Flatbread
25 recipes
Roti Dile Koko: Chagossian Coconut Milk Flatbread Folded in Four
Roti dile koko is the Chagossian flatbread made with coconut milk. Learn the four-fold, the soft-not-sticky dough cue and how to judge your coconut milk.
Shaobing: Northern Chinese Layered Sesame Flatbread
Shaobing, northern China's layered sesame flatbread: hot-water dough, five-spice sesame paste, tight rolling and folding, and a 475°F bake until light gold.
Thalipeeth: Maharashtrian Roasted Grain and Lentil Flatbread
Thalipeeth, the hand-patted flatbread of Maharashtra made from roasted bhajani flour. Learn the one-hole press, the covered cook and when to flip.
Paratha: Plain North Indian Flatbread, Folded into a Triangle and Rolled Round
How to make plain paratha with whole wheat atta, salt, water and ghee: a soft unleavened dough rested for 30 minutes, layered with ghee, folded into a triangle, rolled into a round and cooked on a thin pan over medium heat until evenly spotted and served hot.
Kalai Ruti: Chapainawabganj Flatbread of Rice Flour and Black Gram (কালাই রুটি)
How to make kalai ruti, the dry-roasted flatbread of Chapainawabganj in northwest Bangladesh, from rice flour, mashkalai (black gram) flour and water alone. Follows a recipe from a Chapainawabganj resident step by step, from sieving and pressing the dough by hand to shaping with damp palms and dry-roasting on a hot clay khola, with notes on regional versions and how to serve it hot and plain.
Kulcha: Plain Yogurt Flatbread with Nigella Seeds, Cooked on a Tawa
How to make plain, unstuffed kulcha at home: a soft maida dough leavened with curd, baking powder and baking soda, rested for 2 hours, scattered with nigella seeds and roasted on a hot tawa with oil brushed on as it cooks. Covers ingredients, equipment, every step, signs to watch for, related kulcha styles and common questions.
Gözleme: Turkish Folded Flatbread with Spinach, Onion and Feta
How to make gözleme, Turkish stuffed flatbread: a soft yeast dough rolled thin, folded around raw spinach, onion and feta, and browned on both sides in a hot pan. Covers the dough, the hand-massaged filling, the fold, pan cooking, regional variations and common questions.
Bannock: A Chef's Grilled Version of a Bread Made Many Ways in Canada
How to make bannock on a hot grill, following Shane M. Chartrand's recipe by weight: a wet, shaggy dough rested under a damp towel, rolled thin and grilled on both sides. Also covers how bannock is cooked in different ways by different families and communities, the debate around its place in Indigenous cuisine, and how to choose flour and finishing salt outside Canada.
Akki Rotti: Karnataka Rice-Flour Flatbread with Onion, Dill and Coconut
How to make akki rotti, the vegetable-and-herb rice-flour flatbread of Karnataka, patted out by hand on a cold tawa and cooked under a lid until toasted brown spots appear. Covers the dough's texture, why the pan starts cold, when to flip, fixing cracked or sticky dough, choosing between dill and coriander, and how the dish sits at Karnataka tables.
Jowar Bhakri: Hand-Patted Sorghum Flatbread from Maharashtra (Jwarichi Bhakri)
How to make jowar bhakri (ज्वारीची भाकरी, jwarichi bhakri), the Maharashtrian flatbread of sorghum flour mixed with hot water, patted into a round by hand, cooked on a tawa with water brushed over the top and finished over an open flame. Covers the optional rice flour, finding jowar flour, safe handling of hot dough and flame, what to serve alongside, and the food culture recorded in Marathwada.
Aish Baladi: Egyptian Whole-Wheat Flatbread (عيش بلدي)
How to make aish baladi, the round Egyptian flatbread, from whole-wheat flour, yeast, water, salt and oil, following Saveur's home recipe for 16 breads. Covers the two-stage flour addition, the rises, scattering bran on the parchment, baking on a stone preheated to 500°F (about 260°C), what to check when the breads don't puff, and how the bread is eaten at the Egyptian table.
Manakish: Lebanese Za'atar Flatbread for Breakfast
How to make manakish, the thin flatbread eaten for breakfast in Lebanon. Bring out the aroma of za'atar and sumac, bake it thin in a home oven, plus substitutes, storage and regional toppings. Covers the hot baking sheet, a 3–5 mm thickness, and serving with labneh and vegetables.
Naan: Soft South Asian Flatbread Cooked in a Skillet
How to make naan, the yeasted South Asian flatbread traditionally baked in a tandoor, in a hot dry cast-iron skillet at home. This recipe follows one published formula for 8 naan with Greek yogurt and ghee. It covers judging the rise, shaping thick or thin, reading bubbles and brown spots, and how naan differs from roti and chapati. It also covers where naan turns up on restaurant tables in Indonesia.
Taguella: Tuareg Sand-Baked Flatbread of the Sahara
A home-kitchen version of taguella, the sand-baked flatbread of the Tuareg in the Sahara. Covers the blend of wheat flour, atta, and semolina, kneading time, building dry top-and-bottom heat with a cast-iron pot or tawa, how to eat it, storage, and what goes wrong, with photos for each step.
Harcha: Moroccan Semolina Flatbread with a Crumbly Grain
Harcha is a Moroccan flatbread made from semolina and butter, enjoyed at breakfast and with afternoon tea. Covers household variations in the formula, choosing flour, ingredients and steps for 4 servings, how to read the dough after the milk goes in, cooking over low heat, what to do if it crumbles, storage and reheating, and enjoying it with sweet or savory toppings.
Msemen Recipe: Morocco's Layered Flatbread
Msemen (msemmen) is a layered Moroccan flatbread for breakfast and mint tea. Wheat flour and fine semolina dough is stretched thin with fat and folded. Judging color and thickness, regional serving, flour substitutes, fixing mistakes, and storage, with step photos.
Qutab Recipe: Thin Stuffed Flatbreads from Azerbaijan
A home-kitchen recipe for qutab, Azerbaijan's thin half-moon flatbread. Herb and white-cheese filling, sumac and yogurt for serving, regional fillings, rolling tips, pan heat, common failures, freezing, and reheating.
Qurutob: Tajikistan's Fermented Bread Salad
Qurutob is Tajikistan's signature dish: flatbread (non) soaked in dried yogurt (qurut) sauce, topped with raw tomato, onion, cilantro. Includes qurut swaps.
Lahmacun: Turkey's Paper-Thin Spiced Meat Flatbread
A full recipe for lahmacun, the Turkish national favorite: a crisp, paper-thin dough spread with spiced lamb paste and baked hot. How to reproduce it in a home oven, from rolling the dough to the topping mix, with substitutions for lamb and Urfa chile.
Thepla: Gujarat's Methi Flatbread
How to make thepla in the Gujarati home style: substitutes for methi, using amchur and cumin, the water level that keeps whole wheat flour from turning stiff, rolling thin, heat control, storage that resists cracking, reheating, and lunchbox serving.
Pol Roti Recipe: Sri Lanka's Coconut-Scented Flatbread
A pol roti recipe from Sri Lanka made with unsweetened desiccated coconut and a frying pan. How to rehydrate dried coconut, how much water to add, and how to judge thickness and browning. Choosing curry leaves, serving with spicy curries or sweet breakfasts, household differences in the formula, fixing failed dough, and storage.
Tarte Flambée Recipe: Alsace's Paper-Thin Flatbread at Home
A home recipe for tarte flambée, the Alsatian flatbread, made with a yeast-free dough rolled 1–2 mm thin and baked in a very hot oven. Covers fromage blanc substitutes, cooking the onion and bacon, regional context, fixes for common problems, storage and sweet variations.
Aloo Paratha: North India's Potato-Stuffed Griddle Flatbread
Aloo paratha is a North Indian flatbread of spiced potato sealed in whole-wheat dough and cooked on a tawa. Covers atta versus other flours, sealing the filling so it stays dry, reading the browning, an amchur substitute, storage and regional variations.
Roti Canai: Malaysia's Flaky Flatbread with Dal Curry
How to make Malaysian roti canai at home: a stretchy dough rested in oil, folded with ghee into dozens of crisp layers, cooked on a hot skillet and served with a lentil dal curry.
Kesra: Algerian Semolina Flatbread
Kesra is the semolina flatbread of eastern Algeria. Covers fine-ground semolina, rubbing in the oil, doneness in a skillet, chorba and rescuing cracked dough.