Flatbreads

Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.

Chapati (alternatively spelled chapathi or chapatti; IAST: ) is an unleavened flatbread originating from the Indian subcontinent. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, and cooked on an iron griddle known as a tava, puffing up over direct heat. Another version, in East African cuisine, is instead fried. Chapati is a form of roti, and the two are sometimes conflated. It is a widely eaten in South Asia—even in areas where rice is the typical staple—and in most East African countries, as well as by the South Asian diaspora.

Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is widespread in Armenia.

A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from masa, and now also from wheat flour.

Pita ( or ; ; ) or pitta (British English), also known as Arabic bread, Arab bread (), Syrian bread, Lebanese bread, and pide (Turkish) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, s

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita.

Focaccia is a flat leavened oven-baked Italian bread. It is similar to a flatbread called () in Roman cuisine.

Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.

A papadam, also known as a poppadom, papadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with dips such as chutneys, or toppings like chopped onions and chili peppers.

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Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

Paratha (, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti

Lángos () is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.

An arepa () is a type of flatbread made of ground maize dough that may be stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.

Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Lahoh ( ; ) is a type of spongy flatbread eaten regularly in Yemen, Djibouti, Kenya, Ethiopia, Somalia and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel. It is called canjeero/canjeelo in southern Somalia and called lahoh in Somaliland, Djibouti, Yemen and Saudi Arabia.

type of italian thin flatbread

A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including cheese, beans, , or squash. It can be served with and tomato sauce and is traditionally eaten by hand. Pupusas have origins in Pre-Columbian Mesoamerica but were first mentioned in 1837 by Guatemalan poet José Batres Montúfar. In El Salvador, the pupusa is the national dish and has a day to celebrate it.

Tamil Indian flatbread dish

type of Central Asian naan

Bhatura (; also spelled bhatooru) is a puffed, deep-fried, sourdough leavened flatbread commonly served for breakfast. Originating in North Indian cuisine, it is also eaten in other regions. Similar to naan, it is made with maida flour and leavened using yogurt, which produces lactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes eaten as street food or as festival food. Paired with chickpea curry, it forms a dish called chole bhature.

Khubz () is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.

thumb|Balls of lefse dough thumb|Lefse rolling pin

Qatlama (, both ), qattama, katlama, kattama, (; , both ), katmer (), katma (), qator, gambir (, ) is a fried layered bread common in the cuisines of Central Asia, Pakistan and Turkey.

type of bread

Msemmen () or rghaif (), is a traditional flatbread originally from the Maghreb, commonly found in Algeria and Morocco, It is folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small msemmen pancakes are of Berber origin.

Frybread (also spelled fry bread) is a dish of the Indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

Shotis puri or simply shoti () is a type of traditional Georgian bread, made of white flour and shaped like a canoe. Shoti is baked in a specific bakery called tone or torne/turne (old Georgian). The word is cognate with tandoor. The bread is served as any other bread, but it tends to be more popular on special celebrations such as Easter, Christmas, and New Year's Day, as well as birthdays and weddings. It gets its distinctive shape from the method of cooking, as long strands of dough are stuck to the inside of a traditional round well-shaped brick or clay oven.

Iranian flatbread

quickbread of Scottish origin

Sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay () is a Levantine dish consisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha is particularly associated with Baalbek, a city located in the Beqaa Valley of Lebanon.

thumb|Two bakers baking sangak in a traditional oven

Tunnbröd (; literally 'thinbread') is a Swedish version of flatbread. Tunnbröd can be soft or crisp, and comes in many variants depending on choice of grain, leavening agent (or lack thereof) and rolling pin. The dough is made from any combination of wheat, barley, oat and rye; the leavening agent can be both yeast and ammonium carbonate.

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Asian bread

Thin, crisp, twice-baked flatbread from Sardinia

thumb|Sweet lokšas with sugar and poppy seeds thumb|Lokša with chicken liver and corn salad Lokša or lokše ( and respectively; may be written in English as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of Slovakia and South Moravian Region of the Czech Republic. In South Moravia, lokše is also a term for wide noodles added to soups.

Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. It is made from wheat flour and yogurt (adding a slight tanginess) and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides. After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Baz

Mekitsa (; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), while in Macedonian or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.

Punjabi corn flatbread

Bolani or bulani (Dari: بولانی), also called periki (Pashto: پارکی), is a stuffed flatbread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.

Types of flatbreads

unleavened flatbread made from ground corn (maize)

Shelpek, chalpak or chalpyak (; ; ; ; ) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil.

thumb|right|Making flatbrød ~ 1904, Norway

flour-based food classification that is either baked (such as a flatbread) or not (such as a jianbing, a paratha)

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.

Mlinci is a Slovenian and Croatian dish. It is a thin dried flatbread that is prepared by pouring boiled salted water or soup over the mlinci.

Bakarkhani, baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as a sweet bread.

unleavened bread baked on a griddle

thumb|A stack of pathiri Pathiri () is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar region in Kerala State of Southern India.

Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.

Typical bread from Madeira, Portugal

thumb|Various intricate designs thumb|Child decorating before frying

Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.

Malay sweet flatbread

Luchi is a flatbread that is deep-fried, popular in Bengali cuisine. It is made of maida flour, water, and ghee. It is similar to puri, which is made with atta rather than maida. Luchi is eaten with dishes such as aloo dum or dal. Originating from a dish called , luchi was first attested in 1660. It is commonly eaten during festivals. Variations of luchi include kachori and , and local variations exist across Bengal.

type of soft, thin flatbread made from finely ground wheat flour

Jianbing () is a traditional Chinese street food similar to crêpes. It is a type of bing generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." The main ingredients of jianbing are a batter of wheat and grain flour, eggs and sauces, cooked quickly by spreading the batter on a large frying pan or a specialized flat hotplate. It can be topped with different fillings and sauces such as youtiao, baocui (, thin and crispy fried cracker), ham, chopped or diced mustard pickles, scallions and coriander, chili sauce, or hoisin sauce depending on personal preference

Kitta (, kitta ) ( ) is a relatively thin unleavened bread typical of Ethiopian and Eritrean cuisine. It is generally made with wheat flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side. Slight burning on each side is often seen.