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 132 recipes in total:

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Acorn Tortillas      Origin: American	Chapati      Origin: East Africa	Lahmacun (Turkish Cypriot-style Pizza)      Origin: Northern Cyprus
Air-fryer Fajitas      Origin: Britain	Chapos (Sudanese Chapati)      Origin: Sudan-a	Lavaş Ekmeği (Turkish Lavash Puff Bread)      Origin: Turkey
Aish Baladi      Origin: Egypt	Cornmeal Chapati      Origin: Fusion	Lavash (Armenian Flatbread)      Origin: Armenia
Ancient Egyptian Flatbread      Origin: Egypt	Couscouma      Origin: Comoros	Laxoox      Origin: Djibouti
Ancient Roman Pizza      Origin: Roman	Durban Style Rotis      Origin: South Africa	Laxoox      Origin: Somaliland
Antiguan Rotis      Origin: Antigua	Fania      Origin: Uruguay	Lepinja (Triple-raised Soft Flatbread)      Origin: Bosnia
Apas (Rice Flour Rotis)      Origin: India	Fatir (Tajik Flatbread)      Origin: Tajikistan	Lepinje (Bosnian Flatbread)      Origin: Serbia
Artolaganon II (Leavened Flatbread)      Origin: Roman	Fijian Roti      Origin: Fiji	Locrio (Dominican Cassava Bread)      Origin: Dominican Republic
Aurangabadi Special Naan Bread      Origin: India	Gambir (Mongolian Flatbreads)      Origin: Mongolia	Ma'arouk      Origin: Syria
Bajra Roti (Pearl Millet Roti)      Origin: India	Gambir (Sweet Flatbreads)      Origin: Mongolia	Machetadas (Honduran Fried Dough)      Origin: Honduras
Baleadas Hondureñas      Origin: Honduras	Garlic Naan Bread      Origin: South Africa	Malaysian Murtabak (Mamak Omelette Pancake)      Origin: Malaysia
Bambam (Cassava Bread)      Origin: Saint Vincent	Godamba Roti      Origin: Sri Lanka	Markouk      Origin: Israel
Bammies (Pan-fried Cassava Bread)      Origin: Jamaica	Gorassa (Sudanese Flatbread)      Origin: Sudan	Markouk      Origin: Lebanon
Bara Haidd Croyw (Unleavened Barley Bread)      Origin: Welsh	Gram Flour Chapati      Origin: Fusion	Markouk      Origin: Palestine
Bara Pyglyd (Pitchy Bread)      Origin: Welsh	Greek Pita Bread      Origin: Greece	Mhajeb (Algerian Filled Flatbread Squares)      Origin: Algeria
Basic Flatbread      Origin: Britain	Grenadian Rotis      Origin: Grenada	Mkatra Foutra (Comoran Yeasted Bread)      Origin: Comoros
Bedmi Puri      Origin: India	Guyanese Roti      Origin: Guyana	Montserratian Rotis      Origin: Montserrat
Bérédjé      Origin: Mayotte	Hembesha (Eritrean Bread)      Origin: Eritrea	Mseman (Moroccan Flatbread)      Origin: Morocco
Bérédjé      Origin: Comoros	Huni Roshi (Coconut Flatbread)      Origin: Maldives	Ndrovi ya Nazi (Banana with Coconut Milk)      Origin: Comoros
Burundi Chapati      Origin: Burundi	Injeera (Eritrean Flatbread)      Origin: Eritrea	Nevis Roti      Origin: Saint Kitts
Cambaabur      Origin: Djibouti	Injera (Ethiopian Flat Bread)      Origin: Ethiopia	Phulka (Puffed Flatbread)      Origin: India
Cambaabur      Origin: Somalia	Iraqi Adana Kebab      Origin: Iraq	Piadina      Origin: San Marino
Cassava Bread      Origin: Sierra Leone	Iraqi Khobz      Origin: Iraq	Piadina Romagnola      Origin: Italy
Cassava Bread      Origin: Guyana	Iron Age Flatbread      Origin: Ancient	Qurutob      Origin: Tajikistan
Cassave Brood (Cassava Roti)      Origin: Suriname	Israeli Pita Bread      Origin: Israel	Rifissa (Chicken and Lentil Stew)      Origin: Morocco
Cassave de manioc (Cassava Pancake)      Origin: Guadeloupe	Israeli-style Pita Bread      Origin: Israel	Roti Canai      Origin: Malaysia
Catrachitas      Origin: Honduras	Jowar Roti      Origin: India	Roti Canai      Origin: Christmas Island
Cauliflower Roti      Origin: India	Kati rolls      Origin: India	Roti Canai      Origin: Cocos Islands
Cayman Roti Skins      Origin: Cayman Islands	Kenyan Chapati      Origin: Kenya	Roti Canai      Origin: Malaysia
Cayman Style Curry Chicken Roti      Origin: Cayman Islands	Khobz Sahrawi      Origin: Western Sahara	Roti Canai      Origin: Singapore
Cecina (Chickpea pancake)      Origin: Roman	Khoubz Araby (Arabic Flatbread)      Origin: Syria	Roti Guiane (French Guianese Roti)      Origin: French Guiana
Chamorro Flour Titiyas      Origin: Northern Mariana Islands	Kıbrıs Pidesi (Cypriot Pitta Bread)      Origin: Northern Cyprus	Roti Jala      Origin: Malaysia
Chamorro Flour Titiyas      Origin: Guam	Kitta (Eritrean Kitta Flatbread)      Origin: Eritrea
Chapati      Origin: India	Knekkebrød (Norwegian Crispbread)      Origin: Norway

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