Translations:Flatbread/8/en

Europe

Pane carasau from Sardinia

Lagana 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