38 flatbread recipes

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.

Easy cheesy snack bread: a yeasted sheet-pan flatbread loaded with cheddar, green chiles, pimentos, and Italian seasonings. A shareable party appetizer ready in an hour.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Mexicali pizza on flour tortillas with Monterey Jack, tomatoes, green chiles, bell peppers, and black olives. A crispy, cheesy Mexican-style flatbread in under 30 minutes.

Bread machine rosemary whole wheat focaccia topped with caramelized red onion and parmesan. A nutty, herb-scented Italian flatbread made hands-free in your bread machine.

Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.

Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Daetscher is a Franconian German potato flatbread made with yeast dough enriched with ground boiled potatoes and schmaltz, rolled thin, and topped with sour cream, butter, salt, and caraway seeds.

Slow-rise homemade pita bread with whole wheat and white flour, baked on a hot stone until puffy. A 3-hour rise develops real flavor in these soft, pocketable flatbreads.