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Top 100 Flatbreads in the World

Last update: Thu Feb 13 2025
Top 100 Flatbreads in the World
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01
Butter garlic naan
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Butter garlic naan is a traditional flatbread and one of the most popular versions of naan. It’s made with flour, baking powder, salt, sugar, and dahi. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic.


It’s recommended to serve butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.

02
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Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and smeared with ghee butter, it is a staple food in Amritsar, with almost every shop in the city sizzling with the sound of kulchas baked in large tandoor ovens.


Not much is known about the history of this flavorful dish, and even the locals say that kulcha is just something they have always eaten, a variation on numerous flatbreads that the country is known for.

MOST ICONIC Amritsari kulcha

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03

Savory Pie

ÇARŞAMBA, Turkiye
4.7
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Çarşamba pidesi is a Turkish savory pie from Çarşamba district in Samsun, Turkey. Unlike the crispy Bafra pidesi, it is known for its soft texture. This pide is shaped into a long, thin loaf, about 75-80 cm (30-32") in length and 4-5 cm wide (2"), and weighs around 200-220 grams (7 oz).


It is made with a dough leavened with sourdough and with a raw filling consisting of minced beef and onions that have been squeezed of its juice, pepper, and salt. After baking in a wood-fired oven, butter is spread on the hot pide to enhance its flavor. 
04

Flatbread

MALAYSIA and  2 more regions
4.6
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Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer.


The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. 

MOST ICONIC Roti canai

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05
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Parotta is a traditional Southern Indian flatbread, usually sold as street food. It is also popular in Malaysia and Sri Lanka. It is made with oil or ghee, water, refined wheat flour known as maida (unlike parathas, which are made with regular wheat), and occasionally eggs.


The resulting dough is pan-fried and served with various vegetable or meat curries. This flatbread may also be incorporated into various dishes such as kothu parotta that combines shredded parotta with meat, eggs, and a spicy saalna sauce. 
06
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Naan is a unique and popular flatbread with a chewy texture that has its roots in India. The first documented traces of naan are found in the 1300 AD notes of Amir Kushrau, an Indo-Persian poet. Its name comes from the Persian word for bread. Naan was originally made in two versions at the Imperial Court in Delhi - naan-e-tunuk (light bread) and naan-e-tanuri (baked on the stone walls of a tandoor oven).


It consists of white flour, yeast, eggs, milk, salt, and sugar, baked in a tandoor oven. Its typical tear-drop shape is achieved by the way the dough droops as it cooks on the tandoor walls. Many Indian villages had a communal tandoor, placed in the middle of the village so that all the locals could bake naan. 

MOST ICONIC Naan

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07

Street Food

EMILIA-ROMAGNA, Italy
4.5
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Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada or piadina Romagnola was once merely a staple of the poor, often made with maize flour and called la pjida ad furmantoun in Romagnolan dialect.


In his poem entitled La Piada, which is sort of an ode to the beloved Romagnolan piadina, a 19th century Italian poet Giovanni Pascoli calls it "the bread of poverty, humanity, and freedom", describing it as "smooth as a leaf and as big as the moon." Since then, the humble, rustic piadina has come a long way and even today takes a special place in the regional cuisine, having been awarded the Protected Geographical Indication status. Le piadine, in plural, can take virtually any ingredients as their filling, and they can be easily found freshly prepared at numerous street kiosks called piadinerie, as it is best to eat a piadina only minutes after it comes off the cast-iron griddle while it's still pliable and warm - the perfect frame for the almost-melting soft cheese and delectable, thinly sliced charcuterie.

MOST ICONIC Piadina Romagnola

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08
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Mahjouba is a traditional flatbread that is one of the most popular street food items in the country. These thick and flaky crepe-like flatbreads are made with semolina, then filled with a combination of tomatoes and caramelized onions. Mahjouba is often paired with harissa sauce on the side, but the condiment is completely optional.

09
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This Apulian delicacy is traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour, and mashed potatoes. It is usually topped with cherry tomatoes and olives, but some varieties occasionally employ other combination of ingredients, such as different vegetables, coarse salt, or rosemary.


Always baked in round tins, focaccia is usually doused in olive oil and is best served lukewarm.

MOST ICONIC Focaccia Barese

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10
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Focaccia alla Genovese is believed to be the original focaccia. Hailing from Genova, this classic focaccia is coated in olive oil and sprinkled with coarse sea salt. Unlike other focaccias, this one is traditionally shaped into a flat rectangle.


It consists of flour, yeast, salt, sugar, water, and olive oil. The dough is simply baked in the oven until the focaccia becomes golden brown, crispy, and shiny. The flatbread is locally known as fugassa.

11
12
Flatbread
SANTO DOMINGO PROVINCE, Dominican Republic
4.5
13
14
15
Flatbread
AFGHANISTAN
4.4
16
17
18
19
20
21
Snack
AZERBAIJAN
4.4
22
Flatbread
KABARDINO-BALKARIA, Russia
4.4
23
Flatbread
DHAKA, Bangladesh
4.4
24
25
26
27
28
Flatbread
SHANGHAI, China
4.3
29
30
Flatbread
EL SALVADOR
4.3
31
Flatbread
KIMOLOS, Greece
4.3
32
33
34
35
Flatbread
TRINIDAD AND TOBAGO
4.3
36
37
38
39
40
41
42
43
44
45
Flatbread
NORTHERN INDIA, India
4.2
46
47
48
49
50
51
52
Flatbread
HYDERABAD, India
4.2
53
Flatbread
SARDINIA, Italy
4.2
54
55
Flatbread
BOSNIA AND HERZEGOVINA
4.2
56
57
Flatbread
SHANDONG, China
4.1
58
59
Flatbread
PROVINCE OF RAGUSA, Italy
4.1
60
61
62
63
64
65
Flatbread
OAXACA, Mexico
4.1
66
Flatbread
NORTHERN INDIA, India
4.1
67
68
69
70
71
72
73
Street Food
NICE, France
4.1
74
Flatbread
SARDINIA, Italy
4.1
75
76
77
78
79
Flatbread
HÖNÖ, Sweden
4.0
80
81
Flatbread
RHODE ISLAND, United States of America
4.0
82
83
Flatbread
NORTHERN FINLAND, Finland
4.0
84
Flatbread
ANDHRA PRADESH, India
4.0
85
Flatbread
PESHAWAR, Pakistan
4.0
86
Flatbread
AMRITSAR, India
4.0
87
88
89
Sandwich
MÉRIDA STATE, Venezuela
4.0
90
Pastry
ADEN GOVERNORATE, Yemen
4.0
91
92
Flatbread
SICILY, Italy
3.9
93
Flatbread
PROVENCE, France
3.9
94
Flatbread
SARDINIA, Italy
3.9
95
Flatbread
PUNJAB, India
3.9
96
Flatbread
GUJARAT, India
3.9
97
Flatbread
LUBLIN VOIVODESHIP, Poland
3.9
98
Flatbread
JAMMU AND KASHMIR, India
3.9
99
100
Flatbread
BRINDISI, Italy
3.9

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 100 Flatbreads in the World” list until February 13, 2025, 14,109 ratings were recorded, of which 8,813 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.