119 flatbread recipes

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Crispy homemade flatbread made with flour, cornmeal, and margarine, rolled paper-thin and baked until golden. A simple cracker-style bread with a light cornmeal crunch.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

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Charred flatbread topped with creamy ricotta, juicy tomatoes, fresh basil, and roasted garlic oil. Grill it in 10 minutes for the smokiest summer appetizer.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Flatbread topped with spaghetti sauce, sliced mushrooms, and melted cheese for a 30-minute homemade pizza. Four ingredients and zero dough-making required.

Nutty cheese brulee: warm Brie drizzled with fruit or chocolate ice cream topping and a scatter of toasted pecans, microwaved until soft and served with crackers and fresh fruit. A 3-minute appetizer.

Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Caribbean-style roti dough with flour, milk, baking soda, and oil. Soft, supple Trinidadian-style flatbread for wrapping curries, made on a hot skillet.