flatbreads are discussed under bread. Particular varieties are accorded their own entries under bannock, corn breads, chapatti, injera, kaʾk, kulcha (a fried bread), lavash, luchi (a fried bread), matzo, muffin, nan, oatcakes, parata, pitta, pizza, poori (a fried bread), poppadom, roti, and tortilla. Other types are described under egypt (eish baladi, eish shami, and eish shams), ethiopia (wesa), griddle, iran (barbari, sangak, taftun, sheermal, nan-e qandi), millet (batloo, dhebra), norway (lefse, lompe, potetlefse), sweden (knäckebröd), and turkey (elmek, yufka, pide). The broadest studies of the topic are Alford and Duguid (1995) and Helou (2007).
