Bread Dictionary
Aydov - Yugoslavian round bread made from wheat and buckwheat flour.
Aknan - Kazakh butter cake sprinkled with sesame seeds or chopped onions.
Amysh - Ossetian flatbread made from corn flour.
Aragats - Armenian round wheat cake with thick edges and a thin middle, the dough is kneaded in milk.
Arnaut - Ukrainian wheat bun.
Bagel - a ring-shaped Jewish bun made of wheat flour. Dough blanks are boiled in boiling water before baking.
Baguette - traditional French long loaf. The real one necessarily has 7 diagonal notches.
Baton - oblong white bread.
Baursaki - Kazakh fried bread. Small pieces of irregularly shaped wheat dough are fried in hot oil.
Bortsok - Mongolian flatbread made of rye and wheat flour on lamb lard with curdled milk.
Bochu - Lithuanian bread made from wheat and rye flour with caraway seeds.
Pretzel - German wheat bread in the form of a pretzel.
Brioche - French bun.
Bulka - so called any wheat bread. The word comes from the French boule, which means round like a ball. Initially, in Russia white bread was baked only by French and German bakers.
Loaf - shaped, usually black bread.
Verkornbrot - German yeast-free bread made from whole grain, barley, oats and sunflower seeds.
Volovan - high puff basket for salads and pates.
Biscuit - dry biscuits made from unleavened dough, formerly the so-called dry flat cake.
Gazpacho - Spanish white bread, which gave the name to the famous dish - cold vegetable soup, into which it is crumbled.
Gata - Armenian butter wheat flatbread.
Gijda - Uzbek and Tajik wheat flatbread.
Gomi - Abkhazian millet porridge, which acts as bread.
Greek people - Ukrainian bars made from buckwheat flour.
Grillet - French toasted bread made from whole wheat grain.
Gruau - French city roll with the addition of milk powder and malt.
Grekhemsky bread -
Jabatta - Italian wheat bread with various additives: olives, nuts and spices.
Juybori - Tajik wheat cake.
Gemle - Yugoslavian oblong wheat bun.
Ikmek - Tatar rye bread.
Looking for - Syrian thin wheat cake, hollow inside (similar to pita).
Kawarpa - Kazakh wheat cake, reminiscent of Russian donuts, fried in hot oil.
Cada - butter puff bread with a sweet filling of flour and sugar with butter.
Kaiser - Belgian round bread made from a mixture of wheat and rye flour, sprinkled with poppy seeds.
Kalach - wheat bread, shaped like a lock with a bow.
Kalinnik - Ukrainian white bread, where a quarter of the flour is powdered dry berries.
Loaf - large round bread,
Katyrma - instant Uzbek wheat flatbread with onions or lamb cracklings added to the dough.
Katlama - Uzbek butter cake. In Tajikistan it is called "kalama", in Turkmenistan - "gatlama".
Katnauz - Armenian wheat cake.
Kömöch - small butter cakes the size of a large coin, baked in ash, which are placed in hot milk and seasoned with butter.
Kolechel - Moldovan wheat bread.
Corneti - Yugoslavian wheat bars up to 5 cm long.
Crown - French festive wheat bread in the shape of a large ring.
Pretzel - twisted wheat bread.According to legend, manna suddenly fell from the sky on the monks of one of the monasteries, from which they baked delicious bread, giving it the shape of an eight, similar to hands folded in a prayer of thanks.
Croissant is a traditional French puff pastry product similar to our bagel.
Cruton - a basket, cut from white bread and dried in the oven, to be filled with salad or slices of hot food.
Kugloff - Yugoslavian shaped butter bread made from wheat flour.
Kuclid- Estonian salty caraway buns made from wheat flour.
Kulich - sweet, very rich high white bread, always with raisins or candied fruits, which according to the Orthodox tradition is prepared for Easter.
Kulcha - Tajik and Uzbek round wheat cake with thickened edges and a depression in the middle. Kumach is an Uzbek flatbread made from wheat flour.
Coupons - Georgian wide rectangular bread made from wheat flour.
Pita - Armenian thin flat cake made from wheat flour, which is baked on the heated walls of a special oven - tonir. Traditionally considered a symbol of joy and peace.
Lazzat - Tajik wheat cake.
Leipya - Finnish unleavened rye bread made from wholemeal flour in the form of biscuit tiles.
Cake - a simple round baked dough product, the oldest form of bread.
Lochira - Uzbek butter wheat flatbread with salty taste.
Madauri - Georgian lavash of an unusual shape: round and thickened at one end, thin and pointed at the other. It bakes very quickly - in 3-4 minutes.
Matnakash - Armenian bread in the form of a thick flat cake made from wheat flour. Before baking, the surface of the dough is greased with sweet tea leaves.
Matzo (unleavened bread) - unleavened Jewish bread in the form of thin crunchy cakes.
Mesuplazenitis - Latvian barley grits fried flatbread.
Mochi - Japanese glutinous rice round bread
Mrgvali - Georgian bread.
Mchadi - Georgian tortilla made of corn flour, baked in a pan over charcoal.
Naan - Indian wheat cake with yogurt in the dough.
Nan - a word for a flat cake among the Iranians, Kyrgyz and many other peoples of Central Asia.
Nazuk - Armenian butter cake with the addition of cinnamon and saffron, which gives it a yellow color.
Paivand - Uzbek butter cake.
Palyanitsa - Ukrainian lush wheat loaf.
Pampushki - Ukrainian small wheat buns, which are traditionally served with borscht.
Paratas - Indian wheat cake with the addition of ghee from buffalo milk.
Patyr - Uzbek thick semi-sweet flatbread, greased with mutton lard or sour cream.
Patyrcha - Uzbek butter cake.
Pegach - Armenian wheat flatbread, greased with thick syrup before baking.
Pistol - a small French bun made from wheat flour.
Pete - a flat small cake native to the Middle East. It is always hollow inside, which makes it easy to fill with various fillings.
Pishme- Turkmen wheat flatbread, similar to Uzbek samsa.
Network - oblong twisted white bread.
Hearth - bread baked on special sheets at the bottom of the oven (on the hearth).
Prosphora - wheat loaf made from hard dough for Orthodox communion.
Puri - Indian wheat cake, which is fried in hot oil, which makes it fluffy.
Bagel (horn) - a small narrow white loaf in the shape of a semicircle.
Rosinmaises- Latvian wheat buns with yum.
Saika - an oblong or round wheat loaf.
Samsa - Uzbek wheat flatbread or stuffed pie.
Sunbeam - American wheat bread, very airy.
Saiga - very thin Armenian lavash with grape juice and yogurt added to the dough leaven, over a meter long, is baked on hot pebbles.
Saojaho - Georgian wheat bread.
Seppik - Estonian gray bread.
Sitnik (sieve) - bread baked from flour sifted through a sieve.
Sochen - originally: a cake made with hemp oil, it was supposed to be eaten on Christmas Eve - the day before Christmas.
Tabanan - Kazakh wheat cake with butter.
Tartlet - a basket of unleavened dough for salads or pâté.
Tokash - Kazakh wheat flatbread made from sour dough.
Tortillas - Mexican tortillas.
Fucked - Georgian narrow rectangular bread, has the shape of an oblong, slightly curved rectangular flat cake with a strong thickening of one of the longitudinal sides.
Fatyr - Tajik wheat tortilla, into the dough of which finely chopped onions are added.
Focaccia - Italian wheat bread, crunchy flatbread.
Molded - bread baked not on a sheet, but in a special form (for example, a loaf).
Fu - Japanese bread that looks like transparent paper.
Challah - a traditional Jewish braid made from wheat flour.
Zopf - Swiss Sunday bread.
Chabots - Tajik wheat cakes, before planting in the oven, they are placed on special pillows to give the required shape.
Chakke - Tajik flatbread on suzma - cottage cheese from a fermented milk product (katyk).
Chalpak - Uzbek fried small cakes made from simple yeast dough.
Chapati - Indian flatbread made from unleavened dough.
Chappoti (chapad) - Tajik wheat flatbread.
Chapchap - Uzbek thin wheat flatbread.
Chevati - Uzbek thin wheat cake made from simple dough, which is baked on the walls of the oven - tandoor.
Ciabatta - Italian unleavened wheat bread of a rectangular shape with a golden crust, sprinkled with flour.
Churek - Caucasian flat unleavened white bread.
Shakarats - Armenian butter sweet bread.
Shakek - Kyrgyz flaky wheat bun in the shape of a ring.
Shanga - Ukrainian wheat or Siberian rye flatbread.
Schwarzbrot - German bread made from coarse wholemeal rye flour. Shelpek is a Kazakh thin unleavened flat cake.
Shirmol (screen) - Tajik and Uzbek wheat flatbread, into the dough of which crushed peas and spices are added: anise or caraway.
Shot - a narrow cake in the form of a crescent moon with a thickening on the outside. Bread length up to 1 meter
Ekmek - Turkmen wheat cake. It is fried in oil in a cauldron, after having blinded it with sour cream or katyk with a second similar cake.
