This document provides descriptions of various types of breads from around the world. It includes pocket bread from the Middle East, potato flatbread from Scandinavia, Asian noodle dumplings, Polish donuts, Mexican tortillas, Italian calzones, British scones, Indian naan, French croissants, puffy flatbread from Asia, matzo from Jewish traditions, Native American cornbread, Australian damper, and Moroccan bread used to scoop up meals.

2. Name that Bread!

3. •Pocket bread
•Middle Eastern
•Round, flat & hollow

4. •Flat bread
•Made from mashed
potatoes, flour and liquid
•Fried on a griddle
•Scandinavian

5. • Noodle dough dumplings from Asia
• Filled and boiled in soup or fried

6. • Chewy, baked roll with a hole
• Often eaten with cream cheese
• Brought to America by Polish immigrants

7. •Thin, flat rounds
•Fried on a hot griddle
•Made from corn or flour
•Originated in Mexico

8. •Popular Italian pie
•First made as a way to use leftover bread dough

9. •Big, thick triangles
•Similar to biscuits
•British quickbread
•Customary to be eaten with tea

10. •Flat, chewy rounds of bread
•Often served with cheese & tomato or butter
•From India

11. •Small rounds of bread
•Fried in hot oil

12. •Flaky, tender crescent-shaped rolls
•A staple of French bakeries

13. *Popular in West, Central and South Asia
*Round, flat, puffy bread
*Cooked on a flat, hot griddle

14. *A flatbread made without yeast
*Hebrews ate it to remember the Passover
holiday
*Similar to a cracker

15. *Native Americans made this bread
from ground corn
*Baked in a skillet
*Thousands of years old

16. *Made by Australian cowboys
*Flour, water, and a pinch of salt
*Baked in hot ash or over a campfire

17. *Round flattish loaf
*Lots of crust
*From Morocco
*Scoop up meal using this bread