Flatbread is made with flour, water and salt, rolled into a flat dough, sometimes flavoured with curry powder, chilli or other spices. A variety of oils can also be added and they may be leavened or unleavened – made with or without yeast.
GÖZLEME: This is a traditional Anatolian flatbread made of hand-rolled leaves of yufka
INJERA: An Ethiopian bread made with teff flour. It’s similar to a pancake or a crumpet and torn and used to scoop up stews (wats) and vegetable dishes.
TORTILLA: Traditional Mexican flatbreads made with maize or wheat flour and cooked on a griddle. It’s mainly used as a wrap.
ENGLISH MUFFIN: Traditional English flatbreads consisting of a thick disc of dough that is panfried. They can be savoury or sweet.
NAAN: Yoghurt enriches this Indian flatbread, which is baked in a tandoor and served with curries.
SANGAK: These Iranian flatbreads are made from wholewheat flour and baked on a bed of small river stones or pebbles in an oven.
Flatbreads around the world
Bread in various incarnations is served with every meal in Turkey. But take it from us, when the bread looks like this, it IS the meal!
Get the Turkish flatbread recipe here.
Parathas are often eaten as part of a south Asian breakfast – try them with fried eggs or omelettes.
Norwegian lefse can be used as wraps for everything from cured fish to cold meat and cheese. Or, roll them up with butter, cinnamon and sugar.
The next-level Irish potato farl. Breakfast is served!
These socca are made with chickpea flour, making them a great gluten-free snack. Eat it plain and seasoned with salt, pepper and rosemary, or with salsa verde.
The Polish are pros at treating humble veg, from cauliflower to cabbage, in innovative ways. But from Krakow to Warsaw, beetroot is king. Try it in this pierogi-inspired flatbread and see why.