A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A staple Greek bread, it has a soft chewy crust, absorbent crumb & a hollow pouch. We bake them in white (flour) & brown (whole wheat) in 2, 4 & 6 inches.A staple Greek bread, it has a soft chewy crust, absorbent crumb & a hollow pouch. We bake them in white (flour) & brown (whole wheat) in 2, 4 & 6 inches.

A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.

Pizza is a yeasted flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments. The term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular and common in many areas of the world.

In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish. The Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the "true Neapolitan pizza

Lavash sometimes referred to as Armenian lavash, is a soft, thin unleavened flatbread made in a tandoor (called tonir in Armenian) and eaten all over the Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is the most widespread type of bread in Armenia, Azerbaijan, Turkey and Iran.

In 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well.

The freezer is a great way to extend bread's shelf life so that, when thawed, it tastes like it came fresh out of the oven. Whether rolls or sliced, sourdough or bagels, there’s a place in the freezer for your favorite loaf.

When it comes to storing bread, not all loaves are created equal. Bread created from straight dough doesn't last as long as that made from enriched dough, prefermented dough or sourdough, explains Matt Pellegrini. The fat content and prefermentation of the latter act as natural preservatives, extending their freezer shelf life. So before freezing your bread, consider the type of bread and how long it’s projected to last.

Temperature and humidity also impact a loaf’s life. Ensure bread is well wrapped before storing it in the freezer to retain moisture, recommends baker David Norman, head doughpuncher at Easy Tiger Bake Shop in Austin, Texas. When you’re ready to freeze your loaf, remove it from the paper bag (if it came in one), double bag it in plastic bags, and then freeze it.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavored with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia with rosemary is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.

The story of pao begins many years ago with the Portuguese invasion of Goa. The Portuguese residing in India missed their daily diet of bread and meat, although many adopted the dietary habits of the Goans.

A Tale of Cooks and Conquerors tells us that visiting Portuguese from the homeland were startled to find the wives of the settlers eating a meal of rice, mango pickle and fish or meat cooked in gravy, all with their hands! Some of them even adopted the high Indian standards of hygiene - bathing every day and washing as often as possible, rather than slathering on clouds of perfume to conceal their smell, as was common in Europe in those days.

But there was one thing that they missed terribly and that thing was bread, both for the taste and for the significance it had in their religious rituals.

Ciabatta is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as panini (plural of panino) outside Italy.