earthy, nutty, and sometimes very tangy; airy interior with a thick, chewy, or crunchy crust.
   • Recipe: Try out this sourdough recipe.

21

White Bread

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1. 
   White bread is probably the most common and recognizable type of sandwich bread, mostly due to its neutral, mild flavor and soft texture. White bread is made from refined wheat flour, meaning that the wheat’s bran and germ have been removed (unlike with whole wheat bread, where those nutrient-rich parts are left in). White bread is highly processed, so the fiber and nutrient content is considerably lower when compared to other breads, but it’s often enriched with vitamins to restore some nutritional content.

   • Origin: Ancient Egypt and Mesopotamia.
   • Main Ingredients: Refined wheat flour, water, yeast, and salt.
   • General Flavor & Texture: Mild, bland, or slightly sweet; soft, light, and fluffy with a thin crust.
   • Recipe: Try this recipe for a quick, homemade white bread.
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22

Whole Wheat Bread

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1. 
   Whole wheat bread is a very common sandwich bread that’s made from whole wheat flour (which includes the wheat kernel’s bran, germ, and endosperm). As a result, the bread itself has plenty of fiber, vitamins, and minerals, as well as a firm, fibrous texture and a nutty, earthy taste.

   • Origin: Ancient Egypt and Mesopotamia, as well as modern-day Turkey, Syria, Iraq, and Iran.
   • Main Ingredients: Whole wheat flour, water, yeast, and salt.
   • General Flavor & Texture: Rich, earthy, nutty, and subtly sweet; dense and hearty with a chewy interior.
   • Suggested Uses: You can use whole wheat bread for any type of sandwich or toast, but it pairs especially nicely with nut butter, avocados, or vegetable-based sandwiches—like a California Veggie sandwich with alfalfa sprouts, cucumber, red onion, tomatoes, and shredded carrots.

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