Ever since man learned how to grind wheat grains into flour, mix it with water and bake it over hot stones, bread has been a staple source of food. As centuries passed, virtually every country developed their own unique style breads, with Italy alone having more than 350 varieties.

However, when it comes down to it, all bread can be grouped into one of three types; yeast bread, quick bread or flatbreads. Here are just a few of the different types of bread found around the world.

Yeast breads

Yeast breads are popular in the US, Canada, Australasia and many European countries. Generally, yeast breads require more time to bake, including mixing, kneading and waiting for the bread to rise.

Typical yeast breads include bread rolls as well as loaves which are baked in a tin and commonly sliced and packaged for consumers. Although white loaf bread is particularly popular, growing awareness of the health benefits of whole grains has led to a boom in whole grain loaf breads, including granary and multi-seeded breads. Other examples of yeast bread include, brioche, baguettes and croissants (France), ciabatta (Italy), challah (Jewish), soda bread (Irish) and rye bread (German).

Flatbreads

The term flatbread is used to describe those which are made with flour and turned into dough or used as a batter. Many flatbreads are unleavened, meaning they're cooked without the addition of raising agents such as baker’s yeast or baking powder. They are also generally cooked on a stove or frying pan.

Unleavened flatbreads include chapattis and roti (India), matzo (Jewish), crepes (France) and mandarin pancakes (China). Examples of leavened flatbreads which use small amounts of raising agents include focaccia and pizza bases (Italy), naan bread (India), pita breads (Middle East), okonomiyaki (Japan) and tortillas (Mexico).

Quick breads

Quick bread is a collective term given to foods which use raising agents other than yeast to make the breads rise faster. Alternative leavening agents include baking soda, cream of tartar, baking powder and beaten egg whites. The majority of quick breads are made with similar ingredients including flour, a raising agent, fat, eggs, a liquid and sugar for sweeter recipes. Those breads which fall under the term 'quick bread' include cakes, muffins, brownies, cookies, pancakes, waffles and cornbread.

These days, thanks to international trading and mass immigration, many countries now sell breads from around the world. The versatility of breads such as pitas and tortillas has made them a popular alternative to regular sliced bread for lunches. And an Indian style curry wouldn’t be complete without a naan bread.

While yeast breads and flatbreads are generally seen as a food staple, quick breads, which are often high in fat or sugar, are usually eaten as a treat. It is probably safe to say, that as long as wheat grains are growing in the fields, man will continue to make and enjoy eating bread.