Barbari (Iran)
Bataw (Egypt)
Bazlama (Turkey): made from wheat flour, water, and salt
Chapati (Swahili coast, Uganda)
Eish merahrah (Egypt): made with 5–10% ground fenugreek seeds and maize
Gözleme (Turkey): folded over a savoury filling and fried on a griddle
Gurassa (Sudan)
Harsha|Harcha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour
Khebz (Levant)
Khubz (Arabian Peninsula)
Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt
Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers.

Khubz Muluwah (Yemen)
Kissra (Sudan)
Lahoh (Northern Somalia, Djibouti, Yemen)
Lavash (Armenia)
Moroccan Frena
Lebanese Bread (Lebanon): white flour, dried yeast, sugar, salt and water
Malooga (Yemen): water, yeast, salt and flour
Markook (Levant)
Matnakash (Armenia)
Matzo (Jewish): white plain flour and water
M'lawi (Tunisia): water, olive oil, semolina and flour
Murr (Israel)
Muufo (Somalia)
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean, Turkey and Middle East)
Pogača (Balkans and Turkey)
Saj bread (Lebanon, Turkey, Israel)
Sangak (Iran)
Shotis Puri (Georgia)
Taftan (Iran)
Tonis puri (Georgia)
Yufka (Turkey): wheat flour, water and salt
Barbari (Iran)
Bataw (Egypt)
Bazlama (Turkey): made from wheat flour, water, and salt
Chapati (Swahili coast, Uganda)
Eish merahrah (Egypt): made with 5–10% ground fenugreek seeds and maize
Gözleme (Turkey): folded over a savoury filling and fried on a griddle
Gurassa (Sudan)
Harsha|Harcha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour
Khebz (Levant)
Khubz (Arabian Peninsula)
Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt
Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers.
Khubz Muluwah (Yemen)
Kissra (Sudan)
Lahoh (Northern Somalia, Djibouti, Yemen)
Lavash (Armenia)
Moroccan Frena
Lebanese Bread (Lebanon): white flour, dried yeast, sugar, salt and water
Malooga (Yemen): water, yeast, salt and flour
Markook (Levant)
Matnakash (Armenia)
Matzo (Jewish): white plain flour and water
M'lawi (Tunisia): water, olive oil, semolina and flour
Murr (Israel)
Muufo (Somalia)
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean, Turkey and Middle East)
Pogača (Balkans and Turkey)
Saj bread (Lebanon, Turkey, Israel)
Sangak (Iran)
Shotis Puri (Georgia)
Taftan (Iran)
Tonis puri (Georgia)
Yufka (Turkey): wheat flour, water and salt
Flatbread