Same dish, different world

Flat dough on high heat

Flatten dough, hit it with fierce heat, top it or tear it — bread's fastest form, discovered everywhere.

62 versions across the world · 58 on Polydish

Pizza, the version of flat dough on high heat

Pizza—

This Ligurian pizza skips tomato, featuring potato, rosemary, and olive oil on a flat dough base.

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Manousheh—

A Lebanese flatbread, often topped with za'atar and olive oil, typically eaten for breakfast.

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Naan— India

Slapped onto the wall of a tandoor — leavened, charred, and torn by hand at the table.

Worth knowing abroad — not yet catalogued on Polydish

Pita— Levant

Puffs into a pocket in the oven's heat — built to scoop hummus and hold everything.

Worth knowing abroad — not yet catalogued on Polydish

Tortilla— Mexico

Nixtamalised corn pressed thin on a comal — the flatbread that predates the wheat ones by millennia.

Worth knowing abroad — not yet catalogued on Polydish

Focaccia— Italy

The thick, olive-oil-soaked cousin — dimpled by fingertips before it bakes.

Worth knowing abroad — not yet catalogued on Polydish

Bing (bread), the version of flat dough on high heat

Bing (bread)—

A general term for various flattened, wheat flour-based Chinese breads.

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Kulcha, the version of flat dough on high heat

Kulcha—

A leavened flatbread made from refined wheat flour, typically baked in a tandoor.

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Pizza bianca—

A plain yeast flatbread, similar to focaccia, baked until golden.

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Flatkaka—

This Icelandic unleavened rye flatbread is traditionally baked on hot stones or embers.

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Khakhra, the version of flat dough on high heat

Khakhra—

An Indian thin, crisp flatbread made from whole-wheat flour and roasted on a griddle.

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Roti Canai—

A layered, flaky flatbread stretched by hand and fried on a griddle.

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Shelpek, the version of flat dough on high heat

Shelpek—

A Central Asian flatbread made from flour, milk, and fat, cooked flat.

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Kamir, the version of flat dough on high heat

Kamir—

An Indonesian flatbread, often fermented and cooked on a griddle, similar to a pancake or pita.

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Bazlama, the version of flat dough on high heat

Bazlama—

A leavened, circular Turkish flatbread with a soft texture and crisp exterior.

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Feteer Meshaltet, the version of flat dough on high heat

Feteer Meshaltet—

This Egyptian layered flatbread is made from many thin layers of dough, often served with honey or cheese.

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Griddled flatbreads, the version of flat dough on high heat

Griddled flatbreads—

simple flatbreads cooked on a griddle, often served with meals.

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Matnakash, the version of flat dough on high heat

Matnakash—

A leavened Armenian bread, characterized by its oval shape and finger-drawn scoring.

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Khobz el Dar (Algerian Semolina Bread), the version of flat dough on high heat

Khobz el Dar (Algerian Semolina Bread)—

A leavened semolina bread, often baked on a flat surface or in an oven.

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Peinirli, the version of flat dough on high heat

Peinirli—

An elongated, open Turkish pie with a boat shape, typically filled with yellow cheese and optional meats or vegetables.

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Gözleme, the version of flat dough on high heat

Gözleme—

A savory Turkish turnover made from unleavened dough, filled and cooked on a griddle.

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Mahdjouba, the version of flat dough on high heat

Mahdjouba—

A semolina-based flatbread stuffed with a spiced vegetable mixture.

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Kesra (bread), the version of flat dough on high heat

Kesra (bread)—

An Algerian bread made from semolina, cooked on a flat grilling surface.

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Etli ekmek, the version of flat dough on high heat

Etli ekmek—

A Turkish flatbread topped with minced meat and vegetables, baked in an oven.

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Garlic fingers, the version of flat dough on high heat

Garlic fingers—

A pizza-like dough baked flat and topped with garlic and cheese, cut into strips.

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Yufka, the version of flat dough on high heat

Yufka—

A very thin, unleavened pastry dough cooked on a saj, similar to a tortilla.

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Tacos, the version of flat dough on high heat

Tacos—

A corn or wheat tortilla folded or rolled around a filling.

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce, the version of flat dough on high heat

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce—

A semolina-based Berber bread, typically unleavened and cooked on a griddle.

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Shawarma bread, the version of flat dough on high heat

Shawarma bread—

A simple, unleavened flatbread used for wrapping fillings.

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Dürüm, the version of flat dough on high heat

Dürüm—

A Turkish wrap made from lavash or yufka flatbreads, typically filled with kebab ingredients.

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Piaya (food), the version of flat dough on high heat

Piaya (food)—

A muscovado-filled unleavened flatbread from the Philippines.

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Gordita, the version of flat dough on high heat

Gordita—

A thick Mexican masa cake, often stuffed with fillings.

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Barbari bread, the version of flat dough on high heat

Barbari bread—

A thick, yeast-leavened Iranian flatbread, often topped with seeds.

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Manakish, the version of flat dough on high heat

Manakish—

A Levantine pastry consisting of dough topped with za'atar, cheese, or ground meat.

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Ramazan pidesi, the version of flat dough on high heat

Ramazan pidesi—

A soft, round, leavened Turkish flatbread topped with sesame and Nigella seeds.

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Simit, the version of flat dough on high heat

Simit—

A circular bread, often encrusted with sesame seeds.

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Taco, the version of flat dough on high heat

Taco—

A Mexican dish using a corn or wheat tortilla as a base for various fillings.

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Mjukkaka—

A Swedish round flatbread made from rye flour and yeast, baked in a brick oven.

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Laobing, the version of flat dough on high heat

Laobing—

A large, thick, unleavened flatbread that is pan-fried until doughy and chewy.

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Bakarkhani, the version of flat dough on high heat

Bakarkhani—

A thick, spiced, biscuit-like flatbread.

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Jolada rotti, the version of flat dough on high heat

Jolada rotti—

Unleavened sorghum bread, a rustic flatbread.

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Tahinli pide, the version of flat dough on high heat

Tahinli pide—

A Turkish flatbread flavored with sesame paste.

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Bush bread, the version of flat dough on high heat

Bush bread—

A traditional bread made from crushed seeds formed into a dough and baked.

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Fugazza, the version of flat dough on high heat

Fugazza—

A thick pizza-like flatbread topped with onions and sometimes cheese.

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Scaccia, the version of flat dough on high heat

Scaccia—

A stuffed flatbread made from a thin rectangular layer of dough, folded and filled with various ingredients.

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Banh Trang Nuong—

A rice paper sheet grilled over charcoal with egg and savory toppings.

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Farl, the version of flat dough on high heat

Farl—

A quadrant-shaped flatbread, often made from soda bread or potato bread.

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Piadina romagnola, the version of flat dough on high heat

Piadina romagnola—

A thin Italian flatbread, traditionally cooked on a griddle.

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Baleada, the version of flat dough on high heat

Baleada—

A flour tortilla filled with refried beans, cream, and cheese.

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Quesadilla, the version of flat dough on high heat

Quesadilla—

A Mexican dish made from a tortilla filled with cheese and other ingredients, cooked on a griddle.

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Crock Pot Chicken Baked Tacos, the version of flat dough on high heat

Crock Pot Chicken Baked Tacos—

A taco dish featuring chicken and fillings served in hard taco shells, which are a form of flatbread.

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Murtabak, the version of flat dough on high heat

Murtabak—

A stuffed, pan-fried bread or pancake found in various Asian cuisines.

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Pizza Express Margherita, the version of flat dough on high heat

Pizza Express Margherita—

A classic pizza with tomato sauce and mozzarella cheese on a flatbread base.

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Crescentina modenese, the version of flat dough on high heat

Crescentina modenese—

Thin, round breads made from flour, water, salt, and yeast, typically served with fillings.

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Turkish lahmacun, the version of flat dough on high heat

Turkish lahmacun—

A thin flatbread topped with spiced ground beef and vegetables.

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Syrian Bread, the version of flat dough on high heat

Syrian Bread—

A simple leavened bread made from flour, water, and yeast, typically flat.

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Chickpea Fajitas, the version of flat dough on high heat

Chickpea Fajitas—

A Mexican dish using corn tortillas as the base for a spiced chickpea and vegetable filling.

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Hot cumin lamb wrap with crunchy slaw & spicy mayo, the version of flat dough on high heat

Hot cumin lamb wrap with crunchy slaw & spicy mayo—

A Turkish-inspired wrap using pita bread as the base for spiced lamb and slaw.

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Roast aubergine with goat's cheese & toasted flatbread, the version of flat dough on high heat

Roast aubergine with goat's cheese & toasted flatbread—

A Turkish-inspired dish featuring roasted aubergine and goat cheese served with toasted pita bread.

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Cajun spiced fish tacos, the version of flat dough on high heat

Cajun spiced fish tacos—

A Mexican dish featuring spiced fish and vegetables served in flour tortillas.

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Kati Roll, the version of flat dough on high heat

Kati Roll—

An Indian street food consisting of a kebab or filling wrapped in a paratha flatbread.

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Sincronizada, the version of flat dough on high heat

Sincronizada—

A Mexican dish with ham and cheese melted between two flour tortillas, grilled.

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