Have you ever thought about how many different types of “flatbread” there are? Bread varieties that are essentially the same thing just used different ways by different cultures? Profound hey. One man’s Yiros is another man’s burrito. Here’s the list from Wikipedia.
- Aish Mehahra (Egypt)
- Arepa (Colombia, Venezuela)
- Bammy (Jamaica)
- Barbari bread (Persian)
- Bazlama (Turkey)
- Bhakri (India)
- Bhatura (India)
- Bing (China)
- Bolanee (Stuffed flatbread) (Afghanistan)
- Casabe (South America, Caribbean)
- Chapati (India)
- Crêpe (France)
- Crisp bread (Nordic)
- Flammkuchen (Germany, France)
- Flatbrød (Norway)
- Flatkaka (Iceland)
- Focaccia (Italy)
- Green onion pancake (China)
- Injera (Ethiopia, Eritrea)
- Khanom buang (Thailand)
- Laobing (China)
- Lavash (Eastern Mediterranean)
- Laxoox (Somalia)
- Lefse (Nordic)
- Luchi (East India and Bangladesh)
- Malooga (Yemeni)
- Mandezi (Africa)
- Markook (Levant)
- Matzo (Jewish)
- Naan (Central and South Asia)
- Nan (Uzbekistan)
- Non (Tajikistan)
- Ngome (Mali)
- Opłatek (Poland)
- Pancake (Canada, United States, Britain and Ireland)
- Pane carasau (Sardinia)
- Papadum (India, Sri Lanka)
- Paratha (India, Sri Lanka)
- Piadina (Italy)
- Pide (Turkey)
- Pita (Eastern Mediterranean and Middle East)
- Pizza is based on flatbread but normally contains yeast
- Podpłomyk (Poland)
- Puri (India)
- Roti (Central and South Asia)
- Roti canai
- Rieska (Finland)
- Sacramental bread (Roman Catholic and some Protestants)
- Sanchuisanda (the Qiang people of China) — made of wheat flour and baked in ashes at the side of an open wood fire. The finished loaf is covered in ashes which are blown and patted off. The name literally means “three blows, three hits” and refers to this post-cooking cleaning.
- Sangak (Persian)
- Taftoon Bread (Persian)
- Tortilla (Mexico and Central America)
- Tunnbröd (Sweden)
- Yufka (Turkey)