Best Flatbread

Naan is a leavened flatbread originating from South and Central Asia, distinguished by its soft texture and slightly chewy consistency. The dough is traditionally made with white flour and yogurt, then baked on the inner walls of a cylindrical clay oven called a tandoor. This cooking method exposes...

Focaccia is a flat, oven-baked Italian bread known for its thick texture and rich olive oil content. Originating in the Liguria region of Italy, the dough is seasoned with olive oil and coarse salt before baking. Dimples pressed into the surface of the dough hold the oil and additional toppings, whi...

Za'atar is a culinary herb mixture originating from the Levant region, consisting primarily of dried herbs such as thyme or oregano, sesame seeds, dried sumac, and salt. The blend is known for its tangy, herbal flavor profile and is traditionally used as a seasoning for meats, vegetables, or breads...

A paratha is a flatbread originating from the Indian subcontinent, made from whole wheat flour and cooked in a pan with ghee or oil. The dough is folded multiple times to create distinct, flaky layers, resulting in a crispy exterior and soft interior. Variations often include savory stuffings such a...

Pita is a round, leavened flatbread with origins in the Middle East and Mediterranean regions. It is distinguished by a unique baking process where the dough is cooked at high temperatures, causing it to puff up and create an internal pocket. This pocket forms as steam separates the dough into two l...

A crêpe is a thin pancake originating from the Brittany region of France, made from a simple batter of wheat flour, eggs, milk, and butter. Cooked in a flat pan or specialized griddle, the batter is spread into a very thin, round layer. Sweet crêpes, made with wheat flour, are typically served with...

An arepa is a round, thick flatbread made from precooked cornmeal, serving as a staple food in the cuisines of Colombia and Venezuela. The dough is formed into patties and grilled, baked, or fried, resulting in a crispy exterior and soft interior. Originating from pre-Columbian indigenous communitie...

Injera is a sourdough-risen flatbread central to Ethiopian and Eritrean cuisine. It is traditionally made from teff flour, which is fermented for several days to develop its signature tangy flavor and spongy texture. Injera is fundamental to traditional meals, serving simultaneously as the plate to...

A pupusa is a thick, hand-rolled flatbread from El Salvador made from cornmeal dough that is stuffed with various fillings before cooking. Common fillings include soft cheese, refried beans, and pork cracklings known as chicharrón. The stuffed dough is flattened and cooked on a hot griddle until the...

Sangak is a traditional Iranian flatbread known for its distinctive shape and preparation method. The bread is baked from sourdough whole wheat flour directly on a bed of heated river pebbles in a clay oven. This technique creates a dimpled, textured surface and crisp bottom, while the bread itself...

Mauritian dholl puri is a traditional lentil-based dish originating from Mauritius. It consists of a thinly baked flatbread filled with a savory mixture of ground split peas, typically yellow split peas, and spices. This street food staple offers a unique flavor profile deeply rooted in Mauritian cu...

Lobiani is a traditional Georgian bread consisting of a yeast dough that is filled with a spiced, mashed red bean mixture known as lobio. It is structurally similar to khachapuri, the famous Georgian cheese bread, but substitutes the dairy filling with savory legumes. The bread is commonly shaped in...

Lavash is a thin, unleavened flatbread originating from the South Caucasus and a staple in Armenian cuisine. The dough, consisting simply of flour, water, and salt, is stretched thin and baked flat against the walls of a tonir, a traditional underground clay oven. This rapid baking process produces...

Okonomiyaki is a Japanese savory pancake that combines a wheat flour batter with eggs and shredded cabbage. Regional variations exist, with the Osaka style mixing all ingredients together before grilling on a flat iron plate, while the Hiroshima style layers the ingredients separately, often includi...

Mauritian dal puri consists of a lentil stew served alongside a freshly baked, split pea flatbread. This traditional street food is notable for its unique flavor profile developed through local spices and cooking techniques. It’s commonly enjoyed by Mauritians and those seeking authentic island cuis...

Manakish is a popular Levantine flatbread consisting of dough topped with za'atar, cheese, or ground meat. It is traditionally baked in a wood-fired oven or on a domed metal griddle known as a saj. Widely eaten as a morning meal across Lebanon, Syria, and Palestine, it is typically cut into wedges a...

Barbari bread is a traditional Iranian leavened flatbread characterized by its thick, elongated oval shape and parallel ridged surface. The dough is typically brushed with a flour glaze and sprinkled with sesame seeds before baking. It holds historical significance, originally introduced to Tehran b...

Cong you bing is a Chinese savory flatbread made from unleavened wheat dough that is layered with chopped green onions and pan-fried until crispy. Unlike Western breakfast pancakes, which are batter-based, this street food utilizes a dough that is repeatedly rolled and folded to create distinct laye...

Burlap & Barrel Za'atar is a spice blend sold by the New York-based company Burlap & Barrel, which was founded in 2016. The company operates on a single-origin model, sourcing its spices directly from small-scale growers to ensure traceability. This specific product provides a pre-mixed version of t...

Pide is a traditional Turkish flatbread baked in a wood-fired or stone oven, featuring a distinctive oval or boat-like shape with upturned edges. The dough is typically topped with ingredients such as seasoned ground meat, cheese, sucuk, and sometimes eggs, which are cracked directly onto the bread...

Chapati is an unleavened flatbread made from whole wheat flour, known as atta, and cooked on a dry metal griddle called a tawa. It is a foundational element of daily diets across the Indian subcontinent, widely consumed in India and Pakistan. The dough consists simply of flour, water, and salt, and...

A Trinidadian street food of two fried bara flatbreads filled with curried chickpeas and chutneys, doubles was created in the 1930s and has become the most consumed street food in Trinidad and Tobago.

Roti is a general term for a thin, unleavened flatbread traditionally made from stone-ground whole wheat flour. It is a foundational staple in South Asian cuisine and is widely eaten across the Indian subcontinent. The bread is cooked on a flat griddle, and its dough typically consists of flour and...

Kerala parotta is a flaky, multilayered South Indian flatbread made from maida, a refined wheat flour. The preparation involves repeatedly folding and coiling the dough, which creates its distinct laminated, coin-like layers when cooked on a griddle. It differs from North Indian paratha by utilizing...

A tlayuda is a large, semi-crispy corn tortilla originating from the state of Oaxaca in Mexico. It serves as the base for an open-faced meal, typically topped with a layer of refried beans, unrefined pork lard known as asiento, local cheese, and thinly sliced or shredded meats. The tortilla is often...

The flour tortilla is a soft, unleavened flatbread made from wheat flour, water, fat, and salt. It originated in northern Mexico following the Spanish introduction of wheat to the Americas in the 16th century, serving as an alternative to traditional corn tortillas in regions less suited to growing...

Roti prata is a flaky, multilayered flatbread popular in Singapore and Malaysia, closely related to the South Indian parotta. The dough is repeatedly stretched, folded, and pan-fried on a hot griddle with ghee or oil to achieve its distinct crisp exterior and tender interior. It is commonly consumed...

Galette bretonne is a savory French crêpe originating from the Brittany region, traditionally made from buckwheat flour, water, and salt. Its use of buckwheat imparts a dark, speckled appearance and a distinct earthy, nutty flavor that sets it apart from sweet, wheat-based crêpes. It is typically co...

Msemen is a traditional square, multilayered Moroccan flatbread made from a combination of wheat flour and semolina. The dough is flattened into a thin sheet, folded over itself multiple times, and cooked on a hot griddle until it develops a flaky, crispy exterior. It is a staple of Moroccan breakfa...