Dishes using bread as a main ingredient, listed by category
Dakos
This is a list of bread dishes and foods , which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water , usually by baking . Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture .
Bread dishes
Biscuits and gravy
Bread pudding
French toast
Khachapuri
Bread salads
Panzanella
Bread soups
Acquacotta is a type of bread soup .
Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth .
Acquacotta – Italian soup with stale bread as a primary ingredient
Açorda – Portuguese bread soup
Garbure – Stew in French cuisine
Salmorejo – Traditional soup from Andalusia, Spain
Paomo – Chinese traditional dish from Xi'an
Wodzionka – Silesian and Central Poland bread soupPages displaying short descriptions of redirect targets
Tharid , an Arab bread soup that spread to multiple other cuisines
Tyurya – Russian cold bread soup
Zuppa pavese – Italian soup
Zuppa Toscana
Jeon
Jeon refers to many pancake -like dishes in Korean cuisine .
Bindaetteok – Korean fried mung bean pancakePages displaying short descriptions of redirect targets
Gamjajeon – Korean potato dishPages displaying short descriptions of redirect targets
Hwajeon – Korean pan-fried rice cake
Kimchijeon – Kimchi pancakePages displaying short descriptions of redirect targets
Meat jun – Hawaii-adapted Korean pan-fried beef dish
Memiljeon – Korean buckwheat pancakePages displaying short descriptions of redirect targets
Pajeon – Korean pan-fried scallion dish
Pancakes
Scallion pancakes
Paratha
Paratha is a flatbread that originated in the north of the Indian subcontinent .
Aloo paratha – Bread dish from South Asia
Chili parotha – South Asian flatbreadPages displaying short descriptions of redirect targets
Gobhi paratha – Cauliflower FlatbreadPages displaying short descriptions of redirect targets
Sandwiches
Tableware
Toast
Tortilla dishes
See also
References
^ Meads, Chris (2001). Banquets set forth: banqueting in English Renaissance drama . Manchester University Press. p. 47. ISBN 0-7190-5567-9 .
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