Flatbread/ja: Difference between revisions

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=== Central Asia ===

[[File:Taj Lepeshki.jpg|thumb|A selection of [[Tajik cuisine|Tajik]] [[Naan|non]] ([[naan]])]]

[[File:Afghan bread.jpg|thumb|[[Afghan cuisine|Afghan]] bread]]

* [[Afghan bread]] or "Nan" ([[Afghanistan]])

* [[Bolani]] ([[Afghanistan]]): a vegetarian flat-bread dish

* [[Obi Non]] ([[Afghanistan]] and [[Uzbekistan]])

* [[Shelpek]] ([[Kazakhstan]])

* [[Tandoor-nan]] (Central Asia)

* [[Tandyr nan]] ([[Central Asia]])

* Tapansha, Taba nan ([[Kazakhstan]])

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===East Asia===

[[File:Cooking_Jingzhou_style_guokui.jpg|thumb|Taking [[Jingzhou]]-style ''[[guokui]]'' out of the oven]]

* [[Bindaeddeok]] ([[Korea]]): pancake made from mung bean flour

* [[Bing (Chinese flatbread)|Bing]] ([[China]])

:* [[Cōng yóu bǐng|Green onion pancake]] (China): made with oil and minced scallions (green onions)

:* [[Laobing]] (China)

:* [[Sanchuisanda]] (China)

:* [[Shaobing]] (China)

* [[Guokui]] (China): stuffed flatbread made from wheat

* [[Hotteok]] ([[Korea]]):

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===South Asia===

[[File:Butter Naan With Paneer Butter Masala.jpg|thumb|[[India]]n [[naan]] served with [[paneer makhani|paneer butter masala]]]]

* [[Aloo paratha]] ([[India]] and [[Pakistan]])

* [[Akki rotti]] ([[India]])

* [[Appam]] ([[India]]): pancake made from fermented rice batter and coconut milk

* [[Bakarkhani]] ([[Bangladesh]])

* [[Bhakri]] ([[India]]): made with water and millet flour

* [[Bhatura]] ([[Indian subcontinent]]): made with white flour, yogurt, ghee (or oil), and yeast

* [[Chapati]] ([[Indian subcontinent]]): made from atta flour (whole grain durum wheat), water

* [[Chili parotha]] ([[India]])

* [[Chikkolee]] ([[India]])

* [[Dhebra]] ([[India]])

* [[Dosa (food)|Dosa]] ([[India]]): batter made from rice and black gram fried on a griddle

* [[Gobi paratha]] ([[India]] and [[Pakistan]])

* [[Jolada rotti]] ([[India]])

* Kalai roti ([[Bangladesh]])

* [[Kaak (bread)|Kaak]] ([[Pakistan]])

* [[Kachori]] ([[Indian subcontinent]])

* [[Kothu parotta]] ([[India]])

* [[Kulcha]] ([[Indian subcontinent]])

* [[Luchi]] ([[India]] and [[Bangladesh]]): fine maida flour with water and a spoonful of ghee

* [[Makki di roti]] ([[India]] and [[Pakistan]])

* [[Mughlai paratha]] ([[India]] and [[Bangladesh]])

* [[Naan]] ([[Indian subcontinent]] and [[Central Asia]]): leavened with yeast, unlike [[Roti]] bread

* [[Paratha]] ([[Indian subcontinent]])

* [[Parotta]] ([[India]] and [[Sri Lanka]])

* [[Pathiri]] ([[India]]): is a traditional roti that originated from Malabar cuisine.

* [[Pesarattu]] ([[India]]): pancake made from green gram (Mung) batter

* [[Phulka]] ([[Indian subcontinent]]): made from whole wheat flour, water and salt. It is like a baked variety of Puri.

* [[Puran Poli|Poli]] ([[India]]): made from whole wheat flour, water and salt. It is folded and layered round flat bread.

* [[Roti#Sri Lanka|Pol roti]] ([[Sri Lanka]]): made from scraped [[coconut]] and wheat or [[kurakkan]] flour, with green chillis and onion

* [[Puri (food)|Puri]] ([[Indian subcontinent]]): prepared from dough of atta and salt

* [[Ragi rotti]] ([[India]] and [[Sri Lanka]])

* Roast paan ([[Sri Lanka]]): bread mixture baked in a flat mold, producing, literally, a 'flat' bread.

* [[Roti]] ([[Indian subcontinent]])

* [[Rumali roti]] ([[Indian subcontinent]])

* [[Sheermal]] ([[Indian subcontinent]] and [[Iran]])

* [[Taftan (bread)|Taftan]] ([[Indian subcontinent]] and [[Iran]])

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===Southeast Asia===

[[File:Piaya_flatbread_(Philippines)_01.jpg|thumb|''[[Piaya (food)|Piaya]]'' flavored with ''[[Dioscorea alata|ube]]'' (purple yam) and [[muscovado]] sugar]]

* [[Aparon]] ([[Philippines]])

* [[Bánh]] ([[Vietnam]])

* [[Kabkab]] ([[Philippines]])

* [[Khanom buang]] ([[Thailand]]): rice flour

* [[Kiping]] ([[Philippines]])

* [[Piaya (food)|Piaya]] ([[Philippines]])

* [[Roti prata]] ([[Singapore]])

* [[Roti canai]] ([[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]] and [[Thailand]])

* [[Roti tissue]] ([[Indonesia]] and [[Malaysia]])

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=== Americas ===

[[File:Balboa 20 bg 120603.jpg|thumb|Preparing [[tortilla]]s]]

[[File:At New York City 2024 119.jpg|thumb|A tomato and pesto flatbread in New York]]

* [[Arepa]] ([[Colombia]], [[Venezuela]]): flat, unleavened bread made of cornmeal

* [[Bammy]] ([[Jamaica]]): made from grated cassava root or cassava flour and salt

* [[Bannock (Indigenous American food)|Bannock (food)]]:  a variety of flat quick bread or any large, round article baked or cooked from grain

* Beiju ([[Brazil]]): made from [[tapioca]]

* [[Casabe]] ([[South America]], [[Caribbean]]): made from bitter cassava root

* [[Frybread]] ([[North America]])

* [[Johnnycake]] ([[North America]] and [[Caribbean]])

* Native American Flatbread ([[North America]]): made from maize flour in a traditional style of early [[Indigenous peoples of the Americas|Native Americans]]; now topped with ground beef, vegetables, beans and cheese

* Pan de semita ([[Mexico]])

* [[Piki]] ([[Hopi]]): made very thin from blue corn and baked on a hot flat stone

* [[Ploye]] ([[Canada]]): thin crepe made from buckwheat flour, traditional to the [[Brayon]]s of northeast [[New Brunswick]].

* [[Pupusa]] ([[El Salvador]])

* [[Tortilla]] ([[Mexico]], [[Central America|Central]] and [[South America]]): either as [[corn tortilla]] or [[flour tortilla]]

* [[Tortilla de Rescoldo]] ([[Chile]]): wheat [[flour]] based bread, traditionally baked in the coals of a campfire

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===Australia===

*[[Damper (food)|Damper]] (traditionally)