14 Flatbread Recipes From Around the World That Turn Any Meal Into a Trip

Some of the oldest breads on earth need no oven, no loaf pan and no fancy skills. Just flour, water, a hot pan and a little patience. These flatbread recipes come from India, Pakistan, Turkey, Italy, Mexico, Norway and beyond, and each one carries a story from a real family kitchen. Some are soft and chewy, some puff up like a balloon, and some are thin enough to see light through. Which one will you try first? Grab a rolling pin and let’s take a little trip around the world..

Flatbread Recipes Start Here: 2 Ingredient Yogurt Flatbread

If you have never made bread before, this is the one to start with. Plain yogurt and self rising flour come together into a soft dough in two minutes, no yeast and no waiting. Cook it in a dry skillet and it puffs, blisters and turns golden in spots. Brush it with garlic butter while it is hot and try not to eat the whole stack standing at the stove. Honestly, who could stop at one?

You will need: You need: 2 cups self rising flour, 1 cup thick plain yogurt, 2 tablespoons melted butter, 1 garlic clove (minced), chopped parsley, pinch of salt.

How to make it: Steps: 1. Mix flour and yogurt into a soft dough, knead 1 minute. 2. Split into 6 balls and roll each thin. 3. Cook in a hot dry skillet 1 to 2 minutes per side until puffed and spotted. 4. Stir garlic and parsley into the butter and brush over the warm breads.

Flatbread Recipes From India: Soft Skillet Naan

Restaurant naan is baked against the wall of a clay tandoor, but a screaming hot cast iron pan gets you very close at home. The yogurt in the dough keeps it tender, and a lid over the pan for the last 30 seconds helps it puff. Serve it with curry, dal or just a bowl of soup on a cold night.

You will need: You need: 3 cups all purpose flour, 1 teaspoon instant yeast, 1 teaspoon sugar, 1 teaspoon salt, 1/2 cup plain yogurt, 3/4 cup warm milk, 2 tablespoons oil, butter for brushing.

How to make it: Steps: 1. Mix everything into a soft, slightly sticky dough. 2. Cover and rest 1 hour until puffy. 3. Divide into 8, stretch into ovals. 4. Cook in a very hot cast iron pan 1 to 2 minutes per side, covering for the last half minute. 5. Brush with butter.

Garlic Naan With Fresh Cilantro

Here is a fun one for you: would you rather have naan with A) garlic and cilantro, B) plain butter, C) cheese stuffed, or D) all three on one plate? Most of us pick A. Pressing minced garlic and herbs right into the dough before cooking makes them toast a little in the pan, and the smell alone will bring everyone to the kitchen.

You will need: You need: 1 batch naan dough (above), 5 garlic cloves finely minced, 1/2 cup chopped cilantro, 4 tablespoons butter, flaky salt.

How to make it: Steps: 1. Roll out the naan dough. 2. Press garlic and cilantro onto one side. 3. Cook garlic side up first, then flip for 30 seconds. 4. Brush with melted butter and finish with flaky salt.

Flatbread Recipes Everyone Should Try: Puffy Pita Pockets

Watching a pita balloon up in the oven feels like a magic trick every single time. The secret is a very hot oven, a preheated baking sheet and rolling the dough evenly so the steam can lift the top away from the bottom. Stuff the pockets with falafel, chicken, salad or eggs for breakfast. Did your first one puff? Tell us!

You will need: You need: 3 cups bread flour, 2 teaspoons instant yeast, 1 1/2 teaspoons salt, 1 teaspoon sugar, 1 1/4 cups warm water, 2 tablespoons olive oil.

How to make it: Steps: 1. Knead everything 8 minutes into a smooth dough. 2. Rise 1 hour. 3. Divide into 8 balls and roll 1/4 inch thick. 4. Bake on a preheated sheet at 475 F for 4 to 5 minutes until puffed. 5. Wrap in a towel to keep soft.

Turkish Pide Bread With Sesame Seeds

In Turkey this round, dimpled bread fills bakery windows during Ramadan, still warm and shiny with egg wash and seeds. The finger pressed pattern is not just pretty, it keeps the bread from puffing too much so it stays soft and chewy. Tear it, dip it in olive oil or use it to scoop up stews.

You will need: You need: 4 cups flour, 2 teaspoons yeast, 1 teaspoon sugar, 2 teaspoons salt, 1 1/2 cups warm water, 2 tablespoons olive oil, 1 egg yolk mixed with 1 tablespoon yogurt, sesame and nigella seeds.

How to make it: Steps: 1. Make a soft dough and rise 1 hour. 2. Shape into 2 flat rounds on a tray. 3. Brush with yolk mixture. 4. Press your oiled fingertips in a grid pattern. 5. Sprinkle seeds and bake at 450 F for 15 minutes.

Flatbread Recipes From Pakistan: Flaky Layered Paratha

In Pakistani and Indian homes, paratha is breakfast, lunch and a cozy dinner too. The flaky layers come from brushing the dough with ghee, folding it, and rolling it again, a little like a quick puff pastry. Serve with yogurt, pickle, eggs or a spicy potato curry. Do you eat yours with chai? Most families say yes.

You will need: You need: 2 cups whole wheat flour (atta), 1/2 teaspoon salt, about 3/4 cup water, 4 tablespoons ghee or oil.

How to make it: Steps: 1. Knead flour, salt and water into a soft dough and rest 20 minutes. 2. Roll a ball into a circle, brush with ghee and fold into a triangle or roll into a coil. 3. Roll out again. 4. Cook on a hot pan, brushing with ghee and pressing until golden and flaky on both sides.

Everyday Roti on a Hot Tawa

Roti, also called chapati, is the simple daily bread of millions of homes. It is only flour, water and a pinch of salt, yet when it puffs over the flame it feels like a small celebration. These flatbread recipes all share one trick: rest the dough so it rolls thin without fighting back.

You will need: You need: 2 cups whole wheat flour, 1/2 teaspoon salt, about 3/4 cup warm water, ghee for brushing (optional).

How to make it: Steps: 1. Knead into a soft dough and rest 20 to 30 minutes. 2. Roll small balls into thin circles. 3. Cook on a hot tawa or skillet until bubbles appear, flip. 4. Press gently with a cloth or hold over a gas flame with tongs so it puffs. 5. Brush with ghee and stack in a towel.

Thin Armenian Lavash

Lavash is so important in Armenia that its baking tradition is recognized by UNESCO. Soft lavash rolls up around kebabs, cheese and herbs, while thinner sheets dry into crisp crackers. Poll time: do you like your lavash A) soft for wraps or B) crispy for dips? There is no wrong answer here. Of all the flatbread recipes here, this one is the most flexible.

You will need: You need: 3 cups flour, 1 teaspoon salt, 1 teaspoon sugar, 1 cup warm water, 3 tablespoons oil, sesame seeds (optional).

How to make it: Steps: 1. Mix into a smooth dough and rest 30 minutes. 2. Divide into 6 and roll paper thin. 3. Cook in a large dry skillet 30 to 60 seconds per side until bubbly and lightly spotted. 4. Stack under a damp towel for soft lavash, or bake at 375 F for crisp crackers.

Italian Piadina From Romagna

Along the coast of Emilia Romagna, small kiosks fold warm piadina around prosciutto, soft cheese and arugula. It is quick, cheap and so good with a glass of something cold. Lard is traditional, but olive oil works beautifully and keeps it simple. Would you fill yours with ham and cheese or Nutella? Flatbread recipes like this one are perfect for busy weeknights.

You will need: You need: 3 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/3 cup olive oil or lard, about 3/4 cup warm milk or water.

How to make it: Steps: 1. Mix into a smooth dough and rest 30 minutes. 2. Divide into 5 balls and roll into 9 inch circles. 3. Prick with a fork. 4. Cook in a hot dry pan 2 minutes per side until speckled. 5. Fill, fold and serve warm.

Flatbread Recipes From Mexico: Soft Flour Tortillas

Once you make flour tortillas at home, the bagged ones never taste quite the same again. Warm water and a little fat make them tender and bendy, and a short rest makes rolling easy. Use them for tacos, quesadillas or breakfast with eggs and salsa. How many could you eat straight from the pan?

You will need: You need: 3 cups all purpose flour, 1 1/2 teaspoons salt, 1 teaspoon baking powder, 1/3 cup lard, butter or oil, 1 cup hot water.

How to make it: Steps: 1. Rub the fat into the flour, salt and baking powder. 2. Add hot water and knead 2 minutes. 3. Rest 20 minutes covered. 4. Roll 10 balls into thin circles. 5. Cook on a hot comal or skillet 30 seconds per side and keep wrapped in a towel.

Turkish Gozleme With Spinach and Feta

At Turkish markets you will often see women rolling huge thin sheets of dough, filling them and cooking them on a giant domed griddle. Gozleme is crispy outside and full of melty cheese and greens inside. It is a great way to use up spinach, and it makes a filling lunch with a cold yogurt drink. Stuffed flatbread recipes like this are a full meal in your hand.

You will need: You need: 2 1/2 cups flour, 1 teaspoon salt, 1 cup warm water, 2 tablespoons oil, 2 cups chopped spinach, 1 cup crumbled feta, 1 small onion (finely chopped), butter for brushing.

How to make it: Steps: 1. Make a soft dough and rest 30 minutes. 2. Roll 4 thin rectangles. 3. Spread filling over half and fold to seal. 4. Cook in a large skillet 3 minutes per side, brushing with butter, until crisp and golden.

Norwegian Potato Lefse

Lefse is a Scandinavian holiday treasure, made from mashed potatoes, butter and cream. Many Norwegian American families still make it together before Christmas, passing a special stick from grandma to grandkids. Spread it with butter and sugar, roll it up and you will understand why. Have you ever tasted lefse at a church supper? Few flatbread recipes carry this much family love.

You will need: You need: 4 cups riced cooked potatoes (cold), 1/4 cup butter, 1/4 cup heavy cream, 1 teaspoon sugar, 1 teaspoon salt, about 1 1/2 cups flour.

How to make it: Steps: 1. Mix warm potatoes with butter, cream, sugar and salt, then chill overnight. 2. Work in the flour. 3. Roll small balls very thin on a floured surface. 4. Cook on a 450 F griddle about 1 minute per side until spotted. 5. Cool under a towel.

Puffed Puri for Weekend Breakfast

In Pakistan and North India, a Sunday breakfast of halwa puri is pure joy. These little breads hit hot oil and puff up into golden balloons in seconds. Pair them with spicy potato curry or chickpeas and a sweet semolina halwa. Which side would you choose: A) potato curry, B) chickpeas, C) halwa or D) all of them?

You will need: You need: 2 cups whole wheat flour, 1 tablespoon semolina, 1/2 teaspoon salt, 1 tablespoon oil, about 2/3 cup water, oil for frying.

How to make it: Steps: 1. Knead a firm, smooth dough and rest 15 minutes. 2. Roll small balls into 4 inch circles. 3. Slide into 350 F oil one at a time. 4. Press gently with a slotted spoon so it puffs, flip once. 5. Drain and serve hot.

Nigella Seed Naan for Curry Night

Nigella seeds, called kalonji, taste a little like onion and a little like black pepper. Scatter them over naan before cooking and every bite gets a tiny savory crunch. This is one of those flatbread recipes that looks like it came from a restaurant but takes the same effort as plain naan.

You will need: You need: 1 batch naan dough, 2 teaspoons nigella seeds, 1 teaspoon sesame seeds, melted butter, chopped cilantro.

How to make it: Steps: 1. Stretch the naan dough into ovals. 2. Brush lightly with water and press seeds on top. 3. Cook seed side up first in a hot pan, then flip briefly. 4. Brush with butter, add cilantro and serve. Want more ideas for a global night in? Try our street food dishes from around the world.