Best Leavened
Updated Daily
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...
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...
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...
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...
Kulcha is a leavened wheat flatbread from the Indian subcontinent, particularly associated with the Punjab region and the city of Amritsar. The dough is typically prepared with refined flour (maida), yogurt, and a leavening agent, then baked in a tandoor oven that produces a crisp exterior and soft,...
Lepinja is a round, leavened wheat flatbread from the Balkan region, particularly associated with Bosnia and Herzegovina and Serbia. The bread is baked in a stone or brick oven, which produces a crisp, golden crust while maintaining a soft, airy interior with characteristic pocket-like indentations....
Pissaladière is a traditional flatbread originating from the Nice region in southern France. It features a yeast-leavened dough base that is traditionally topped with slowly caramelized onions, black olives, and anchovies. The dish often incorporates pissalat, a thick paste made from anchovies and o...
Taboon bread is a traditional flatbread central to Palestinian and broader Levantine cuisine. It is baked inside a taboon, a clay oven filled with searing hot stones or pebbles. The dough is slapped directly onto these stones, which imparts a patterned and slightly charred texture to the bread's sur...
Bhatura is a soft, puffy, deep-fried leavened flatbread originating from the North Indian subcontinent. It is made from a wheat flour dough that is typically fermented with yogurt, giving it a chewy and aerated texture. The dough is rolled into circular shapes and deep-fried until it inflates. Bhatu...
Matnakash is a traditional Armenian leavened bread recognized by its oval shape and soft, airy interior. The name translates to "finger-drawn," referencing the parallel grooves pressed into the dough's surface before baking. It is typically made from wheat flour, water, and yeast, and baked in an ov...
Somun is a soft, round leavened flatbread especially associated with Bosnia and Herzegovina, particularly the city of Sarajevo. It is baked in wood-fired ovens, resulting in a crisp crust and a chewy, airy interior. The dough is often stamped with a wooden relief to create a patterned top before bak...
Khobz is the ubiquitous round, leavened everyday bread found throughout Morocco and much of North Africa. It is typically made from wheat or semolina flour and baked until it develops a sturdy crust with a soft, chewy interior. In many Moroccan neighborhoods, bakers take their shaped dough to commun...
Lángos is a Hungarian flatbread made from a leavened yeast dough that is deep-fried until it achieves a puffy, golden, and chewy texture. The dough sometimes incorporates mashed potatoes to enhance its softness, a variation known as burgonyás lángos. Once fried, it is traditionally brushed with garl...
Fougasse is a traditional Provençal flatbread from southern France, closely related to the Italian focaccia. The dough is sculpted with multiple decorative slashes, then stretched to resemble a leaf, a tree, or an ear of wheat before baking. This slashed shape historically allowed bakers to test ove...
Bazlama is a traditional Turkish leavened flatbread characterized by its thick, round shape and soft, chewy texture. The dough consists of wheat flour, water, salt, and yeast, and it is cooked on a cast-iron griddle or a convex metal disc called a sac. During cooking, it is frequently turned to achi...
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...
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...
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...
Crescia is an Italian flatbread from the Marche region, particularly around Urbino, and is related to piadina. The dough is enriched with lard or oil, eggs, and black pepper, giving it a softer and richer texture than a basic piadina. It is cooked on a flat griddle or heavy pan called a testo and is...
Girda is a round, leavened wheat bread from Kashmir, India, traditionally baked in a tandoor by local bakers known as kandurs. The high heat of the clay oven produces a crusty exterior and soft interior, and the surface may be sprinkled with sesame or poppy seeds. It is commonly eaten fresh with noo...
Muufo is a traditional flatbread from Somalia, typically made from a combination of cornmeal, wheat flour, water, and salt. The dough is usually baked in a clay oven known as a taano or over hot coals, resulting in a thick, spongy interior and a crusty exterior. It is heavily consumed across the Hor...
