Unleavened breads

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.

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.

food

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

300px|thumb|Tapioca starch

bread not inflated by yeast or other leaveners

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.

bread made with potato and flour

Tamil Indian flatbread dish

Punjabi corn flatbread

thumb|right|Making flatbrød ~ 1904, Norway

unleavened bread in Libyan cuisine

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.

Australian bread

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

thumb|Traditional farturas thumb A fartura is a fried dough made of flour, yeast, baking soda, salt, sugar, cinnamon, and water, that is fried in oil, in the form of a roll and traditionally sold at fairs in Portugal. It is preferable to consume them when they are hot so that the crunchy surface does not harden.

type of bread popular in western India

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.

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.

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.

type of flatbread

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.

Scottish potato dish

type of dose from Karnataka, India

type of flatbread

Bread for the most of the North Karnataka