bread [4]![click to hear](/images/speaker.jpg)
Food made from flour, water and salt, often containing an agent (leaven or yeast) that makes it rise.
Indian naan bread ![click to hear](/images/speaker.jpg)
The yogurt in the dough of this soft light sweetish bread helps it rise; it is eaten plain or stuffed.
unleavened bread ![click to hear](/images/speaker.jpg)
Light and crusty unleavened bread, eaten mainly during Jewish Passover; it is easily digested and has a long shelf life.
cracked rye bread ![click to hear](/images/speaker.jpg)
Thin crusty flat bread made with rye flour, usually eaten with cheese.
Danish rye bread ![click to hear](/images/speaker.jpg)
This bread is usually sweeter and lighter than German rye bread; it often contains molasses.
phyllo dough ![click to hear](/images/speaker.jpg)
Flexible wafer-thin dough of Greek origin, used to prepare hors d’oeuvres and pastries, such as baklava.
tortilla ![click to hear](/images/speaker.jpg)
Disk of unleavened bread made with corn flour that is the basis for many Latin-American dishes; it can be eaten plain, with a filling or cooked.
pita bread ![click to hear](/images/speaker.jpg)
Flat bread originally from the Middle East; its crust forms a pocket that can be filled with hot or cold kinds of stuffing.
Indian chapati bread ![click to hear](/images/speaker.jpg)
Flat crusty, slightly puffy bread, eaten warm with vegetables and rice or used as a spoon to scoop up food.