Types of breads from around the world you must try: Bagels to lavash

Origin: Poland Bagels boast a brown, chewy exterior and soft interior. Boiled, and then baked, they come adorned with seeds or raisins, often paired with cream cheese or lox.

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Origin: France French brioche, enriched with eggs and milk, boasts a shiny, golden exterior and a spongy, soft interior, setting it apart with a distinctive yellow hue.

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Origin: France Baguettes typically feature a crunchy crust and a hole-ridden interior due to a slower fermentation process.

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Origin: Italy Invented in 1982, Italian ciabatta, meaning "slipper," boasts a holey interior like a baguette, with a brown, flour-dusted crust. Its unique shape and olive oil set it apart.

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Origin: Jewish In Ashkenazi Jewish tradition, challah, enjoyed on Shabbat and holidays, features a braided form and a golden hue from eggs. Unlike brioche, challah is pareve, free of dairy or meat.

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Origin: Italy Focaccia is an ancient Italian bread, prominent in Liguria and Genoa. Featuring diverse textures and flavors, it's flatter, yeast-infused, and boasts a crisp crust with added olive oil.

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Origin: Armenia Lavash, a yeasted flatbread from Turkey, Iran, Armenia, and Azerbaijan, is versatile, baked in clay ovens or griddled. Acknowledged by UNESCO, it serves as a cultural expression.

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Origin: India Naan, an Indian bread, usually baked in a tandoor, can be replicated in a conventional oven using a pizza stone and broiler. Various stuffed variations exist.

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Origin: Scandinavia Denmark's renowned rugbrød is a moist, nutty rye bread, distinct in each Scandinavian country. The dough, described as more batter-like, often includes wheat flour.

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