Flat dough on high heat
Flatten dough, hit it with fierce heat, top it or tear it — bread's fastest form, discovered everywhere.
6 versions across the world · 2 on Polydish
Pizza— Italy
The flatbread that conquered the world — blistered in a wood oven, topped with tomato and cheese.
See every version of Pizza on Polydish →
Manousheh— Lebanon
Lebanon's morning flatbread, smeared with za'atar and olive oil straight off the saj.
See every version of Manousheh on Polydish →
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