81 delicious flatbread recipes from around the world
A thin, unleavened Italian flatbread traditionally made with flour, lard or olive oil, salt, and water. It's a versatile staple in San Marino, often served as a quick meal or snack, filled with a variety of savory or sweet ingredients.
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.
Tortilla de Rescoldo is a traditional Chilean flatbread traditionally cooked directly on embers or hot ashes ('rescoldo'). This recipe adapts the method for modern kitchens. Made with simple ingredients like flour, fat, and water, it yields a rustic, slightly chewy flatbread with a subtle, earthy flavor. It's best served warm, often with butter, cheese, or savory spreads, embodying a simple yet satisfying culinary heritage.
A savory stuffed flatbread, popular in Jeddah, featuring a flavorful filling of minced lamb, onions, and spices encased in a thin, crispy dough. It's often served as a hearty snack or light meal.
A soft, slightly sweet Norwegian flatbread, often made with sour cream and leavened with ammonium bicarbonate. Traditionally served with butter, sugar, and cinnamon, or as a base for other sweet fillings.
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.
A traditional Ligurian specialty, Farinata di Ceci is a thin, savory pancake made from chickpea flour, baked until golden and crispy. It's incredibly simple to make, requiring just a few ingredients and a long resting period for the batter to develop its characteristic flavor and texture.
Mhadjeb is a popular Algerian layered flatbread, often filled with a spicy tomato and onion mixture. It's characterized by its flaky texture and savory, slightly tangy filling, making it a beloved snack or light meal.
Søt lefse is a soft, sweet Norwegian flatbread, often made with potatoes, flour, butter, and sugar. It's a popular treat, especially during holidays, and is typically served with butter and sugar, or cinnamon.
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.
Sabaayad is a popular Somali flatbread, known for its soft texture and slightly flaky layers. It's a versatile bread, perfect for scooping up stews, curries, or simply enjoyed with a cup of tea. This recipe focuses on achieving a wonderfully soft and pliable dough.
A traditional Slovenian flatbread, originating from the Bela Krajina region. It's characterized by its soft, slightly chewy texture, and is typically topped with caraway seeds and coarse sea salt. It's meant to be torn and shared, never cut.
A delightful and aromatic Tajik flatbread, Patyr-i Gubandor is characterized by its soft, chewy texture and generous filling of fresh herbs. It's a versatile bread, perfect as a side to soups and stews, or enjoyed on its own.
These thin, soft pancakes, similar to lefse, are made from mashed potatoes and rye flour. They are traditionally served with butter and sugar, or as a savory accompaniment to meats and cheeses.
A traditional Kyrgyz flatbread baked in a tandoor oven, characterized by its slightly chewy texture and savory aroma. It's a staple accompaniment to many Kyrgyz meals.
A popular Palestinian and Jordanian dish featuring sumac-marinated chicken, caramelized onions, and toasted pine nuts, traditionally served over taboon bread. This version presents it in convenient, bite-sized rolls.
Chorek is a traditional Turkmen round flatbread, known for its soft, fluffy interior and slightly crisp crust. It's a staple in Turkmen cuisine, often baked in a tandoor and shared during meals and celebrations.
Tierli Fladen is a rustic, savory tart or flatbread originating from the Appenzell region of Switzerland. It's characterized by its simple dough base, often enriched with butter or lard, and topped with a mixture of onions, cheese, and sometimes bacon or herbs. It's a hearty and flavorful dish, perfect as a snack, appetizer, or light meal.
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.
A thin, crispy Alsatian flatbread topped with a creamy mixture of fromage blanc, onions, and smoky lardons. A rustic and delicious appetizer or light meal.
Coques de Recapte are savory Andorran flatbreads, similar to a rustic pizza or focaccia. They feature a simple dough base topped with a colorful medley of roasted vegetables like peppers, onions, and tomatoes, often with added anchovies or smoked fish. 'Recapte' means provisions, hinting at its origins as a portable meal.
Kattama is a layered, pan-fried flatbread often filled with onions or herbs, offering a savory and slightly crispy texture. It's a popular everyday bread in Kyrgyzstan, perfect for breakfast or as a side dish.
Perunarieska is a traditional Finnish unleavened flatbread made with mashed potatoes and flour, resulting in a soft, slightly chewy texture with a lightly crisp edge. It's a versatile bread, often enjoyed warm with butter, or served alongside hearty soups and stews.
A savory flatbread or focaccia-like bread, infused with a generous mix of fresh herbs and sometimes garlic. It's often served as a side dish, appetizer, or a light meal, perfect for dipping into soups or stews.
