Flatbread

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A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened--although some are slightly leavened, such as pita bread. Throughout history, many if not most cultures have had foods that can be classified as flatbread.

There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from below one millimeter to a few centimeters thick.

Video Flatbread

History

In 2018 charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (n Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread containing wild barley, einkorn wheat, oats, and Bolboschoenus glaucus tubers (a kind of rush).

Maps Flatbread

List of flatbreads

Europe, Central and West Asia

• Afghan bread or "Nan" (Afghanistan)
• Bannock (Scotland)
• Barbari bread (Persia)
• Bazlama (Turkey): made from wheat flour, water, and table salt
• Bolani (Afghanistan): a vegetarian flat-bread dish
• Bolo do caco (Madeira, Portugal)
• Farl (Ireland and Scotland)
• Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with shallots and lardons
• Flatbrød (Norway): barley flour, salt and water, or potato, flour and salt, or peas flour and salt.
• Flatkaka (Iceland): rye flatbread
• Focaccia (Italy)
• Ftira (Malta)
• Gözleme (Turkey): folded over a savoury filling and fried on a griddle
• Hoggan (Cornwall): made from barley flour containing pieces of pork, and potato
• Lagana (Greece)
• Lepyoshka (Russia)
• Pita (Hungary)
• Lavash (Armenia)
• Lefse (Norway)
• Lebanese Bread (Lebanon): white flour, dried yeast, sugar, salt and water
• Matnakash (Armenia)
• Obi Non (Afghanistan and Uzbekistan)
• Op?atek (Poland)
• Pane carasau (Sardinia)
• Piadina (Italy): white flour, lard (or olive oil), salt and water
• Pide (Turkey)
• Pita (Greece)
• Pit?/Lipie (Romania)
• Pissaladière (France)
• Pizza (Italy)
• Podp?omyk (Poland)
• Poga?a (Balkans and Turkey)
• P?rlenka (Bulgaria)
• Rieska (Finland)
• Sacramental bread
• Sangak (Persia)
• Sheermal (Persia and Indian subcontinent)
• Shelpek (Central Asia)
• Shotis Puri (Georgia)
• Somun and Lepina (Bosnia and Herzegovina)
• Spianata sarda (Sardinia)
• Staffordshire oatcake (England)
• Taftan (Persia and Indian subcontinent)
• Tandoor-nan (Central Asia)
• Tigella (Italy)
• Tonis Puri (Georgia)
• Torta (Spain)
• Torta al testo (Umbria, Italy)
• Torta de Gazpacho (Spain)
• Tunnbröd (Sweden): any combination of wheat, barley and rye
• Yufka (Turkey): wheat flour, water and table salt

Middle East and Africa

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

South and East Asia

• Aloo paratha (India and Pakistan)
• Akki rotti (India)
• Appam (India): made from fermented rice batter and coconut milk {this is a pancake, not a flatbread}
• Bakarkhani (Indian subcontinent)
• Bhakri (India): made with water and millet flour
• Bhatura (Indian subcontinent): made with white flour, yogurt, ghee (or oil), and yeast
• Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
• Bing (China)
• Piaya (Philippines)
• Bánh (Vietnam)
• Chapati (Indian subcontinent): made from atta flour (whole grain durum wheat), water and salt
• Chili parotha (India)
• Chikkolee (India)
• Dhebra (India)
• Dosa (India): made from rice and black gram batter {this is a pancake, not a flatbread}
• Gobi paratha (India and Pakistan)
• Jolada rotti (India)
• Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
• Phulka (Indian subcontinent): made from whole wheat flour, water and salt. It is like a baked variety of Puri.
• Green onion pancake (China): made with oil and minced scallions (green onions)
• Paratha (Indian subcontinent)
• Parotta (India and Sri Lanka)
• Pesarattu (India): made from green gram(Mung) batter {this is a pancake, not a flatbread}
• Kaak (Pakistan)
• Kachori (Indian subcontinent)
• Khanom buang (Thailand): rice flour
• Kothu parotta (India)
• Kulcha (Indian subcontinent)
• Laobing (China)
• Makki di roti (India and Pakistan)
• Mughlai paratha (India and Bangladesh)
• Pathiri (India): is a traditional roti that originated from Malabar cuisine.
• Cheese Naan (Indian subcontinent): A Naan bread filled with cheeses and local seasoning
• Nutella Naan/Paratha (Indian subcontinent): A Naan bread filled with Nutella or a paratha with similar spread
• Luchi (India and Bangladesh): fine maida flour with water and a spoonful of ghee
• Naan (Indian subcontinent and Central Asia): leavened with yeast, unlike Roti bread
• Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
• Puri (Indian subcontinent): prepared from dough of atta and salt
• Ragi rotti (India)
• Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
• Roti (Indian subcontinent)
• Roti prata (Singapore)
• Roti canai (Malaysia and Indonesia)
• Rumali roti (Indian subcontinent)
• Sanchuisanda (China)
• Sheermal (Indian subcontinent and Iran)
• Taftan (Indian subcontinent and Iran)

Americas

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

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See also

• List of ancient dishes and foods
• List of baked goods
• List of breads

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References

src: www.recipetineats.com

Further reading

• 2005. "High-Profile Flatbreads - Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town". FOOD PRODUCT DESIGN -NORTHBROOK-. 15, no. 1: 96-114. ISSN 1065-772X.
• 2008. "Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products". FOOD PRODUCT DESIGN -NORTHBROOK-. 18, no. 11: 38-43.
• 2008. "Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions". BAKING AND SNACK. 30, no. 7: 35-42. ISSN 1092-0447.
• 2010. "Glycaemic Index of Indian Flatbreads (Rotis) Prepared Using Whole Wheat Flour and Atta Mix-Added Whole Wheat Flour". British Journal of Nutrition. 103, no. 11: 1642-1647. ISSN 0007-1145.
• 2011. "Flat-Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads". FOOD MANAGEMENT -NEW YORK THEN CLEVELAND OH-. 46, no. 11: 30-35. ISSN 0091-018X.
• Alford, Jeffrey, and Naomi Duguid. Flatbreads and Flavors: A Baker's Atlas. New York: W. Morrow, 1995. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc.
• Craddock, Anne. Textural Characteristics of Bagels and Ethnic Flatbreads. 1998. Thesis. 124 leaves.
• German, Donna Rathmell. Flatbreads from Around the World. San Leandro, Calif: Bristol Pub, 1994.
• Hansen, Eric. 2015. "Fabled Flatbreads of Uzbekistan." Aramco World. July/August 2015. Pages 32-39.
• Helou, Anissa. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York: William Morrow, 2007.
• Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717-1724.
• Khawaja K.I., et al. 2012. "Glycaemic, Insulin and Ghrelin Responses to Traditional South Asian Flatbreads in Diabetic and Healthy Subjects". British Journal of Nutrition. 108, no. 10: 1810-1817.
• Reinhold, John G., Bahram Faraji, Parichehr Abadi, and Faramarz Ismail-Beigi. 1981. "An Extended Study of the Effect of Iranian Village and Urban Flatbreads on the Mineral Balances of Two Men Before and After Supplementation with Vitamin D+". Ecology of Food and Nutrition. 10, no. 3: 169-177.

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