Flatbreads are one of the oldest and most versatile types of bread in the world. They can be made with different flours, leavening agents, shapes, sizes, and toppings. They can be eaten plain, dipped in sauces, stuffed with fillings, or used as wraps for sandwiches.
Flatbreads are also a great way to explore different cultures and cuisines. They reflect the history, geography, and traditions of the regions where they originate. Whether you’re looking for a hearty breakfast, a light snack, or a satisfying meal, there’s a flatbread for every occasion.
Learn what they are, and most importantly – where to find them on your travels!
1. Chapati (South Asia)
Chepati is a whole wheat flatbread native to South Asia and parts of Africa. The term chapati is often used interchangeably with roti, another flatbread from that region, although some consider chapati to be slightly thinner.
Made by mixing whole wheat flour, water, salt, and sometimes oil or ghee, the dough is then divided into small balls, rolled out into thin disks, and cooked on a hot griddle until brown spots appear on both sides.
Chapati can be used to wrap around meat and vegetables, or used to sop up soups (yum!), stews, and curries. Chepati is often slathered with ghee after cooking for extra flavor and softness.
To try authentic Chapati, head to India, Pakistan or Bangladesh.
2. Focaccia (Italy)
Focaccia is a leavened bread from Italy that can be flavored with a variety of toppings. Focaccia is made with flour, yeast, salt, water, and olive oil. The dough is first flattened into a thick sheet, then dimpled with fingers before baking. This creates characteristic holes that allow the oil and toppings to seep into the bread.
You can top focaccia with anything from olive oil and herbs to cheese and meat. Some common toppings include rosemary, garlic, onions, tomatoes, olives, parmesan, mozzarella, ham, salami, and anchovies.
Focaccia can be used to make sandwiches, used to soak up soups and stews, or made into a pizza-like dish with added toppings.
If you want to try authentic focaccia, you can visit Italy, especially the regions of Liguria and Apulia, where focaccia originated. You’ll find focaccia sold by bakeries or served in cafes as part of an antipasto (a starter course).
3. Frybread (North America)
Frybread is an Indigenous flatbread that’s fried in oil or lard. Frybread is made with flour, water, salt, and sometimes baking powder or yeast. The dough is then flattened into thin circles and deep-fried until golden brown and puffy.
Some eat frybread as a side dish, wrap for tacos, smothered with honey or jam, or topped with beef, beans, cheese, lettuce, tomato, and salsa. This variation is known as an Indian taco or Navajo taco.
Frybread originated in 1864 when the Navajo people were given provisions by the United States Government during their forced relocation.
To try great frybread, head to the American Southwest, Arizona or New Mexico.
4. Lavash (Armenia)
Lavash is a large unleavened Armenian flatbread that is cooked against the hot walls of a clay oven. Lavash is made with flour, water, salt, and sometimes yeast or yogurt. The dough is rolled out into thin sheets that are stretched over a special cushion and slapped against the inside of the oven.
Soft and flexible when fresh, lavash can also become dry and brittle when stored. Dried lavash can be softened by sprinkling it with water. You can wrap it around meat or cheese, use it as a scoop for dips or salads, or break into pieces and eaten as a snack.
If you want to try authentic lavash, you can visit Armenia, where lavash is considered a national bread and a symbol of cultural identity. You’ll find lavash sold by street vendors or served in restaurants as part of a mezze (a selection of small dishes).
5. Matzah (Israel)
Matzah is an unleavened flatbread eaten by Jews during the Passover holiday when traditional leavened bread are not allowed by Jewish law. It’s made with flour and water that are mixed and baked within 18 minutes to prevent any fermentation.
Famous for it’s crisp and cracker-like texture and a bland taste, matzah can be eaten plain or with butter, cheese, jam, or chocolate spread. You can also crush into matzah meal, which can then be used to make matzah balls for soup, matzah brei for breakfast, or matzah kugel for dessert.
If you want to try authentic matzah, you can visit Israel, where Passover is celebrated with special rituals and traditions. Your best bet to find matzah is during the spring.
6. Naan (India)
Naan is a soft and pillowy flatbread native to India and other areas of West and South Asia. It’s is made with flour, yeast, water, milk or yogurt, salt, and sometimes ghee or eggs. The dough is then rolled out into oval shapes and cooked in a special oven called a tandoor. Naan often has pillowy bubbles that form from contact with the hot oven.
People love eating naan plain or flavored with garlic, cheese, herbs, nuts, or dried fruits. It’s another amazing scooper for soups, stews, curries and more. Some popular dishes that use naan are butter chicken, palak paneer, and kebabs.
If you want to try authentic naan, you can visit India, where naan is widely available and enjoyed. You’ll find naan sold by street vendors or served in restaurants as part of an Indian thali (a platter of various dishes).
7. Pita (Mediterranean)
Pita is a type of slightly leavened flatbread native to the Mediterranean region. Pita is made with flour, yeast, water, salt, and sometimes sugar or honey. The dough is then rolled out into thin circles and baked in a hot oven.
Also called “pocket bread” because of the characteristic pocket that forms when steam puffs up the dough during baking, pita can be used to stuff various fillings such as falafel, hummus, shawarma, gyros, or salads. Pita can also be cut into wedges and toasted or fried to make pita chips.
If you want to try authentic pita, you can visit Greece, Turkey, Lebanon, Israel or other countries in the Mediterranean basin. You’ll find pita sold by street vendors or served in restaurants as part of a mezze (a selection of small dishes).
8. Roti (South Asia)
Roti is another type of unleavened flatbread from South Asia that is thinner than chapati and often made with whole wheat flour. It is made by mixing flour, water, salt, and sometimes oil or ghee. The dough is then divided into small balls, rolled out into thin disks, and cooked on a hot griddle until brown spots appear on both sides.
Roti can be eaten plain or with butter, ghee, or jam. It can also be used to wrap around meat and vegetables or used to sop up soups and curries. Some popular dishes that use roti are dal makhani, aloo gobi, and chicken tikka masala.
If you want to try authentic roti, you can visit India, Pakistan, Bangladesh, Nepal, Sri Lanka, or other countries in South Asia. You’ll find roti sold by street vendors or served in restaurants as part of an Indian thali (a platter of various dishes).
9. Tortillas (Mexico)
Tortillas are thin unleavened flatbreads made from corn or wheat flour that is widely used in Mexican cuisine. Tortillas are made by mixing flour (either corn or wheat) with water and salt. The dough is then pressed into thin circles using a metal contraption called a tortilla press. The tortillas are then cooked on a hot griddle until lightly browned on both sides.
Tortillas can be used to make tacos , burritos , enchiladas , quesadillas , nachos , or fajitas . Tortillas can also be eaten plain or with salsa, guacamole, or cheese dip. Some popular dishes that use tortillas are carne asada, chicken mole, and huevos rancheros.
If you want to try authentic tortillas, you can visit Mexico, where tortillas are a staple food and have been consumed for thousands of years. You’ll find tortillas sold by street vendors or served in restaurants as part of a Mexican comida (a midday meal) .
10. Arepa (Venezuela and Colombia)
Arepas are found in many Central and South American countries, but they are especially popular in Venezuela and Colombia. Arepas can be made with precooked corn flour (often sold under the P.A.N. label in the United States), water, and salt. Unlike tortillas, which are very thinly pressed, arepas are formed by hand and are about a ½-inch thick. They also have a smaller diameter of around three to four inches.
Arepas can be grilled, baked, fried, or boiled until they form a crispy crust on the outside and a soft interior. Arepas can be stuffed with eggs, cheese, beef, chicken, pork, beans, avocado, or any other filling you can imagine. Arepas can also be eaten plain or with butter.
If you want to try authentic arepas, you can visit Venezuela or Colombia, where arepas are sold virtually everywhere.
Want to go beyond Arepas? Check out our guide to South American breads.
11. Coca de Recapte (Spain)
Coca de recapte is a traditional Spanish coca variety that’s commonly found in Catalonia and Valencia. It consists of a thin bread-dough base that’s topped with eggplants and roasted peppers (known as escalivada) in addition to tomatoes and onions.
Coca de recapte can also be topped with other ingredients such as sardines, tuna, anchovies, cheese, sausage, or ham. Coca de recapte can be eaten hot or cold as a snack or a light meal.
If you want to try authentic coca de recapte , you can visit Spain , especially the regions of Catalonia and Valencia , where coca de recapte originated . You’ll find coca de recapte sold by bakeries or served in cafes as part of an antipasto (a starter course) .
12. Pinzini Ferraresi (Italy)
Pinzini ferraresi is a type of fried flatbread traditionally prepared in the Italian city of Ferrara. The dough is made with flour, yeast, lard or oil, water, and salt. Pinzini is best enjoyed warm, as an antipasto, paired with sliced cured meats, cheese, and pickled vegetables.
Pinzini ferraresi are similar to another Italian flatbread called piadina, which is more common in the Emilia-Romagna region. The main difference is that pinzini are thicker and softer than piadina, which are thinner and crispier.
If you want to try authentic pinzini ferraresi, you can visit Italy, especially the city of Ferrara, where pinzini ferraresi originated. You’ll find pinzini ferraresi sold by street vendors or served in restaurants as part of an antipasto (a starter course)
13. Schüttelbrot (Alps)
Schüttelbrot is a traditional flatbread originating from South Tyrol . It’s usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, and herbs and spices such as fennel, cumin, and fenugreek. The seeds are crushed or pounded in a mortar before being kneaded into the dough. The dough is rolled flat – either paper-thin or a bit thicker – before it’s baked until crunchy and golden brown.
Schüttelbrot can be eaten plain or with butter, cheese, ham, or salami. Schüttelbrot can also be used to make sandwiches or croutons for soups and salads. Some popular dishes that use schüttelbrot are speckknödel (dumplings with bacon) , käsespätzle (cheese noodles) , and gulaschsuppe (goulash soup) .
If you want to try authentic schüttelbrot, you can visit Austria, especially the region of South Tyrol, where schüttelbrot originated. You’ll find schüttelbrot sold by bakeries or served in restaurants as part of an alpine cuisine.
14. Paratha (India)
Paratha is a type of layered flatbread from India that is usually made with whole wheat flour. Paratha is similar to naan, but it has multiple layers that are created by folding and rolling the dough with oil or ghee. Paratha can be plain or stuffed with various fillings such as potatoes, cauliflower, cheese, or lentils.
Paratha can be eaten for breakfast, lunch, or dinner. Paratha can be served with yogurt, pickle, chutney, or curry. Some popular dishes that use paratha are aloo paratha (potato-stuffed paratha) , gobi paratha (cauliflower-stuffed paratha) , and paneer paratha (cheese-stuffed paratha).
If you want to try authentic paratha, you can visit India, where paratha is widely available and enjoyed. You’ll find paratha sold by street vendors or served in restaurants as part of an Indian thali (a platter of various dishes).
15. Injera (Ethiopia)
Injera is a type of sourdough flatbread from Ethiopia that is made with teff flour. Teff is a gluten-free grain that has a high nutritional value and a distinctive nutty flavor. Injera is made by fermenting teff flour with water for several days to create a bubbly batter. The batter is then cooked on a large griddle until it forms a thin crepe-like bread with tiny holes on the surface.
Injera serves as both bread and utensil in Ethiopian cuisine. Injera is used to scoop up various stews, salads, and dips that are placed on top of it. Injera can also be rolled up and eaten as a snack.
If you want to try authentic injera, you can visit Ethiopia, where injera is considered a national dish and a staple food. You’ll find injera sold by street vendors or served in restaurants as part of an Ethiopian beyaynetu (a vegetarian platter).
16. Lefse (Norway)
Lefse is a type of unleavened flatbread from Norway that is usually made with potatoes, flour, butter, and milk or cream. The dough is then rolled out into thin rounds and cooked on a large griddle or a special lefse iron. Lefse has a soft and flexible texture and a mild potato flavor.
Lefse can be eaten sweet or savory depending on the toppings. Lefse can be spread with butter, sugar, cinnamon, jam, or brown cheese. Lefse can also be wrapped around meatballs, sausages, or fish. Some popular dishes that use lefse are rømmegrøt og spekemat (sour cream porridge and cured meats), lutefisk med lefse (dried cod with lefse), and krumkake med multekrem (cone-shaped wafers with cloudberries and cream).
If you want to try authentic lefse, head to Norway!
17. Knäckebröd (Sweden)
Knäckebröd is a type of crispbread that is made with rye flour and baked until hard and crunchy. Knäckebröd is one of the oldest types of bread in Sweden and has been consumed for over 500 years. The name knäckebröd comes from the Swedish word for “crack”, which refers to the sound it makes when broken.
Knäckebröd can be thin or thick, round or rectangular, plain or flavored with seeds, herbs, or spices. Knäckebröd can be eaten as a snack or a meal. Knäckebröd can be topped with butter, cheese, ham, salami, jam, honey, or caviar. Knäckebröd can also be used to make sandwiches or croutons for soups and salads . Some popular dishes that use knäckebröd are smörgåsbord (a buffet of various foods), gravlax (cured salmon), and västerbottenostpaj (cheese pie).
If you want to try authentic knäckebröd, you can visit Stockholm, Sweden, where knäckebröd is considered a national bread and a symbol of cultural identity.
Resources
Keep learning about bread! Check out our next pages to keep going:
The 17 Best Types of Bread to Try in South America
