Bazin is a popular Libyan unleavened bread (also considered a dough-based dish) made by boiling barley flour and salt in water and beating it with a stick called magraf until it develops into a dough which is then baked or steamed. The bread is characterized by its hard texture, achieved by the usage of large amounts of salt.

It is traditionally shared and consumed using the right hand. Bazin is often served with a tomato-based stew, potatoes, hard-boiled eggs, and mutton.

Ftat misrati is a Libyan flatbread originating from the city of Misrata, hence the name. The simple dough is prepared with a combination of flour, water, olive oil, and salt. It is then cooked on a hot, flat surface, so it can be cooked on a stove as well.

Although ftat is traditionally thin, this variety is even thinner: a combination of olive oil and cornflour is sandwiched between two pieces of dough, which is then rolled to be as thin as possible. Later on, the heat separates two pieces of dough, resulting in two pieces of ftat flatbreads instead of one, and they are twice thinner than regular ftat. 

Khbeiza bil tonn is a small stuffed bread originating from Libya. The dough, which consists of flour, milk, butter, and yeast, is typically shaped into small loaves, crescents, or balls. Although these tasty snacks are often filled with dried mint, white cheese, and olives, the most popular stuffing is made with tuna and harissa.

It is recommended to decorate the stuffed bread with cumin or sesame seeds before baking. In Libyan homes, khbeiza bil tonn is usually served to guests with a cup of tea on the side.