Almost every culture has its own flatbread, from the roti of Malaysia, the paratha of India or the pita of Greece. Use your homemade flatbread as a vehicle to mop up a curry, as a base for a pizza, or – best of all – eat it on its own while its still warm.
Watch: how to make bolani with Farida Ayubi of Parwana Afghan Kitchen
Prosciutto, asparagus and ricotta on grilled flatbreads
Turkish-style bread with lamb, spices and pine nuts
Analiese Gregory’s flatbread with miso eggplant and urchin
Overnight Afghan bread with labne and black garlic
Toum with quick za’atar flatbread and haloumi
Lamb yiros with yoghurt, tahini and garlic sauce and homemade pita bread
Speedy yoghurt flatbread with zucchini flowers and feta
Roast cauliflower hummus with fried chickpeas and flatbread
Chicken and bamboo-shoot yellow curry with roti and rice
Spiced lamb and pine nut köfte with yoghurt flatbread
Giovanni Pilu’s flatbread stack with tomato sauce and poached eggs (pane frattau)
Ruby’s Diner’s breakfast curry with roti and poached egg
Hot and sour ginger chutney with cucumber yoghurt and roti
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