Best Unleavened
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A corn tortilla is a thin, unleavened flatbread made from nixtamalized maize, a process involving treating corn kernels with an alkaline solution. Originating in Mesoamerica thousands of years ago, it serves as the foundational staple of Mexican cuisine. The dough, known as masa, is pressed into thi...
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...
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...
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...
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...
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...
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...
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...
Yufka is a paper-thin, unleavened flatbread from Turkey characterized by its remarkably light and flexible dough. It is traditionally rolled by hand using a long, thin rolling pin until it is nearly translucent, then briefly baked on a heated griddle. Once baked, yufka dries quickly and can be store...
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...
Bhakri is a round, often thick unleavened flatbread from western and central India, made from flours such as jowar (sorghum), bajra (pearl millet), ragi, rice, or wheat. Because these flours usually lack gluten, the dough is often shaped by hand or rolled and then cooked on a griddle, sometimes fini...
Jowar roti is an unleavened flatbread made from sorghum flour, known as jowar in Hindi and jolada rotti in Karnataka. Because sorghum lacks gluten, the dough is usually kneaded with warm water, patted by hand into thin rounds, and cooked on a griddle. It is a daily staple in Maharashtra, Karnataka,...
Sada roti is a plain unleavened wheat-flour flatbread from Trinidad and Tobago, part of the Indo-Caribbean culinary tradition shaped by Indian indentured laborers and their descendants. The dough is divided into rounds, cooked on a hot tawa, and often puffs up before being torn into pieces. It is co...
