Aliments et Boissons - Pain Plat

a type of flatbread that is traditional in Scottish and Native American cuisine, and is typically made from a mixture of flour, water, and fat

bannock, pain plat

a type of flatbread that is popular in Indian cuisine, made from a mixture of whole wheat flour, water, and salt, and cooked on a griddle or tawa

chapati

a flat and crisp bread that is eaten by Jewish people during Passover

matsa

a round flat yeast bread that is baked in a clay oven, originally from South Asia

naan

a type of flat Indian bread without yeast that is cooked on a griddle

paratha, parantha

a flat oval bread that is yeasted and could be opened and filled with food, originally in Middle Eastern cuisines

pita, pain pita, pain arabe, pain syrien, pain libanais

a type of round flat bread that is made with ground lentils, served with curry in Indian cuisine

poppadum, poppadom

a round flat bread made with whole wheat flour, native to the Indian subcontinent

rôti

a type of pancake made with wheat flour or cornmeal that is usually served hot or cold and wrapped around a filling, originated in Mexico

tortilla

a type of cornbread that is made from a mixture of cornmeal, water, and salt, which is then shaped into a round cake and cooked on a hot griddle or frying pan

gâteau de maïs, pain de maïs

an unleavened bread that is traditionally eaten during Passover, made from a mixture of flour and water that is baked quickly without any rising agents

matzoh, matza

a thin, round Turkish flatbread similar to tortilla or lavash, commonly used for making wraps, kebabs, or pies

yufka, pain turc

a southern Indian pancake made with rice flour

dosa, crêpe de riz

a traditional Norwegian flatbread made from potatoes, flour, and often butter, typically cooked on a griddle

lefse, pain plat norvégien

a thin, round and flat bread that is not sweet, made with oatmeal and originated in Scotland

galette d'avoine

a slice of bread that is brown on both sides because it has been heated

toast

a type of Chinese flaky layered flatbread typically filled with savory ingredients

shaobing, pain feuilleté chinois

a soft, thin, unleavened Armenian flatbread made from flour, water, and salt, typically baked in a tandoor

lavache, pain lavash

a sourdough flatbread that is a staple in Ethiopian and Eritrean cuisine, made from fermented teff flour batter

injera, pain injera

a folded or rolled flatbread filled with various ingredients such as cheese, vegetables, and meats

tartine, galette

a traditional Afghan dish that consists of thin, round flatbreads filled with a mixture of vegetables

bolani, pain plat afghan

a type of Indian flatbread that is typically leavened with yeast and often stuffed with a filling

kulcha, pain plat indien

a type of bread roll that is popular in some regions of Northern England, traditionally leavened with barm

pain barm, rouleau barm