<Li> Tunnbröd (Sweden): any combination of wheat, barley and rye </Li> <Li> Yufka (Turkey): wheat flour, water and table salt </Li> <Ul> <Li> Aish Merahrah (Egypt): made with 5--10% ground fenugreek seeds and maize </Li> <Li> Barbari (Iran) </Li> <Li> Gurassa (Sudan) </Li> <Li> Harsha (Morocco): fried buttery bread made of semolina </Li> <Li> Injera (Horn of Africa): teff flour and water </Li> <Li> Khebz (Levant) </Li> <Li> Khobz rmal (Maghreb) </Li> <Li> Khubz (Arabian Peninsula) </Li> <Li> Lahoh (Northern Somalia, Djibouti, Yemen) </Li> <Li> Muufo (Somalia) </Li> <Li> Malooga (Yemen): water, yeast, salt and flour </Li> <Li> M'lawi (Tunisia): water, olive oil, semolina and flour </Li> <Li> Chapati (Swahili coast, Uganda) </Li> <Li> Markook (Levant) </Li> <Li> Matzo (Israel): white plain flour and water </Li> <Li> Murr (Israel) </Li> <Li> Ngome (Mali): millet, water and vegetable oil </Li> <Li> Pita (Eastern Mediterranean and Middle East) </Li> <Li> Sangak (Iran) </Li> <Li> Taftan (Iran) </Li> <Li> Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt </Li> <Li> Khubz Burr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt </Li> <Li> Khubz al - nokhalah (Saudi Arabia) (Arabian Peninsula): made of Bran, yeast, salt, and seeds </Li> </Ul> <Li> Aish Merahrah (Egypt): made with 5--10% ground fenugreek seeds and maize </Li>

What is the term for a leavened arabic flat bread