Translations:Flatbread/9/en: Difference between revisions
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* [[Eish merahrah]] ([[Egypt]]): made with 5–10% ground [[fenugreek]] seeds and [[maize]] | * [[Eish merahrah]] ([[Egypt]]): made with 5–10% ground [[fenugreek]] seeds and [[maize]] | ||
* [[Gurassa (bread)]] ([[Sudan]]) | * [[Gurassa (bread)]] ([[Sudan]]) | ||
* [[Harcha]] ([[Morocco]]): fried buttery bread made of semolina | * [[Harcha]] ([[Morocco]]): fried buttery bread made of semolina | ||
* [[Injera]] ([[Horn of Africa]]): teff flour | * [[Injera]] ([[Horn of Africa]]): teff flour | ||
* [[Khebz]] ([[Levant]]) | * [[Khebz]] ([[Levant]]) | ||
* [[Khubz]] ([[Arabian Peninsula]]) | * [[Khubz]] ([[Arabian Peninsula]]) | ||
* [[Maryam's Bread]] (Arabian Peninsula) | * [[Maryam's Bread]] (Arabian Peninsula) | ||
* Khubz Asmr ([[Saudi Arabia]]) ([[Arabian Peninsula]]): made of wholemeal flour, yeast, and salt | * Khubz Asmr ([[Saudi Arabia]]) ([[Arabian Peninsula]]): made of wholemeal flour, yeast, and salt | ||
* [[Ash cake|Khubz al-Jamri]] ([[Arabia]], [[Yemen|Northern Yemen]]): ash cake made by burying dough in hot ashes and embers | * [[Ash cake|Khubz al-Jamri]] ([[Arabia]], [[Yemen|Northern Yemen]]): ash cake made by burying dough in hot ashes and embers | ||
* [[Kisra]] ([[Sudan]]) | * [[Kisra]] ([[Sudan]]) | ||
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* [[Lavash]] ([[Armenia]] and [[Iran]]) | * [[Lavash]] ([[Armenia]] and [[Iran]]) | ||
* [[Zhingyalov hats|Zhingyalov Hats]] ([[Armenia]]): flatbread filled with herbs and spices | * [[Zhingyalov hats|Zhingyalov Hats]] ([[Armenia]]): flatbread filled with herbs and spices | ||
* Lebanese Bread ([[Lebanon]]): white flour, dried yeast, sugar, salt and water | * Lebanese Bread ([[Lebanon]]): white flour, dried yeast, sugar, salt and water | ||
* [[Malooga]] ([[Yemen]]): water, yeast, salt and flour | * [[Malooga]] ([[Yemen]]): water, yeast, salt and flour | ||
* [[Markook shrek|Markook]] ([[Levant]]) | * [[Markook shrek|Markook]] ([[Levant]]) | ||
Latest revision as of 17:34, 26 May 2025
Middle East and Africa
- Aghroum (Algeria): Berber flatbread made with semolina
- Barbari (Iran)
- Bataw (Egypt)
- Chapati (Swahili coast, Uganda)
- Eish merahrah (Egypt): made with 5–10% ground fenugreek seeds and maize
- Gurassa (bread) (Sudan)
- Harcha (Morocco): fried buttery bread made of semolina
- Injera (Horn of Africa): teff flour
- Khebz (Levant)
- Khubz (Arabian Peninsula)
- Maryam's Bread (Arabian Peninsula)
- Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt
- Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers
- Kisra (Sudan)
- Laffa (Iraq)
- Lahoh (Somalia, Djibouti, Kenya, Yemen)
- Lavash (Armenia and Iran)
- Zhingyalov Hats (Armenia): flatbread filled with herbs and spices
- Lebanese Bread (Lebanon): white flour, dried yeast, sugar, salt and water
- Malooga (Yemen): water, yeast, salt and flour
- Markook (Levant)
- Matnakash (Armenia)
- Matzo (Jewish): white plain flour and water
- M'lawi (Tunisia): water, olive oil, semolina and flour
- Moroccan Frena
- Mulawah (Yemen)
- Murr (Israel)
- Muufo (Somalia)
- Ngome (Mali): millet, water and vegetable oil
- Pita (Eastern Mediterranean and Middle East)
- Sabaayad (Somalia Kenya, and Djibouti)
- Saj bread (Lebanon, Israel)
- Samoon (Iraq)
- Sangak (Iran)
- Taboon bread (Lebanon)
- Taftan (Iran)