Bannock (Scotland): a quick bread baked from grain
Blini (Russia)
Bolo do caco (Madeira, Portugal)
Borlengo (Italy)
Farl (Ireland and Scotland)
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons
Flatbrød (Norway): barley flour, salt and water, or potato, flour and salt, or peas flour and salt.

Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Hoggan (Cornwall): made from barley flour containing pieces of pork, and potato
Hönökaka (Bohuslän): made from wheatmeal.
The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread".

Lagana (Greece)
Lefse (Norway)
Lepinja (Croatia, Serbia)
Lepyoshka (Russia)
Oatcake (United Kingdom)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pita (Greece and Hungary)
Pită/Lipie/Turtă (Romania)
Pissaladière (France)
Pizza (Italy)
Podpłomyk (Poland)
Posúch (Slovakia)
Părlenka (Bulgaria)
Rieska (Finland)
Somun and Lepina (Bosnia and Herzegovina)
Spianata sarda (Sardinia)
Staffordshire oatcake (England)
Tigella (Italy)
Torta (Spain)
Torta al testo (Umbria, Italy)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Bannock (Scotland): a quick bread baked from grain
Blini (Russia)
Bolo do caco (Madeira, Portugal)
Borlengo (Italy)
Farl (Ireland and Scotland)
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons
Flatbrød (Norway): barley flour, salt and water, or potato, flour and salt, or peas flour and salt.
Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Hoggan (Cornwall): made from barley flour containing pieces of pork, and potato
Hönökaka (Bohuslän): made from wheatmeal. The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread".
Lagana (Greece)
Lefse (Norway)
Lepinja (Croatia, Serbia)
Lepyoshka (Russia)
Oatcake (United Kingdom)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pita (Greece and Hungary)
Pită/Lipie/Turtă (Romania)
Pissaladière (France)
Pizza (Italy)
Podpłomyk (Poland)
Posúch (Slovakia)
Părlenka (Bulgaria)
Rieska (Finland)
Somun and Lepina (Bosnia and Herzegovina)
Spianata sarda (Sardinia)
Staffordshire oatcake (England)
Tigella (Italy)
Torta (Spain)
Torta al testo (Umbria, Italy)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Flatbread