Translations:Flatbread/8/en
Europe
File:Pane carasau.jpgPane carasau from Sardinia
File:Lagana (λαγάνα) (cropped).jpgLagana from Greece
- Bannock (Scotland): a quick bread baked from grain
- Bazlama (Turkey): made from wheat flour, water, and salt
- Bolo do caco (Madeira, Portugal)
- Borlengo (Italy)
- Farl (Ireland and Scotland)
- Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons
- Flatbrød (Norway): barley flour, salt and water, or potato, flour and salt, or peas flour and salt.
- Flatkaka (Iceland): rye flatbread
- Focaccia (Italy)
- Ftira (Malta)
- Gözleme (Turkey): folded over a savoury filling and fried on a griddle
- Hoggan (Cornwall): made from barley flour containing pieces of pork, and potato
- Hönökaka (Bohuslän): made from wheatmeal. The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread".
- Lagana (Greece)
- Lángos (Hungary)
- Lefse (Norway)
- Oatcake (United Kingdom)
- Pane carasau (Sardinia, Italy)
- Parlenka (Bulgaria)
- Pita (Turkey)
- Pizza (Italy)
- Pogača (Balkans and Turkey)
- Pastetx (Gascony, France)
- Piadina (Italy): white flour, lard (or olive oil), salt and water
- Pinsa (Rome): wheat and other flours, such as barley, rice, oats, and millet
- Pita (Greece)
- Pită/Lipie/Turtă (Romania)
- Pichade (Menton, France)
- Pissaladière (France)
- Podpłomyk (Poland)
- Posúch (Slovakia)
- Rieska (Finland)
- Saj bread (Turkey)
- Somun and Lepina (Bosnia and Herzegovina)
- Spianata sarda (Sardinia, Italy)
- Staffordshire oatcake (England)
- Shotis Puri (Georgia)
- Tonis puri (Georgia)
- Tigella (Italy)
- Talo (France)
- Torta (Spain)
- Torta al testo (Umbria, Italy)
- Torta de Gazpacho (Spain)
- Tunnbröd (Sweden): any combination of wheat, barley and rye
- Yufka (Turkey): wheat flour, water and salt
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