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A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

An Italian flat bread often referred to as a Tuscan flat bread that is prepared as a thin round sheet of dough with a dimple-surfaced crust.

A type of flat bread, made with whole-wheat that probably originated in Egypt, but gradually became popular throughout the Middle East.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

A soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A flatbread that is a traditional food of India. Round, very thin and soft to crispy in texture, Khakhara is a bread that is most often rolled up and used in a manner similar to a utensil to dip or absorb other foods, combining the bread with the beans, curried foods or foods such as Thali.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

An ancient food developed by early cultures that harvested wheat and other grains, grinding them with stones to create flour.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

A type of unleavened traditional flat bread of India made with chapati flour (atta), which is a very finely ground whole-wheat flour.

A type of Iranian flatbread prepared with wheat bread flour that is made into a variety of shapes and sizes.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.