The round pita bun is a soft, pocketless sandwich bread: a thick round of pita-style dough that is docked before baking so it rises evenly instead of splitting into a pocket.
The square pita bun is a soft, pocketless sandwich bread cut as a square instead of a round.
Barazek is a crisp Levantine biscuit commonly finished with a dense sesame coating and, in some recipes, pistachio.
Piadina is a thin Italian griddle-style flatbread produced as a flexible round for filling and folding. An industrial piadina process must reproduce the defining product qualities while converting a bakery recipe into controlled dough flow, forming, baking, cooling and packaging operations.
Roti is a thin round flatbread produced from portioned dough and calibrated for soft, flexible eating quality. An industrial roti process must reproduce the defining product qualities while converting a bakery recipe into controlled dough flow, forming, baking, cooling and packaging operations.
Swedish Bread is a soft Scandinavian-style flatbread or sandwich bread format whose exact geometry and finish should be defined from the customer reference product.
Manakish is a Levantine round flatbread baked with zaatar, cheese or other toppings. An industrial manakish process must reproduce the defining product qualities while converting a bakery recipe into controlled dough flow, forming, baking, cooling and packaging operations.
Fruit and Grain Buns are enriched buns containing fruit, grains, seeds or inclusions, requiring controlled handling to preserve distribution and piece weight.
Souvlaki Pita is a soft, round Greek-style pita used as a wrap for souvlaki, typically managed to stay flexible rather than form a full pocket.
Naan Bread is a leavened flatbread made in soft, chewy and sometimes blistered styles, with shape and surface finishing tailored to the target market.
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