Translations:Flatbread/9/en
Middle East and Africa
Georgian tonis puri
Different types of pita, Mahane Yehuda marketplace, Jerusalem
Yemeni lahoh
- 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 semolinaTemplate:Citation needed
- 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 saltTemplate:Citation needed
- 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 waterTemplate:Citation needed
- 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)
