TODD COLEMAN

Flatbread Recipes

The popularity of flatbreads across vastly different cuisines stands testament to its versatility. Being anything from pillowy and tender, to chewy and thin, these breads serve as easy vehicles for flavorful meats, cheeses and vegetables, and can be served like wraps, sandwiches or even be stuffed.

A common street food in Lebanon, manaeesh are flatbreads spread with various fillings, then folded over for easy eating. This recipe is based on one in Barbara Abdeni Massaad's Man'oushé: Inside the Street Corner Lebanese Bakery (Alarm, 2005). See the recipe for Man'oushé »

This chewy, griddled flatbread forms the frame for Emilia-Romagna's famous sandwich. Alexia uses a classic filling of prosciutto, Taleggio cheese, and arugula, but the flatbreads can take virtually any ingredients as their filling. See the recipe for Piadina Romagnola »

In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.

Thinner and chewier than paratha or naan, these earthy Indian flatbreads are made with whole durum wheat flour, called atta in Hindi. See the recipe for Spiced Beef Flatbread »

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These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich. See the recipe for Umbrian Flat Bread Sandwiches (Torta al Testo) »