Flatbreads

🇲🇽Mexico

Enfrijolada

Tortillas bathed in a smooth, seasoned black-bean sauce and rolled with a filling.

🇲🇽Mexico

Enmoladas

Tortillas rolled and napped in mole sauce, topped with onion and cheese.

🇲🇽Mexico

Entomatadas

Tortillas bathed in a tomato sauce, rolled and topped with onion, crema, and cheese.

🇧🇿Southern Belize, Belize

Ereba

Garifuna cassava bread: bitter cassava grated, the poisonous juice squeezed out through a woven ruguma tube, then the meal sifted and baked on a griddle into a large brittle disc.

🇪🇷Eritrea

Eritrean Kitcha

Kitcha

Eritrean unleavened thin flatbread made with wheat flour, water, and salt; cooked on a hot griddle; thinner and crispier than injera; the base for kitcha fitfit; eaten alongside stews or with butter and berbere for breakfast.

🇪🇷Asmara, Eritrea

Eritrean Pizza

Pizza

Pizza as made in Asmara's pizzerias; a legacy of Italian colonization; thin-crust, simple toppings; one of the favorite foods in the capital; eaten in trattoria-style restaurants that also serve zigni; neither fully Italian nor fully Eritrean.

🇹🇷Konya, Turkey

Etli Ekmek

A long, thin flatbread topped with a layer of finely minced meat, onions, tomatoes, and peppers, baked in a stone oven until crisp. Originating in Konya in central Anatolia, it resembles lahmacun but is larger, longer, and has a higher ratio of bread to topping.

🇦🇷Buenos Aires, Argentina

Fainá

Fainá con queso

A thin, crispy chickpea-flour flatbread of Genoese origin, served on top of a pizza slice in Buenos Aires. The 'a caballo' pairing of fainá on pizza is a uniquely porteño tradition.

🇲🇽Mexico

Fajitas

Sizzling strips of grilled meat with peppers and onions, served with warm tortillas.

🇪🇬South Sinai, Egypt

Farasheeh

فراشيح

A Southern Sinai Bedouin flatbread similar to eish baladi, baked in a dome oven until blistered and chewy.

🇮🇹Liguria, Italy

Farinata di Ceci

Ligurian farinata is a chickpea batter baked in a very hot oven until the bottom is lacy and crisp while the top stays soft; Tuscany uses the related name cecina for its regional form.

🇹🇯Tajikistan

Fatir

Фатир

A flaky flatbread laminated with tail fat or butter and baked in a tandoor so it separates into layers.

🇪🇷Eritrea

Firfir

ፍርፍር

A whole family of Ethiopian dishes built on torn or chopped injera tossed with sauces and seasonings. The word literally means 'crumbled' — and it can be made spicy with berbere or mild and savory. A classic breakfast.

🇱🇰Sri Lanka

Flaky Flatbread

ගොදම්බ රොටි

Dough slapped and spun out to a transparent sheet, folded into a square and griddled, plain or wrapped around egg or curry.

🇫🇮Finland

Flatbread

Rieska

Traditional unleavened flatbread made from barley or oat flour, sometimes with potato, similar to Norwegian lefse.

🇸🇪Sweden

Flatbread

Tunnbröd

Traditional Swedish flatbread made from wheat, barley, oat, and rye, used as wraps or with toppings.

🇳🇴Norway

Flatbrød

Norwegian crisp flatbread made from rye or wheat; thin, dry, and traditionally served with preserved fish.

🇮🇸Iceland

Flatkaka

Iceland's thin, round rye flatbread cooked on a griddle, a daily and essential staple

🇬🇺Guam

Flour Titiyas

Titiyas Harina

Flour titiyas; a sweetened flatbread made from wheat flour; mixed with coconut cream (lechen niyok) and a little salt and sugar; one of the common forms of titiyas; wheat flour became available as an import in the 18th century; an essential item on the fiesta table; served with kelaguen.

🇮🇹Genoa, Italy

Focaccia alla Genovese

Focaccia genovese

Liguria's signature flatbread: a dimpled, olive-oil-soaked dough baked until golden, lightly salted and often eaten by the slice for breakfast or as a snack.

🇮🇹Apulia, Italy

Focaccia Barese

Puglia's version of focaccia: a thick, pillowy dough topped with cherry tomatoes, olives, and sometimes onions or potatoes, baked until the bottom is crackling crisp.

🇮🇹Liguria, Italy

Focaccia di Recco

Ligurian unleavened flatbread stretched paper-thin, sandwichd with stracchino cheese and baked until the cheese melts and the crust blisters.

🇫🇷Provence, France

Fougasse

Provencal flatbread shaped like a leaf, often with olives, sun-dried tomatoes, or herbs.

🇲🇨Monaco, Monaco

Fougasse Monégasque

Fugassa de Munegu

Sweet flatbread enriched with eggs, sugar, butter, and candied orange peel, flavoured with orange blossom and brandy, decorated with nuts, raisins, anise, and red-and-white sugared aniseed in the colours of the Monegasque flag; sometimes regarded as a national dish.

🇷🇴Romania

Fried Flatbread

Scovergi

Discs of yeasted dough stretched thin and deep-fried, eaten hot with garlic, cheese and sour cream or with sugar.

🇧🇿Belize

Fry Jack

A triangle of soft wheat dough dropped into hot oil so it balloons hollow, split and filled with beans, egg, cheese or stewed chicken.

🇱🇾Misrata, Libya

Ftat Misrati

A Misrata layered flatbread dish built from torn bread and a rich spiced meat or tomato sauce.

🇦🇷Buenos Aires, Argentina

Fugazza

Figazza

An Argentine pizza of Genoese origin with a thick, focaccia-like crust topped with caramelized onions, oregano, and olive oil—no tomato sauce, no cheese. A Buenos Aires specialty.

🇦🇷Buenos Aires, Argentina

Fugazzeta

Fugazzeta rellena

An Argentine pizza of two dough discs sandwiching cuartirolo cheese, topped with onions and baked until gooey. A Buenos Aires invention and a pizzería icon.

🇺🇸United States

Gabubu

A Lakota skillet bread from the Great Plains — a pan-fried, slightly leavened flatbread, a close cousin of fry bread.

🇨🇦Atlantic Canada, Canada

Garlic Fingers

Doigts à l'ail

Atlantic Canadian dish of pizza dough topped with garlic butter, parsley, and cheese, cut in strips not triangles.

🇺🇸United States

Garlic Knots

Bites of pizza dough tied in knots, baked with garlic butter and herbs, served with marinara.

🇲🇽Mexico

Garnacha

A fried corn tortilla topped with beans, meat, salsa, and cheese.

🇹🇲Turkmenistan

Gatlama

A Turkmen layered bread, steamed or baked, soft and buttery.

🇸🇩Sudan

Goraasa be Dama

Thick Sudanese griddle bread served with a rich tomato and meat sauce.

🇲🇽Mexico

Gorditas

Plump corn masa pockets, sliced open and stuffed with savory fillings such as chicharrón, frijoles, or rajas.