43 Flatbread Recipes from Around the World

Flatbreads are some of the oldest types of breads in the world, and many different cultures make and eat them regularly with most meals. Whether it's pita from the Mediterranean, naan from Central Asia, flakey parathas from India, or corn tortillas from Mexico, there is a flat bread for almost everyone. Let our users' recipes inspire you to make your favorites from scratch or explore an entirely new type of bread.

Arabian Pita Bread

"Delicious, quick, and easy. I've made these twice now and we love them. I have even wrapped leftover dough balls (already risen) in saran wrap and put them in the fridge for a couple of days. When I cooked the last batch up (straight from the fridge, then rolled out) they came out even fluffier than freshly made ones.”

-Amy V2

Roti Canai

"Yup, that's the real thing! It's amazing how much oil goes into it. Some Malay coffeeshops put in margarine and egg. I'd suggest reducing the salt to 2/3 tablespoon and adding 2/3 tablespoon of white sugar to be dissolved in the water."

-RotiJala

Indian Cornbread

“These were so wonderful! You could enter a cooking contest with this recipe!”

-Charishma_Ramchanda

KEEMa ROTI

This is a recipe for an Indian-style flat bread called roti, which is stuffed with ground meat (keema). The recipe calls for mutton, which is the common term for goat meat in South Asia. However, you can use ground lamb, beef or turkey.

Healthy Whole Wheat Pita Bread

"Oh my goodness! These pitas are fabulous, and the recipe is so easy!”

-Linorama

Radish Paratha

This is a tasty flakey flatbread from northern Indian. The radishes in this recipe are actually daikon radishes, a large, mild, white radish that is common in Japanese cuisine. You can find them at most Asian groceries.

Aloo Paratha

“Loved this! Served it with store-bought mango chutney and it was delicious. Recipe says it makes 10 to 15 parathas at the top, but the directions say to cut the dough into six pieces. I followed the directions and got six decent sized parathas!”

-Jonathan Melendez

Naan

“Turned out really well; used half whole wheat flour and half white. I found that the ones that were rolled thinner puffed up better.”

-lil_miss_SBC

Socca

Socca is a type of flatbread from southern France that is made with chickpea flour. It has a nutty flavor and is a great option who don’t eat gluten.

Flour Tortillas

“I was able to make a dozen tortillas for pennies verses over $2.00 a package at the store. These took no time at all and were a hundred times better tasting. Do not try to use a regular tortilla press for this. They are made for use with corn tortillas and will possibly break if you use it with this stiff of dough.”

-Treenickel

Corn Tortillas

"I have been using this same recipe for years and we love it! But believe me, don't leave out the salt!”

-lesliecoy

Arepas

"Nice to have a recipe using the 'regular' cornmeal that may be more available in the U.S. than the traditional PAN masa. I would suggest starting with 3/4 cup milk, then add more if needed."

-realbirdlady

Pooris

“This is a great bread to serve with Indian food or just as a snack. I made mine with white flour, like they do in Indian restaurants, and it was so easy and tasty.”

-A Good Thing

Injera Copycat

This recipe is inspired by injera, a staple bread from Ethiopia that is eaten with almost every meal. Injera is made with teff, a grain that is indigenous to Ethiopia and difficult to find outside of Africa. This recipe calls for wheat flour and other ingredients that are commonly available in Western supermarkets.

Lavash Bread

"Great recipe — I find that homemade flatbreads like this one taste so superior to store bought flatbreads, and the chewy yet crispy texture is wonderful. I really liked that this recipe used half whole wheat flour, too.”

-Katzen

Crispy Beer Flat Bread

"I liked these but might try with a dark beer next time. You must roll these very thinly it you want it really crispy. I might try my pasta maker for rolling next time."

-Chef ladyinblue3

Tajik Non

"Oooh, these are so yummy! Big and puffy and chewy and soft and oh-so-cute!”

-White Rose Child

Bacon & Spring Onion Pancakes

“Very good — instead of chicken broth, I used 10 ounces water and one teaspoon chicken bouillon crystals (omitting salt) and precooked bacon bits. Served with sour cream and plain Greek yogurt.”

-vanessajcarpenter

Potato Lefse

"Tastes just like I was taught by gramma when I was a teen, although I've never used evaporated milk before this. I had totally forgotten about steaming out the extra moisture.”

-Tinkerbell

The Best Rosemary Focaccia Bread

“This recipe is really good and simple! Next time I'll add more herbs on top.”

-danakscully64

Sourdough Pita Bread

"Excellent sourdough with a yeast option. Very tasty. I made a mistake when pan cooking one and flipped it. Don't do that.”

-Red_Apple_Guy

Coconut Roti

“This a Sri Lankan dish. This is excellent. I've had this many times while I was there and have been making it for a while since returning home.”

-Judi90

Aayi's Jowar/Jolad Roti

"This was a really unusual dough to work with, but pliable and forgiving, so I liked it. Once cooked they have a nice texture, so don't judge it by the dough.”

-magpie diner

Ceylonese Roti

"My first roti/flat breads with coconut. We all loved it and we will make this again. Very, very easy.”

-Artandkitchen

Mint Roti

"These were really excellent. Having never made rotis before, I really didn't know what to expect — especially with regards to ease of preparation. These were so much easier to prepare than I anticipated.”

-HeatherFeather

Chapati

"This is an excellent recipe for chapatis, except I don't care to have the ghee/shortening brushed on it after grilling. I tried one like that, then skipped doing it for the rest.”

-PalatablePastime

Cheesy Chili Naan

“Creates two thick naan breads stuffed with cheese and flavoured with garlic, coriander and chilli.”


-FlipTheScript Recipe

Khoubiz

“Very good! We liked it a lot! I liked how big they were and how they puffed up very nicely.”

-Leahs Kitchen

Feta-Olive Stuffed Flatbread

“This is great! I used half whole wheat flour and half bread flour, and it was still perfect.”

-Podkayne

Aldeburgh Flatbread

"Very tasty! I made these and used a pesto mix from Pampered Chef for the seasoning blend.”

-Brighid

Scallion Pancakes With Ginger Dipping Sauce

“I added one scallion to the dough to enhance the flavor. I didn't quite understand the reason for coiling the pieces, but the end result was delicious and there were certainly no complaints.”

-COOKGIRl

Gluten-Free Naan

"I love this bread and am very happy to have it gluten free.”

-patricia.swiderski

Whole Wheat Flatbread

“Fantastic recipe. Extremely versatile. We've added lots of different spice combinations to this and it's been great every time.”

-adams.wifey

Sabaayad

"These were great. I doubled the recipe because I was worried that it would not yield enough, and I am glad it did. I got 12 out of a doubled recipe. This was also using my rolling pin to help make them thin.”

-Bonnie G 2

The Easiest, Bestest Focaccia Bread Ever

"Wow. This is incredibly easy to make and tastes delicious. It really took me just one hour to make the bread and it rose and browned beautifully.”

-Lizzie-Babette

Finnish Quick Flat Rye Bread

“Great recipe! I'm allergic to wheat, so substituted spelt flour for the white flour and baked it on parchment paper on a baking stone."

-Maxs Grandma

Barbari

"This is a delicious bread with a special taste. I prepared the bread exactly as described and made several long parallel ridges along the dough — was very easy as the alkaline wash permitted to glide easy on the dough.”

-Artandkitchen

Mini Garlic Naan

“Made this tonight to go with some Indian food. Fantastic recipe. I subbed the regular flour with whole wheat flour and it tasted just as good. Definitely saving this one for later!”

-Unkie Noid

East African Chapati

"Came out as expected. I used a little under one cup of water for this recipe. I also added refolding processes: you roll it out, fold it over a few times and then roll out again. This gives it a flakier texture."

-Ata S.

Buss up Shut

"I added some warm milk to the recipe with the water to knead the flour and the roti was super soft. Lovely recipe."

-Reshes D.

Methi Paratha

This recipe is for a flaky South Asian flat bread (paratha) stuffed with fenugreek leaves (methi). The recipe calls for fresh fenugreek leaves, which you can find at many Indian and Middle Eastern grocery stores.

Piadine Romagnole

“I actually used this to go along with pasta last night. I have not paired pasta and a flat bread before but it worked for me. Everything in the pasta and sauce was soft so the bread made a very nice counterbalance and also tasted great with some sauce on it.”

-Annacia

Ligurian Farinata

“It was terrific. I got two beautiful flatbreads that were just the way I like them: soft on the inside and crispy on the outside. They were quick and so easy to make.”

-Rosiegirl

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