Flatbread in the context of Oatcake

A wrap is a culinary dish made with a soft flatbread rolled around a filling.

The usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch dressing or honey mustard.

Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.

Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, scones and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops.

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a thin, circular unleavened flatbread from Mesoamerica originally made from masa, and now also from wheat flour.

The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Flour tortillas were invented once the Spanish introduced wheat to Mexico in the 16th century.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

It is made from stoneground whole-wheat flour, known as atta, combined into a dough with added water. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.

A flour tortilla (/tɔːrˈtiːə/, /-jə/) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.

Lavash (Armenian: լավաշ; Persian: نان لواش, romanized: nân-e lavâš, lit. 'lavash bread'; Azerbaijani: lavaş) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.

In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, the making and sharing of flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

Pita (/ˈpɪtə/ or US: /ˈpiːtə/; Greek: πίτα) or pitta (British English), also known as Arabic bread (Arabic: خبز عربي, romanized: khubz ʿArabī, Armenian: արաբական հաց, romanized: arabakan hats), Syrian bread, Lebanese bread, kmaj (from the Persian kumaj) and Pide (from Turkish), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz ('bread').

A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Azerbaijani and Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas.

The Indian tawa might have a handle or not, and it can be made of cast iron, aluminium, or carbon steel. It may be enameled or given a non-stick surface. The tawa and saj are used in the cuisines of South, Central, and West Asia, as well as of the Balkans. The tawa is also used in Indo-Caribbean cuisine.

In Mexico and Central America, a corn tortilla or just tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.

A similar flatbread from South America, called an arepa (made with ground maize, not hominy, and typically much thicker than tortillas), predates the arrival of Europeans to America, and was called tortilla by the Spanish from its resemblance to traditional Spanish round, unleavened cakes and omelettes. The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). The successful conquest of the Aztec empire by the Spanish and the subsequent colonial empire ruled from the former Aztec capital have ensured that this variation become the prototypical tortilla for much of the Spanish-speaking world.

Atta (Hindi: आटा) is a type of wheat flour, originally from the Indian subcontinent, used to make flatbreads.

It is the most widespread flour in the Indian subcontinent.

Naan (/nɑːn/) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Iran, Central Asia, South Asia, Southeast Asia, and the Caribbean.

Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread.

Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌], cognate to loaf), dialectaly also lefsa (among others), is a traditional soft Norwegian flatbread, also found regionally in Sweden (Swedish: läfsa, löfsa). It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including a potato ricer, long wooden turning sticks and special rolling pins with deep grooves.

An arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough that may be stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.

Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz, and the Panamanian tortilla or changa.

A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including cheese, beans, chicharrón, or squash. It can be served with curtido and tomato sauce and is traditionally eaten by hand. Pupusas have origins in Pre-Columbian Mesoamerica but were first mentioned in 1837 by Guatemalan poet José Batres Montúfar. In El Salvador, the pupusa is the national dish and has a day to celebrate it.

A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before or after baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.

Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, dips, or soft spreads such as jam, butter, peanut butter, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup. The modern cracker is somewhat similar to nautical ship's biscuits, military hardtack, chacknels, and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrød, and crispbread. Asian analogues include papadum, senbei and num kreab.

Falafel (/fəˈlɑːfəl/ fə-LAH-fəl; Arabic: فلافل, IPA: [fæˈlæːfɪl] ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spices before frying.

Falafel is often served in a flatbread such as pita, samoon, laffa, or taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls may be topped with salads, pickled vegetables, and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray.

Saaj bread (Arabic: خبز صاج, romanized: khubz ṣāj, Turkish: sac ekmeği, Sorani Kurdish: نانی کوردی or nanî kurdî), also known as markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq) khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق), mashrooh (Arabic: مشروح) is a type of unleavened flatbread in Middle Eastern cuisine baked on a metal griddle, called a saj in Arabic.

Markook shrak is a type of thin (almost translucent) bread. The dough is unleavened and usually made with only flour, water, and salt. After being rested, the dough is divided into round portions, flattened, and spread across a round cushion until it is thin, then flipped onto the saj. It is often folded and put in bags before being sold.