23 Types Of Flatbread, Explained

There might not be a single food more influential around the world than bread. While the world's challahs, brioches, and baguettes often take the spotlight, flatbreads have had an arguably more monumental impact on global culture and sustenance since the dawn of time. According to Bakerpedia, the flatbread originated over 6,000 years ago in the Fertile Crescent and has since spread to other continents and regions. The main distinguishing feature between flatbread and other types of bread is its high crumb-to-crust ratio and low-specific volume. This means that flatbreads are — flat. Yet, the two main categories of flatbreads include single-layered (either leavened or unleavened) bread and double-layered, leavened bread.

The main ingredients of a flatbread are flour, water, and salt — thus making the flatbread one of the most versatile ingredients in the kitchen. But despite the perceived simplicity of the flatbread's ingredients, there are apparent differences in how this carb is consumed worldwide. Here are some of the most popular types of flatbread you can find around the world.

Tortillas were first believed to be the result of the Mayan civilization living in modern-day Mexico. According to Alto Hartley, one common origin story is that a Mayan peasant offered a corn-based flatbread to a Mayan king. The word "tortilla" is derived from the Spanish word for "little cake" and can be made with corn (maize) or wheat flour. The tortilla's thin shape results from pressing with a metal contraption. After the dough is thinned, it is cooked quickly on both sides in a pan before being served with a myriad of Mexican foods like refried beans or as a vehicle for the beloved taco.

Focaccia likely isn't the type of bread you think about when it comes to flatbread, but its high crust-to-crumb ratio technically classifies it as a flatbread. This leavened Italian bread is made with wheat flour, salt, and water. Focaccia is characteristically dimpled to increase its surface area. It can be topped with the standard olive oil and flaked sea salt or made into edible art with rosemary, olives, cherry tomatoes, and onion. It is typically eaten as an appetizer or snack in Italy, but it can also be served alongside hearty Italian pasta or meat dishes as well.

Matzo is commonly thought of as crackers, but this thin Jewish food is technically considered a flatbread. According to Delighted Cooking, matzo is often eaten during Passover, when leavened bread should be avoided. The bland taste of the matzo symbolizes humility, and the unleavened qualities of the bread are symbolic of the Jewish diaspora from Egypt in which bakers did not have time to allow their bread to rise.

There are other foods made with wheat-based matzo, including matzo ball soup. Beyond wheat, matzo can also be made from rye, oats, barley, or spelt. Additionally, you'll find two different forms of matzo: soft matzo and the harder, cracker-like matzo.

There might not be a more romantic flatbread than a crepe. These thin French pancakes are technically classified as flatbread but often include eggs, milk, and either butter or oil. According to the Original Pancake House, crepes were brought to fruition by a 13th-century French housewife who splashed porridge onto a hot skillet. The name came from the Old French word "crespe," meaning "curled," a reference to the sides of the crepe that curl over when the batter is spread over the hot surface.

Buckwheat crepes are typically reserved for savory fillings like meat, cheese, and eggs. White flour crepes ("crêpes de Froment") can be filled with fruit, chocolate, cream, or nuts.

Paratha is a flatbread endemic to South Asian countries, including Bangladesh, Sri Lanka, Nepal, and Pakistan. Unlike naan or roti, paratha is usually eaten as a stand-alone dish and can be stuffed with cheese, vegetables, or other savory toppings. The word "paratha" is a combination of the Indian word "part," meaning layer, and "atta," meaning flour.

These flatbreads are cooked relatively quickly on a shallow griddle for easy flipping. Our favorite way to prepare paratha is to include warming spices like ginger and garlic, as well as chopped carrots, bell pepper, and green cabbage.

Farata is from the Mauritian Islands, located off the coast of East Africa, and is a version of paratha. This flatbread is made with three simple ingredients cooked in a tawa: water, flour, and oil. The farata is usually served with a Mauritian curry, though it may include other ingredients or fillings. Finding the Universe notes that farata is sold by street vendors across the country. In a restaurant, farata is served alongside dholl puri — a Mauritian pancake made with ground yellow split peas — rather than rice.

Sheermal is saffron-seasoned flatbread found in Middle Eastern countries like Iran and Pakistan, but it's also found in Northern India (via Delighted Cooking). Unlike roti, Sheermal is made with milk as well as the typical leavening agents of yeast and base of all-purpose flour. Sheermal roughly translates to "milk bread" and is much richer than its drier Indian flatbread counterparts. Sheermal is served warm with other Irani and Pakistani proteins like kebabs and soups, although it was historically reserved for royalty and special occasions in the region.

Socca is a French street food that resembles both a pancake and a flatbread. This wonderful carb is made with chickpea flour, olive oil, and water. Once the ingredients are combined, the batter is poured into an awaiting shallow pan and baked until crispy. After it is finished baking, the socca is cut into wedges and seasoned with cracked black pepper. The Italian farinata is very similar and made with the same base ingredients but with the addition of sea salt and rosemary.

Manakeesh is a popular flatbread in the Levantine region of the Middle East. The root of the singular version of manakeesh (mankosheh) translates to "that which is decorated with colors, writing or that which is engraved" (via Chef in Disguise). In the Levant, manakeesh is decorated with one or two toppings, including za'atar, labneh, or eggs. Chef in Disguise notes that manakeesh is often eaten as a breakfast food in Jordan, Syria, and nearby countries and has been modernized to include toppings like Nutella, banana, cheese, and meat.

The manakeesh is a unique bread for another important reason beyond its toppings. The bread is cooked in a taboon oven — a Palestinian cooking vessel made from a specific type of clay and hay. Taboon ovens are built outside the home and are filled with hot rocks, which results in the dimpled appearance of the manakeesh.

Like pita, lavash is a flatbread that originated around the Middle East. This leavened or unleavened bread was originally baked in a subterranean clay oven called a tonir (via Organic Flatbread) but has since been modernized to cook in an oven or on a griddle.

In Turkey, lavash is served with kebabs to make doner kebab wraps or served alongside other Turkish entrées. The main difference between lavash and its older cousin, the pita, is where each was first made; lavash was created closer to the Black Sea and Caspian Sea than the pita. Lavash can also be prepared leavened or unleavened, while pita is always a leavened bread.

According to Food Perestroika, zhingyalov khats are herb-forward stuffed flatbreads found in Armenia. Depending on the pronunciation and region, the dish can also be translated as zhengyalov hac or jingalov hats.

Zhingyalov khats are made with between seven and nine types of fresh herbs (like leeks, scallions, and parsley) and stuffed into a lavash-style flatbread. The dough is rolled out onto a flat surface, stuffed copiously with herbs, and folded back over before being griddled. Unlike lavash, Food Perestroika notes that the zhingyalov khats have to be cooked for much longer. Zhingyalov khats are often doused in butter or eaten alongside Armenian kebabs.