Arepas (Colombia, Venezuela): flat, unleavened patty made of cornmeal
Bammy (Jamaica): made from grated cassava root or cassava root flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Flatbread (North America): made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Frybread (United States)
Pan de Semita (Mexico)
Johnny Cake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire
Bammy (Jamaica): made from grated cassava root or cassava root flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Flatbread (North America): made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Frybread (United States)
Pan de Semita (Mexico)
Johnny Cake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire