Category · 9 recipes
Flatbreads
Flatbreads share a baking format more than a flavor profile. Some are leavened (naan, pita, focaccia), some are flat-pressed (tortillas, roti). They cook fast, store well, and adapt to almost any cuisine. The library covers the major traditions — Italian, Indian, Mexican, Middle Eastern — each as its own ratio.
Flatbread
Naan
35% hydration
Yogurt-enriched flatbread from a hot skillet.
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Flatbread
Pita
62% hydration
Lean flatbread that puffs into pockets.
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Flatbread
Focaccia
78% hydration
High-hydration sheet-pan flatbread.
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Flatbread
Soft Pretzels
68% hydration
Shaped, alkaline-bathed, mahogany pretzels.
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Flatbread
Gluten-Free Focaccia
95% hydration
High-hydration pan focaccia with a tender, open crumb — no kneading needed.
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Flatbread
Gluten-Free Flatbread
65% hydration
Soft, pliable gluten-free wraps — griddled on a dry pan in minutes.
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Flatbread
Flour Tortillas
55% hydration
Soft, pliable wheat tortillas — no yeast, no rise, ready in 30 minutes.
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Flatbread
Corn Tortillas
80% hydration
Naturally gluten-free corn tortillas from masa harina — two ingredients, 30 minutes.
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Flatbread
Roti / Chapati
60% hydration
Whole-wheat Indian flatbread cooked on a hot dry pan — soft, pliable, unleavened.
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Looking for the full library? Browse all 30 breads →