Bread Around the World: Flatbreads vs.
Leavened Breads
Bread has played a vital role in human culture for thousands of years. From ancient
civilizations to modern societies, bread is much more than just food—it’s a symbol of
community, tradition, and culture. Around the world, different cultures have developed
unique types of bread using local ingredients and techniques. Some breads are flat and
unleavened, while others rise with the help of yeast or other leavening agents. Being able to
identify these types of bread and their cultural origins helps us understand how food
connects people across history and geography.
Fill in the Blank: Fill in the blank with the correct words.
1. The process of using yeast or other leavening agents causes bread to
_____________ and become fluffy.
2. _____________ breads are typically thin and do not use yeast or other rising
agents.
3. Naan, a bread commonly eaten in South Asia, is an example of a
_____________ bread.
4. French baguettes and Italian ciabatta are both examples of _____________
breads.
5. Matzah, which is eaten during Passover, is a traditional _____________
bread.
Word Bank:
flatbreads, rise, leavened, flat, leavened
Open-Ended Questions: Answer the following questions in complete sentences.
6. Explain the main difference between flatbreads and leavened breads.
7. Choose one flatbread and one leavened bread from the list below. Describe
how each is made and its cultural significance.
8. Why do you think different cultures developed different types of bread?
Bread List for Labeling Activity
Below are 30 types of bread from around the world. For each one, label it as either
“Flatbread” or “Leavened/Yeasted Bread.”
(Use a separate sheet if needed.)
9. Naan (India)
10. Baguette (France)
11. Tortilla (Mexico)
12. Injera (Ethiopia)
13. Pita (Middle East)
14. Focaccia (Italy)
15. Arepa (Venezuela/Colombia)
16. Challah (Jewish)
17. Roti (India)
18. Sourdough (Global)
19. Matzo (Jewish)
20. Ciabatta (Italy)
21. Paratha (India)
22. Rye bread (Eastern Europe)
23. Lavash (Armenia/Iran)
24. Brioche (France)
25. Bammy (Jamaica)
26. Damper (Australia)
27. Bannock (Scotland/Canada)
28. Khachapuri (Georgia)
29. Lefse (Norway)
30. Pumpernickel (Germany)
31. Baozi/Bao buns (China)
32. Sangak (Iran)
33. Fufu (West Africa)
34. Pan de muerto (Mexico)
35. Taftan (Iran)
36. Crumpet (UK)
37. Johnnycake (Caribbean/US)
38. Injera (Ethiopia)
ANSWER KEY
Fill in the Blank Answers:
39. rise
40. Flat
41. leavened
42. leavened
43. flatbread
Multiple Choice Answers:
44. b) Tortilla
45. a) Injera
46. a) Injera
47. b) Sourdough
48. a) Challah
Open-Ended Example Responses:
49. The main difference between flatbreads and leavened breads is that
flatbreads do not use yeast or rising agents and remain flat, while leavened breads use
yeast or other agents to make them rise and become fluffy.
50. Example: Naan (leavened) is made using yeast and sometimes yogurt, cooked
in a tandoor oven, and is important in Indian cuisine. Tortilla (flatbread) is made with
corn or wheat flour, water, and salt, cooked on a griddle, and is central to Mexican
cuisine.
51. Different cultures developed different types of bread due to variations in
climate, ingredients, cooking methods, and cultural traditions.
Bread List for Labeling Activity Key
(Flatbreads: 12, Leavened: 18)
Flatbreads:3. Tortilla5. Pita7. Arepa9. Roti11. Matzo13. Paratha15. Lavash17. Bammy21.
Lefse24. Sangak25. Fufu29. Johnnycake
Leavened/Yeasted Breads:
52. Naan
53. Baguette
54. Injera
55. Focaccia
56. Challah
57. Sourdough
58. Ciabatta
59. Rye bread
60. Brioche
61. Damper
62. Bannock
63. Khachapuri
64. Pumpernickel
65. Baozi/Bao buns
66. Pan de muerto
67. Taftan
68. Crumpet
69. Injera
End of Worksheet