flatbread Recipes
45 delicious flatbread recipes from around the world
Chapati
Chapati is a quintessential Indian unleavened whole wheat flatbread, cooked on a griddle (tawa) until it puffs up, signifying it's perfectly cooked. It's a daily staple across the Indian subcontinent.
Cong You Bing (Chinese Scallion Pancakes)
Authentic Chinese scallion pancakes (Cong You Bing) are a beloved street food, renowned for their incredibly flaky, layered texture and savory aroma. This recipe guides you through creating perfectly crispy yet tender flatbreads, generously studded with fresh green onions.
Gözleme
A traditional Turkish savory flatbread, Gözleme is made from a thin, unleavened dough filled with various ingredients like spinach and feta cheese, then cooked on a special griddle called a 'sac'. It's a popular and satisfying village breakfast or snack.
Lahmacun (Turkish Pizza)
Lahmacun, often called 'Turkish pizza', is a delightfully crispy, paper-thin flatbread generously topped with a spiced mixture of minced lamb, onions, tomatoes, and peppers. It's traditionally rolled up with fresh parsley, a squeeze of lemon, and a sprinkle of sumac before enjoying.
Manakish bi Zaatar (Lebanese Zaatar Flatbread)
A beloved Lebanese breakfast staple, Manakish bi Zaatar are soft, pillowy flatbreads generously topped with a fragrant mixture of zaatar spice blend and olive oil. They are perfect served warm, either folded like a taco or enjoyed flat, often accompanied by a cup of tea or laban (yogurt drink).
Manakish Za'atar
Authentic Lebanese za'atar flatbread, a beloved street food breakfast. A soft, slightly chewy dough is generously topped with a fragrant paste of za'atar spice blend and olive oil, then baked until golden and puffed. Simple, delicious, and deeply satisfying.
Manakish Zaatar
Manakish Zaatar is a beloved Lebanese flatbread, traditionally enjoyed for breakfast. A simple yet flavorful dough is topped with a fragrant mixture of zaatar (a blend of herbs, sesame seeds, and sumac) and olive oil, then baked until golden and slightly crispy.
Naan
Authentic Indian leavened flatbread, known for its soft, pillowy texture and slightly charred surface. Traditionally baked in a tandoor oven, it's the perfect accompaniment for scooping up rich curries and dals.
Noon Barbari
Noon Barbari is a classic Persian leavened flatbread, characterized by its thick, chewy interior and a slightly crisp crust, often baked in a distinctive oval shape with prominent ridges. It's a staple for breakfast, perfect for dipping or topping.
Pide (Turkish Pizza Boat)
A delicious boat-shaped Turkish flatbread, often called 'Turkish pizza,' generously topped with savory ingredients and baked to golden perfection. This recipe features a classic ground lamb filling.
Roti Canai
A beloved Malaysian flaky flatbread, traditionally served with dhal curry, showcasing strong Indian culinary influences. This recipe requires patience and practice to achieve its signature texture.
Shao Bing (Chinese Sesame Flatbread)
A classic Chinese layered and flaky flatbread, generously coated with sesame seeds. Shao Bing is a delightful breakfast staple, often enjoyed with savory accompaniments like youtiao (Chinese fried dough sticks) or served as a side to various Chinese dishes.
Fainá (Argentine Chickpea Flatbread)
A thin, savory, and crispy flatbread made from chickpea flour, traditionally served as a base or topping for pizza. Its simple ingredients and quick preparation make it a versatile and delicious accompaniment.
Aish Baladi (Egyptian Whole Wheat Flatbread)
Aish Baladi is the quintessential Egyptian whole wheat flatbread, often referred to as the 'daily bread'. This rustic pita-style bread is known for its characteristic puff during baking, which creates a natural pocket, making it perfect for scooping or filling. It's a simple yet essential staple in Egyptian cuisine.
Batbout (Moroccan Stuffed Pita Bread)
Batbout is a soft, thick, and pliable Moroccan pita bread, perfect for stuffing with your favorite fillings. Cooked on a griddle, it puffs up beautifully, creating a pocket ideal for sandwiches or wraps.
Fatira (Ethiopian Layered Flatbread)
A wonderfully flaky, buttery, and layered flatbread, traditionally served for breakfast or special occasions. It's often enjoyed with a drizzle of honey and scrambled eggs.
Injera
Spongy, tangy sourdough flatbread made from 100% teff flour, serving as the essential base for countless Ethiopian dishes. Its unique texture and flavor come from a multi-day fermentation process.
Khobz (Moroccan Round Flatbread)
Khobz is a staple Moroccan round flatbread, traditionally baked in communal ovens. It's a versatile bread perfect for scooping up tagines and other flavorful dishes, forming the foundation of many Moroccan meals.
Kocho (Fermented Enset Flatbread)
Kocho is a traditional, staple flatbread made from the fermented pulp of the enset plant (false banana tree), particularly in the Gurage and southern regions of Ethiopia. It has a unique, slightly sour, earthy flavor and a dense, chewy texture. This recipe focuses on the preparation and cooking of the fermented kocho dough.
Msemen
Msemen is a traditional Moroccan square flatbread known for its incredibly flaky, layered texture. It's often enjoyed for breakfast or as a snack, served warm with honey and butter.
Rghaïf (Moroccan Laminated Flatbread)
Rghaïf is a traditional Moroccan laminated flatbread, known for its incredibly flaky, layered texture. Perfect for breakfast or as a side, it's often served with honey, cheese, or even stuffed with savory fillings.