TasteAtlas Ranks the World's Top Breads, From Focaccia to Injera

TasteAtlas has compiled a ranking of ten regional breads, prioritizing those with well-documented histories. Featured on the list are Ethiopia's sour injera, Liguria's focaccia, and France's baguette, which adheres to strict standards. The Grand Prix de la Baguette in Paris grants the winner a contract to supply the Élysée Palace. Naan is traditionally baked in a clay tandoor at temperatures exceeding 900°F, while pita is formed when steam causes the dough to puff in an oven heated to over 475°F. Injera is made by fermenting teff on a clay mitad for several days. Bagels, which originated in Poland and made their way to New York City, are boiled before baking, with Montreal's versions incorporating honey water. German pretzels acquire their crust from a sodium hydroxide bath. Ciabatta was invented in 1982 by Arnaldo Cavallari, and brioche has been recorded since the 15th century.