Food & Drink
EasyBread Around the World Crossword
Category: Food & DrinkDifficulty: Hard11 × 11
Friday, September 18
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Enter one letter per square. Answers run Across or Down. Omit spaces and accents; any special spelling convention is stated in the clue. This is a freeform themed grid, so some letters are not crossed.
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About This Theme
A bakery counter can be a lesson in language and geography. This puzzle brings together bread names used in several culinary traditions. Some are everyday sandwiches waiting to happen; others are closely associated with a particular style of meal. The clues identify a characteristic shape, ingredient or method rather than claiming that a food belongs exclusively to one country. Use the shorter names to approach the longer ones, and remember that unfamiliar spelling is part of this grid's challenge.
Clues
Across
- 1Italian flatbread often topped with olive oil and herbs (8)
- 5Round flatbread commonly baked with an internal pocket (4)
- 6Long, narrow French loaf (8)
- 7Thin round flatbread made from corn or wheat (8)
- 10Often-braided bread associated with Jewish Sabbath meals (7)
- 11French bread enriched with eggs and butter (7)
Down
- 2Italian bread whose name means slipper (8)
- 3Spongy Ethiopian and Eritrean flatbread often made with teff (6)
- 4Ring-shaped bread traditionally boiled before baking (5)
- 5Bread often shaped into a twisted knot (7)
- 8Thin flatbread associated with Armenia and neighboring regions (6)
- 9South Asian flatbread often cooked in a tandoor (4)
Answers and Explanations
After Your Solve
This is a naming puzzle, not a ranking of which version of a bread is most authentic. Recipes and spellings can vary across regions and households. The clues therefore lean on recognizable features, such as the length of a BAGUETTE or the fermented batter used for INJERA. Compare NAAN, PITA and LAVASH after solving: they share a broad flatbread category but are not synonyms. Reading the whole clue prevents a familiar category from crowding out the more precise name requested.
- 1 acrossFOCACCIA
Focaccia has a broad, relatively flat form.
- 5 acrossPITA
The pocket is a recognizable feature of many pitas.
- 6 acrossBAGUETTE
The distinctive length helps identify a baguette.
- 7 acrossTORTILLA
The clue specifies the flatbread rather than a Spanish omelet.
- 10 acrossCHALLAH
Braiding is a familiar presentation of challah.
- 11 acrossBRIOCHE
Enrichment distinguishes brioche from lean doughs.
- 2 downCIABATTA
Its name refers to its slipperlike shape.
- 3 downINJERA
Fermented batter produces injera’s characteristic texture.
- 4 downBAGEL
Boiling is a distinctive step in traditional bagel making.
- 5 downPRETZEL
The twisted form is one familiar pretzel shape.
- 8 downLAVASH
Lavash is often made in broad, thin sheets.
- 9 downNAAN
Naan is closely associated with tandoor baking.
Further Reading
- Theme referencekingarthurbaking.com
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