Flatbread

This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.

Traditionally served with tomatoes and hard-boiled eggs, malawach is a Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough.

This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.

A zesty tomato filling gives these parathas their pizza flavor.

Chapati is the everyday bread eaten by many families in India. Chapati flour is readily available in many South Asian grocery stores, but if you can’t find it, use sifted whole wheat flour.

Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

This leavened Persian flatbread is at its best when eaten fresh.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.

These gozleme are stuffed with a mixture of three different cheeses to mimic the feta-like Turkish white cheese that’s often used for these flatbreads.

These sesame flatbreads can be made ahead and frozen—or, if you plan ahead, made fresh for breakfast.

Kulcha is a type of lightly leavened flatbread from India that’s traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.

Thepla is a quintessential Gujarati flatbread that goes with anything—mango lassi, a cup of chai, or achar for dipping.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

Chewy, flaky, rich paratha is always a crowd-pleaser.