Flatbreads

🇮🇹Italy

'Mpanate

'Mpanate is a named Italian flatbread from Province of Ragusa, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

🇨🇦Canada

Acadian Buckwheat Flatbread

Ploye

An Acadian buckwheat flatbread, thin and holey, griddled and served with butter and molasses or as a wrap.

🇦🇫Afghanistan

Afghan Naan

نان افغانی

Long oval flatbread scored into ridges, seeded with nigella, and slapped onto the wall of a clay tandoor.

🇮🇳Karnataka, India

Akki Roti

ಅಕ್ಕಿ ರೊಟ್ಟಿ

A Karnataka flatbread made from rice flour and vegetables. It is a rural breakfast staple.

🇲🇷Mauritania

Al-keçra

Flat galette of wheat or barley flour cooked in an oven or buried in hot sand (hofra); the everyday bread of Moor nomads, eaten torn and soaked in meat sauce or stew; the sand-baking method gives a distinctive earthy flavour.

🇬🇾Guyana

Aloo Roti

Guyanese aloo roti is a tawa-cooked flatbread filled with seasoned mashed potato, then folded and softened for eating with curry.

🇫🇷Baden-Württemberg, France

Alsatian Flammekueche

Flammekueche

Alsatian Flammekueche is a thin rolled flatbread spread with crème fraîche, onions, and bacon, baked quickly until the edges blister.

🇮🇳Amritsar, India

Amritsari Kulcha

अमृतसरी कुलचा

A leavened, stuffed flatbread from Amritsar baked in a tandoor. It is typically filled with spiced potatoes, paneer, or onions, then topped with cilantro and butter.

🇪🇹Ethiopia

Anebabero

አነባበሮ

A celebratory layered injera dish — sheets of injera stacked on top of one another, each layer smeared with niter kibbeh and berbere. Often baked together and sliced into wedges like a savory layer cake.

🇺🇸New Haven, United States

Apizza

The New Haven-style pizza of Connecticut: a thin, oblong crust blistered in a coal oven, with a charred rim and a sparse topping.

🇨🇴Colombia

Arepa

Round, flat griddled corn cake that anchors every Colombian table, eaten plain or split and stuffed with cheese, egg or meat at any hour. Griddled, fried or baked depending on the region.

🇨🇴Boyacá, Colombia

Arepa Boyacense

A sweet arepa from Boyacá, made with cornmeal, panela, and cheese, baked until golden. Slightly sweet and dense, it is a highland breakfast and snack.

🇨🇴Colombia

Arepa de Choclo

An Antioquian arepa made with sweet yellow corn (choclo) and butter, griddled until golden and often topped with melted white cheese. Sweet, soft, and creamy.

🇨🇴Cartagena, Colombia

Arepa de Huevo

A Caribbean-coast specialty: a fried cornmeal arepa split open and stuffed with a raw egg, then fried again until the egg cooks inside. A Cartagena street-food icon.

🇨🇴Colombia

Arepa de Maíz Blanco

A simple white-corn arepa, the most basic version, griddled until golden. Eaten at breakfast with butter, cheese, or eggs across Colombia.

🇨🇴Cartagena, Colombia

Arepa de Petit

A small, bite-sized arepa from the Caribbean coast, fried and served with cheese or egg inside. A popular party and street snack in Cartagena and Barranquilla.

🇨🇴Colombia

Arepa de Queso

A Colombian arepa with cheese mixed into the cornmeal dough, griddled or fried until golden and melty. A popular breakfast and snack across the country.

🇻🇪Venezuela

Arepa Dominó

Arepa filled with black beans and crumbled white cheese, the black and white giving it its name.

🇨🇴Medellín, Colombia

Arepa Paisa

A small, plain, griddled arepa from Antioquia, served alongside bandeja paisa or with butter and cheese. Thin and dense, it is the everyday arepa of the coffee region.

🇨🇴Bogotá, Colombia

Arepa Rellena

A thick, griddled arepa split open and stuffed with cheese, meat, chicken, or eggs. A hearty street-food meal, especially in Bogotá and the interior.

🇨🇴Santander, Colombia

Arepa Santandereana

A Santander-style arepa made with toasted cornmeal and pork fat (chicharrón), giving it a savory, smoky flavor. Thinner and crispier than the paisa arepa.

🇨🇴Cali, Colombia

Arepa Valluna

A Valle del Cauca-style arepa, thin and griddled, made with white cornmeal and a touch of sugar. Served with meals or with cheese and butter as a snack.

🇮🇳Mumbai, India

Baida Roti

बैदा रोटी

A Mumbai street food of egg-coated paratha wrapped around minced meat. It is portable and filling.

🇮🇳Rajasthan, India

Bajra Roti

बाजरे की रोटी

A flatbread made from pearl millet flour, popular in Rajasthan and Gujarat. It is gluten-free, hearty, and typically served in winter with garlic chutney.

🇯🇲Jamaica

Bammy

Flat cassava cake pressed and dried by a Taino method that predates the Spanish, soaked in coconut milk and then fried or steamed.

🇹🇹Trinidad and Tobago

Bara

Soft split-pea and flour dough seasoned with turmeric, geera and pepper, fried until it puffs and stays pliable.

🇹🇷Central Anatolia, Turkey

Bazlama

A soft, thick village flatbread baked on a griddle (sac) over open fire, with a chewy texture and slight char. Bazlama is the everyday bread of rural Turkey, especially in the Central Anatolian and Mediterranean regions, eaten fresh with butter, cheese, or honey.

🇸🇮Lower Carniola, Slovenia

Belokranjska Pogača

Protected flatbread from Bela krajina, scored into a diamond grid, brushed with egg and scattered with coarse salt and caraway.

🇮🇳Maharashtra, India

Bhakri

भाकरी

A thick, coarse flatbread from Maharashtra and Gujarat made from jowar, bajra, or rice flour. It is a rural staple.

🇦🇫Afghanistan

Bolani

بولانی

Thin flatbread folded over a filling of potato, gandana leek, pumpkin or lentil and fried on a griddle until blistered.

🇧🇼Botswana

Botswana Stovetop Flatbread

Liphaphatha

Botswana stovetop flat cakes — dough cooked on a hot plate or pot lid over coals, not in an oven; a bread introduced with imported wheat flour, now part of the national food culture.

🇬🇺Guam

Breadfruit Titiyas

Titiyas Lemmai

Titiyas lemmai mixes ripe breadfruit pulp into dough, flattens it, and cooks it on a hot kommat as a soft flatbread.

🇺🇸Texas, United States

Breakfast Tacos

Flour tortillas stuffed with eggs, potato, cheese, bacon, and salsa, an Austin morning ritual.

🇺🇸United States

Brier Hill-style pizza

A Youngstown, Ohio pizza with a thick, chewy crust, sweet sauce, and a distinct topping style from the Italian-American community.

🇲🇲Myanmar

Burmese Naan

နံပြား

Flatbread slapped onto the wall of a clay oven at a teashop and eaten with pea curry, condensed milk or plain with sweet tea.

🇬🇾Guyana

Buss Up Shut

Paratha roti cooked in layers on a tawa then beaten with wooden sticks until it collapses into torn, soft shreds.