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Type of bread
A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. They are
Flatbread
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
List_of_flatbreads
Index of articles associated with the same name
Stuffed flatbread may refer to the following food items: Doner kebab, of Turkish origin Gyros, of Greek origin Roujiamo, of Shaanxi, China origin Shawarma
Stuffed_flatbread
Yeast-leavened flatbread baked from wheat flour
Lebanese bread, and pocket bread, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and
Pita
Various flatbreads and crêpes in Indian cuisine
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian
Indian_breads
Portuguese flatbread
Bolo do caco is a round flatbread traditionally produced on the islands of Madeira and Porto Santo. It is shaped like a cake and thus called bolo (Portuguese
Bolo_do_caco
Type of bread made with various proportions of flour from rye grain
content (5–7%).[citation needed] One of the largest producers of rye flatbreads, and one of the most prominent in overseas markets, is the Swedish-founded
Rye_bread
Afghan stuffed flatbread
Bolani or bulani is a stuffed flatbread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients,
Bolani
Kitchen robot
Rotimatic was an automated kitchen appliance that makes flatbread. It was invented by Indian-origin couple Pranoti Nagarkar and Rishi Israni in 2008.
Rotimatic
International restaurant chain
Sandella's Flatbread Café is an international fast casual restaurant chain founded in 1994 by Michael J. Stimola. The chain is known for its various proprietary
Sandella's_Flatbread_Café
Broad name for many breads
culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: a cake or pie in most
Torta
Indian flatbread
Thepla (Gujarati: થેપલા) is a soft Indian flatbread typical of Gujarati cuisine While extremely popular across Gujarat, it is especially common amongst
Thepla
rice pancake from South India and Sri Lanka Arepas – South American corn flatbreadPages displaying short descriptions of redirect targets - fluffy pancakes
List_of_pancakes
history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based
History_of_pizza
Moroccan semolina flatbread
(Arabic: حرشة, romanized: ḥarša) is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco. It is also found in Algeria. The
Harcha
Ethiopian raw beef dish
sourdough crêpe-like flatbread made from fermented teff flour; traditional Gurage cuisine replaces this with kocho, a thick flatbread made of the ensete
Kitfo
Oven-baked Italian leavened flatbread
is similar to a flatbread called pizza bianca (lit. 'white pizza') in Roman cuisine. In ancient Rome, panis focacius was a flatbread baked on the hearth
Focaccia
Chinese flatbread
bread with a flattened or disk-like shape. These foods may resemble the flatbreads, pancakes, pies and unleavened dough foods of non-Chinese cuisines. Many
Bing_(bread)
Turkish flatbread
Yufka (Turkish: [jufˈka]) is a thin, unleavened flatbread widely used in Turkish cuisine. It is made of flour, water, and salt, which are rolled into
Yufka
Type of wheat flour
of wheat flour, originally from the Indian subcontinent, used to make flatbreads. It is the most widespread flour in the Indian subcontinent. Whole common
Atta_(flour)
Levantine flatbread dish
in English as mana'ish. According to food historian Gil Marks, topped flatbreads like manakish and lahmacun became common in the Levant following the popularization
Manakish
Traditional Norwegian flatbread
dialectally also lefsa (among others), is a traditional soft Norwegian flatbread, also found regionally in Sweden (Swedish: läfsa, löfsa). It is made with
Lefse
Culinary dish made with a soft flatbread around a filling
A wrap is a meal made by rolling a soft flatbread around a filling. The usual flatbreads are wheat tortillas, lavash, flat pancakes or pita; the filling
Wrap_(food)
Chinese street food of meat in flatbread
Chinese hamburger, is a sandwich consisting of a sliced crispy-baked flatbread stuffed with meat and vegetables, originating from the Chinese province
Roujiamo
Traditional Arab stew often consumed during Ramadan
broth and bread, in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As
Tharid
Swedish fermented Baltic Sea herring
Surströmming is often eaten with tunnbröd, either soft or a crispy type of flatbread made of different kinds of flour, sometimes it also contains milk and
Surströmming
Indian sweet dish consisting of sweetened flatbread
Puran poli (IPA: [puɾəɳ poɭiː]) is an Indian sweet flatbread that is popular in South India and mainly in the state of Maharashtra. It is also known as
Puran_poli
American cornmeal flatbread
journey cake, hoecake, shawnee cake, or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early North American staple food, it is prepared
Johnnycake
Fermented flatbread from Ethiopia and Eritrea
romanized: ṭayta; Oromo: buddeena), is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia
Injera
Italian dish
pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. Before that time, flatbread was often topped with ingredients
Pizza
Layers of dough separated by butter
bread Malawach, a Yemenite Jewish flatbread Paratha, a flatbread native to South Asia M'semen, a traditional flatbread of northern Africa Puff pastry Food
Laminated_dough
Country in South Asia
garlic, ginger, turmeric, chilli, and garam masala. Roti, a wheat-based flatbread, accompanies most meals, alongside curry, meat, vegetables, and lentils
Pakistan
Turkish wrap
typical döner kebab ingredients. The wrap is made from lavash or yufka flatbreads. It is common as a street food in Turkey and many other European countries
Dürüm
Turkish grilled ground meat on a skewer
during this process. The melting fat is collected on flatbread by pressing pieces of flatbread against the meat as it roasts; this also serves to heat
Adana_kebabı
Small, round, flat yeast-leavened bread
an English muffin, the holes are inside. The increasing popularity of flatbread muffins by the mid-18th century is attested by the existence of muffin
English_muffin
Hungarian deep-fried flatbread
Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ] ) is a Hungarian flatbread. The dish was historically made of the last bits of the bread dough and baked at
Lángos
Sri Lankan / South Indian flatbread
Parotta (or porotta IPA: [pɐroːʈːɐ, poroːʈːɐ]) is a layered Indian flatbread made from maida (refined flour) and oil. It is soft, flakey, and layered
South_Indian_parotta
Italian flatbread variant
Pinsa, also known as pinsa romana, is a flatbread generally marketed as an oval-shaped style of, or healthier alternative to, pizza. The name originated
Pinsa_(bread)
Meat dish
into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or filo, known as a dürüm (literally meaning roll or wrap
Doner_kebab
Unleavened bread baked on a griddle
(شراك), khubz rqeeq (رقيق), or mashrooh (مشروح), is a type of unleavened flatbread in Middle Eastern cuisine that is baked on a metal griddle called a saj
Saj_bread
Medical condition caused by receiving too little or too many nutrients
thiamine, riboflavin, niacin and vitamin B12. Baladi bread (Egyptian flatbread) is made with fortified wheat flour. Other fortified products include
Malnutrition
Sweet roti with cotton candy
thin, silky strings of spun sugar, found in a variety of hues. The roti (flatbread) is very thin and made from white or colored flour; green flour colored
Roti_sai_mai
of wheat and called Pain d'épi. Bakarkhani Flatbread South Asia & Middle East Thick, sweet or spicy flatbread made of dough, ghee, milk, sugar. Mostly consumed
List_of_breads
Chickpea dish from the Indian subcontinent
deep-fried bhatura (where the combination is called chole bhature), puri, or flatbreads such as kulcha. Along with chickpeas, the ingredients of chana masala
Chana_masala
Middle Eastern flatbread with minced meat
Lahmacun, lahmajun, or lahmajo is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs such as
Lahmacun
Powdered stew from Ethiopia and Eritrea
chili peppers. Shiro is served atop injera (leavened flatbread) or kitcha (unleavened flatbread). Tegabino shiro is a type of shiro made from heavily
Shiro_(food)
Brayon flatbread (modern-day Canada)
A ploye (/plɔɪ/, French pronunciation: [plwa]) is a Brayon flatbread type mix of buckwheat flour, wheat flour, baking powder and water which is extremely
Ploye
Meal in Somalia and Djibouti
Kimis, Kibis or Ceesh, is a chewy, slightly flaky type of square Somali flatbread eaten in Somalia, Kenya, Ethiopia and Djibouti. A very commonly served
Sabaayad
Swedish flatbread
(Swedish: [ˈtɵ̂nːbrøːd]; literally 'thinbread') is a Swedish version of flatbread. Tunnbröd can be soft or crisp, and comes in many variants depending on
Tunnbröd
Chinese flatbread
Chinese: 锅盔; pinyin: guōkuī), literally "pot helmet", is a kind of bing (flatbread) made from flour originating from Shaanxi cuisine. The dish is said to
Guokui
Negrense flatbread
Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is
Piaya_(food)
Chinese traditional dish from Xi'an
cities of Guanzhong. It is a hot stew made with pieces of baked wheat flatbread, known regionally as mo (饃; 馍; mó), cooked and served with lamb or beef
Paomo
Thin, crisp flatbread from Sardinia
participle of the verb carasare, which means 'to toast') is a traditional flatbread from Sardinia. It is called carta da musica in Italian, meaning 'sheet
Pane_carasau
Topics referred to by the same term
culinary meanings, from its traditional meaning of flatbread to cake Torta de Gazpacho, a flatbread Torta, a Mexican sandwich Torta, a kind of Philippine
Torta_(disambiguation)
Meat-topped flatbread dish originated in Konya
traditional Turkish dish that originated in Konya, Turkey. It is a type of flatbread topped with minced meat, usually lamb or beef, along with finely chopped
Etli_ekmek
Pizza without tomato sauce
pizza bianca (lit. 'white pizza'), but this can also refer to a type of flatbread originating in Rome. Media related to White pizza at Wikimedia Commons
White_pizza
Sweet flatbread from Kerala, India
ˈboʊli/ Malayalam pronunciation: [t̪iruʋɐnɐn̪d̪ɾɯm ˈboːɭi]) is a sweet flatbread associated with Trivandrum, the capital of the Indian state of Kerala
Trivandrum_boli
Pizza chain in the United States
breakfast pizzas at select locations. In 2013, Happy Joe's started offering flatbread pizzas. Happy Joe's also offers gluten-free crusts, designed for those
Happy_Joe's
Indian rice flour flatbread
Akki rotti or akki roti is an Indian flatbread made from rice flour. It is part of Karnataka cuisine. Akki roti has at least two versions. The most common
Akki_rotti
Middle Eastern fried bean dish
mixed with herbs and spices before frying. Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon; falafel also frequently refers
Falafel
Culinary traditions of Jordan
ingredient such as: Abud—a dense, unleavened traditional Jordanian Bedouin flatbread baked directly in a wood fire by burying in ash and covering with hot
Jordanian_cuisine
Pancake originated from Somalia
Yemen where it is possibly related to Malawach, although the latter is a flatbread. Malawah is a plate-sized sweet pancake that is eaten for breakfast or
Malawah
Dish from southeast Europe
are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional)
Ćevapi
Spongy bread originating from Somalia and Yemen.
Somali: laxoox) is a spongy, flat pancake-like bread. It is a type of flatbread eaten regularly in Somaliland, Somalia, Djibouti, Kenya, Ethiopia, Yemen
Lahoh
Thin Italian flatbread
traditionally piada (pronounced [ˈpjaːda]; Romagnol: pièda), is a thin Italian flatbread, typically prepared in the Romagna historical region (which mostly consists
Piadina_romagnola
Stuffed flat bread in Sicilian cuisine
word meaning 'to crush' or 'to flatten') is a Sicilian stuffed baked flatbread, which can be eaten hot or cold. Scaccia is made with a very thin rectangular
Scaccia
Flatbread
baqarkhani or bakorkhoni, also known as bakarkhani roti, is a thick, spiced flatbread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain
Bakarkhani
Flatbread from South Asia
pronunciation: [pəˈɾaːʈʰaː, pəˈɾãːʈʰaː], also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole
Paratha
Traditional Yemeni food
additions to saltah. It is eaten traditionally with khubz mulawah, a Yemeni flatbread used as a utensil to scoop up the dish. List of stews Arab Indonesian
Saltah
Asian flatbread
Naan (/nɑːn/) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture
Naan
South Asian flatbread
Kulcha (IPA: [kʊltʃaː]) is a type of Indian flatbread made from refined wheat flour, fermented in earthen pots and baked in a tandoor. The term kulcha
Kulcha
South Asian flatbread
Roti (IPA: [ɾoːʈiː]) is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean
Roti
Iranian flatbread
بربری, romanized: nân-e barbari) is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is commonly topped with sesame
Barbari_bread
Iranian whole wheat leavened flatbread
نانِ سَنگَگ) is a triangular traditional Iranian whole wheat leavened flatbread. In Persian, sangak means "pebble". The bread is baked on a bed of small
Sangak
Algerian food item
semolina based flatbread originating from Algeria. A traditional Algerian dish, mhadjeb is a fine crepe-like semolina-based flatbread, typically stuffed
Mahdjouba
North African traditional flatbread
مسمن, romanized: musamman, msamman) or rghaif (رغايف), is a traditional flatbread originally from the Maghreb, commonly found in Algeria and Morocco, It
Msemmen
Yemeni flatbread
(Arabic: خبز ملوح), mulawah (Arabic: ملوح), or rashush (Arabic: رشوش) is a flatbread that is baked in a traditional tannur in Yemeni cuisine. A similar bread
Khubz_mulawah
Roman flatbread
Pizza bianca is a type of flatbread originating in Rome, Italy. It is a plain yeast flatbread which more closely resembles focaccia than typical cheese-topped
Pizza_bianca
Ethiopian and Eritrean dish
and blending it with the shredded flatbread. There are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera
Fit-fit
Starch extracted from cassava roots
only trace amounts of dietary minerals and vitamins. A casabe is a thin flatbread made from bitter cassava root without leavening. It was originally produced
Tapioca
Flatbread from Andalusia, Spain
A mollete, from muelle ("soft") + -ete (diminutive), is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually
Mollete_(bread)
Traditional Trinidadian fast food dish
traditional fast food dish of Trinidadian cuisine prepared using fried flatbread, shark meat and additional ingredients. It is a classic street food dish
Bake_and_shark
Culinary traditions of Lebanon
Lebanese meals is hummus, a chickpea puree, and many dishes are eaten with flatbread. A plate of vegetables including tomatoes, cucumber, mint, olives and
Lebanese_cuisine
Indian crispy flatbread
Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and is also eaten in some parts of
Khakhra
Central Asian flatbread
Uzbek: chalpak; Uyghur: чалпак, romanized: chalpyak) is a traditional flatbread commonly consumed throughout Central Asia. The main ingredients are flour
Shelpek
Type of flat bread
A bannock is a variety of flatbread (classed as quick bread in North America) cooked from flour, typically round, which is common in Scotland and other
Bannock (British and Irish food)
Bannock_(British_and_Irish_food)
Oat flatbread like a cracker or biscuit
An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as
Oatcake
Culinary traditions of Iraq
been a staple in the country since the days of the ancient Assyrians. Flatbread is a staple that is served with a variety of dips, cheeses, olives, and
Iraqi_cuisine
Food made of flour and water
on a flat rock, placed over a fire and cooked into a primitive form of flatbread. The oldest evidence of bread-making has been found in a 14,500-year-old
Bread
Country in South Asia
(piper chaba) in its meat-based dishes. Kalai ruti, a type of rustic flatbread, is widely consumed in Chapai Nawabganj of Rajshahi. Bangladesh has a
Bangladesh
Dishes using bread as a main ingredient, listed by category
Hwajeon Pajeon Paratha is a flatbread that originated in the north of the Indian subcontinent. Aloo paratha – Flatbread from South AsiaPages displaying
List_of_bread_dishes
Series of television show
September Puggles Dishes Entrée Beef Tartare with Quail Egg and Truffle Flatbread Main Paella Dessert Mango and Coconut Sweet Rice Croissant Puff SA Angus
My_Kitchen_Rules_series_16
Basket used to store injera
is a Harari basket used for storing injera, an Ethiopian and Eritrean flatbread. It is widely depicted as a cultural symbol for Ethiopia, made from locally
Mesob
Paste used in cooking
bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, scones and similar items. There is no
Dough
Vegetarian dish of Indian origin
special occasions.[citation needed] It is usually accompanied by an Indian flatbread or roti. As the name suggests, based on the Sanskrit root panch for five
Panchratna_dal
Norwegian flatbread
Skjenning is a triangular, leaf-thin flatbread that is coated with freshly strained milk and sugar on one side. In Inntrøndelag (the inner parts of middle
Skjenning
Cooking tortillas (flatbread) on a wood-fired 3-stone cook stove
List_of_stoves
Central American dish
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including
Pupusa
Cylindrical clay oven used in South Asian cooking
of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and traditional lavash, as well as leavened ones, such as
Tandoor
Cuisine of the Eastern Mediterranean
and served with pomegranate molasses. Manakish (مناقيش)—a pizza-like flatbread garnished with minced meat, thyme or za'atar, commonly eaten for breakfast
Levantine_cuisine
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