Breads of the World Trivia Word Search

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

Traditionally baked on the wall of a clay tandoor oven, this leavened flatbread is a staple across South and Central Asia.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Soft, dense, and slightly sweet despite its name, this everyday Jamaican sandwich bread is called _ _ _ _ Dough Bread.

Made from tapioca starch and cheese, this small, chewy Brazilian roll is named Pao de _ _ _ _ _ _.

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

Named for the clay oven it's traditionally baked in, this rustic Levantine flatbread has a characteristic dimpled surface.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Leavened and flavored with saffron and cardamom, this soft, slightly sweet Iranian flatbread is richer than everyday naan.