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Chapati/Roti A round, unleavened everyday bread of the Indian subcontinent, made from atta flour, salt and water, and cooked without fat on a griddle, until puffed. Roti is also a general term for griddle-cooked flat unleavened bread and takes many forms.

Poppadom/Papadam/Papadum Wafer-thin Indian flatbread discs made of lentil or cereal flours, sometimes spiced. Sun-dried until brittle, then roasted or fried until crisp and puffed, they is served as an accompaniment.

Taco shell A corn tortilla folded in half and deep-fried to a crisp U-shape. Adapted by Tex-Mex cuisine, taco shells are typically filled with minced (ground) meat, shredded lettuce, grated cheese and salsa, and eaten as a snack.

Ciabatta A free-form stubby bread, originally from Como (Italy), named for the slipper-shape it resembles. The very wet dough, which contains both milk and olive oil, results in a light, porous chewy crumb with large holes and a thin crust.

Matzah/Matzo Thin, crisp unleavened bread, traditionally eaten at the Jewish Passover to commemorate the hasty flight from Egypt. As it must not ferment, no more than 18 minutes may elapse from mixing the flour and water until it is baked.

Tortilla Round, thin, soft, pliable, brown-speckled, creamy-white unleavened bread. A Mexican staple, tortillas are made from a dough of masa (flour ground from dried corn) or wheat flour, shaped and pressed, then cooked on a hot ungreased griddle, and eaten plain, or wrapped around various fillings, as in burritos and enchiladas.

Focaccia A rustic flattened, leavened regional Italian bread made with yeast, flour and water, seasoned with olive oil and herbs, its dimpled surface drizzled with oil and sprinkled with toppings.

Pita/Pitta A round or oval, flat, slightly leavened Middle Eastern wheat bread with an internal pocket that forms during baking. Soft-crusted, dense and chewy, it is split open and stuffed, used as a scoop, or toasted for fattoush, a traditional bread salad.