Naan (/nɑːn/) is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterised by a light and fluffy texture and golden-brown spots from the baking process. Naan is used in many cuisines worldwide.

Baozi (Chinese: 包子), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and steamed. They are a variation of mantou from Northern China.

Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, i.e. filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas; and al burro or ô burru (lit. 'with butter'), i.e. filled with prosciutto and mozzarella or béchamel sauce.

Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, ruti, rotti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roṣi (in the Maldives), is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, the Arabian Peninsula, East Africa, and the Caribbean.[citation needed] Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).

Roti canai (/tʃa'naj/), or roti prata (in Singapore), also known as roti chanai and roti cane, is an unleavened flatbread of Indian origin found in the cuisines of Southeast Asia, especially those of Brunei, Indonesia, Malaysia, Singapore, and Thailand. It is usually served with dal or other types of curry but can also be cooked in a range of sweet or savoury variations made with different ingredients, such as meat, eggs, or cheese.

Parotta (or porotta) is a layered Indian flatbread made from maida (refined flour) and oil. It is soft, flakey, and layered. It is commonly seen in Sri Lanka and in South India, especially in the states of Kerala and Tamil Nadu. It is distinct from the North Indian paratha, which uses atta flour.

Paratha (IPA: [pəˈɾaːʈʰaː, pəˈɾãːʈʰaː], also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti canai), and the Caribbean (where it is known as buss-up-shut).

Spinach (Spinacia oleracea) is a leafy green flowering plant native to Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh, cooked or after storage (using preservation techniques like canning, freezing, or dehydration). The taste differs considerably between cooked and raw: the high oxalate content may be reduced by steaming.