Flatbread dishes

Pizza is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

Khachapuri (; ) is a Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients.

Gyros, sometimes anglicized as a gyro (; , ), is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki. In Greece and Cyprus, it is normally made with pork or sometimes with chicken, whilst ground beef and lamb are sometimes used in other countries.

Lahmacun, lahmajun or lahmajo is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs such as onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.

' (Alsatian), (Standard German), or ' (French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. thumb| – fresh out of the oven The name of the dish varies in local dialects: it is called Flàmmeküeche, or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian (compare Standard German ). All these names translate as "(pie) baked in the flames". In Alsace, the French na

food dish made with a soft flatbread rolled around a filling

Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.

Kulcha is a type of flatbread made from refined wheat flour, and fermented in earthen pots and baked in a tandoor. The term kulcha derives from a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English disc-shaped bread.

thumb|Döner kebab as dürüm A dürüm (, "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. The wrap is made from lavash or yufka flatbreads. It is common as a street food in Turkey and many other European countries, but can also be found in sit-down restaurants. It is usually more expensive than a normal döner. Some people prefer it to the döner, either because the portion is bigger or because the fillings-to-bread-ratio is higher in a dürüm. Most döner-joints in Germany where the bread is freshly-baked use the same leavened dough-portion as for the döner bun

thumb|200px|Qistibi Qistibi or kistibi (, , ) is a well-known traditional dish in Tatarstan, Bashkortostan and Chuvashia. Qistibi is roasted flatbread with various fillings inside. The dough should be unleavened. The most common filling is mashed potato but it may also be ragout or millet. The filling is placed on one half of the flat cake and is covered by the other half. Later, clarified butter is spread on the flat cakes.

Karabakhian dish

thumb|Scaccia with tomato and scaccia with ricotta cheese and onion thumb|Scacciata Scaccia (: scacce), scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian wo

Kottu roti (; ), alternatively spelled kothu roti, is a Sri Lankan Tamil dish consisting of chopped roti, a meat curry dish of choice (such as beef, mutton, seafood, chicken) along with scrambled egg, onions, and chillies. A variation of the dish is found in the south Indian states of Tamil Nadu and Kerala, known as kothu parotta (; ), which is made using parotta instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Sri Lankan diaspora populations.

thumb|Chicken chakhchoukha thumb|Algerian chakhchoukha of Biskra Chakhchoukha or chekhechoukha () is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.

Qutab, or Gutab is a traditional dish in Azerbaijani, Turkmen and Turkish cuisine, made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an appetizer and comes in a small size. Some regions of Azerbaijan and Turkmenistan make larger versions where qutab then acts as a main course.

Chinese savoury, non-leavened flatbread folded with oil and minced scallions (green onions).

Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which make a coarser bread than does regular wheat chapati flour. Bhakri can be either soft or hard in texture, unlike khakhra, which is always hard.

thumb|250px|Fugazzeta Fugazza (from Genoese fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions and sometimes olives. A similar variant known as fugazza con queso or americana includes mozzarella cheese along with the aforementioned ingredients. It is derived from a combination of Neapolitan pizza with Italian focaccia bread.

Danbing (; Mandarin pronunciation ), also known as egg pancake or rolled egg crepe, is a Taiwanese breakfast dish. Different regions makes the dish differently, in most cases, the dough is made by kneading flour, potato starch, glutinous rice flour, and water into a thin dough, and an omelet is baked on top of the dough. In Taiwan, dan bing is mainly sold at breakfast shops, restaurants as well as night market food stalls. They are also sold commercially in supermarkets, where the dough is frozen in plastic packaging, and egg is added as the dough is heated.

pizza made from matzah

This is a food article about a wrap style sandwich