Flatbread

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.

This bread uses a yeast starter that needs to be made at least one day ahead.

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.

Here's a popular starter at The American Restaurant in Kansas City.

This pizza is made with no toppings other than oil and salt and should be served as a snack. It's not really a cracker, but it's crisper than focaccia. Active time: 25 min Start to finish: 25 min

Thanks to purchased frozen dough, this bread is a snap to make. Serve it with soups, salads and pastas.

The simplest flatbread you can make.

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.

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.

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