7 Types of Flatbreads - Complete Guide

Everyone has a favorite type of flatbread! These delicious breads are very tasty, have multiple uses and can accompany almost any dish.

In addition, there is a wide variety to choose from and there is no shortage of pairing options.

Whether you nibble on them as a pre-meal appetizer or a mid-day snack, flatbreads always satisfy. You can even enjoy a pasta with loads of delicious ingredients as a main course.

So what types of flatbreads are there?

The most common and popular types of flatbreads are tortillas, pita bread, naan, shaobing, parathas, focaccias, and golzemes. All of them are extremely tasty and go well with a wide variety of cuisines, seasonings and spices.

Today we will see all these flatbreads, from their origin, how they are made, the different varieties that are obtained and, of course, how they can and should be used.

Let’s explore some more popular types!

What are flatbreads?

Flatbreads are thin breads made with flour, water, and salt. Other fortifying ingredients may be included, such as yogurt and milk.

Leavening agents may also be included, depending on the type you are making.

Most flatbreads are unleavened, but doughs like pita and naan require a leavening agent.

Flatbreads are the oldest and simplest forms of baked bread. They are often used in countries where baking ingredients are scarce.

Almost every country has its own unique type of flatbread.

Flatbreads serve a dual purpose. They serve not only as a staple food, but also as plates and cutlery.

If we think of pita bread, a filling can be placed inside it, without the need for plates or cutlery.

Flatbreads come in various shapes and sizes.  They can be from a few millimeters thick to a few centimeters.

Tradition is often important when it comes to flatbreads, not only because of how they are made, but also how they are baked, as well as what is served.

1. Tortillas

Tortillas are one of the most popular, well-known, and common types of flatbreads you can find.

In the United States alone, approximately 120 million tortillas are consumed each year.

These flatbreads were created by the indigenous people of Mesoamerica as early as 500 BC.

Originally, these flatbreads were made with cornmeal, but today they are often made with wheat flour as well.

Tortillas can be made by hand, but today commercial (and to some extent homemade) tortillas are made with tortilla presses.

Varieties of tortillas

There are two main varieties of tortillas that you can find today: corn tortillas and flour tortillas.

Corn tortillas are made with grits, a type of processed corn.

Three different types of corn are used in Mexico: white, yellow, and blue (or black) corn. Its beans grow naturally in different colors and shades.

This creates beautiful flatbreads that are not only delicious, but add a pop of color. White and yellow corn tortillas are the most common types you can find.

Tortillas also come in a wide variety of sizes ranging from 2.4 to 12 inches (6 - 30 cm).

How corn tortillas are made

Traditional corn tortillas are made with corn that has been nixtamalized. This is a process in which corn is cured in lime water to remove the tough skin.

The grains are then ground and cooked, and finally the dough is kneaded.

This dough is then rolled into very thin patties with a specific rolling pin or pressed with a tortilla press.

Finally, the tortillas are cooked on a very hot comal (a type of traditional clay griddle) or on a more modern griddle made of light sheet metal.

Today, most corn tortillas are made using machines to produce products of very uniform shape and size.

Corn tortillas should preferably be served warm so they stay nice and soft. When cooled, they often take on a rubbery or grainy texture.

How flour tortillas are made

This other popular type of tortilla is made with finely ground wheat flour. They are made in a very similar way to corn tortillas, with the main difference being the dough.

The ingredients in the dough for a basic flour tortilla include flour, water, fat, and salt.

Commercially made tortillas also include raising chemicals like baking powder and stabilizers to extend their shelf life.

Taste and texture

Corn tortillas are surprisingly flexible and have a firmer, chewier texture than wheat.

They have a very characteristic roasted corn flavor that you should take into account when preparing a recipe.

Flour tortillas, on the other hand, have a much softer and extremely flexible texture.

Its flavor is more neutral and it adapts perfectly to elaborate fillings with a complex flavor. They have a slightly sweet taste depending on the recipe used.

Applications

Some of the traditional Mexican dishes that are made with tortillas are enchiladas, quesadillas, tacos, tortilla soup, and tostadas.

Corn tortillas can also be heated and served as a side to grilled meats or soups.

Flour tortillas are also often served this way, but they are combined with dishes from other cuisines.

An example of this is making Greek-style wraps, or as an accompaniment to bread for Indian curries.

Flour tortillas are often used for burritos and quesadillas because of their soft, pliable texture.

You can also use them in a similar way to corn tortillas, only they will add a more neutral flavor to the overall palate of the dish.

2. Pita bread

Pita bread is a flat leavened bread that is round in shape. Pita bread is known for its unique opening that is used to introduce a delicious filling.

The opening is created by baking the flatbread in a hot oven, where the leavening agent (yeast) and liquid create steam that allows the dough to form a large pocket of air.

This pocket of air creates a double-layered flatbread.

Most likely, pita bread originated in the Middle East, the Fertile Crescent, and Greece.

There is no way to determine the exact origin, as there are not enough records on these breads and it most likely developed from another type.

However, around 4000 years ago, the Mesopotamian culture was already making pita-like flatbreads that were prepared in a traditional tinûru (tandoor) and resemble the tandoor bread we know today.

The pita can receive other names, depending on the place. In Turkey, they call this bread Pide and in the Middle East it is known as Khubz.

How pita bread is made

Pita bread is traditionally made with flour, water, yeast, and salt. There are a wide variety of recipes that include other ingredients and flavorings.

There are two main types of pita bread. The ingredients do not differ and both are prepared in the same way.

What they do differ in is the way they are baked. Pita bread can be baked in a hot oven or on a hot open surface.

Pita bread is made by forming a basic dough that includes yeast. The dough is then shaped into round, flat disks and left to rest for a short time.

The bread is then baked or baked in a hot oven or on a hot surface.

When baked in an oven, the pan is preheated to help set the dough and form the air pocket.

Once the heat is applied, the steam creates an air pocket and the flatbread puffs up.

This is the part where people freak out and think they made the wrong dough, but it’s the way to know you’ve made a great dough.

The pita bread will deflate as it cools, but the two layers will remain separate.

Taste and texture

When baked, pitas have a crispy exterior and a soft, chewy center. The pitas will become more pliable once they have cooled.

Pita bread has a balanced flavor and can include a slightly sweet flavor if sugar has been added to the recipe.

Other than that, they make great neutral sides or serving containers.

Applications

Pita bread can be used in many ways.

They are usually used to contain savory fillings (usually meat), as an accompaniment to sauces such as humus or tzatziki, or to make traditional shawarmas.

In most western countries they are often used to serve leftovers. This can be anything from a thick stew, a casserole, and even Asian stir-fries!

As we have said, it is a very neutral flatbread that works well with anything and everything.

3. Naan bread

Naan is a leavened flatbread that originated in India, western Asia, Mesopotamia, and ancient Egypt.

It is possible that Naan derives from bread that was made in Persia on hot pebbles.

It was first mentioned around 1300 AD, but many believe it may have been used much earlier.

Today, we associate Naan mostly with Indian cuisine, but many others have adopted it in their own way.

Naan, like pita bread, is a thicker type of flatbread. However, its shape is very unique; it has a rather oblong and oval shape, which makes it very recognizable.

This unique shape is due to the natives hitting the dough against the wall of traditional ovens.

How Naan Bread is Made

Naan is usually made with flour, water, salt, and yeast, although today there are a wide variety of ingredients and methods.

Cheese naan is made with a combination of self-rising flour and yogurt.

Some enrich the dough with butter, sugar, or milk, which also gives it a richer flavor and color.

Another classic technique used for naan is when herb butter is made and brushed over the naan after it has been cooked.

To make the naan, a simple dough is formed and kneaded to develop the gluten. After kneading, the dough is allowed to rise for a few hours.

This helps to relax the gluten strands and create a very flexible dough.

It is then divided into balls, stretched out into its oblong shape, and flattened. The flatbreads are then cooked in a hot skillet or in a traditional oven.

Once cooked, as we have said, they are spread with a little butter and served immediately.

Taste and texture

Naan is similar in texture to pita bread, but only when enriched with butter, yogurt, or milk.

Unenriched naan bread can taste very bland, so it is used with spicy curries.

The enriched naan tastes much more flavorful and can be served as a side or as is.

Applications

Naan is mostly served as an accompaniment to Indian dishes like curries, kebabs, and vegetarian side dishes like dhal.

In South Asia, naan is used as we know it today; it is cooked and spread with flavored butter and served as an accompaniment to other dishes.

In Indonesia, the naan is made more like a roti. The shape is different and is thinner and rounder, and the recipe also includes the classic Indonesian spice mixes.

In Myanmar (a country in Southeast Asia) naan is served for breakfast and accompanied by coffee and tea, just as it was served to noble families years ago.

4.Shaobing

Shaobing is a flatbread that, unlike other flatbreads that are usually salty, can also be classified as sweet.

This flatbread is well known in the northern part of China, but not very popular in the southern part.

It was supposedly brought over from the Western Regions (Xiyu), but there isn’t a ton of factual history to back it up.

Shaobing is related to Asian Naan and Oriental pita flatbreads, which helps explain its shape and thickness.

It is usually served for breakfast with soy milk and tea, and is often filled with a variety of ingredients, such as steamed eggs.

Types of Shaobing bread

There are three main types of Shaobing that are prepared in different ways.

Shaobing of Huangqiao

This flatbread is made with flour, oil, sesame and other seasoning ingredients. It has a nice golden exterior and a smooth texture.

When they are oval in shape, they are usually salty or used for savory recipes, and when they are round they are used for sweeter dishes.

magao

It translates as sesame cake. It is made with the best pork tallow, white flour, sesame seeds and salt.

The magao can take any form and be used for salty, sweet and also spicy dishes.

It also has a beautiful golden crust and is traditionally baked on a barrel surface.

Zhoucun shaobing

Shaobing is served as a traditional snack in Shandong province. Its shape resembles that of a horseshoe and is as thin as paper.

The back of the Shaobing is full of crunchy holes, while the front is covered in sesame seeds.

Taste and texture

The flavor and texture of Shaobings can vary depending on the variety of Shaobing and the region in which it is made.

Huangqiao and Magao Shaobing have a golden crisp on the outside and a softer texture on the inside, while Zhoucun Shaobing have a crisp and fine texture.

The addition of sesame seeds also adds texture. Shaobings can be sweet, salty, or spicy, depending on how they are served.

Applications

Shaobings are mainly served as breakfast items, but may also be served as a snack in some regions, depending on the type of Shaobing being served.

Savory Shaobings are usually filled with steamed eggs with a savory filling.

5.Paratha

Paratha, a traditional flatbread, is unleavened and originates from the Indian mainland.

The paratha is especially popular in countries where wheat is a staple ingredient. It is also popular in Sri Lanka, the Maldives, and Bangladesh.

Paratha translates to layers of cooked dough, which describes this flatbread quite well.

The flatbread can be served alone or with a filling. The most common filling is spiced mashed potatoes, followed by dhal (lentils).

Parathas can also be served for breakfast or as a snack at tea time.

How paratha is made

Parathas are made by combining flour, salt, oil, water, and ghee. Once the dough is formed, the lamination process begins.

A very simplified version of what happens is that the dough is rolled, coated with ghee, folded, and rolled again.

This is done several times to create multiple layers, just as if you were making puff pastry.

Parathas can be baked in a tawa (concave disc-shaped pan) or on a very hot pan. Sometimes they are finished by shallow frying in oil or butter.

Taste and texture

The paratha has a very rich and buttery flavor profile thanks to the ghee.

The layers that are created during preparation also create an extremely unique flaky texture that virtually no other flatbread can compete with.

The filling is what primarily determines the exact flavor you’ll get, as with all flatbreads.

Applications

Parathas, like other flatbreads, can have a number of uses. They are often used in savory dishes, but can also be used in sweet recipes.

Sweet parathas are eaten as a dessert, sprinkled with sugar and sometimes with cinnamon.

In the case of savory dishes, they can be used to fill or as an accompaniment to sauces and other dishes.

What makes them unique, in addition to their flaky texture, is that they are served at any time of the day. Parathas can be served for breakfast or even as a snack at tea time.

6.Focaccia

Focaccia is probably one of the best known flatbreads in the world.

Although traditional foccacias are not always as we know them today, they are still similar.

Focaccia is a traditional Italian baked flatbread. It is similar in style to pizza and is sometimes even known as Pizza Bianco.

The difference between pizza and focaccia is mainly that focaccia is allowed to rise after being shaped, whereas pizza is baked instantly.

Focaccia is believed to have originated in north-central Italy, before the Roman Empire.

The name Focaccia derives from the Roman word Panis Focacius, which refers to heart bread (the way focaccia was traditionally cooked, over hot coals). The bread was used primarily as a dipping bread.

How to make focaccia

Flour, olive oil, water, salt, and a small amount of yeast are combined to create this Italian flatbread.

The salty focaccia is covered with rosemary, garlic, onion, salt and sage.

Basically, you make the dough, let it rise, flatten it, and let it rise again. Shape the dough into a rectangle and sprinkle it with olive oil, rosemary and salt (depending on the version you make).

The flatbread is then allowed to rise again and baked to a crisp.

Sweet varieties have also reached the table. The focaccia is covered with raisins, pears, honey, sugar and lemon zest, just a few examples to make your mouth water!

The varieties are endless! They can range from focaccia that is baked hard like biscuits, to bread that is made with cornmeal to create a soft version called Voltri.

Focaccia col formaggio is made in Recco, near Genoa, and consists of two paper-thin layers filled with Stracchino cheese.

Taste and texture

The focaccia has a soft texture and is only a few centimeters thick. The crust, on the other hand, is crunchy and chewy.

The traditional focaccia, as we have mentioned, is flavored with salt, olive oil and rosemary.

But since there are so many different flavors and versions, the exact flavor will depend on what you used to flavor it.

The dough itself, if not flavored, will have a neutral taste.

Applications

Focaccia can be served with seasonings as an antipasta, or used as bread for dipping with quality olive oil or balsamic vinegar (the traditional Italian way).

It can be served as an aperitif, or even just as a snack with a well-balanced wine.

The uses for focaccia are endless!

7. Gözleme

Gözleme is a flat bread from Turkey, without yeast, that is usually filled with something salty.

The word Gözleme derives from közleme, a Turkish word that means to cook or roast on the coals. Gözleme is traditionally cooked on a sack griddle.

It was originally served as a homemade light breakfast or snack.

Gözleme has been made in Turkish homes for so long that it has now even received fast food status in the new age.

Since then, the savory fillings have shifted to a variety of sweet fillings as well.

How to make gozleme

Gözleme is made from a basic dough that includes flour, salt, and water. Sometimes you can add yeast, depending on the result you want to achieve.

The dough is brushed with butter and oil, rolled thinly, and filled with a variety of fillings before being sealed. The Gözleme is then cooked on a hot griddle.

There is no shortage of unique fillers that are used! Maybe you’ll even come up with your own mix.

The various fillings include meats (which can be anything from seafood to minced beef or lamb), vegetables (aubergine, zucchini, onion, garlic, etc.), root vegetables (radish, sweet potatoes and potatoes), cheese (feta and a variety of Turkish cheeses), as well as fresh herbs, spices and eggs.

Traditional fillings, such as minced meat and onion, spinach and feta, and chives with potato, have migrated to new contemporary fillings with a variety of flavors, such as chocolate and orange, banana and walnut, drizzled with honey, and smoked salmon with egg.

Applications

Gözleme can be served as an appetizer or snack and is considered a comfort food in Turkey.

The filling determines the use of the flatbread; for example, the sweet Gözleme is served with tea or as a dessert.

Gözleme with heavier fillings, such as minced meat or minced lamb, can be served as a complete meal.

Those stuffed with cheese are usually served as an appetizer.