Malawach is a traditional layered and folded bread that is especially popular in Israel and Yemen. Visually reminiscent of a pancake, the bread is made with flour, water, salt, and ghee. Once baked, it is often sprinkled with black sesame seeds.

Traditionally, malawach is served with hard-boiled eggs, chopped and crushed tomatoes, and z'hug, a spicy condiment.

Jachnun is a traditional Yemenite Jewish pastry or flatbread (or something in-between) of Adeni Jewish origin. The Yemenite Jewish immigrants have also popularized the dish in Israel. It's traditionally served for breakfast on Shabbat morning. The dough is made with a cobination of flour, white sugar, water, and margarine.

In the past, whole wheat flour, clarified butter (samneh), and date syrup were used instead of the ingredients for the modern Israeli version. The dough is rolled thinly, coated with margarine, then rolled. The rolls are placed in a pot lined with stale bread, which is used to soak up excess oil, then baked overnight at low temperature, usually with a few oven-baked eggs on top. 

Lahoh is a spongy flatbread popular throughout Somalia, Ethiopia, and Djibouti, among others. It is characterized by its circular shape with numerous holes on the surface. This pancake-like bread is made with plain flour, unlike its cousin injera which is usually made with teff flour.

Lahoh can be consumed with both sweet and savory ingredients and dishes such as honey, sugar, stews, or soups.

Tamees is a traditional flatbread that is widely popular in Saudi Arabia and other parts of the Arabian Peninsula, as well as in some South Asian countries like Afghanistan and Pakistan. This bread is known for its soft, fluffy texture and slightly chewy consistency.

Tamees is typically made from basic ingredients such as wheat flour, water, yeast, and salt, with addition of milk to enrich the dough. The preparation of tamees involves mixing the ingredients to form a smooth dough, which is then allowed to rise.

After the dough has risen, it is divided into portions and rolled out into large, flat rounds. 

Fatoot is a traditional Arabian bread often served as a side dish or breakfast item, especially during Ramadan. Originating from the Medina region, it has been a staple in households for generations. Fatoot is known for its unique preparation and distinctive flavor.

It's a type of unleavened bread made primarily from wheat flour, water, and salt, and it's typically baked on a hot griddle or saj, a convex metal cooking surface. The bread is thin, soft, and flexible, making it a perfect accompaniment for various dishes or to be enjoyed on its own.

Al-Qursan is a traditional Arabian bread, especially popular in the central regions. Made from whole wheat flour, water, and salt, it is typically baked on a hot metal plate or griddle, resulting in a thin, crispy texture. This bread is commonly served with stews, meats, and vegetables, traditionally soaked in the stews, absorbing the rich flavors and becoming soft and flavorful.

This method of serving, where the bread is mixed with the stew, creates a hearty and satisfying dish, often enjoyed as a main meal that takes the same name as the bread.

Mullah bread is a traditional flatbread known for its soft, pillowy texture and slightly chewy consistency. It is typically made from basic ingredients such as flour, water, salt, and sometimes a bit of sugar or oil to enhance its texture and flavor.

The dough is kneaded until smooth and then left to rise, which helps create its characteristic light and airy structure. After rising, the dough is divided into portions, rolled out into flat rounds, and cooked on a hot griddle or baked in an oven until puffed and lightly browned. 

Shuraik bread is a traditional bread popular in the Arabian Peninsula, particularly in Saudi Arabia. This bread is known for its soft, slightly sweet flavor and fluffy texture, making it a favorite for both everyday meals and special occasions.

The dough for shuraik bread typically includes basic ingredients such as flour, water, yeast, sugar, salt, milk to enrich the texture and flavor, and crushed chickpeas. The inclusion of sugar gives the bread its characteristic slight sweetness, and it is additionaly brushed with mixture of milk and honey.

After the dough is mixed and kneaded until smooth, it is allowed to rise until it doubles in size. It is then shaped into round or oval loaves and allowed to rise again before baking. 

Kubaneh is a popular Yemeni-Jewish bread consisting of flour, sugar, salt, and butter. It is traditionally served warm for breakfast. The bread comes in two varieties: folded (the dough is shaped into balls, combined with butter, and rolled in a spiral) and monkey bread (balls of dough are dipped in butter and placed in the pan).

Kubaneh is often topped with powdered sugar or served with tomato salsa.