Got Bread? Trivia Quiz

Matzah is an unleavened bread that tastes like a cracker, and is eaten by Jews during Passover - the people in this photo are sharing matzah at a Passover seder. The logic behind not eating leaven during Passover is that when the Jews were on the run, they did not have time for their bread to rise, hence this handy little mixture of water and flour. Matzah is eaten throughout the seder, and a small piece is broken off for kids to 'hunt' for, called the afikomen. Once the afikomen has been found and eaten, the meal is officially over.

If you play the Author's Kitchen minigame, you'll know this one! Lefse is a flatbread from Norway and is made with flour and, in some cases, riced potatoes, and cooked on a griddle and rolled with a grooved rolling pin. Like the Mexican tortilla, it can be rolled up and eaten with a filling; it is a common accompaniment for lutefisk, and when rolled up with butter and sugar, this is known as 'lefse-klenning'. Variants include tykklefse, which is thicker than normal lefse, or anislefse, which is flavoured with aniseed.

Soda bread is a type of quick bread, which means that it uses a chemical agent as leavening rather than a biological one like yeast. It comes from Ireland and the chemical agent used is baking soda; it also contains buttermilk, which forms carbon dioxide bubbles when mixed with the baking soda (so if you've got buttermilk left over from baking, it's a good way to use it up).

The texture is generally crumbly, and is not kneaded as kneading makes it tough. Some variants contain seeds, oats or fruit.

Bannock is a type of flatbread, and there are two kinds: Scottish bannock, like the one pictured here, and the bannock made by indigenous Canadians. Both bannocks are round, flat cakes cooked on a griddle; traditionally in Scotland, they were cooked on flat stones called 'bannock stanes'. Different types of bannock were historically made in Scotland to celebrate different seasons, such as the autumn harvest, or festivals such as Michaelmas or Hogmanay; other variants are sweetened with fruit or contain cod liver oil. Selkirk bannock is more similar to a fruit cake.

Another of the Jewish entries in this quiz, the bagel or beigel is Polish in origin and has spread across the Jewish diaspora, stereotypically enjoyed with lox (smoked salmon) and a dollop of cream cheese. There are many variants of bagel, from cheese and onion to raisin or the poppy seed bagels pictured here.

The dough is shaped into a ring and boiled before baking, which gives it a chewy texture. New York bagels contain malt and are fermented for several days, while Montreal bagels contain malt and sugar and are boiled in water sweetened with honey.

Not to be confused with the Indian naan, non or nan is a type of bread eaten in Central Asian countries such as Uzbekistan and Turkmenistan. It is often golden in colour and cooked in a tandoor (tandyr) oven by sticking the dough to the sides of the oven.

Many loaves are decorated with patterns, such as the pattern of dots (chekich in Uzbekistan), or toppings such as onions, sesame or nigella seeds. As well as looking good, the chekich also enables steam to rise from the bread. Traditionally, non is broken up by hand, not cut with a knife, and should not be placed on the ground or stepped over.

Similar to the Italian focaccia, fougasse is a bread from Provence, sometimes with a distinctive pattern that makes it resemble a head of wheat. It is thought to have originated from an Ancient Roman bread called panis focacius that was baked in the ashes of a hearth; regional variants exist around the world, including focaccia. Fougasse can contain cheese, garlic, olives or anchovies, and was traditionally used to check the temperatures of wood-fired ovens; how long it took to bake was an indication of the oven's temperature.

If you've seen the anime 'Shakugan no Shana', where the titular heroine expresses a fondness for melonpan, you'll have heard of this bread. It is a sweet bun from Japan and is not actually made of melons - it gets its name from being shaped like a cantaloupe and the criss-cross pattern (the one in the photo contains raisins) - although some variants do contain melon.

Other variants can be filled with custard or chocolate. A similar type of bread is the Hong Kong pineapple bun, which has a more buttery flavour.

Lavash is a flatbread from West Asia and the Caucasus; although it is consumed in Iran, Turkey and Azerbaijan, it is mainly associated with Armenia, to the point where UNESCO considers it a part of Armenian cultural heritage. It is traditionally cooked in a pan called a sajj or a tandoor oven, where it is stuck to the walls to cook. Leavened and unleavened variants exist, and it can also be sprinkled with poppy seeds before cooking.

It dries out easily, so it is stacked in piles like the ones here and sprinkled with water to rehydrate.

Injera is a spongy Ethiopian flatbread that also doubles up as a plate, as can be seen in the photo here. Various vegetables and stews or curries, such as doro wat (a spicy chicken stew), are dolloped onto the bread and the bread is used to scoop them up.

It also has the bonus of the juices from the various foods sinking into it. Injera is made from teff flour and water, which is left to ferment for a couple of days before being cooked on a griddle called a mitad.