Flatbreads are the most common type of bread. There are many types of flatbread from many parts of the world. Flatbreads come in many shapes and sizes, with thicknesses ranging from below 1 millimeter to about 4 centimeters, and diameters ranging from around 5 to 70 centimeters.
Flatbreads are made of flour, often using cereal grains such as wheat, barley, maize, millet, sorghum, or rye. The flour is generally mixed with water and salt to form a dough. Leavening is sometimes added, which may include sourdough or baker's yeast. Other dough ingredients may include fat or oil, used as shortening. Some flatbreads have additional ingredients as fillings or toppings. Flatbreads may be baked with any method. Most types are baked on top of a griddle or in a vertical oven—such as a tandoor—while other types are baked in a domed oven or heated directly on embers. Some types are instead fried.
Flatbreads are categorized into two forms: double-layered and single-layered. Double-layered flatbreads are leavened and expand from gases while baking, which results in a separation between top and bottom. Single-layered flatbreads do not experience this, sometimes being punctured to prevent expansion. Single-layered flatbreads are further divided into unleavened versions, which are rolled thin, and leavened versions, which are thick and airy.
Pancakes, which are made of liquid batter rather than firm dough, may be considered a type of flatbread. Pancakes and pancake-like flatbreads are listed separately at List of pancakes.
List
Name Classification Dough ingredients Thickness Diameter Physical description Bakingmethod Cuisine — Semolina — — — — North Africa (Kabyle) Arepa Single-layered, unleavened Maize flour; sometimes uses fillings Round, with flat or convex top Griddle (sometimes boiled before baking) Americas(Colombia, Peru, Venezuela) Ash cake Unleavened (usually) Varies — — — Embers Worldwide Bakarkhani Leavened (yeast) Wheat flour (refined), sugar, milk, ghee, almonds, raisins — — — Baked South Asia (Pakistan) Baladi Double-layered, leavened (sourdough, sometimes with additional yeast) Wheat flour Round with pocket Oven North Africa (Egypt, Sudan) Bammy — Cassava — — Round — Americas (Jamaica) Bannock Unleavened; less commonly leavened (sodium bicarbonate) Oats or barley flour or wheat flour — — Round, thick, the size of a plate; some versions use elaborate ingredients including lard Griddle; historically ember-baked before placing on griddle Europe (Scotland) Bannock Leavened (baking powder) Wheat flour (refined), fat, sugar; sometimes milk, eggs, fruits (such as berries), or nuts — — Round, large Oven, campfire, cast iron pan, or fried Americas (Indigenous Canadian, including Inuit) Barbari bread Single-layered, leavened(sourdough or yeast) Wheat flour (or barley flour) by Oval, heavy Brick oven (partially pregelatinized) West Asia (Iran, Afghanistan) Bataw Single-layered, unleavened Wheat flour, maize flour, fenugreek — Round, thin — — Batbout Double-layered, leavened — — — — — North Africa (Morocco) Bati Unleavened Wheat flour, fat Ball-shaped, hard and crusty, low in moisture and high in fat — South Asia (Rajasthan) Bazlama Single-layered, leavened(sourdough) — — Griddle West Asia (Turkey, Middle East) Bhakri Single-layered, unleavened Sorghum flour, finger millet flour, pearl millet flour, rice flour Round Griddle South Asia (Western India) Bhatura Single-layered, leavened (sodium bicarbonate and yogurt) Wheat flour Round, puffy Deep-fried South Asia (North India, Pakistan) Single-layered, unleavened Cornmeal — Hard Reversible grill in fireplace Europe (Basilicata) Casabe — Cassava flour — — Similar to arepa — Americas (Caribbean coast, including Venezuela, Garifuna) Chapati Single-layered, unleavened Wheat flour (atta) or other flour (sorghum or pearl millet) Round, thin, bubbly with brown spots Griddle, then placed over a direct flame Worldwide, originally South Asia (North India, Pakistan, Bangladesh), also commonly East Africa (Kenya, Uganda, Tanzania) Chipa Varies (may be flatbreads or rolls) — — — Crisp — Americas (Paraguay) Chorek Single-layered, leavened — — — Pressed with decorative stamps — Central Asia (Turkmenistan) Cong you bing Unleavened or leavened (yeast) Wheat flour (refined), oil (or lard), scallions — — Round with spiraling layers, varying textures Griddle East Asia (China) Crescenta Single-layered, leavened (yeast) Wheat flour, lard, diced ham, diced bacon — — — — Europe (Emilia-Romagna and Tuscany) Crescenta fritta Double-layered, leavened (sodium bicarbonate) Wheat flour, milk, pork fat () — — Diamond-shaped Deep-fried Europe (Emilia-Romagna and Tuscany) Crescentina modenese Single-layered, leavened (yeast or sodium bicarbonate); historically unleavened Wheat flour; sometimes milk and lard Decorative imprint from griddle Between clay plates held in fire Europe (Emilia-Romagna) Crescia sfogliata Single-layered, unleavened Wheat flour, egg, pork fat (), black pepper — — — Cast-iron pan Europe (Marche) Crostolo Single-layered, unleavened Wheat flour, egg, milk, black pepper — — Round with spiral layers, blackened stripes Grill Europe (Emilia-Romagna and Marche) Crumpet — — — — — Griddle Europe (Britain) Damper — Wheat flour; historically seed flour — — — Campfire Oceania (Aboriginal Australian) Dhebra — Finger millet; sometimes additionally wheat flour and chickpea flour — — — — South Asia (India, particularly Rajasthan and Guajrat) English muffin Single-layered, leavened(yeast) Wheat flour, milk, butter; coated in cornmeal — — Round with straight edges, chewy, light-colored Griddle, then oven — Farl — Wheat flour, oatmeal — — Thin, triangular or quarter-circle — Europe (Scotland) Flatbrød — Barley flour — — — — Europe (Norway) Flatkaka Single-layered, unleavened Rye and/or barley flour; sometimes milk products — Round, dense Oven Europe (Scandinavia) Focaccia Single-layered, leavened(yeast) Wheat flour, olive oil; sometimes topped with rosemary or other ingredients Various shapes, similar dough to pizza Oven Europe (Italy) Fougasse — Wheat flour; other ingredients vary — — Large — Europe (France) Frena — Flour, olive oil, nigella — — — Baked on pebbles North Africa (Originally Morocco; also Israel) Frybread Leavened (sometimes baking powder) Wheat flour, milk, oil — — — Fried Americas (Indigenous North American) Girda Single-layered, leavened Wheat flour Round Tandoor or Griddle South Asia (Kashmir) Gomme Single-layered, unleavened Flour, milk Up to Round Griddle covered in ashes West Asia (Turkey) Gnocco ingrassato Single-layered, leavened (yeast) Wheat flour, lard, diced ham — Rectangular Oven Europe (Emilia-Romagna) Gnocco fritto Double-layered, leavened (sodium bicarbonate) Wheat flour, pork fat () Rectangular Deep-fried Europe (Emilia-Romagna) Gul poli Stuffed, unleavened Wheat flour; filled with jaggery, coconut, peanuts, sesame seeds, poppy seeds, cardamom Round, crisp, sweet Griddle South Asia (Maharashtra) Leavened — — — — Vertical oven West Asia (Turkey) Harcha Unleavened Semolina, fat — — Rough — North Africa (Algeria) Himbasha Leavened Wheat flour, flavorings such as cardamom — — Sweet — East Africa (Ethiopia, Eritrea) Jow Single-layered, leavened Barley flour — — — — West Asia (Iran) Kaak — — — — Very hard Tandoor South Asia (Balochistan) Kesra rakhis Single-layered, unleavened Semolina, fat — — Firm, homogenous surface — North Africa (Algeria, Berber) Khamiri roti Leavened (yeast or sodium bicarbonate) Wheat flour, yogurt (or buttermilk), sugar, ghee, aniseed — — Sweet Griddle, tandoor, or deep-fried South Asia (India, Pakistan) Khakhra — Wheat flour, mat bean, oil — — Thin, crisp — South Asia Khobz el-dâr Single-layered, leavened (sourdough or yeast) Semolina, fat, milk, egg, sesame seeds — Round, docked with rectangular cuts Oven Africa(Morocco, Algeria) Khoshk Single-layered, leavened — — — — — West Asia (Iran) Kitcha Single-layered, unleavened or leavened Teff flour, sometimes with sorghum or millet flour — — — — East Africa (Ethiopia) Single-layered, unleavened Wheat flour (whole) — Round, thin Oven West Asia (Saudi Arabia) Kulcha Single-layered, leavened Wheat flour; various fillings or flavorings Round Tandoor South Asia (Kashmir, Punjab) Laffa — — — — Thin, soft; similar to pita — West Asia (originally Iraq and Yemen; also Israel) Lagana Unleavened Flour, sesame seeds — — Fairly dry — Europe (Greece) Lahmacun Single-layered, leavened(yeast) Wheat flour; topped with minced meat and vegetables — — Round, thin Oven West Asia (Turkey, Middle East) Lángos Leavened (yeast) — — — Savory Deep-fried Europe (Hungary) Laobing Single-layered, unleavened — — by — Griddle(shallow-fried) East Asia(China) Laufabrauð — — — — Thin Fried Europe (Iceland) Lavash Single-layered, leavened(sourdough or yeast) Wheat flour by Oval or rectangular, sometimes dried Clay oven West Asia (including Armenia, Turkey) Lefse — Wheat flour, potato, milk (or cream); optionally lard — — — Griddle Europe (Norway, Sweden) Lepeshka Single-layered, leavened — — — — — Central Asia (Uzbekistan, Kazakhstan) Litti Stuffed Wheat flour; filled with sattu — — — Oven such as tandoor South Asia (Bihar) Luchi — Wheat flour (refined), ghee — Round, puffy; similar to puri Deep-fried South Asia (Bengal) Maadjouna Leavened Semolina — — — — North Africa (Algeria) Makki ki roti Single-layered, unleavened Maize flour Round Baked or sautéed South Asia (Punjab) Maluj Single-layered, leavened(sourdough or yeast) Wheat flour (refined); some variations use barley flour Round Clay oven West Asia(Yemen) Manakish Leavened Wheat flour; topped with ingredients such as cheese, chili pepper, minced lamb, za'atar, sesame seeds, sumac, or kashk — — Various styles; griddled version is thin and crisp Griddle or oven West Asia (including Lebanon and Palestine) Markouk Single-layered, unleavened — — — Very thin — West Asia (Lebanon, Palestine, Syria, Jordan, Saudi Arabia, UAE, Oman) Matloue Single-layered, leavened(yeast) Wheat flour, semolina — — Griddle Africa(Algeria) Matnakash Single-layered, leavened — — — — — West Asia (Armenia) Matzah Single-layered, unleavened Wheat flour (whole); sometimes additional ingredients — — Round or rectangular, thin, crisp, laminated, docked with even cuts Oven Worldwide (Jewish) Merahrah Double-layered, leavened(sourdough) Maize flour, ground fenugreek seeds — — Round — North Africa (Egypt) Single-layered, unleavened Wheat flour, chickpea flour Round, yellow Tandoor or Griddle South Asia (Punjab) Mlinci — — — — Thin — Europe (Balkans) Mo — — — — Round, white, hard outside with soft inside Steamed East Asia (Shaanxi) Mont lay bway — Rice flour — — Thin, crisp, airy Fried Southeast Asia (Myanmar) Murtabak Stuffed Filled with chicken, mutton or other meat — — Folded Fried Southeast Asia (Malaysia, Singapore) Muufo Single-layered, leavened — — — — Oven () East Africa (Somalia, Kenya) Naan Single-layered, leavened(sourdough or yeast) Wheat flour, yogurt (or milk), shortening; some variations use egg or various toppings by Teardrop-shaped, puffy; many styles Tandoor Worldwide, originally South Asia (North India, Pakistan) and Central Asia Ngome — Millet flour, vegetable oil — — — — West Africa (Mali) Oatcake Sometimes leavened (yeast, sourdough) Oatmeal; sometimes fat — — Various styles Griddle or oven Europe (British Isles, particularly Scotland) Pane carasau Leavened (sodium bicarbonate; some versions use yeast or sourdough) Semolina — Round or rectangular, thin, crisp, sliced to separate layers Oven (twice-baked) Europe (Sardinia) Papadam — Non-grain flour (lentil, chickpea, or potato); sometimes spices such as ajwain — About Thin, crisp Fried; dried before cooking South Asia (North India) Paratha Multilayered, unleavened Wheat flour (whole or refined), shortening