Flatbreads

Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

Papadum, papar, or papad is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat.

Bazlama is a single layered, flat, circular and leavened bread with a creamish yellow colour, found in Turkey.

Lahoh (Arabic: لحوح‎‎, Hebrew: לחוח‎‎, Somali: Laxoox), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.

Tohax (Kazakh: тоқаш, Kyrgyz: токоч, Uyghur: توغاچ, Тоғач‎, Uzbek: Samarqand noni/Самарқанд нони), also known as toqach or toghach, is a type of tandoor bread.

A flour tortilla /tɔːrˈtiːʲə/ (or wheat tortilla to differentiate it from other uses of the word tortilla, which in Spanish means "small torta", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour from Paraguay Flour tortillas are commonly prepared with meat, mashed potatoes, cheese and other ingredients to make dishes such as tacos, quesadillas and burritos (a dish originating in the Ciudad Juarez, Chihuahua, Mexico / El Paso, Texas area).

Pita or pitta (/ˈpitə/ or US /ˈpiːtə/) also known as Arabic bread, Lebanese bread or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in the Near East, most probably Mesopotamia around 2500 BC.

Matzo, matza or matzah (Yiddish: מצה‎ matsah, Hebrew: מַצָּה‎‎ matsa; plural matzot; matzos of Ashkenazi Hebrew dialect) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish Law, can be leavened) is forbidden.

Plăcintă is a Romanian and Moldovan traditional pastry resembling a thin, small round or square-shaped cake, usually filled with a soft cheese such as Urdă or apples.

Tandoor bread (Arabic: خبز تنور‎‎ khubz tannoor, Armenian: թոնիր հաց tonir hats, Azerbaijani: Təndir çörəyi, Georgian: თონის პური tonis puri, Kazakh: тандыр нан tandyr nan, Kyrgyz: тандыр нан tandyr nan, Persian: نان تنوری‎‎ nan-e-tanuri, Tajik: нони танурй noni tanuri, Turkish: Tandır ekmeği, Uyghur: تونۇر نان, tonur nan, тонур нан, Uzbek: tandir non‎) is a type of leavened bread baked in a clay oven called a tandoor, similar to naan.

Khachapuri (Georgian: ხაჭაპური [xɑtʃʼɑpʼuri] from ხაჭო xach'o "curds" + პური p'uri "bread") is a traditional Georgian dish of cheese-filled bread.

Shelpek (Turkmen: çelpek; Kazakh: шелпек; Kyrgyz: май токоч, челпек; Uzbek: chalpak/чалпак; Uyghur: chalpyaq/чалпак‎) is a traditional Kazakh flatbread commonly consumed all over the country.

Injera (Amharic: ənǧära እንጀራ [ɨndʒəra]; sometimes transliterated as enjera; or "taita"Tigrinya: ጣይታ) is an East African sourdough-risen flatbread with a unique, slightly spongy texture.

Barbari bread (Persian: نان بربری‎‎) is a type of Persian flatbread primarily made in Iran.

Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ]; Turkish: lalanga) is a Hungarian food speciality, a deep fried flatbread.

Naan, nan or khamiri is from North India and a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia.

Focaccia (Italian pronunciation: [foˈkat͡ʃːa]) is a flat oven-baked Italian bread product similar in style and texture to pizza doughs.

Tapioca (Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta).

Qutab is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.

A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.

Sangak (Persian: سنگک‎‎, Azerbaijani: Səngək; or nan-e sangak نان سنگک) is a plain, rectangular, or triangular Iranian whole wheat leavened flatbread.

Taboon bread (Arabic: خبز طابون‎‎) is a Middle Eastern flatbread.

Tunnbröd (Swedish: [²tɵnːbrøːd]; literally "thin bread") is the Swedish version of flatbread and properly belongs to northern Swedish cuisine where housewives share a common bakery to produce it.

Bammy or bami is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants.

Bhakhri (Gujarati: ભાખરી bhākhrī or Dhebra) is a round flat unleavened bread often used in the cuisine of the states of Gujarat, Maharashtra, Goa etc.

Laufabrauð (Icelandic pronunciation: [ˈløːivaprøiθ], leaf bread; sometimes also called "snowflake bread" in English) is a traditional kind of Icelandic bread that is most often eaten in the Christmas season.

Khebz is a round pocket flatbread widely consumed in Syria and Lebanon.

Torta (Spanish pronunciation: [ˈtorta]) is a Spanish, Italian, Hungarian and Portuguese word with a wide array of culinary meanings.

Pathiri (Malayalam: പത്തിരി, pronounced [patː̪iɾi]) is a pancake made of rice flour.

Kita, or chechebsa) is a relatively thin unleavened bread typically made of wheat.

Iraqi samoon or Stone samoon is a type of yeast bread that is consumed mainly in Iraq.

Markook, also known as Shrak (Arabic: مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant.

Obi non, or lepyoshka (Russian: лепёшка, "flatbread"), is a kind of flatbread (tandoor bread) in Afghan, Tajik and Uzbek cuisine.

Afghan bread, or Naan-e Afghani (Persian:نان افغانی), is the national bread of Afghanistan.

Aish merahrah (Egyptian Arabic: عيش مرحرح‎‎, [ʕeːʃ meˈɾˤɑħɾˤɑħ]) is an Egyptian flat bread made with 5 -10% ground fenugreek seeds and maize.

Pashti is a flatbread common to the Southern Indian subcontinent.

Christmas wafer (Polish: opłatek, plural opłatki; Lithuanian: kalėdaitis, plural kalėdaičiai) is a central European Christian Christmas tradition celebrated in Poland, Lithuania and Slovakia during Wigilia, or the Christmas Eve Vigil.

In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn).

Jianbing (simplified Chinese: 煎饼; traditional Chinese: 煎餅; pinyin: jiānbǐng; literally: "fried pancake") is a traditional Chinese street food similar to crepes.

Khubz, khoubz or khobz (Arabic: خبز‎‎, khubzun), round Arabic bread, forms a staple of the local diet from the Arabian Peninsula to Morocco.

Bolani (Persian: بولانی‎‎), or Perakai (Pashto: پيراک‎), is a flat-bread from Afghanistan, baked or fried with a vegetable filling.

Makki di roti (Punjabi: ਮੱਕੀ ਦੀ ਰੋਟੀ (Gurmukhi), مکی دی روٹی (Shahmukhi), मक्की दी रोटी (Devanagari)) is a flat, unleavened Punjabi bread made from corn flour, primarily eaten in Punjab region of Pakistan and India.

In Finland, bread is a very important food, served with almost every meal with many different types produced domestically.

Pane carasau (Italian pronunciation: [ˈpaːne karaˈzau]; Sardinian: [kaɾaˈzau]) is a traditional flatbread from Sardinia.

Puran poli, also known as holige, is a sweet flatbread from South India and Maharashtra.

Roti prata is a fried flour-based pancake that is cooked over a flat grill.

Balep korkun is a type of bread that is consumed mainly in central Tibet.

Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) is a type of Indian-influenced flatbread found in Malaysia, Brunei, Indonesia and Singapore.

Laobing (also: Luobing; Chinese: 烙餅; pinyin: làobǐng, lùobǐng) is a type of unleavened flatbread popular in parts of northern China, including Beijing.

Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent.

Mlinci is a dish in Croatian, Serbian and Slovenian cuisine.

Flatkaka (lit. "flat cake") or flatbrauð (lit. "flat bread") is an Icelandic unleavened rye flatbread.

Malooga (Arabic: ملوجة‎‎) is a Yemeni flatbread eaten with bean dishes, scrambled eggs, spiced buttermilk, and many other Yemeni savory dishes.

Roti (also known as chapati) is a flat bread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia and Bangladesh.

Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is currently usually eaten with fish, salted meats and soups.

Bing is a wheat flour-based Chinese food with a flattened or disk-like shape, similar to the French concept of a galette.

Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan.

Piadina [pjaˈdiːna] or Piada [ˈpjaːda] is a thin Italian flatbread, typically prepared in the Romagna region (Forlì-Cesena, Ravenna and Rimini).

Mekitsa (Bulgarian: мекица, also transliterated as mekica; plural mekici) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried.

Podpłomyk (plural: podpłomyki) - a simple kind of flat bread, often made without yeast.

Aloo paratha (Hindi: आलू पराठा, Marathi: बटाटा पराठा, Urdu: آلو پراٹھا‎) ("potato paratha") is an Indian and Pakistani recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.

Boortsog, boorsoq, bauyrsaq, or baursak (Bashkir: бауырһаҡ, Kazakh: бауырсақ [bɑwərsɑ́q], Kyrgyz: боорсок [boːrsóq], Mongolian: боорцог [ˈpɔːrtsʰəq], Russian: баурсак, Tatar: Cyrillic бавырсак, Latin bawırsaq, Uzbek: bog'irsoq [bɒʁɨrsɒ́q], Tajik: бусроқ [busrɒ́q], Turkish: pişi, bişi, tuzlu lokma, halka, Turkmen: pişme) is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia.

Ngome is a flatbread made in Mali using only millet, water and vegetable oil.

Roti tissue, roti tisu, or tissue prata is a sweet flatbread often sold at Malaysian Mamak stalls.

Bhatoora, bhatura, batura or batoora, (Hindi: भटूरा, Urdu: بٹورا‎, Punjabi: ਭਟੂਰਾ) is a fluffy deep-fried leavened bread from the Indian Subcontinent.

Lefse (Norwegian pronunciation: [ˈlɛfsə]) is a traditional soft Norwegian flatbread.

Krotekaker is a traditional flatbread from the Hardanger region of Norway.

Shotis puri or simply Shoti (Georgian: შოთის პური) is a type of traditional Georgian bread, made of white flour and shaped like a canoe.

Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencian.

Shaobing (shāo bǐng), also written shao bing or sao bing, is a type of baked, unleavened, layered flatbread bread in Chinese cuisine.

Luchi (Bengali: লুচি, Assamese: লুচি lusi, Odia: ଲୁଚି) is a deep-fried flatbread made of wheat flour that is typical of Bengali cuisine, Assamese, Maithili and Oriya cuisine.

Sabayad, also known as Kimis, is a type of flatbread eaten in Somalia and Djibouti.

Tonis puri (Georgian: თონის პური) is a type of Georgian bread, baked in a specific bakery called tone or torne/turne (old Georgian).

Kaak also known as Pathhar ki roti (English: Stone bread) is a native dish of the province of Balochistan, Pakistan.

A paratha is a flatbread that originated in the Indian subcontinent .

Sanchuisanda is the Chinese language name for a tortilla-like flatbread made by the Qiang people, an ethnic minority people from Sichuan, China.