Flatbread - wikipedia Flatbread This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( October 2016 ) Flatbread Homemade flatbread Type Bread Main ingredients Flour, water, salt Cookbook : Flatbread Media : Flatbread A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened -- although some are slightly leavened, such as pita bread. Throughout history, many if not most cultures have had foods that can be classified as flatbread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. Contents 1 List of flatbreads 1.1 Europe, Central and West Asia 1.2 Middle East and Africa 1.3 South and East Asia 1.4 Americas 2 See also 3 References 4 Further reading List of Flatbreads Europe, Central and West Asia Afghan bread Georgian Tonis Puri Pane carasau from Sardinia Afghan bread or `` Nan '' ( Afghanistan ) Bannock ( Scotland ) Barbari bread ( Persia ) Bazlama ( Turkey ) : made from wheat flour, drinking water, and table salt Bolani ( Afghanistan ) : a vegetarian flat - bread dish Bolo do caco ( Madeira, Portugal ) Farl ( Ireland and Scotland ) Flammkuchen / Tarte flambée ( Alsace ) : thin bread dough rolled out in a circle or a rectangle and covered with shallots and lardons Flatbrød ( Norway ) : barley flour, salt and water 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 Lagana ( Greece ) Lepyoshka ( Russia ) Pita ( Hungary ) Lavash ( Armenia ) Lefse ( Norway ) Matnakash ( Armenia ) Obi Non ( Afghanistan and Uzbekistan ) Opłatek ( Poland ) Pane carasau ( Sardinia ) Piadina ( Italy ) : white flour, lard ( or olive oil ), salt and water Pide ( Turkey ) Pita ( Greece ) Pită / Lipie ( Romania ) Pissaladière ( France ) Pizza ( Italy ) Podpłomyk ( Poland ) Pogača ( Balkans and Turkey ) Пърленка ( Părlenka ) ( Bulgaria ) Rieska ( Finland ) Sacramental bread ( Europe ) Sangak ( Persia ) Sheermal ( Persia and Indian subcontinent ) Shelpek ( Central Asia ) Shotis Puri ( Georgia ) Somun and Lepina ( Bosnia and Herzegovina ) Spianata sarda ( Sardinia ) Staffordshire oatcake ( England ) Taftoon Bread ( Persia ) Tandoor - nan ( Central Asia ) Tigella ( Italy ) Tonis Puri ( Georgia ) 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 table salt Middle East and Africa Different types of pita, Mahane Yehuda marketplace, Jerusalem Yemeni lahoh Aish Merahrah ( Egypt ) : made with 5 -- 10 % ground fenugreek seeds and maize Barbari ( Iran ) Gurassa ( Sudan ) Harsha ( Morocco ) : fried buttery bread made of semolina Injera ( Horn of Africa ) : teff flour and water Khebz ( Levant ) Khobz rmal ( Maghreb ) Khubz ( Arabian Peninsula ) Lahoh ( Northern Somalia, Djibouti, Yemen ) Muufo ( Somalia ) Malooga ( Yemen ) : water, yeast, salt and flour M'lawi ( Tunisia ) : water, olive oil, semolina and flour Chapati ( Swahili coast, Uganda ) Markook ( Levant ) Matzo ( Israel ) : white plain flour and water Murr ( Israel ) Ngome ( Mali ) : millet, water and vegetable oil Pita ( Eastern Mediterranean and Middle East ) Sangak ( Iran ) Taftan ( Iran ) Khubz Asmr ( Saudi Arabia ) ( Arabian Peninsula ) : made of wholemeal flour, yeast, and salt Khubz Burr ( Saudi Arabia ) ( Arabian Peninsula ) : made of wholemeal flour, yeast, and salt Khubz al - nokhalah ( Saudi Arabia ) ( Arabian Peninsula ) : made of Bran, yeast, salt, and seeds South and east asia A selection of Tajik non ( naan ) Bhakri ( Indian subcontinent ) : made with water and millet flour Bhatura ( Indian subcontinent ) : made with white flour, yogurt, ghee ( or oil ), and yeast Bindaeddeok ( Korea ) : made from mung bean flour ( this is a pancake, not a flatbread ) Bing ( China ) Piaya ( Philippines ) Bánh ( Vietnam ) Chapati ( Indian subcontinent ) : made from atta flour ( whole grain durum wheat ), water and salt Poli ( Indian subcontinent ) : made from whole wheat flour, water and salt. It is folded and layered round flat bread. Phulka ( Indian subcontinent ) : made from whole wheat flour, water and salt. It is like a baked variety of Puri. Green onion pancake ( China ) : made with oil and minced scallions ( green onions ) Paratha ( Indian subcontinent ) Kaak ( Pakistan ) Khanom buang ( Thailand ) : rice flour Laobing ( China ) Pathiri ( Indian subcontinent ) : is a traditional roti that originated from Malabar cuisine. Cheese Naan ( Pakistan ) : A Naan bread filled with cheeses and local seasoning Nutella Naan / Paratha ( Pakistan ) : A Naan bread filled with Nutella or a paratha with similar spread Luchi ( Indian subcontinent ) : fine maida flour with water and a spoonful of ghee Naan ( Indian subcontinent and Central ) : leavened with yeast, unlike Roti bread Pol roti ( Sri Lanka ) : made from scraped coconut and wheat or kurakkan flour, with green chillis and onion Puri ( Indian subcontinent ) : prepared from dough of atta and salt Roast paan ( Sri Lanka ) : bread mixture baked in a flat mold, producing, literally, a ' flat ' bread Roti ( Indian subcontinent ) Roti prata ( Singapore ) Roti canai ( Malaysia and Indonesia ) Sanchuisanda ( China ) : baked in ashes Americas Preparing tortillas Arepa ( Colombia, Venezuela ) : flat, unleavened patty made of cornmeal Bammy ( Jamaica ) : made from grated cassava root or cassava flour and salt Beiju ( Brazil ) : made from tapioca Casabe ( South America, Caribbean ) : made from bitter cassava root Frybread ( United States ) Native American Flatbread ( North America ) : made from maize flour in a traditional style of early Native Americans ; now topped with ground beef, vegetables, beans and cheese Pan de Semita ( Mexico ) Johnnycake ( Caribbean ) Tortilla ( Mexico, Central and South America ) Tortilla de Rescoldo ( Chile ) : wheat flour based bread, traditionally baked in the coals of a campfire See also Food portal List of ancient dishes and foods List of baked goods List of breads References Jump up ^ Sanchuisanda is described in `` Peoples of China 's Far Provinces '', by Wong How - Man, National Geographic, March 1984. Further reading This article 's further reading may not follow Wikipedia 's content policies or guidelines. Please improve this article by removing less relevant or redundant publications with the same point of view ; or by incorporating the relevant publications into the body of the article through appropriate citations. ( October 2016 ) 2005. `` High - Profile Flatbreads - Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town ''. FOOD PRODUCT DESIGN - NORTHBROOK -. 15, no. 1 : 96 - 114. ISSN 1065 - 772X. 2008. `` Flatbreads Old World : Meets New Flatbreads from All Over the World - Including Tortillas, Arepas and Naan - Are the Newest Hot Ticket in Both Retail and Foodservice Products ''. FOOD PRODUCT DESIGN - NORTHBROOK -. 18, no. 11 : 38 - 43. 2008. `` Storied Breads : With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest - Known Bread Traditions ''. BAKING AND SNACK. 30, no. 7 : 35 - 42. ISSN 1092 - 0447. 2010. `` Glycaemic Index of Indian Flatbreads ( Rotis ) Prepared Using Whole Wheat Flour and Atta Mix - Added Whole Wheat Flour ''. British Journal of Nutrition. 103, no. 11 : 1642 - 1647. ISSN 0007 - 1145. 2011. `` Flat - Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads ''. FOOD MANAGEMENT - NEW YORK THEN CLEVELAND OH -. 46, no. 11 : 30 - 35. ISSN 0091 - 018X. Alford, Jeffrey, and Naomi Duguid. Flatbreads and Flavors : A Baker 's Atlas. New York : W. Morrow, 1995. Summary : Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc. Craddock, Anne. Textural Characteristics of Bagels and Ethnic Flatbreads. 1998. Thesis. 124 leaves. German, Donna Rathmell. Flatbreads from Around the World. San Leandro, Calif : Bristol Pub, 1994. Hansen, Eric. 2015. `` Fabled Flatbreads of Uzbekistan. '' Aramco World. July / August 2015. Pages 32 -- 39. Helou, Anissa. Savory Baking from the Mediterranean : Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York : William Morrow, 2007. Kahlon, Talwinder Singh, and Mei - Chen Maggie Chiu. 2014. `` Ancient Whole Grain Gluten - Free Flatbreads ''. Food and Nutrition Sciences. 05, no. 17 : 1717 - 1724. Khawaja K.I., et al. 2012. `` Glycaemic, Insulin and Ghrelin Responses to Traditional South Asian Flatbreads in Diabetic and Healthy Subjects ''. British Journal of Nutrition. 108, no. 10 : 1810 - 1817. Reinhold, John G., Bahram Faraji, Parichehr Abadi, and Faramarz Ismail ‐ Beigi. 1981. `` An Extended Study of the Effect of Iranian Village and Urban Flatbreads on the Mineral Balances of Two Men Before and After Supplementation with Vitamin D † ''. Ecology of Food and Nutrition. 10, no. 3 : 169 - 177. Flatbreads Asia Afghan bread Balep korkun Barbari bread Bazlama Bhakri Bhatoora Bindaetteok Bing Bolani Chapati Kaak Kattama Khebz Khubz Kulcha Gözleme Jolada rotti Lahoh Laobing Lavash Luchi Malooga Markook Matzo Naan Obi non Papadum Paratha Aloo paratha Parotta Pathiri Phitti Pita Pletzel Puran poli Puri Qistibi Qutab Ramazan pidesi Roti Makki di roti Roti canai Roti prata Rumali roti Sanchuisanda Sangak Scallion pancake Cōng yóu bǐng Pajeon Shaobing Sheermal Shelpek Taboon bread Taftan Tandoor bread Thalipeeth Yufka Zhingyalov hats Europe Bannock Crispbread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Khachapuri Lángos Lefse Mekitsa Opłatek Pancake Pane carasau Piadina Pita Pizza Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Tunnbröd Africa Eish merahrah Injera Khubz Lahoh Ngome Americas Arepa Bammy Bannock Casabe Frybread Corn tortilla List of tortilla - based dishes Flour tortilla Tortilla de Rescoldo Recipes on WikiBooks Category : Flatbreads Food portal Bread Types Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt - rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat Ingredients Baker 's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water Equipment Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No - knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process Uses Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage Bread in Europe History of bread List articles American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads Toast dishes Category Lists of prepared foods Dishes by origin African Angolan Central African Republic Chadian Ethiopian Libyan Nigerian Nigerien Togolese Tunisian Western Saharan American Italian - American Jewish - American New Orleans Regional Southern United States Anguillian Arab Argentine Azerbaijan Bangladeshi Brazilian Burmese Caucasus Chinese Beijing Sichuan Colombian Crimean Tatar Cuban Ecuadorian English Filipino French Gabonese German Greek Hawaiian Hungarian Indian Indonesian Irish Israeli Italian Sicilian Jamaican Japanese Jewish Jordan Korean North Korean Liechtensteiner Malaysian Maltese Mexican Moroccan National dishes Nepalese Pakistani Palestinian Paraguayan Peranakan Peruvian Polish Portuguese Romanian Russian Sami São Tomé and Príncipe Scottish Seychelles Singaporean Spanish Thai Tibetan Turkish Ukrainian Uzbek Venezuelan Vietnamese By origin and type Breads American British Indian Pakistani Cheeses American British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss Condiments French fry accompaniments Indian Japanese Pakistani Desserts and sweets American Argentine Bangladeshi Brazilian British Chinese French German Indian Italian Japanese Korean Tteok Pakistani Philippine Polish Romanian Russian Spanish Sri Lankan Thai Turkish Soups and stews Chinese French German Indonesian Italian Japanese Pakistani Spanish Snack foods Snack foods by country Indian Japanese Pakistani Misc. 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Question: what is the term for a leavened arabic flat bread
Answer: Khubz Asmr