Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world.

In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread containing wild barley, einkorn wheat, oats, and Bolboschoenus glaucous tubers (a kind of rush).



Our first literary information about breakfast comes from Ancient Egypt, where peasants ate a daily meal, most likely in the morning, consisting of soup, beer, bread, and onions before they left for work in the fields or work commanded by the pharaohs. The traditional breakfast believed to have been cooked in ancient Egypt was fūl (made from broad [fava] beans, possibly the antecedent of today's ful medames), baladi bread, made from emmer wheat, and falafel, a mixture of broad beans with onions, garlic, parsley and coriander.

Primitive clay ovens (tandir) used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word tandır comes from the Akkadian tinuru, which becomes tannur in Hebrew and Arabic, tandır in Turkish, and tandur in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh tandır bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences.

Flatbreads have been and are made by pretty much every culture on earth, with recipes ranging from Algerian Aghroum through Turkish Yufka. The advent of baking soda in the late 19th Century means that many flatbreads can now be chemically leavened (such as Scottish bannock). Across the globe, literally hundreds of flabreads are cooked and they are not just made from grains. Anything with a high starch content, or which can be ground and rendered into flour can be made into a flatbread.

In the European Middle Ages, breakfast was commonly eaten by working people, as well as children, the elderly, the sick, while the upper classes didn't speak of or partake in eating in the morning. Eating breakfast meant that one was poor, was a low-status farmer or laborer who truly needed the energy to sustain his morning's labor, or was too weak to make it to the large, midday dinner. Monarchs and their entourages would spend a lot of time around a table for meals. Only two formal meals were eaten per day—one at mid-day and one in the evening. The exact times varied by period and region, but this two-meal system remained consistent throughout the Middle Ages. In the 13th century, breakfast when eaten sometimes consisted of a piece of rye bread and a bit of cheese. Morning meals would not include any meat, and would likely include 0.4 imperial gallons (1.8l) of low alcohol-content beers. Uncertain quantities of bread and ale could have been consumed in between meals.

After Turkish/Greek pita/pitta breads, probably the most well known flatbreads originate in India and include: parathas, bhakri, chapati, dosa, roti, parotta, puri, kachori and and naan, amongst many others. Many flatbreads are also stuffed with fillings like beans and potatoes, with the filling being cooked, cooled then incorporated in the bread so it acts as a filing which then heats up as the bread cooks. Flatbreads are often served as accompaniments to stews, but they can be served for breakfasts, as snacks to accompany dips or even used as pizza bases. They also range in style from thin and pancake like (such as dosas or chapatis to much thicker and more bread-like in consistency [pitas, naan breads]).

The alphabetical list of all the breakfast recipes on this site follows, (limited to 100 recipes per page). There are 117 recipes in total:

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Acorn Tortillas      Origin: American	Fania      Origin: Uruguay	Markouk      Origin: Palestine
Air-fryer Fajitas      Origin: Britain	Fatir (Tajik Flatbread)      Origin: Tajikistan	Mhajeb (Algerian Filled Flatbread Squares)      Origin: Algeria
Aish Baladi      Origin: Egypt	Fijian Roti      Origin: Fiji	Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros
Ancient Egyptian Flatbread      Origin: Egypt	Gambir (Mongolian Flatbreads)      Origin: Mongolia	Montserratian Rotis      Origin: Montserrat
Antiguan Rotis      Origin: Antigua	Gambir (Sweet Flatbreads)      Origin: Mongolia	Mseman (Moroccan Flatbread)      Origin: Morocco
Apas (Rice Flour Rotis)      Origin: India	Garlic Naan Bread      Origin: South Africa	Ndrovi ya Nazi (Banana with Coconut Milk)      Origin: Comoros
Artolaganon II (Leavened Flatbread)      Origin: Roman	Gorassa (Sudanese Flatbread)      Origin: Sudan	Nevis Roti      Origin: Saint Kitts
Aurangabadi Special Naan Bread      Origin: India	Gram Flour Chapati      Origin: Fusion	Phulka (Puffed Flatbread)      Origin: India
Bajra Roti (Pearl Millet Roti)      Origin: India	Greek Pita Bread      Origin: Greece	Piadina      Origin: San Marino
Baleadas Hondureñas      Origin: Honduras	Grenadian Rotis      Origin: Grenada	Piadina Romagnola      Origin: Italy
Bambam (Cassava Bread)      Origin: Saint Vincent	Guyanese Roti      Origin: Guyana	Qurutob      Origin: Tajikistan
Bammies (Pan-fried Cassava Bread)      Origin: Jamaica	Hembesha (Eritrean Bread)      Origin: Eritrea	Rifissa (Chicken and Lentil Stew)      Origin: Morocco
Basic Flatbread      Origin: Britain	Huni Roshi (Coconut Flatbread)      Origin: Maldives	Roti Canai      Origin: Malaysia
Bedmi Puri      Origin: India	Injeera (Eritrean Flatbread)      Origin: Eritrea	Roti Canai      Origin: Christmas Island
Bérédjé      Origin: Mayotte	Injera (Ethiopian Flat Bread)      Origin: Ethiopia	Roti Canai      Origin: Cocos Islands
Bérédjé      Origin: Comoros	Iraqi Adana Kebab      Origin: Iraq	Roti Canai      Origin: Singapore
Burundi Chapati      Origin: Burundi	Iraqi Khobz      Origin: Iraq	Roti Guiane (French Guianese Roti)      Origin: French Guiana
Cambaabur      Origin: Djibouti	Iron Age Flatbread      Origin: Ancient	Roti Jala      Origin: Malaysia
Cambaabur      Origin: Somalia	Israeli Pita Bread      Origin: Israel	Rotis      Origin: India
Cassava Bread      Origin: Guyana	Jowar Roti      Origin: India	Sabaayad (Somali Flatbread)      Origin: Somalia
Cassave Brood (Cassava Roti)      Origin: Suriname	Kati rolls      Origin: India	Sabayaad (Somlai Oiled Flatbread)      Origin: Somalia
Cassave de manioc (Cassava Pancake)      Origin: Guadeloupe	Kenyan Chapati      Origin: Kenya	Saint Martin Rotis      Origin: Saint-Martin
Catrachitas      Origin: Honduras	Khobz Sahrawi      Origin: Western Sahara	Samoon      Origin: Iraq
Cauliflower Roti      Origin: India	Khoubz Araby (Arabic Flatbread)      Origin: Syria	Shrak      Origin: Jordan
Cayman Roti Skins      Origin: Cayman Islands	Kitta (Eritrean Kitta Flatbread)      Origin: Eritrea	Sint Maarten Rotis      Origin: Saint Barthelemy
Cayman Style Curry Chicken Roti      Origin: Cayman Islands	Lavash (Armenian Flatbread)      Origin: Armenia	Sint Maarten Rotis      Origin: Sint Maarten
Chamorro Flour Titiyas      Origin: Northern Mariana Islands	Laxoox      Origin: Djibouti	Smoky Aubergine Curry with Cauliflower Parathas      Origin: India
Chamorro Flour Titiyas      Origin: Guam	Laxoox      Origin: Somaliland	Taboon      Origin: Saudi Arabia
Chapati      Origin: India	Lepinja (Triple-raised Soft Flatbread)      Origin: Serbia	Taboon      Origin: Jordan
Chapati      Origin: East Africa	Locrio (Dominican Cassava Bread)      Origin: Dominican Republic	Taboon      Origin: Palestine
Chapos (Sudanese Chapati)      Origin: Sudan-a	Ma'arouk      Origin: Syria	Taita (Eritrean Flatbread)      Origin: Eritrea
Cornmeal Chapati      Origin: Fusion	Machetadas (Honduran Fried Dough)      Origin: Honduras	Tandalachi Bhakri (Rice Flour Bhakri Recipe)      Origin: India
Couscouma      Origin: Comoros	Markouk      Origin: Israel
Durban Style Rotis      Origin: South Africa	Markouk      Origin: Lebanon

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