Flatbreads

Samoon () is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to

a kind of bread and a native dish of Baloch and Pashtun peoples

Thalipeeth or thalipith is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. While

Laobing (also: Luobing; ) is a type of unleavened flatbread popular in parts of northern China, including Beijing. It is sometimes referred to as a Chinese pancake.

type of Georgian bread

Bread of Finland

Tibetan flatbread

Flatkaka (, lit. "flat cake") or flatbrauð (, lit. "flat bread") is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan.

Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread called casabe, eaten by the Arawaks / Taínos, Jamaica's indigenous people. Variations of bammy exist throughout the Americas. It is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad. ==History== ===Origin=== thumb|Taíno (Arawak) women preparing casabe (cassava bread) in 1565— grinding cassava/yuca roots into paste with a metate and mano, shaping the bread, and cooking it on a fire-heated burén. thumb|Casabe (cassava bread) preparation in 1791— with stone mortar

Italian pizza variant

type of Greek flat bread

Turkish "pide" from the city and province of Konya

Podpłomyk (from Polish – 'under', – 'flame'; plural: ), known in Old Polish as wychopień or wychopieniek, is the oldest known Slavic form of bread, in the form of a small flatbread baked on an open fire. It has been preserved to the modern day as a part of Polish cuisine.

Ugandan street food made by rolling eggs and vegetables In chapatti

Sabayad, (Somali: Sabaayad) also known as Kimis or Ceesh, is a chewy, slightly flaky type of square Somali flatbread eaten in Somalia, Kenya, Ethiopia and Djibouti.

flatbread made with ground fenugreek seeds and maize

type of flatbread

Krotekake is a traditional Norwegian flatbread. It is traditionally associated with the region of Hardanger and is commonly decorated with a cross-hatch pattern. Outside of the region it is often known as hardangerkaker.

Crescia () is a thin Italian flatbread typically prepared in Marche and Umbria (Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni). The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".

Roman flatbread

Bread for the most of the North Karnataka

indigenous North American bread

Laffa, also known as lafa or Iraqi pita, is the Modern Hebrew term for a large, thin flatbread with an Iraqi origin. Laffa is a simple bread that is traditionally vegan and cooked in a tannur or tabun, both of which are clay ovens. It is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. It is also the traditional bread used in sabich, an Israeli eggplant sandwich.