made with water and millet flour Bhatura (Indian subcontinent): made with white flour, yogurt, ghee (or oil), and yeast Chapati (Indian subcontinent): made from atta flour (whole grain durum wheat), water and salt Chili parotha (India) Chikkolee (India) Dhebra (India) Dosa (India): batter made from rice and black gram fried on a griddle Gobi paratha (India and Pakistan) Jolada rotti (India) Kalai roti (Bangladesh) Kaak (Pakistan) Kachori (Indian subcontinent) Kothu parotta (India) Kulcha (Indian subcontinent) Luchi (India and Bangladesh): fine maida flour with water and a spoonful of ghee Makki di roti (India and Pakistan) Mughlai paratha (India and Bangladesh) Pathiri (India): is a traditional roti that originated from Malabar cuisine. Naan (Indian subcontinent and Central Asia): leavened with yeast, unlike Roti bread Paratha (Indian subcontinent) Parotta (India and Sri Lanka) Pesarattu (India): pancake made from green gram (Mung) batter Phulka (Indian subcontinent): made from whole wheat flour, water and salt. It is like a baked variety of Puri. Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread. Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion Puri (Indian subcontinent): prepared from dough of atta and salt Ragi rotti (India and Sri Lanka) Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread. Roti (Indian subcontinent) Rumali roti (Indian subcontinent) Sheermal (Indian subcontinent and Iran) Taftan (Indian subcontinent and Iran) Southeast Asia Aparon (Philippines) Bánh (Vietnam) Kabkab (Philippines) Khanom buang (Thailand): rice flour Kiping (Philippines) Piaya (Philippines) Roti prata (Singapore) Roti canai (Brunei, Indonesia, Malaysia, Singapore and Thailand) Roti tissue (Indonesia and Malaysia) Americas Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal Bammy (Jamaica): made from grated cassava root or cassava flour and salt Bannock (food): a variety of flat quick bread or any large, round article baked or cooked from grain Beiju (Brazil): made from tapioca Casabe (South America, Caribbean): made from bitter cassava root Frybread (United States) Native American Flatbread (North America): made from maize flour in a traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese Pan de semita (Mexico) Piki (Hopi): made very thin from blue corn and baked on a hot flat stone Pupusa (El Salvador) Johnnycake (North America and Caribbean) Tortilla (Mexico, Central and South America): either as corn tortilla or flour tortilla