Best Flatbread

Tandyr non is a traditional flatbread baked in a tandyr, a clay oven used throughout Central Asia. The dough is prepared with wheat flour, yeast, salt, and water, then shaped into large circular discs. Bakers press decorative patterns into the center of the dough using a tool called a chekich, which...

Memela is a traditional Mexican flatbread originating from the state of Oaxaca. The base is made from masa, a dough of nixtamalized corn, which is patted into a thick oval shape and cooked on a comal or griddle. Once cooked, the surface is often lightly fried and topped with a spread of black bean p...

Luchi is a deep-fried flatbread popular in the Bengali-speaking regions of India and Bangladesh. It is prepared using maida, a refined white wheat flour, which is kneaded with water and a bit of oil or ghee, then rolled into small, flat discs. When submerged in hot oil, the bread puffs up dramatical...

Pinsa romana is a type of flatbread that originated in Rome, Italy, characterized by its elongated oval shape and airy, crispy crust. The dough is made from a unique blend of wheat flour, rice flour, and soy flour, which contributes to its light texture and lower calorie density compared to traditio...

Batbout is a Moroccan pan-griddled flatbread known for its soft texture and pita-like interior pocket. The dough consists of wheat flour, semolina, yeast, and salt, and it is cooked entirely on a stovetop griddle rather than baked in an oven. As it cooks, the flatbread puffs up, creating a hollow ce...

Canjeero, also spelled canjeelo, is a traditional Somali flatbread made from a lightly fermented batter of sorghum or corn flour. It is cooked on a circular metal griddle, resulting in a soft, spongy texture that is similar to Ethiopian injera but usually smaller and thinner. The flatbread is natura...

Roti jala, which translates to "net bread" in Malay, is a traditional Malaysian flatbread recognized by its distinctive web-like appearance. The batter is made from a mixture of flour, eggs, coconut milk, and turmeric, which gives it a characteristic yellow tint. It is cooked by drizzling the liquid...

Taftoon, or taftan, is a leavened flatbread originating from Persian culinary traditions and widely consumed in Iran, Pakistan, and parts of Central Asia. The dough is made with white flour, milk, yogurt, and eggs, then baked in a clay tandoor oven, which yields a thin, crispy exterior and a soft cr...

Samoon is a traditional Iraqi flatbread recognized by its distinctive diamond or oval shape. The leavened wheat dough is typically baked in a tandoor-style oven, resulting in a crispy exterior and a soft interior. It is a staple of everyday cuisine in Iraq, particularly in Baghdad, where bakeries pr...

Seasoned Pioneers Zahtar Spice Blend is a commercially packaged spice mixture produced by the British company Seasoned Pioneers. It is their representation of za'atar, a traditional culinary herb blend widely used in Middle Eastern cuisine. The mixture typically consists of ground sumac, toasted ses...

Crespelle are Italian thin pancakes made from a batter of wheat flour, eggs, and milk, equivalent to French crêpes. They function as a versatile base for both sweet and savory preparations in Italian cuisine. In savory applications, crespelle are frequently filled with ricotta and spinach, rolled, c...

Testaroli is a traditional flatbread from the Lunigiana region of northern Tuscany, with origins linked to ancient Roman cooking methods. It is prepared by pouring a liquid batter made of wheat flour and water onto a heated, flat terracotta vessel known as a testo. The resulting thin, cooked pancake...

Pogača is a type of baked bread found throughout the Balkans, Turkey, and Central Europe, derived from the Latin term "panis focacius." It exhibits significant regional variation, ranging from soft, leavened breads to thin, unleavened flatbreads. Common ingredients include wheat flour, yeast, and fa...

Aloo Paratha is a North Indian whole wheat flatbread stuffed with a savory filling of mashed potatoes, onions, and spices such as cumin and garam masala. It is a staple of Punjabi cuisine and is widely consumed throughout the Indian subcontinent as a hearty breakfast or lunch dish. The stuffed dough...

Totopo is a crispy, thin flatbread originating from the Mexican state of Oaxaca, specifically associated with Zapotec communities in the Istmo region. It is prepared using masa dough made from nixtamalized corn, which is pressed into thin rounds or triangles. The dough is traditionally baked in a wo...

Warqi paratha is a flaky, multi-layered South Asian flatbread popular in Pakistan and India, with roots in Mughal culinary traditions. The dough is repeatedly folded and rolled with ghee or oil to create the thin, crisp, pastry-like layers that give it its distinct texture. It is typically cooked on...

Pol roti is a thick, unleavened flatbread from Sri Lanka made by combining wheat flour with freshly grated coconut. The dough often includes chopped onions, green chilies, and curry leaves to provide a savory flavor profile before being shaped into flat rounds. It is traditionally cooked on a hot gr...

Sattu roti is a traditional flatbread from the Indian states of Bihar and Uttar Pradesh, featuring a stuffing made of roasted gram flour, known as sattu. The sattu filling is prepared by mixing the flour with mustard oil, chopped onions, green chilies, and spices like ajwain and mango powder. This m...

Arepita is a smaller, bite-sized version of the arepa, a traditional corn-masa flatbread widely consumed in Colombia and Venezuela. The dough is prepared using pre-cooked cornmeal, water, and salt, then shaped into flat discs and grilled, baked, or fried. While standard arepas are often split open a...

Bakarkhani is a thick, leavened flatbread with origins in the Mughal Empire, recognized for its firm texture and layered construction. The dough is made with refined wheat flour, ghee or butter, and milk, often flavored with cardamom or rose water. It is marked with lines or patterns before being ba...

Himbasha, also known as ambasha, is a traditional sweet flatbread from the Horn of Africa, particularly associated with Eritrean, Ethiopian, and Tigrayan cuisines. The bread is baked using wheat flour and is distinguished by its aromatic flavoring of cardamom, and sometimes raisins or orange zest. B...

Papadum is a thin, crisp flatbread from the Indian subcontinent commonly served as a side dish or appetizer alongside main meals. The dough is traditionally prepared from seasoned black gram flour, though chickpea, lentil, or rice flours are also frequently used. Seasonings typically include cumin,...

Bake is a simple wheat-flour flatbread originating from Trinidad and Tobago and widely prepared across the Caribbean. The dough consists of flour, baking powder, salt, and water or milk, and it can be either fried in oil until golden or baked on a hot griddle, leading to the distinct names "fried ba...

Sheermal is a traditional flatbread of Persian and Mughal origin, recognized by its vibrant yellow color and mild sweetness. The dough is prepared using refined wheat flour, sweetened with sugar, and enriched with milk, ghee, and saffron or cardamom for flavoring. Unlike standard flatbreads, sheerma...

Bajra roti is an unleavened flatbread made from pearl millet flour, serving as a staple food in the Indian states of Rajasthan and Gujarat. The dough is traditionally formed by hand, as bajra lacks gluten, and pressed into flat discs before being cooked on a hot griddle. It is typically thick and ru...

Pathiri is a thin, delicate flatbread made from roasted rice flour, originating from the Malabar region of Kerala, India. It is a staple of the local Mappila Muslim community and is prepared by cooking a simple dough of rice flour and water on a flat griddle. The bread is noted for its soft texture...

Afghan cuisine reflects the country's geographic position at the intersection of Central Asia, South Asia, and the Middle East, drawing on Persian, Indian, and Turkic culinary traditions. The centerpiece of Afghan cooking is rice, prepared most famously as kabuli pulao, a dish of basmati rice layere...

Ambasha is a traditional Ethiopian sweet bread, often classified as a thick flatbread, that is commonly prepared for festive occasions and holidays. The dough is made from wheat flour and sweetened with sugar, incorporating spices such as cardamom, coriander, or fenugreek to create its distinct flav...

Ka'ak is a generic Arabic term for a variety of baked goods found throughout the Middle East and North Africa, taking the form of ring-shaped breads or pastries. The most widely recognized variation is a soft, leavened bread ring coated in sesame seeds, commonly sold by street vendors in countries l...

Missi roti is an unleavened North Indian flatbread made by combining wheat flour with chickpea flour (besan) and seasonings such as ajwain, cumin, turmeric, and sometimes onion or fresh herbs. The dough is kneaded, rolled into rounds, and cooked on a tava, or flat griddle, often with ghee or oil. It...