Best Flatbread

Sfincione is a thick, spongy flatbread originating from Palermo, Sicily. It is traditionally topped with a sauce made from tomatoes, onions, anchovies, and caciocavallo cheese, then baked in rectangular trays. The name derives from the Latin "spongia," meaning sponge, reflecting its airy texture. Sf...

Gözleme is a traditional Turkish savory flatbread made from thin, hand-rolled yufka dough that is folded around various fillings such as white cheese, spinach, potatoes, or seasoned minced meat. It is cooked on a convex sac griddle, a flat iron plate, and brushed with butter during preparation. Ofte...

Aish Baladi is the staple bread of Egypt, a round, puffed flatbread made from whole-wheat flour with a significant bran content that gives it a coarse texture and nutty flavor. The name translates to "bread of life" in Egyptian Arabic, with "aish" being the colloquial Egyptian word for both bread an...

Pajeon is a Korean savory pancake made from a batter of wheat flour, water, and eggs, generously studded with sliced green onions (pa). Variations include seafood such as squid, shrimp, or oysters (haemul pajeon), as well as kimchi or other vegetables. The batter is pan-fried until crisp on the outs...

Flammkuchen, also known as tarte flambée, is a thin-crust flatbread originating from the Alsace region of France and the neighboring Pfalz area of Germany. Its name, meaning "flame cake," reflects the traditional method of baking the dough in a wood-fired bread oven used by Alsatian farmers. The cla...

Cachapa is a Venezuelan flatbread made from fresh corn kernels blended into a batter and cooked on a budare, a traditional round griddle. The corn gives cachapa a naturally sweet flavor and a soft, slightly chewy texture with crisp, laced edges. It is commonly folded in half and filled with queso de...

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,...

Puri is an unleavened wheat flatbread from South Asia, made from a simple dough of whole-wheat flour (atta), water, and salt, then deep-fried in oil or ghee until it puffs into a hollow, golden sphere. The rapid expansion is caused by steam trapped within the dough during frying. Puri is commonly se...

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....

Tlacoyos are an oval-shaped Mexican food made from masa (corn dough) that is stuffed, flattened, and cooked on a comal griddle. The fillings traditionally include refried beans, fava beans, or requesón (fresh cheese), pressed into the dough before cooking. After griddling, tlacoyos are typically top...

Piadina is a thin, unleavened Italian flatbread originating from the Emilia-Romagna region. Made from white flour, water, salt, and fat—traditionally lard—it is cooked on a heated metal or terracotta griddle. The European Union granted it Protected Geographical Indication status in 2014. It is commo...

Murtabak is a stuffed savory flatbread popular as street food in Malaysia, Singapore, and Saudi Arabia. It is made by folding a thin wheat dough around a filling of spiced minced meat, egg, and onion, which is then pan-fried on a griddle until crispy. Believed to have been introduced to Southeast As...

Blini are thin, yeast-leavened Russian pancakes traditionally made with buckwheat or wheat flour. They are historically associated with Maslenitsa, an Eastern Slavic pre-Lenten religious and folk festival that celebrates the arrival of spring. The pancakes are cooked in a pan and commonly served wit...

Feteer Meshaltet is a traditional Egyptian layered flatbread made by repeatedly folding dough with butter or ghee to produce multiple flaky layers. It is baked until golden and crisp, and can be served as a savory accompaniment to meals or filled with sweet ingredients like honey and cream. The brea...

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...

Buss Up Shut is a flaky, paratha-style flatbread from Trinidad and Tobago. Its name is derived from local Creole and translates to "burst up shirt," referring to its torn and crumpled appearance. The dough is cooked on a hot griddle and then beaten with wooden spatulas, known as "dablas," until it s...

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...

Martabak is a popular Indonesian street food consisting of thick, stuffed flatbreads. It is broadly divided into two distinct types: a savory version made with a multi-layered, crispy pan-fried dough filled with spiced meat and eggs, and a sweet version baked in a heavy iron pan. The sweet variation...

Bolani is a traditional Afghan flatbread characterized by its thin, crispy crust and savory filling. The unleavened dough is stuffed with ingredients such as mashed potatoes, spinach, lentils, or pumpkin, and then pan-fried until golden. It is widely consumed across Afghanistan as a popular street f...

Buchimgae is a traditional Korean savory pancake made by pan-frying a thick batter of wheat flour and eggs. The batter is combined with a variety of ingredients, including vegetables, meats, or seafood, resulting in a crispy exterior and soft interior. A widely recognized form is pajeon, which featu...

Markook is a large, paper-thin flatbread common throughout the Levant and Arabian Peninsula. The unleavened wheat dough is stretched until it is nearly translucent and then cooked rapidly on a convex metal griddle known as a saj. This cooking method gives the bread its texture, allowing it to remain...

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...

Bánh Tráng is a category of thin, dried rice paper originating from Vietnam. It is traditionally made from a batter of rice flour, water, and salt that is steamed in thin layers and then dried. These pliable sheets are widely used as edible wrappers for fresh spring rolls, deep-fried spring rolls, a...

Makki di roti is a Punjabi unleavened flatbread made from maize flour, distinguished by its golden-yellow hue and rustic texture. Because the gluten-free dough lacks elasticity, it is traditionally patted into shape by hand rather than rolled with a pin. It is cooked on a griddle and frequently brus...

Lahoh is a spongy, fermented flatbread originating from the Horn of Africa and Yemen, prepared by pouring a yeasted batter onto a hot, lightly oiled griddle. The cooking process, which often involves covering the pan, yields a cooked top covered in characteristic air pockets while the bottom remains...

Socca is a savory flatbread originating in Nice, France. It’s crafted using chickpea flour blended with water and olive oil, resulting in a crispy texture. Traditionally served as street food or alongside Nicoise salads, it's particularly appealing to those seeking a simple, flavorful, and gluten-fr...

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...

Dan bing is a Taiwanese breakfast flatbread consisting of a thin wheat flour crepe cooked on a circular cast-iron griddle. A beaten egg is cracked directly onto the cooking crepe, along with optional ingredients like chopped scallions or leafy greens. After the egg sets, the crepe is folded and typi...

Mughlai paratha is a stuffed flatbread rooted in the culinary traditions of the Mughal Empire, now deeply embedded in the street food culture of Kolkata and Bangladesh. It is made by enclosing a spiced mixture of minced meat, eggs, and aromatics within a wheat flour dough. The paratha is then folded...