What is a Flatbread? Flatbreads are becoming increasing popular in the US and more grocery stores are stocking their shelves with these delights. Flatbreads have been around for hundreds of years for as far back as the ancient Egyptians. Flatbread was known in ancient Egypt as “Sumer”. In ancient Iraq, Sumerians would grind into a paste various grains and then bake into flattened bread making it a flatbread. Flatbread is basically unleavened bread and for some religions, this type of bread holds a religious significance. Many cultures around the work incorporate varieties of flatbread into their diets which include countries in the Middle East, Africa, South Asia, East Asia, South America, etc.
How to make a Flatbread? There are many varieties of Flatbread and they are relatively simple to make. The main ingredients for a flatbread recipe are flour, salt and water. Traditionally, it is a bread recipe that excludes any type of leaven such as yeast or baking powder. Although some are leavened and certain types of breads that are considered flatbreads are not completely flat using yeast and are partially risen, such as the Italian Focaccia and Middle Eastern Pita. Kneading time and water temperature affects the final outcome of the flatbread. Fat based ingredients can also be added to the mixture to enable a softer consistency such as oil. There are numerous variations of Flatbreads and here we will explore the different types of Flatbreads. Different types of Flatbread include:
  • Naan
  • Roti & Chapati
  • Paratha
  • Puris
  • Dosas
  • Uttapams
  •  Bhakri
  • Bhatura
  • Luchi (East India and Bangladesh)



  • Msemen (Morocco)
  • Meloui (Morocco)
  • Beghrir(Morocco)
  • Aish Mehahra (Egypt)
  • Injera (Ethiopia)
  • Ngome (Mali)
  • Gurrasa (Sudan)
  •  Laxoox (Somalia)
  •  Malooga (Yemen)
  • Baladi (Egypt)


Middle East:

  • Barbari bread (Iran)
  • Lavash (Armenia)
  • Matzo (Israel)
  • Sangak (Iran)
  • Pita
  • Khubz (Arabian Peninsula)


South & East Asia

  • Bing (China)
  • Sanchuisanda
  • Bindaeddeok (Korea)
  • Bánh (Vietnam)
  • Green onion pancake (China)
  • Khanom buang (Thailand)
  • Laobing (China)
  • Roti canai (Malaysia)


Central & West Asia:

  • Nan (Afghanistan)
  • Lavash or Yukha (Azerbaijan)
  • Barbari bread (Persia)
  • Bazlama (Turkey):
  • Bolanee (Afghanistan)
  • Flammkuchen / Tarte flambée (Alsace)
  • Gözleme (Turkey)



  • Blintz/blini (Russia)
  • Ciabatta (Italy)
  • Crêpes (France)
  • Crisp Bread (Scandinavia)
  • Flatbrod (Norway)
  • Focaccia (Italy)
  • Lefse (Norway)
  • Oatcakes (Scotland)
  • Pane Carasau (Italy)
  • Pannekoek (Netherlands)
  • Pfannkuchen (Germany)
  • Piadine (Italy)
  • Pizza (Italy)
  • Waffles (Belgium)
  • Torta de Gazpacho (Spain)



  • Tortilla
  • Arepa
  • Pan de Semita (Mexico)
  • Arepa (Colombia, Venezuela)
  • Bammy (Jamaica):
  • Beiju (Brazil):
  • Casabe (South America, Caribbean Casava (Haiti)


Detailed description on each of these variations of Flatbreads coming soon!

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