Western European Flatbreads

This chewy, oily flatbread is quite versatile, and can be topped with a range of ingredients such as coarse sea salt, olive oil, herbs, tomatoes, or olives. Historians tend to believe it was invented either by the Etruscans or in ancient Greece, a... READ MORE

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... READ MORE

This traditional Sicilian focaccia is an oven-baked flatbread topped with an oregano-flavored tomato sauce made with the addition of onions, anchovies, breadcrumbs, and local cheeses such as caciocavallo, provolone, tuma, or ricotta. Sfincione is ... READ MORE

This traditional Ligurian dish is a simple, oven-baked flatbread made only with chickpea flour, water, extra virgin olive oil, and salt. Its origins can be traced to Roman times, but according to legend, farinata as we know it today is said to hav... READ MORE

Considered the star of Catalan baked goods, coca is a traditional pastry prepared in a few varieties: sweet, savory, open, and closed. Depending on the variety, coca may take on various shapes and forms and resemble a flatbread, a pizza, or even a... READ MORE

Scaccia is a unique dish from the Sicilian province of Ragusa that can either be described as a cross between lasagna and calzone pizza or a stuffed flatbread. It's prepared by topping the thinly rolled dough with various ingredients, then folding... READ MORE

Popularly called carta musica, due to its resemblance to an old music sheet parchment, pane carasau is a traditional Sardinian flatbread whose origins have been traced to the Nuragic Age, circa 1900-730 BCE. Because of its long storage li... READ MORE

Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consis... READ MORE

Fougasse is a flatbread that is typically sweetened with sugar and orange-flavored water. It can commonly be found in Provence and throughout southern France, and it is easily recognizable by its shape. Fougasse is usually shaped like a wheat grai... READ MORE

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 ... READ MORE

Crescentina modenese is a traditional, disk-shaped Italian bread that is crispy on the exterior and soft on the interior. It is traditionally baked in special stones called tigelle (the reason why the flatbread is sometimes called like th... READ MORE

Talo is a traditional flatbread made with corn flour and water. It is one of the most popular street foods in Basque, usually filled with txistorra sausage, although one can find talo topped with bacon, cheese, and even chocolate. Origina... READ MORE

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. I... READ MORE

Originally derived from the Genovese farinata, socca eventually became the specialty of Nice, France, where it is a street food staple. This traditional flatbread is made with chickpea flour, olive oil, salt, and pepper. Once the batter i... READ MORE

Pane guttiau is a traditional flatbread originating from Sardinia. It's very similar to pane carasau, but guttiau is even thinner. The flatbread looks like thin leaves with long cracks, and it was originally made for shepherds who took it with the... READ MORE

Coca de recapte is a traditional coca variety that's commonly found in Catalonia and Valencia. In Catalonia, this is the most common coca variety which is often sold in bakeries. It consists of a thin bread-dough base that's topped with eggplants ... READ MORE

Pan de cañada is a flatbread native to the Spanish region of Aragon, characterized by its flat, elongated shape with characteristic grooves designed for drizzling with extra virgin olive oil. This bread varies in size and can be sweet or sa... READ MORE

Schüttelbrot is a traditional flatbread originating from South Tyrol, or to be precise, the Isarco valley, in particular in Fiè allo Sciliar. It's usually made with a combination of rye flour, wheat flour, yeast and sugar, salt, oil, a... READ MORE

Schiacciatina Mantovana (also known as chisolina) is a type of crunchy, rectangular or square-shaped flatbread from Mantua, with an ancient history – under the name schizzadas, they were even known during the rule of Gonzag... READ MORE

A real Tuscan specialty originating from the historical region of Garfagnana, schiacciata con ciccioli, locally known as ciaccia coi ciccioli, is a type of focaccia-style flatbread studded with crunchy pork cracklings. Its name stems from... READ MORE

Pinzini ferraresi is a type of fried flatbread traditionally prepared in the Italian city of Ferrara. The dough is made with flour, yeast, lard or oil, water, and salt. It is first flattened, then cut and deep-fried until golden brown. Pinzini are... READ MORE

Scarpaccia is a traditional flatbread that can be prepared in savory or sweet versions. It consists of ingredients such as flour, eggs, butter, zucchini, zucchini flowers (if available), milk, vanilla powder, olive oil, and either salt or sugar. T... READ MORE

Torta al testo or crescia is a traditional flatbread hailing from Umbria. It's a type of circular, thick griddle bread that's named after the circular pan (testo) on which it's prepared. There are many recipes, but crescia is typically ma... READ MORE

Pane frattau is a traditional Sardinian dish that was originally invented by local farmers as a way to use up old bread. It consists of the wafer-thin and crispy pane carasau flatbread which is first dunked in hot broth, then toppe... READ MORE

Piadina fritta, also called piè fretta, sometimes even pizza fritta, is a thin, golden-brown fried bread prepared alongside Santerno Valley in the Italian region of Emilia-Romagna. A very simple dough made with water, flou... READ MORE

Tortas de aceite de Castilleja de la Cuesta is a pastry made with extra virgin olive oil, flour, wheat, sugar, seeds, yeast, sesame, aniseed, salt, anise essence, and, if desired, ground almonds. Mrs. Inés Rosales rescued a family recipe in... READ MORE

Pizza secca, meaning dry pizza, derives its name from the crunchy, crispy texture it develops once it’s baked. It is not a regular pizza but a type of schiacciatina, a very thin flatbread with a topping that resembles a piz... READ MORE

Puddica, a simple Italian flatbread from Puglia consists of a dough (made with flour, yeast, salt, sugar, water, and olive oil) that is traditionally topped with ripe tomatoes and sprinkled with oregano in the classic version. However, there are v... READ MORE

This traditional Italian flatbread is prepared with a simple dough that combines flour, water, and salt. The dough is shaped into small discs that are then baked on small-sized terracotta plates, known as testi, over an open fire. Panigac... READ MORE

Strazzata is a traditional focaccia originating from Basilicata, or more precisely the Avigliano area. It's made with a combination of flour, yeast, water, oregano, and black pepper, while ingredients such as pieces of bacon or lard are also somet... READ MORE

This variety of Italian focaccia originates from Messina. The focaccia dough is made with flour, semolina, yeast, lukewarm water, olive oil, salt, and sugar. The toppings are what differentiates this focaccia from all other varieties – it is... READ MORE

Runditt is a traditional buckwheat flatbread originating from Piedmont. It's made with all-purpose flour, buckwheat flour, butter, and salt. The trick is to make the thinnest possible sheet of dough. The dough is rolled as thin as possible, and it... READ MORE

Lestopitta is a traditional unleavened flatbread from Calabria, particularly associated with the town of Bova in the province of Reggio Calabria. The term "lestopitta" combines the Greek words "leptòs" (thin) and "pita" (bread), translating... READ MORE

Pizza scima is a traditional flatbread originating from Abruzzo. It's made with a combination of wheat flour, olive oil, water, and salt. Some recipes call for white wine as well. Diamond shapes are etched into the top of the dough, which is subse... READ MORE

Coques de dacsa are traditional Spanish pancakes or small flatbreads that are similar to Mexican tortillas. They originate from Valencia and are usually made with a combination of wheat flour, cornflour, olive oil, and a pinch of salt. The olive o... READ MORE

Filascetta is a traditional type of focaccia originating from Dongo, a village near Lake Como. It's usually made with a combination of flour, yeast, onions, butter, olive oil, salt, sugar, and cheese such as scamorza or fontina. The soft dough is ... READ MORE

Pitilla is a type of bread from the Salento area, similar to the traditional focaccia. The dough, which is baked in stone ovens, is made with durum wheat flour, yeast, water, and salt, sometimes with the addition of olives or raisins. The crust is... READ MORE

Fanzelto is a traditional pancake-like flatbread originating from Terragnolo. This rare flatbread was made due to the scarcity of wheat in the area, so it's made with a combination of buckwheat (grano saraceno di Terragnolo), water, and salt. Once... READ MORE

Focaccia Seravezzina, also known as pane di Azzano, is a type of round, golden brown savory focaccia made with a mixture of corn and wheat flour, lard, olive oil, garlic, rosemary, mountain water, salt, and yeast. The dough is sh... READ MORE

Pitta pizzulata is a traditional dish originating from Calabria. This cross between a pizza and a focaccia is made with a combination of flour, lard, eggs, dry white wine, tomatoes, pecorino cheese, red chili pepper, and salt. Once prepared, the d... READ MORE

Guastella is a traditional stuffed focaccia originating from Calabria, where it’s often made on Easter Monday. It’s usually made with a combination of flour, yeast, lard, dry spicy sausage bits, hard-boiled eggs, provolone cheese, pork... READ MORE