On Food and Cooking

Israel Matzoh Very thin, cracker-like

Armenia Lavash Paper-thin, often dried and
rehydrated

Italy
(Sardinia)

Parchment   bread,

carta   di  musica

Semolina

flour,  very

thin

Norway Lefse Flour & potatoes, often with
butter, cream

Scandinavia Various rye, oat, barley
flatbreads

Many

dry

Scotland Bannocks Oat cakes

Tibet Barley
bread

From    roasted barley  flour,

tsampa

China Shaobing Flour, water, lard, folded
and rolled, layered

Baobing Hot-water   dough,  rolled  very    thin

for wrappers

India Chapati Whole-wheat, dry-roasted on
pan
Chapati cooked, then puffed directly