From baguettes to naan: Best breads around the world

Bread has for a long time been an essential part of the human diet, enjoyed at various times of the day and topped with everything from a simple spread of butter to a stack of cheese and cold cuts and everything in between. Bread — in all its different forms — is actually the most widely consumed food in the whole world, according to the History Channel. The reason? It is a portable and compact source of carbohydrates, and has been a part of the human diet for at least 30,000 years, according to research.

What first was just a mix of water and grains consumed by our prehistoric ancestors was then cooked into a solid chunk by frying it on stones, a 2010 study by the National Academy of Sciences revealed. Clearly, bread has changed in many ways since our ancestors' ancient innovation. Refined flour, yeast or baking powder, water and salt are some of the major components that make up the most common idea of what bread is today: a fluffy loaf, very different from the grainy flatbread that first was created.

Bread, though, is much more than toast. Around the world there are many different types of bread, used in different ways and eaten at different times of the day. In Brazil, pão de queijo, small, round, cheese-stuffed bread balls, are traditionally served for breakfast. In Finland, a very dark rye bread, made of 100% rye flour, is a staple part of the diet, and it's eaten as breakfast, a snack or together with a meal. If you're visiting Jamaica, you might want to try the bammy, a bread made from cassava, typically eaten together with fish at breakfast.

To see what kinds of bread people around the world are eating, from iconic French baguettes to arepas in Venezuela, click through our slideshow of 10 different breads from around the world.

Pão de Queijo, Brazil

These small, round, cheese-stuffed buns are breakfast staples in Brazil.

Arepas, Venezuela and Colombia

These soft corncakes resemble thick tortillas, and are traditionally stuffed with various fillings such as meat or cheese, or eaten plain as a side to a meal.

Bammy, Jamaica

Made from cassava, this thick Jamaican bread is traditionally baked on a griddle over an open fire, and served together with fish for breakfast.

Dark Rye Bread, Finland

Rye bread is commonly consumed in Finland. Different from most rye breads sold elsewhere in the world, this bread is very dark and chewy, often made of 100% rye flour, which gives it its strong, slightly sour flavor.

Bauernbrot, Germany

A standard loaf in Germany, bauernbrot is a dense sourdough rye bread with a chewy crust. The traditional recipe includes only four ingredients: water, flour, yeast and salt, but can be varied with the addition of sunflower seeds or other nuts.

Lefse, Norway

Similar in appearance to a flour tortilla, this Norwegian flatbread is made from potato. Lefse is commonly used as a wrap with sweet or savory fillings, and can replace the bun in a hot dog.

Cuban Bread, Cuba

Similar to French bread, Cuban bread is a long, thin loaf with a light and fluffy consistency. What makes Cuban bread different from the French baguette is the addition of lard in the dough.

Focaccia, Italy

This thick and flat Italian bread is traditionally flavored with salt and olive oil, and topped with herbs or other ingredients such as olives or onions.

Naan, India

The popular wheat-based flatbread naan is an essential part of a traditional Indian meal, but is also common in many other parts of Central and Southeast Asia. The bread is traditionally baked in a special tandoori oven, and served hot brushed with ghee (a kind of butter).

Baguette, France

The French baguette, with its golden crunchy crust and light and fluffy interior, is one of the most iconic French food items, enjoyed alongside a meal or with jam and butter for breakfast. Baguettes account for around 80% of all bread bought in France.