A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread.
There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick.
Europe, Central and West Asia
Afghan bread or "Nan" (Afghanistan)
Bannock (Scotland)
Barbari bread (Persia)
Bazlama (Turkey): made from wheat flour, drinking water, and table salt
Bolani (Afghanistan): a vegetarian flat-bread dish
Farl (Ireland and Scotland)
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
Flatbrød (Norway): barley flour, salt and water
Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Gözleme (Turkey): folded over a savoury filling and fried on a griddle
Hoggan (Cornwall): made from barley flour containing pieces of pork, and potato
Lagana (Greece)
Lángos (Hungary)
Lavash (Armenia)
Lefse (Norway)
Matnakash (Armenia)
Obi Non (Afghanistan and Uzbekistan)
Opłatek (Poland)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pide (Turkey)
Pita (Greece)
Pită/Lipie (Romania)
Pizza (Italy)
Podpłomyk (Poland)
Rieska (Finland)
Sacramental bread (Europe)
Sangak (Persia)
Sheermal (Persia and Indian subcontinent)
Shelpek (Central Asia)
Shotis Puri (Georgia)
Somun and Lepina (Bosnia and Herzegovina)
Spianata sarda (Sardinia)
Taftoon Bread (Persia)
Tandoor-nan (Central Asia)
Tigella (Italy)
Tonis Puri (Georgia)
Torta (Spain)
Torta al testo (Umbria, Italy)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Yufka (Turkey): wheat flour, water and table salt
Middle East and Africa
Aish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize
Barbari (Iran)
Gurassa (Sudan)
Harsha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour and water
Khebz (Levant)
Khobz rmal (Maghreb)
Khubz (Arabian Peninsula)
Lahoh (Somalia, Djibouti, Yemen)
Malooga (Yemen): water, yeast, salt and flour
Mlawi (Tunisia): water, olive oil, semolina and flour
Chapati (Swahili coast, Uganda)
Markook (Levant)
Matzo (Israel): white plain flour and water
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean and Middle East)
Sangak (Iran)
Taftan (Iran)
South and East Asia
Bhakri (India): made with water and millet flour
Bhatura (India): made with white flour, yogurt, ghee (or oil), and yeast
Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
Bing (China)
Piaya (Philippines)
Bánh (Vietnam)
Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water and salt
Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
Phulka (India, Pakistan): made from whole wheat flour, water and salt. It is like a baked variety of Puri.
Green onion pancake (China): made with oil and minced scallions (green onions)
Paratha (India, Pakistan, Sri Lanka, Nepal)
Khanom buang (Thailand): rice flour
Laobing (China)
pathiri Pathiri is a traditional roti that originated from Malabar cuisine.
Cheese Naan (Pakistan) A Naan bread filled with Cheeses and local seasoning
Nutella Naan/Paratha (Pakistan) A Naan bread filled with Nutella or a Paratha with similar spread
Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
Naan (Pakistan, Central and South Asia): leavened with yeast, unlike Roti bread
Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
Roti (Pakistan, Central and South Asia)
Roti prata (Singapore)
Roti canai (Malaysia and Indonesia)
Sanchuisanda (China): baked in ashes
Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
Bammy (Jamaica): made from grated cassava root or cassava flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Frybread (United States)
Native American Flatbread (North America): made from maize flour in a traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Pan de Semita (Mexico)
Johnnycake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire
Flatbread Wikipedia (Text) CC BY-SA
