// Workers AI · dad joke modeWhat did the list of flatbreads say? We're feeling crumby.
Flatbreads are the most common type of bread.[1] There are many types of flatbread from many parts of the world.[2] Flatbreads come in many shapes and sizes, with thicknesses ranging from below 1 millimeter to about 4 centimeters,[3] and diameters ranging from around 5 to 70 centimeters.[4]
Flatbreads are made of flour, often using cereal grains such as wheat, barley, maize, millet, sorghum, or rye.[2] The flour is generally mixed with water and salt to form a dough. Leavening is sometimes added, which may include sourdough or baker's yeast. Other dough ingredients may include fat or oil, used as shortening.[5] Some flatbreads have additional ingredients as fillings or toppings.[6] Flatbreads may be baked with any method.[7] Most types are baked on top of a griddle or in a vertical oven—such as a tandoor—while other types are baked in a domed oven or heated directly on embers.[8] Some types are instead fried.[9]
Flatbreads are categorized into two forms: double-layered and single-layered. Double-layered flatbreads are leavened and expand from gases while baking, which results in a separation between top and bottom. Single-layered flatbreads do not experience this, sometimes being punctured to prevent expansion.[10] Single-layered flatbreads are further divided into unleavened versions, which are rolled thin, and leavened versions, which are thick and airy.[11]
Pancakes, which are made of liquid batter rather than firm dough, may be considered a type of flatbread.[12] Pancakes and pancake-like flatbreads are listed separately at List of pancakes.
List
[edit]| Name | Classification | Dough ingredients[a] | Thickness | Diameter | Physical description | Baking method | Cuisine | Ref. |
|---|---|---|---|---|---|---|---|---|
Aghrum_(4).jpg) |
— | Semolina | — | — | — | — | North Africa (Kabyle) | [13] |
Arepa |
Single-layered, unleavened | Maize flour; sometimes uses fillings | 1–3 cm (0.4–1.2 in) | 8–10 cm (3.1–3.9 in) | Round, with flat or convex top | Griddle (sometimes boiled before baking) | Americas (Colombia, Peru, Venezuela) | [14] |
Ash cake |
Unleavened (usually) | Varies | — | — | — | Embers | Worldwide | [15] |
Bakarkhani |
Leavened (yeast) | Wheat flour (refined), sugar, milk, ghee, almonds, raisins | — | — | — | Baked | South Asia (Pakistan) | [16] |
Baladi |
Double-layered, leavened (sourdough, sometimes with additional yeast) | Wheat flour | 1.25 cm (0.5 in) | 20 cm (7.9 in) | Round with pocket | Oven | North Africa (Egypt, Sudan) | [17] |
Bammy |
— | Cassava | — | — | Round | — | Americas (Jamaica) | [18] |
Bannock |
Unleavened; less commonly leavened (sodium bicarbonate) | Oats or barley flour or wheat flour | — | — | Round, thick, the size of a plate; some versions use elaborate ingredients including lard | Griddle; historically ember-baked before placing on griddle | Europe (Scotland) | [19] |
Bannock |
Leavened (baking powder) | Wheat flour (refined), fat, sugar; sometimes milk, eggs, fruits (such as berries), or nuts | — | — | Round, large | Oven, campfire, cast iron pan, or fried | Americas (Indigenous Canadian, including Inuit) | [20] |
Barbari bread |
Single-layered, leavened (sourdough or yeast) | Wheat flour (or barley flour) | 2.5–3 cm (1.0–1.2 in) | 70–80 cm (28–31 in) by 25–30 cm (10–12 in) | Oval, heavy | Brick oven (partially pregelatinized) | West Asia (Iran, Afghanistan) | [21] |
Bataw |
Single-layered, unleavened | Wheat flour, maize flour, fenugreek | — | 50 cm (20 in) | Round, thin | — | — | [22] |
Batbout |
Double-layered, leavened | — | — | — | — | — | North Africa (Morocco) | [11] |
Bati |
Unleavened | Wheat flour, fat | 1.5 cm (0.6 in) | 5 cm (2.0 in) | Ball-shaped, hard and crusty, low in moisture and high in fat | — | South Asia (Rajasthan) | [23] |
Bazlama |
Single-layered, leavened (sourdough) | — | 3 cm (1.2 in) | 10–20 cm (3.9–7.9 in) | — | Griddle | West Asia (Turkey, Middle East) | [24] |
Bhakri |
Single-layered, unleavened | Sorghum flour, finger millet flour, pearl millet flour, rice flour | 3 mm (0.1 in) | 15–20 cm (5.9–7.9 in) | Round | Griddle | South Asia (Western India) | [25] |
Bhatura |
Single-layered, leavened (sodium bicarbonate and yogurt) | Wheat flour | 2 mm (0.1 in) | 15–20 cm (5.9–7.9 in) | Round, puffy | Deep-fried | South Asia (North India, Pakistan) | [26] |
Carchiola |
Single-layered, unleavened | Cornmeal | 2 cm (0.8 in) | — | Hard | Reversible grill in fireplace | Europe (Basilicata) | [27] |
Casabe.jpg) |
— | Cassava flour | — | — | Similar to arepa | — | Americas (Caribbean coast, including Venezuela, Garifuna) | [28] |
Chapati[b] |
Single-layered, unleavened | Wheat flour (atta) or other flour (sorghum or pearl millet) | 2 mm (0.1 in) | 15–20 cm (5.9–7.9 in) | Round, thin, bubbly with brown spots | Griddle, then placed over a direct flame | Worldwide, originally South Asia (North India, Pakistan, Bangladesh), also commonly East Africa (Kenya, Uganda, Tanzania) | [30] |
Chipa |
Varies (may be flatbreads or rolls) | — | — | — | Crisp | — | Americas (Paraguay) | [31] |
| Chorek | Single-layered, leavened | — | — | — | Pressed with decorative stamps | — | Central Asia (Turkmenistan) | [11] |
Cong you bing[c].jpg) |
Unleavened or leavened (yeast) | Wheat flour (refined), oil (or lard), scallions | — | — | Round with spiraling layers, varying textures | Griddle | East Asia (China) | [33] |
Crescenta |
Single-layered, leavened (yeast) | Wheat flour, lard, diced ham, diced bacon | — | — | — | — | Europe (Emilia-Romagna and Tuscany) | [34] |
| Crescenta fritta | Double-layered, leavened (sodium bicarbonate) | Wheat flour, milk, pork fat (strutto) | — | — | Diamond-shaped | Deep-fried | Europe (Emilia-Romagna and Tuscany) | [34] |
Crescentina modenese |
Single-layered, leavened (yeast or sodium bicarbonate); historically unleavened | Wheat flour; sometimes milk and lard | 1.5 cm (0.6 in) | 15 cm (5.9 in) | Decorative imprint from griddle | Between clay plates held in fire | Europe (Emilia-Romagna) | [34] |
| Crescia sfogliata | Single-layered, unleavened | Wheat flour, egg, pork fat (strutto), black pepper | — | — | — | Cast-iron pan | Europe (Marche) | [27] |
| Crostolo | Single-layered, unleavened | Wheat flour, egg, milk, black pepper | — | — | Round with spiral layers, blackened stripes | Grill | Europe (Emilia-Romagna and Marche) | [35] |
Crumpet |
— | — | — | — | — | Griddle | Europe (Britain) | [36] |
Damper_(cropped).jpg) |
— | Wheat flour; historically seed flour | — | — | — | Campfire | Oceania (Aboriginal Australian) | [37] |
Dhebra |
— | Finger millet; sometimes additionally wheat flour and chickpea flour | — | — | — | — | South Asia (India, particularly Rajasthan and Guajrat) | [38] |
English muffin |
Single-layered, leavened (yeast) | Wheat flour, milk, butter; coated in cornmeal | — | — | Round with straight edges, chewy, light-colored | Griddle, then oven | — | [39] |
Farl |
— | Wheat flour, oatmeal | — | — | Thin, triangular or quarter-circle | — | Europe (Scotland) | [40] |
Flatbrød |
— | Barley flour | — | — | — | — | Europe (Norway) | [41] |
Flatkaka |
Single-layered, unleavened | Rye and/or barley flour; sometimes milk products | 1 cm (0.4 in) | — | Round, dense | Oven | Europe (Scandinavia) | [42] |
Focaccia |
Single-layered, leavened (yeast) | Wheat flour, olive oil; sometimes topped with rosemary or other ingredients | 1.25–5 cm (0.5–2.0 in) | 20 cm (7.9 in) | Various shapes, similar dough to pizza | Oven | Europe (Italy) | [43] |
Fougasse |
— | Wheat flour; other ingredients vary | — | — | Large | — | Europe (France) | [36] |
| Frena | — | Flour, olive oil, nigella | — | — | — | Baked on pebbles | North Africa (Originally Morocco; also Israel) | [44] |
Frybread |
Leavened (sometimes baking powder) | Wheat flour, milk, oil | — | — | — | Fried | Americas (Indigenous North American) | [36] |
| Girda | Single-layered, leavened | Wheat flour | 2 mm (0.1 in) | 15 cm (5.9 in) | Round | Tandoor or Griddle | South Asia (Kashmir) | [23] |
| Gomme | Single-layered, unleavened | Flour, milk | Up to 5 cm (2.0 in) | 35–40 cm (14–16 in) | Round | Griddle covered in ashes | West Asia (Turkey) | [45] |
| Gnocco ingrassato | Single-layered, leavened (yeast) | Wheat flour, lard, diced ham | 2–3 cm (0.8–1.2 in) | — | Rectangular | Oven | Europe (Emilia-Romagna) | [46] |
Gnocco fritto |
Double-layered, leavened (sodium bicarbonate) | Wheat flour, pork fat (strutto) | 5 mm (0.2 in) | 5–15 cm (2.0–5.9 in) | Rectangular | Deep-fried | Europe (Emilia-Romagna) | [46] |
Gul poli |
Stuffed, unleavened | Wheat flour; filled with jaggery, coconut, peanuts, sesame seeds, poppy seeds, cardamom | 3 mm (0.1 in) | 10–15 cm (3.9–5.9 in) | Round, crisp, sweet | Griddle | South Asia (Maharashtra) | [25] |
| Hamursuz | Leavened | — | — | — | — | Vertical oven | West Asia (Turkey) | [47] |
Harcha |
Unleavened | Semolina, fat | — | — | Rough | — | North Africa (Algeria) | [48] |
Himbasha |
Leavened | Wheat flour, flavorings such as cardamom | — | — | Sweet | — | East Africa (Ethiopia, Eritrea) | [48] |
| Jow | Single-layered, leavened | Barley flour | — | — | — | — | West Asia (Iran) | [11] |
| Kaak | — | — | — | — | Very hard | Tandoor | South Asia (Balochistan) | [49] |
Kesra rakhis |
Single-layered, unleavened | Semolina, fat | — | — | Firm, homogenous surface | — | North Africa (Algeria, Berber) | [50] |
Khamiri roti |
Leavened (yeast or sodium bicarbonate) | Wheat flour, yogurt (or buttermilk), sugar, ghee, aniseed | — | — | Sweet | Griddle, tandoor, or deep-fried | South Asia (India, Pakistan) | [51] |
Khakhra |
— | Wheat flour, mat bean, oil | — | — | Thin, crisp | — | South Asia | [41] |
| Khobz el-dâr | Single-layered, leavened (sourdough or yeast) | Semolina, fat, milk, egg, sesame seeds | 1–2 cm (0.4–0.8 in) | — | Round, docked with rectangular cuts | Oven | Africa (Morocco, Algeria) | [52] |
| Khoshk | Single-layered, leavened | — | — | — | — | — | West Asia (Iran) | [11] |
Kitcha |
Single-layered, unleavened or leavened | Teff flour, sometimes with sorghum or millet flour | — | — | — | — | East Africa (Ethiopia) | [53] |
| Korsan | Single-layered, unleavened | Wheat flour (whole) | — | 57 cm (22.4 in) | Round, thin | Oven | West Asia (Saudi Arabia) | [54] |
Kulcha |
Single-layered, leavened | Wheat flour; various fillings or flavorings | 3–4 mm (0.1–0.2 in) | 10–12 cm (3.9–4.7 in) | Round | Tandoor | South Asia (Kashmir, Punjab) | [29] |
Laffa |
— | — | — | — | Thin, soft; similar to pita | — | West Asia (originally Iraq and Yemen; also Israel) | [44] |
Lagana.jpg) |
Unleavened | Flour, sesame seeds | — | — | Fairly dry | — | Europe (Greece) | [55] |
Lahmacun.JPG) |
Single-layered, leavened (yeast) | Wheat flour; topped with minced meat and vegetables | — | — | Round, thin | Oven | West Asia (Turkey, Middle East) | [56] |
Lángos_-_39.jpg) |
Leavened (yeast) | — | — | — | Savory | Deep-fried | Europe (Hungary) | [57] |
Laobing |
Single-layered, unleavened | — | — | 23–26 cm (9.1–10.2 in) by 13–17 cm (5.1–6.7 in) | — | Griddle (shallow-fried) | East Asia (China) | [58] |
Laufabrauð |
— | — | — | — | Thin | Fried | Europe (Iceland) | [59] |
Lavash |
Single-layered, leavened (sourdough or yeast) | Wheat flour | 2–5 mm (0.1–0.2 in) | 20–70 cm (8–28 in) by 10–40 cm (4–16 in) | Oval or rectangular, sometimes dried | Clay oven | West Asia (including Armenia, Turkey) | [60] |
Lefse |
— | Wheat flour, potato, milk (or cream); optionally lard | — | — | — | Griddle | Europe (Norway, Sweden) | [61] |
Lepeshka |
Single-layered, leavened | — | — | — | — | — | Central Asia (Uzbekistan, Kazakhstan) | [11] |
Litti |
Stuffed | Wheat flour; filled with sattu | — | — | — | Oven such as tandoor | South Asia (Bihar) | [41] |
Luchi |
— | Wheat flour (refined), ghee | — | 12.5–15 cm (4.9–5.9 in) | Round, puffy; similar to puri | Deep-fried | South Asia (Bengal) | [62] |
| Maadjouna | Leavened | Semolina | — | — | — | — | North Africa (Algeria) | [53] |
Makki ki roti |
Single-layered, unleavened | Maize flour | 2–3 mm (0.1–0.1 in) | 15 cm (5.9 in) | Round | Baked or sautéed | South Asia (Punjab) | [63] |
| Maluj | Single-layered, leavened (sourdough or yeast) | Wheat flour (refined); some variations use barley flour | 3–5 mm (0.1–0.2 in) | 30–35 cm (12–14 in) | Round | Clay oven | West Asia (Yemen) | [64] |
Manakish |
Leavened | Wheat flour; topped with ingredients such as cheese, chili pepper, minced lamb, za'atar, sesame seeds, sumac, or kashk | — | — | Various styles; griddled version is thin and crisp | Griddle or oven | West Asia (including Lebanon and Palestine) | [65] |
Markouk[d] |
Single-layered, unleavened | — | — | — | Very thin | — | West Asia (Lebanon, Palestine, Syria, Jordan, Saudi Arabia, UAE, Oman) | [11] |
Matloue |
Single-layered, leavened (yeast) | Wheat flour, semolina | 2.5 cm (1.0 in) | — | — | Griddle | Africa (Algeria) | [66] |
Matnakash |
Single-layered, leavened | — | — | — | — | — | West Asia (Armenia) | [11] |
Matzah |
Single-layered, unleavened | Wheat flour (whole); sometimes additional ingredients | — | — | Round or rectangular, thin, crisp, laminated, docked with even cuts | Oven | Worldwide (Jewish) | [67] |
Merahrah |
Double-layered, leavened (sourdough) | Maize flour, ground fenugreek seeds | — | — | Round | — | North Africa (Egypt) | [48] |
Missi roti.jpg) |
Single-layered, unleavened | Wheat flour, chickpea flour | 2–3 mm (0.1–0.1 in) | 15 cm (5.9 in) | Round, yellow | Tandoor or Griddle | South Asia (Punjab) | [25] |
Mlinci |
— | — | — | — | Thin | — | Europe (Balkans) | [68] |
Mo |
— | — | — | — | Round, white, hard outside with soft inside | Steamed | East Asia (Shaanxi) | [33] |
| Mont lay bway | — | Rice flour | — | — | Thin, crisp, airy | Fried | Southeast Asia (Myanmar) | [68] |
Murtabak |
Stuffed | Filled with chicken, mutton or other meat | — | — | Folded | Fried | Southeast Asia (Malaysia, Singapore) | [69] |
| Muufo[e] | Single-layered, leavened | — | — | — | — | Oven (mofa) | East Africa (Somalia, Kenya) | [11] |
Naan |
Single-layered, leavened (sourdough or yeast) | Wheat flour, yogurt (or milk), shortening; some variations use egg or various toppings | 3 mm (0.1 in) | 17 cm (6.7 in) by 12 cm (4.7 in)[f] | Teardrop-shaped, puffy; many styles[g] | Tandoor | Worldwide, originally South Asia (North India, Pakistan) and Central Asia | [71] |
| Ngome | — | Millet flour, vegetable oil | — | — | — | — | West Africa (Mali) | [53] |
Oatcake.jpg) |
Sometimes leavened (yeast, sourdough) | Oatmeal; sometimes fat | — | — | Various styles | Griddle or oven | Europe (British Isles, particularly Scotland) | [72] |
Pane carasau |
Leavened (sodium bicarbonate; some versions use yeast or sourdough) | Semolina[h] | 1–2 mm (0.0–0.1 in) | — | Round or rectangular, thin, crisp, sliced to separate layers | Oven (twice-baked) | Europe (Sardinia) | [74] |
Papadam |
— | Non-grain flour (lentil, chickpea, or potato); sometimes spices such as ajwain | — | About 8 cm (3.1 in)[i] | Thin, crisp | Fried; dried before cooking | South Asia (North India) | [75] |
Paratha.JPG) |
Multilayered, unleavened | Wheat flour (whole or refined), shortening | 2–3 mm (0.1–0.1 in) | 15 cm (5.9 in) | Round, square, or triangular, with folded or spiraling layers | Shallow-fried | South Asia (North India) | [76] |
Paratha, stuffed.JPG) |
Stuffed, unleavened | Wheat flour; filled with spiced vegetables such as potatoes | 3 mm (0.1 in) | 15 cm (5.9 in) | Round | Shallow-fried | South Asia (North India) | [23] |
Panigaccio |
Double-layered, leavened | — | — | — | — | Griddle (testo) | Europe (Tuscany) | [11] |
Parotta |
Multilayered, unleavened | Wheat flour; optionally egg and sugar | 2 mm (0.1 in) | 15 cm (5.9 in) | Round with spiraling layers, cream-colored | Shallow-fried | South Asia (South India) | [77] |
Piadina romagnola |
Single-layered, unleavened; sometimes leavened (sodium bicarbonate) | Wheat flour (refined), olive oil, pork fat (strutto); historically made with cornmeal | 4–8 mm (0.2–0.3 in)[j] | 15–25 cm (5.9–9.8 in) | — | Griddle (testo) | Europe (Emilia-Romagna) | [79] |
Pide / İçli pide.jpg) |
— | Topped with meat, cheese, eggs, or spinach | — | — | Oval, thin | — | West Asia (Turkey) | [80] |
Pide / Ramazan pidesi |
Single-layered, leavened (yeast) | Wheat flour, shortening, sugar | 1.5–2 cm (0.6–0.8 in) | 20–25 cm (7.9–9.8 in) | Round | Oven | West Asia (Turkey) | [81] |
Pistoccu |
Double-layered, leavened (yeast) | Semolina | 3–4 mm (0.1–0.2 in) | — | Crisp, sliced to separate layers | Steam oven (twice-baked); historically wood-fired oven | Europe (Sardinia) | [82] |
Pita[k] |
Double-layered, leavened (yeast) | Wheat flour | 1.5–10 mm (0.1–0.4 in) | 15 cm (5.9 in) | Round with pocket | Oven | Worldwide (including Greece, Turkey, Middle East, North Africa) | [84] |
Pitta |
Single-layered, leavened | — | — | — | — | — | Europe (Calabria, Sicily, Apulia) | [11] |
Pizza.jpg) |
Single-layered, leavened (yeast/chemical) | Wheat flour, sugar, shortening; topped with tomato sauce, cheese, and other ingredients | Varies | About 25 cm (9.8 in) | Wide range of styles, see list of pizzas | Oven | Worldwide (Originally Italy) | [85] |
Planc.jpg) |
— | — | — | — | — | — | Europe (Wales) | [86] |
Puccia  |
Double-layered, leavened (sourdough) | Semolina (or barley flour), olive oil | — | 20 cm (8 in) | Round | Stone | Europe (Apulia) | [27] |
Pupusa |
Stuffed | Maize flour; filled with beans, cheese, squash, chicharrones, or other ingredients | — | — | Similar dough to tortilla | Griddle | Americas (El Salvador, Guatemala, Honduras) | [87] |
Puran poli |
Stuffed, unleavened | Wheat flour; filled with jaggery and Bengal gram | 2 mm (0.1 in) | 15 cm (5.9 in) | Round, sweet | Griddle | South Asia (Maharashtra) | [25] |
Puri.JPG) |
Single-layered, unleavened | Wheat flour (atta or maida), sometimes additional flours, sometimes shortening; sometimes stuffed | 1.5–2 mm (0.1–0.1 in) | 10–15 cm (3.9–5.9 in) | Puffy, gold-colored | Deep-fried | South Asia (India, Pakistan, Bangladesh) | [88] |
Roomali roti |
Single-layered, unleavened | Wheat flour | 1–1.5 mm (0.0–0.1 in) | 30 cm (11.8 in) | Large, very thin, tender | Griddle (on convex side) | South Asia (North India, Central India) | [89] |
Roti canai / Roti prata |
Unleavened | — | — | — | Thin, layered; similar to parotta | Fried | Southeast Asia (Malaysia, Singapore) | [90] |
Rotla.JPG) |
— | Millet or sorghum flour | — | — | — | Griddle (sautéed) | South Asia (Gujarat) | [91] |
| Rye flatbread |
Varies | Rye flour | 5–10 mm (0.2–0.4 in) | 5 cm (2.0 in) | Round (sometimes with hole), crisp, wide range of styles | — | Europe (Scandinavia, Finland) | [92] |
| Salouf | — | — | — | — | Oblong | Grill | West Asia (originally Yemen; also Israel) | [44] |
| Samoli | Single-layered, leavened (yeast) | Wheat flour, sugar, shortening | — | 19 cm (7.5 in) by 15 cm (5.9 in) | Resembles a loaf | — | West Asia (Arabian Peninsula) | [93] |
Samoon |
Double-layered, leavened | — | — | — | — | — | West Asia (Iraq) | [11] |
| Sanchuisanda | — | — | — | — | — | Embers | East Asia (China) | [32] |
Sangak |
Single-layered, leavened (sourdough) | Wheat flour; topped with sesame or poppy seeds | 3–5 mm (0.1–0.2 in) | 70–80 cm (28–31 in) by 40–50 cm (16–20 in) | Blistered | Oven with heated pebbles | West Asia (Iran) | [94] |
Schiacciata |
Single-layered, leavened (yeast) | Wheat flour, olive oil (or strutto) | — | — | — | Griddle (testo) covered in embers | Europe (Tuscany and Lombardy) | [46] |
Schüttelbrot |
Single-layered, leavened (sourdough) | Rye and wheat flour, spices such as fennel | data-sort-value=0.3 | 3–15 mm (0.1–0.6 in) | 10–35 cm (4–14 in) | Round, dry, sour, with irregular holes | — | Europe (South Tyrol) | [78] |
Shamsi |
Single-layered, leavened (sourdough) | — | — | 20 cm (7.9 in) | Round or square | Oven; exposed to sunlight before baking | North Africa (Egypt) | [95] |
Shaobing |
Leavened (sourdough or yeast) | Topped with sesame seeds | — | — | Round, thick, hand-sized; various styles | Baked | East Asia (China) | [33] |
Sheermal |
Single-layered, leavened | Wheat flour, milk, sugar; sometimes saffron and cardamom | 3–4 mm (0.1–0.2 in) | 15 cm (5.9 in) | Round, sweet | Tandoor | South Asia (Kashmir) | [23] |
Shoti |
— | — | — | — | — | Tandoor | West Asia (Georgia) | [96] |
| Shrak | Unleavened | Wheat flour (whole) | — | — | Large | Griddle | West Asia (Middle East, including Bedouin tribes) | [97] |
| Shuraik | — | — | — | — | Soft, gold-colored | — | West Asia (Arabian Peninsula) | [98] |
| Spianata | Double-layered, leavened (sourdough) | Semolina | 1 cm (0.4 in) | 20–30 cm (8–12 in) | Round, crusty | Wood-fired oven | Europe (Sardinia) | [99] |
| Tachnift | Single-layered, leavened | — | — | — | — | — | North Africa Morocco | [11] |
Tafarnout |
Double-layered, leavened | — | — | — | — | Oven with heated pebbles | North Africa (Berber) | [11] |
Taftoon[l] |
Single-layered, unleavened | Wheat flour | 2 mm (0.1 in) | 40–50 cm (16–20 in) by 40–50 cm (16–20 in) | Round or oval, red-brown, docked | — | West Asia (Iran) | [101] |
| Tamees | Single-layered, leavened (yeast) | Wheat flour, sugar, shortening | — | 35 cm (14 in) | Round, thick, golden-brown with brown spots | Oven | West Asia (Saudi Arabia) | [102] |
Tandoor bread |
Varies (sourdough or yeast) | Wheat flour, sodium bicarbonate; sometimes mixed with ground meat | — | — | Wide range of styles (including taftoon and tandoori roti) | Tandoor | West and South Asia (Middle East, Indian subcontinent, Afghanistan) | [103] |
Tandoori roti |
Single-layered, unleavened | Wheat flour | 3–8 mm (0.1–0.3 in) | 15–20 cm (5.9–7.9 in) | Puffy | Tandoor | South Asia (North India) | [104] |
Tannouri |
Leavened (sourdough or yeast) | Wheat flour | — | 24–35 cm (9.4–13.8 in) | Round | Tandoor | West Asia (Saudi Arabia, Jordan, Iraq, Afghanistan) | [105] |
| Tanok | — | — | 0.1–3.5 cm (0.0–1.4 in) | 30–40 cm (11.8–15.7 in) | Round (usually) | Vertical oven | West Asia (Iran, Afghanistan) | [106] |
| Terabelesi | Leavened (yeast) | Wheat flour (refined) | 2 cm (0.8 in) | 20 cm (7.9 in) | Round, docked with square cuts | Oven | North Africa (Tunisia) | [107] |
Thepla |
Single-layered, unleavened | Wheat flour, gram flour, fenugreek leaf | 1–2 mm (0.0–0.1 in) | 15 cm (5.9 in) | Round, thin | Griddle | South Asia (Gujarat) | [23] |
Torta al testo |
Single-layered, leavened (sodium bicarbonate) | Wheat flour, fat (lard or olive oil) | — | — | Docked using a fork | Griddle (testo) in embers | Europe (Umbria) | [46] |
Tortilla, maize |
Single-layered, unleavened | Maize flour (nixtamalized) | 2–3 mm (0.1–0.1 in) | 15 to 20 cm (5.9 to 7.9 in) | Round, thin, dense, chewy, light-colored | — | Americas (including Mexico, Guatemala) | [108] |
Tortilla, wheat |
Single-layered, unleavened | Wheat flour, shortening (lard) | 3–4.8 cm (1.2–1.9 in) | 18–25 cm (7.1–9.8 in) | Round, bubbly with brown spots | Griddle | Worldwide Originally Americas (Mexico, United States) | [109] |
Tunnbröd |
Single-layered, leavened (yeast or chemical agent) | Wheat and/or rye and/or barley flour | — | — | Rectangular, thin | — | Europe (Sweden) | [42] |
| Wrap | Single-layered, leavened (yeast) | Wheat flour, improving agents | — | 25–30 cm (9.8–11.8 in) | Round, large, thin | Oven | Worldwide | [42] |
Yufka |
Single-layered, unleavened | Wheat flour, acid (vinegar or lemon), olive oil | 1–2 mm (0.0–0.1 in) | 40–80 cm (16–31 in) | Round, cream-colored, crisp | Griddle | West Asia (Turkey) | [110] |
Zichi |
Double-layered, leavened (sourdough) | Semolina | 5 mm (0.2 in) | 35–40 cm (14–16 in) | Stamped; sometimes dried | Wood-fired oven | Europe (Sardinia) | [111] |
See also
[edit]Notes
[edit]- ↑ Excluding water, salt, and yeast
- ↑ Also called roti or phulka[29]
- ↑ Also called green onion pancake[32]
- ↑ Also called mashrooh or mafrood[11]
- ↑ Also called mkate wa mofa[11]
- ↑ Historical versions of naan were 25 cm (9.8 in) by 13 cm (5.1 in) across.[42]
- ↑ The version in Uzbek cuisine is round, not teardrop-shaped, and pressed with decorative stamps.[70]
- ↑ A variant, pane guttiau, adds olive oil.[73]
- ↑ A variant, papad, is about 22 cm (8.7 in) across and slightly thinner.
- ↑ A variant of piadina romagnola from Rimini has a thickness of 3 mm (0.1 in) and a diameter of 28–30 cm (11–12 in).[78]
- ↑ Also called Arabic bread or Lebanese bread[83]
- ↑ Also called tanoor bread[100]
References
[edit]- ↑ Qarooni 1996, p. xiii.
- 1 2 Qarooni 1996, p. 68.
- ↑ Qarooni 1996, p. 72.
- ↑ Faridi 1988, p. 458.
- ↑ Qarooni 1996, p. 49; Pasqualone 2018, p. 11.
- ↑ Mefleh et al. 2024, p. 2.
- ↑ Rubel 2011, p. 102.
- ↑ Pasqualone 2018, pp. 14–15.
- ↑ Qarooni 1996, p. 49.
- ↑ Qarooni 1996, pp. 68, 71.
- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Pasqualone 2018, p. 13.
- ↑ Rubel 2011, p. 51.
- ↑ Park (b) 2011, p. 1:235.
- ↑ Qarooni 1996, p. 72; Banerji, Ananthanarayan & Lele 2020, p. 3.
- ↑ Rubel 2011, p. 133.
- ↑ Sen (b) 2011, p. 3:198.
- ↑ Qarooni 1996, pp. 137–138; Taylor 2023, p. 293.
- ↑ Goto 2011, p. 2:201.
- ↑ Faridi 1988, p. 458; Davidson & Jaine 2014, Bannock.
- ↑ Appell-Warren 2011, p. 2:196.
- ↑ Faridi 1988, p. 458; Qarooni 1996, pp. 75–76; Kumar 2016, p. 726.
- ↑ Qarooni 1996, p. 78.
- 1 2 3 4 5 Banerji, Ananthanarayan & Lele 2020, p. 6.
- ↑ Qarooni 1996, p. 78; Kumar 2016, p. 726.
- 1 2 3 4 Banerji, Ananthanarayan & Lele 2020, p. 7.
- ↑ Kumar 2016, p. 725; Sen (b) 2011, p. 3:198; Banerji, Ananthanarayan & Lele 2020, p. 6.
- 1 2 3 Mefleh et al. 2024, pp. 8, 11.
- ↑ Albala 2011, pp. 2:75, 187.
- 1 2 Banerji, Ananthanarayan & Lele 2020, p. 5.
- ↑ Qarooni 1996, p. 80; Banerji, Ananthanarayan & Lele 2020, p. 5; Bultosa 2019, p. 67; Taylor 2023, p. 292.
- ↑ Sánchez 2011, p. 2:255.
- 1 2 Parimala & Sudha 2015, p. 69.
- 1 2 3 Tan, Kraig & Sen 2013, p. 92.
- 1 2 3 Mefleh et al. 2024, pp. 7, 11.
- ↑ Mefleh et al. 2024, pp. 7–8, 11.
- 1 2 3 Rubel 2011, p. 138.
- ↑ Trivedi-Grenier 2011, p. 3:3.
- ↑ Davidson & Jaine 2014, Millet.
- ↑ Qarooni 1996, pp. 81–82; Mason (a) 2014.
- ↑ Davidson & Jaine 2014, Farl.
- 1 2 3 Kumar 2016, p. 725.
- 1 2 3 4 Taylor 2023, p. 292.
- ↑ Qarooni 1996, p. 82; Kumar 2016, p. 724; Banerji, Ananthanarayan & Lele 2020, p. 2.
- 1 2 3 Weingarten 2013, p. 199.
- ↑ Faridi 1988, p. 459; Qarooni 1996, p. 83.
- 1 2 3 4 Mefleh et al. 2024, pp. 6, 11.
- ↑ Faridi 1988, p. 459.
- 1 2 3 Bultosa 2019, p. 67.
- ↑ Sen (b) 2011, p. 3:200.
- ↑ Park (a) 2011, p. 1:7; Pasqualone 2018, p. 13; Bultosa 2019, p. 68.
- ↑ Faridi 1988, p. 460; Sen (b) 2011, p. 3:198.
- ↑ Qarooni 1996, p. 85; Bultosa 2019, p. 68.
- 1 2 3 Bultosa 2019, p. 68.
- ↑ Faridi 1988, p. 460; Qarooni 1996, pp. 85–86.
- ↑ Maltezakis 2011, p. 4:168.
- ↑ Tan 2011, p. 1:313; Taylor 2023, p. 292.
- ↑ Nussdorfer 2013, p. 163.
- ↑ Qarooni 1996, p. 86.
- ↑ Rubel 2011, p. 139.
- ↑ Qarooni 1996, p. 86; Banerji, Ananthanarayan & Lele 2020, p. 2; Taylor 2023, p. 292.
- ↑ Faridi 1988, p. 460; Kumar 2016, p. 725.
- ↑ Davidson & Jaine 2014, Luchi.
- ↑ Sen (b) 2011, p. 3:198; Banerji, Ananthanarayan & Lele 2020, p. 7.
- ↑ Faridi 1988, pp. 458, 460; Qarooni 1996, p. 86.
- ↑ Rubel 2011, p. 140; Helou 2013, p. 226.
- ↑ Qarooni 1996, pp. 81, 87.
- ↑ Faridi 1988, p. 461; Qarooni 1996, p. 87.
- 1 2 Faridi 1988, p. 461.
- ↑ Albala 2011, pp. 3:161, 240.
- ↑ Perry & Saberi 2014.
- ↑ Qarooni 1996, pp. 100–101; Pasqualone 2018, p. 13; Banerji, Ananthanarayan & Lele 2020, p. 5; Taylor 2023, p. 292.
- ↑ Mason (b) 2014.
- ↑ Mefleh et al. 2024, p. 9.
- ↑ Rubel 2011, p. 143; Pasqualone 2018, p. 13; Mefleh et al. 2024, pp. 8–9, 11.
- ↑ Rubel 2011, p. 143; Davidson & Jaine 2014, Poppadom.
- ↑ Qarooni 1996, p. 88; Banerji, Ananthanarayan & Lele 2020, p. 5.
- ↑ Gocmen, Inkaya & Aydin 2009, p. 302; Banerji, Ananthanarayan & Lele 2020, p. 5.
- 1 2 Mefleh et al. 2024, pp. 5, 11.
- ↑ Mefleh et al. 2024, pp. 4–5.
- ↑ Tan 2011, p. 1:313.
- ↑ Gocmen, Inkaya & Aydin 2009, p. 303; Banerji, Ananthanarayan & Lele 2020, p. 2.
- ↑ Pasqualone 2018, p. 13; Mefleh et al. 2024, pp. 9, 11.
- ↑ Qarooni 1996, p. 121.
- ↑ Qarooni 1996, pp. 121, 128, 132; Banerji, Ananthanarayan & Lele 2020, p. 2; Taylor 2023, p. 293.
- ↑ Qarooni 1996, p. 88–92; Taylor 2023, p. 292.
- ↑ Faridi 1988, p. 462.
- ↑ Albala 2011, pp. 2:137, 157, 188.
- ↑ Qarooni 1996, p. 169; Kumar 2016, p. 726; Sen (b) 2011, p. 3:198; Banerji, Ananthanarayan & Lele 2020, p. 2.
- ↑ Pasqualone 2018, p. 13; Banerji, Ananthanarayan & Lele 2020, p. 5.
- ↑ Hammond 2013, p. 301; Parimala & Sudha 2015, p. 69.
- ↑ Sen (a) 2011, p. 3:97.
- ↑ Qarooni 1996, p. 96; Gocmen, Inkaya & Aydin 2009, p. 301; Banerji, Ananthanarayan & Lele 2020, p. 3.
- ↑ Qarooni 1996, p. 87; Crawford-Oppenheimer 2011, p. 1:220.
- ↑ Qarooni 1996, p. 98; Banerji, Ananthanarayan & Lele 2020, p. 2.
- ↑ Faridi 1988, p. 463; Qarooni 1996, p. 99.
- ↑ Goldstein 2011, p. :124.
- ↑ Rubel 2011, p. 146.
- ↑ Crawford-Oppenheimer 2011, p. 1:220.
- ↑ Mefleh et al. 2024, pp. 9, 11.
- ↑ Banerji, Ananthanarayan & Lele 2020, p. 2.
- ↑ Gocmen, Inkaya & Aydin 2009, p. 301; Banerji, Ananthanarayan & Lele 2020, p. 2.
- ↑ Faridi 1988, p. 463; Qarooni 1996, p. 101.
- ↑ Qarooni 1996, pp. 87, 99–100; Banerji, Ananthanarayan & Lele 2020, p. 5.
- ↑ Gocmen, Inkaya & Aydin 2009, p. 301; Mir & Shah 2019, p. 93; Banerji, Ananthanarayan & Lele 2020, p. 5.
- ↑ Faridi 1988, p. 463.
- ↑ Faridi 1988, p. 464.
- ↑ Faridi 1988, p. 464; Qarooni 1996, p. 101.
- ↑ Qarooni 1996, p. 74; Banerji, Ananthanarayan & Lele 2020, p. 3.
- ↑ Qarooni 1996, pp. 101–102, 105; Taylor 2023, p. 292.
- ↑ Qarooni 1996, p. 106; Gocmen, Inkaya & Aydin 2009, p. 304; Banerji, Ananthanarayan & Lele 2020, p. 2; Taylor 2023, p. 292.
- ↑ Mefleh et al. 2024, pp. 9–11.
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