Flatbread

The simplest flatbread you can make.

Need homemade bread in a hurry? This recipe for tender soft chapatis can be ready in just 90 minutes.

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.

Flaky, nutty, buttery paratha you can prep ahead.

If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

Use the silky shreds of this flaky Trinidadian flatbread to scoop up everything else you’re eating.

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

The most delicious solution to summer squash fatigue.

Eggs on toast? That's a thing of the past.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

You can serve these flatbreads as is or wrapped around a filling.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

Can you buy pocketless pita instead? Sure. But nothing beats the drama of freshly made bread. Use these for our Lamb Gyros.

Our homage to lahmacun, the Middle Eastern flatbread.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

This dough will yield enough to make four large flatbreads or eight smaller ones.