Flatbread - Revision history

Fire at 08:34, 26 May 2025

2025-05-26T08:34:09Z

Fire: Marked this version for translation

2025-05-25T11:55:05Z

Marked this version for translation

← Older revision		Revision as of 20:55, 25 May 2025
Line 1:		Line 1:
	<languages />		<languages />
	<translate>		<translate>
			<!--T:1-->
	{{short description\|Type of bread}}		{{short description\|Type of bread}}
	{{Infobox food		{{Infobox food
Line 19:		Line 20:
	}}		}}

			<!--T:2-->
	A '''flatbread''' is [[bread]] made usually with [[flour]]; [[water]], [[milk]], [[yogurt]], or other liquid; and [[salt]], and then thoroughly rolled into flattened [[dough]]. Many flatbreads are [[Unleavened bread\|unleavened]], although some are leavened, such as [[pita bread]]. A [[Serving size\|serving]] of 85g (~3 ounces) of pita bread has 234 [[Calorie\|calories.]]		A '''flatbread''' is [[bread]] made usually with [[flour]]; [[water]], [[milk]], [[yogurt]], or other liquid; and [[salt]], and then thoroughly rolled into flattened [[dough]]. Many flatbreads are [[Unleavened bread\|unleavened]], although some are leavened, such as [[pita bread]]. A [[Serving size\|serving]] of 85g (~3 ounces) of pita bread has 234 [[Calorie\|calories.]]

			<!--T:3-->
	Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, [[tava]], [[Comal (cookware)\|comal]], or metal griddle, and eaten fresh or packaged and frozen for later use.		Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, [[tava]], [[Comal (cookware)\|comal]], or metal griddle, and eaten fresh or packaged and frozen for later use.

			<!--T:4-->
	==History==		==History==
	Flatbreads were amongst the earliest [[food processing\|processed foods]], and evidence of their production has been found at ancient sites in [[Mesopotamia]], [[ancient Egypt]], and the [[Indus Valley Civilisation\|Indus civilization]]. The origin of all flatbread baking systems are said to be from the [[Fertile Crescent]] in West Asia, where they would subsequently spread to other regions of the world.		Flatbreads were amongst the earliest [[food processing\|processed foods]], and evidence of their production has been found at ancient sites in [[Mesopotamia]], [[ancient Egypt]], and the [[Indus Valley Civilisation\|Indus civilization]]. The origin of all flatbread baking systems are said to be from the [[Fertile Crescent]] in West Asia, where they would subsequently spread to other regions of the world.

			<!--T:5-->
	In 2018, charred bread crumbs were found at a [[Natufian]] site called Shubayqa 1 in [[Jordan]] (in [[Harrat ash Shaam]], the Black Desert) dating to 12,400 BC, some 4,000 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'' [[tuber]]s (a kind of rush).		In 2018, charred bread crumbs were found at a [[Natufian]] site called Shubayqa 1 in [[Jordan]] (in [[Harrat ash Shaam]], the Black Desert) dating to 12,400 BC, some 4,000 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'' [[tuber]]s (a kind of rush).

			<!--T:6-->
	[[Primitive clay oven#Tannour / Tannur\|Primitive clay ovens]] (''tandir'') used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word ''tandır'' comes from the Akkadian ''tinuru'', which becomes ''tannur'' in Hebrew and Arabic, ''tandır'' in Turkish, and ''tandur'' in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened ''tinuru'' bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh ''tandır'' bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences.		[[Primitive clay oven#Tannour / Tannur\|Primitive clay ovens]] (''tandir'') used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word ''tandır'' comes from the Akkadian ''tinuru'', which becomes ''tannur'' in Hebrew and Arabic, ''tandır'' in Turkish, and ''tandur'' in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened ''tinuru'' bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh ''tandır'' bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences.

	== List of flatbreads ==		== List of flatbreads == <!--T:7-->

			<!--T:8-->
	=== Europe ===		=== Europe ===
	[[File:Pane carasau.jpg\|thumb\|[[Pane carasau]] from [[Sardinia#Cuisine\|Sardinia]]]]		[[File:Pane carasau.jpg\|thumb\|[[Pane carasau]] from [[Sardinia#Cuisine\|Sardinia]]]]
Line 81:		Line 88:
	* [[Saj bread\|Yufka]] ([[Turkey]]): wheat flour, water and salt		* [[Saj bread\|Yufka]] ([[Turkey]]): wheat flour, water and salt

			<!--T:9-->
	=== Middle East and Africa ===		=== Middle East and Africa ===
	[[File:Lavash.jpg\|thumb\|[[Georgian cuisine\|Georgian]] [[tonis puri]]]]		[[File:Lavash.jpg\|thumb\|[[Georgian cuisine\|Georgian]] [[tonis puri]]]]
Line 122:		Line 130:
	* [[Taftan (bread)\|Taftan]] ([[Iran]])		* [[Taftan (bread)\|Taftan]] ([[Iran]])

			<!--T:10-->
	=== Central Asia ===		=== Central Asia ===
	[[File:Taj Lepeshki.jpg\|thumb\|A selection of [[Tajik cuisine\|Tajik]] [[Naan\|non]] ([[naan]])]]		[[File:Taj Lepeshki.jpg\|thumb\|A selection of [[Tajik cuisine\|Tajik]] [[Naan\|non]] ([[naan]])]]
Line 133:		Line 142:
	* Tapansha, Taba nan ([[Kazakhstan]])		* Tapansha, Taba nan ([[Kazakhstan]])

			<!--T:11-->
	===East Asia===		===East Asia===
	[[File:Cooking_Jingzhou_style_guokui.jpg\|thumb\|Taking [[Jingzhou]]-style ''[[guokui]]'' out of the oven]]		[[File:Cooking_Jingzhou_style_guokui.jpg\|thumb\|Taking [[Jingzhou]]-style ''[[guokui]]'' out of the oven]]

			<!--T:12-->
	* [[Bindaeddeok]] ([[Korea]]): pancake made from mung bean flour		* [[Bindaeddeok]] ([[Korea]]): pancake made from mung bean flour
	* [[Bing (Chinese flatbread)\|Bing]] ([[China]])		* [[Bing (Chinese flatbread)\|Bing]] ([[China]])
Line 145:		Line 156:
	* [[Hotteok]] ([[Korea]]):		* [[Hotteok]] ([[Korea]]):

			<!--T:13-->
	===South Asia===		===South Asia===
	[[File:Butter Naan With Paneer Butter Masala.jpg\|thumb\|[[India]]n [[naan]] served with [[paneer makhani\|paneer butter masala]]]]		[[File:Butter Naan With Paneer Butter Masala.jpg\|thumb\|[[India]]n [[naan]] served with [[paneer makhani\|paneer butter masala]]]]
Line 184:		Line 196:
	* [[Taftan (bread)\|Taftan]] ([[Indian subcontinent]] and [[Iran]])		* [[Taftan (bread)\|Taftan]] ([[Indian subcontinent]] and [[Iran]])

			<!--T:14-->
	===Southeast Asia===		===Southeast Asia===
	[[File:Piaya_flatbread_(Philippines)_01.jpg\|thumb\|''[[Piaya (food)\|Piaya]]'' flavored with ''[[Dioscorea alata\|ube]]'' (purple yam) and [[muscovado]] sugar]]		[[File:Piaya_flatbread_(Philippines)_01.jpg\|thumb\|''[[Piaya (food)\|Piaya]]'' flavored with ''[[Dioscorea alata\|ube]]'' (purple yam) and [[muscovado]] sugar]]

			<!--T:15-->
	* [[Aparon]] ([[Philippines]])		* [[Aparon]] ([[Philippines]])
	* [[Bánh]] ([[Vietnam]])		* [[Bánh]] ([[Vietnam]])
Line 197:		Line 211:
	* [[Roti tissue]] ([[Indonesia]] and [[Malaysia]])		* [[Roti tissue]] ([[Indonesia]] and [[Malaysia]])

			<!--T:16-->
	=== Americas ===		=== Americas ===
	[[File:Balboa 20 bg 120603.jpg\|thumb\|Preparing [[tortilla]]s]]		[[File:Balboa 20 bg 120603.jpg\|thumb\|Preparing [[tortilla]]s]]
Line 215:		Line 230:
	* [[Tortilla de Rescoldo]] ([[Chile]]): wheat [[flour]] based bread, traditionally baked in the coals of a campfire		* [[Tortilla de Rescoldo]] ([[Chile]]): wheat [[flour]] based bread, traditionally baked in the coals of a campfire

			<!--T:17-->
	===Australia===		===Australia===
	*[[Damper (food)\|Damper]] (traditionally)		*[[Damper (food)\|Damper]] (traditionally)

			<!--T:18-->
	==See also==		==See also==
	{{portal\|Food}}		{{portal\|Food}}
Line 224:		Line 241:
	* [[List of breads]]		* [[List of breads]]

			<!--T:19-->
	==Further reading==		==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}}.		* 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}}.
Line 236:		Line 254:
	* Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717–1724.		* Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717–1724.

			<!--T:20-->
	{{Flatbreads}}		{{Flatbreads}}
	{{Bread}}		{{Bread}}
Line 241:		Line 260:
	{{Wheat}}		{{Wheat}}

			<!--T:21-->
	[[Category:Unleavened breads\| ]]		[[Category:Unleavened breads\| ]]
	[[Category:Ancient dishes]]		[[Category:Ancient dishes]]

Fire at 11:54, 25 May 2025

2025-05-25T11:54:37Z

← Older revision		Revision as of 20:54, 25 May 2025
Line 1:		Line 1:
			<languages />
			<translate>
	{{short description\|Type of bread}}		{{short description\|Type of bread}}
	{{Infobox food		{{Infobox food
Line 243:		Line 245:
	[[Category:Flatbreads]]		[[Category:Flatbreads]]
	{{二次利用\|date=25 May 2025, at 08:40}}		{{二次利用\|date=25 May 2025, at 08:40}}
			</translate>

Fire: Created page with "{{short description|Type of bread}} {{Infobox food | name = Flatbread | image = Rye and Potato rieska - 1.JPG | image_size = 250px | caption = Homemade flatbread | country = | region = | creator = | course = | type = Bread | served = | main_ingredient = Flour, water, salt | variations = | calories = | other = }} A '''flatbread''' is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then tho..."

2025-05-25T11:25:47Z

Created page with "{{short description|Type of bread}} {{Infobox food | name = Flatbread | image = Rye and Potato rieska - 1.JPG | image_size = 250px | caption = Homemade flatbread | country = | region = | creator = | course = | type = Bread | served = | main_ingredient = Flour, water, salt | variations = | calories = | other = }} A '''flatbread''' is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then tho..."

New page

{{short description|Type of bread}}
{{Infobox food
| name = Flatbread
| image = Rye and Potato rieska - 1.JPG
| image_size = 250px
| caption = Homemade flatbread
| country =
| region =
| creator =
| course =
| type = [[Bread]]
| served =
| main_ingredient = [[Flour]], [[water]], [[salt]]
| variations =
| calories =
| other =
}}

A '''flatbread''' is [[bread]] made usually with [[flour]]; [[water]], [[milk]], [[yogurt]], or other liquid; and [[salt]], and then thoroughly rolled into flattened [[dough]]. Many flatbreads are [[Unleavened bread|unleavened]], although some are leavened, such as [[pita bread]]. A [[Serving size|serving]] of 85g (~3 ounces) of pita bread has 234 [[Calorie|calories.]]

Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, [[tava]], [[Comal (cookware)|comal]], or metal griddle, and eaten fresh or packaged and frozen for later use.

==History==
Flatbreads were amongst the earliest [[food processing|processed foods]], and evidence of their production has been found at ancient sites in [[Mesopotamia]], [[ancient Egypt]], and the [[Indus Valley Civilisation|Indus civilization]]. The origin of all flatbread baking systems are said to be from the [[Fertile Crescent]] in West Asia, where they would subsequently spread to other regions of the world.

In 2018, charred bread crumbs were found at a [[Natufian]] site called Shubayqa 1 in [[Jordan]] (in [[Harrat ash Shaam]], the Black Desert) dating to 12,400 BC, some 4,000 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'' [[tuber]]s (a kind of rush).

[[Primitive clay oven#Tannour / Tannur|Primitive clay ovens]] (''tandir'') used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word ''tandır'' comes from the Akkadian ''tinuru'', which becomes ''tannur'' in Hebrew and Arabic, ''tandır'' in Turkish, and ''tandur'' in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened ''tinuru'' bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh ''tandır'' bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences.

== List of flatbreads ==

=== Europe ===
[[File:Pane carasau.jpg|thumb|[[Pane carasau]] from [[Sardinia#Cuisine|Sardinia]]]]
[[File:Lagana (λαγάνα) (cropped).jpg|thumb|[[Lagana (bread)|Lagana]] from [[Greece]]]]
* [[Bannock (British food)|Bannock]] ([[Scotland]]): a [[quick bread]] baked from grain
* [[Bazlama]] ([[Turkey]]): made from wheat flour, water, and salt
* [[Bolo do caco]] ([[Madeira]], [[Portugal]])
* [[Borlengo]] ([[Italy]])
* [[Farl]] ([[Ireland]] and [[Scotland]])
* [[Flammkuchen]]/[[Tarte flambée]] ([[Alsace]]): thin bread dough rolled out in a circle or a rectangle and covered with onions 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
* [[Hönökaka]] ([[Bohuslän]]): made from wheatmeal. The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread".
* [[Lagana (bread)|Lagana]] ([[Greece]])
* [[Lángos]] ([[Hungary]])
* [[Lefse]] ([[Norway]])
* [[Oatcake]] ([[United Kingdom]])
* [[Pane carasau]] ([[Sardinia]], [[Italy]])
* Parlenka ([[Bulgaria]])
* [[Pita]] ([[Turkey]])
* [[Pizza]] ([[Italy]])
* [[Pogača]] ([[Balkans]] and [[Turkey]])
* [[Talo (food)|Pastetx]] ([[Gascony]], [[France]])
* [[Piadina]] ([[Italy]]): white flour, lard (or olive oil), salt and water
* [[Pinsa (bread)|Pinsa]] ([[Rome]]): wheat and other flours, such as [[barley]], [[rice]], [[oat]]s, and [[millet]]
* [[Pita]] ([[Greece]])
* [[Lipie (bread)|Pită]]/[[Lipie (bread)|Lipie]]/[[Lipie (bread)|Turtă]] ([[Romania]])
* [[Pissaladière|Pichade]] ([[Menton]], [[France]])
* [[Pissaladière]] ([[France]])
* [[Podpłomyk]] ([[Poland]])
* Posúch ([[Slovakia]])
* [[Finnish bread#Rieska|Rieska]] ([[Finland]])
* [[Saj bread]] ([[Turkey]])
* [[Somun]] and [[Lepina]] ([[Bosnia and Herzegovina]])
* Spianata sarda ([[Sardinia]], [[Italy]])
* [[Staffordshire oatcake]] ([[England]])
* [[Shotis Puri]] ([[Georgia (country)|Georgia]])
* [[Tonis puri]] ([[Georgia (country)|Georgia]])
* [[Tigella]] ([[Italy]])
* [[Talo (food)|Talo]] ([[France]])
* [[Torta]] ([[Spain]])
* Torta al testo ([[Umbria]], [[Italy]])
* [[Torta de Gazpacho]] ([[Spain]])
* [[Tunnbröd]] ([[Sweden]]): any combination of wheat, barley and rye
* [[Saj bread|Yufka]] ([[Turkey]]): wheat flour, water and salt

=== Middle East and Africa ===
[[File:Lavash.jpg|thumb|[[Georgian cuisine|Georgian]] [[tonis puri]]]]
[[File:PileofpitaS.jpg|thumb|Different types of [[pita]], [[Mahane Yehuda Market|Mahane Yehuda]] marketplace, [[Jerusalem]]]]
[[File:LahohS.jpg|thumb|[[Yemeni cuisine|Yemeni]] [[lahoh]]]]
* [[Aghroum]] ([[Algeria]]): [[Berbers|Berber]] flatbread made with semolina
* [[Barbari bread|Barbari]] ([[Iran]])
* [[Bataw (bread)|Bataw]] ([[Egypt]])
* [[Chapati]] ([[Swahili coast]], [[Uganda]])
* [[Eish merahrah]] ([[Egypt]]): made with 5–10% ground [[fenugreek]] seeds and [[maize]]
* [[Gurassa (bread)]] ([[Sudan]])
* [[Harcha]] ([[Morocco]]): fried buttery bread made of semolina{{citation needed|date=September 2018}}
* [[Injera]] ([[Horn of Africa]]): teff flour
* [[Khebz]] ([[Levant]])
* [[Khubz]] ([[Arabian Peninsula]])
* [[Maryam's Bread]] (Arabian Peninsula)
* Khubz Asmr ([[Saudi Arabia]]) ([[Arabian Peninsula]]): made of wholemeal flour, yeast, and salt{{citation needed|date=September 2018}}
* [[Ash cake|Khubz al-Jamri]] ([[Arabia]], [[Yemen|Northern Yemen]]): ash cake made by burying dough in hot ashes and embers
* [[Kisra]] ([[Sudan]])
* [[Laffa]] ([[Iraq]])
* [[Lahoh]] ([[Somalia]], [[Djibouti]], [[Kenya]], [[Yemen]])
* [[Lavash]] ([[Armenia]] and [[Iran]])
* [[Zhingyalov hats|Zhingyalov Hats]] ([[Armenia]]): flatbread filled with herbs and spices
* Lebanese Bread ([[Lebanon]]): white flour, dried yeast, sugar, salt and water{{citation needed|date=September 2018}}
* [[Malooga]] ([[Yemen]]): water, yeast, salt and flour
* [[Markook shrek|Markook]] ([[Levant]])
* [[Matnakash]] ([[Armenia]])
* [[Matzah|Matzo]] ([[Jewish]]): white plain flour and water
* [[Msemen|M'lawi]] ([[Tunisia]]): water, olive oil, semolina and flour
* Moroccan Frena
* [[Khubz mulawah|Mulawah]] ([[Yemen]])
* Murr ([[Israel]])
* Muufo ([[Somalia]])
* [[Ngome (bread)|Ngome]] ([[Mali]]): millet, water and vegetable oil
* [[Pita]] (Eastern [[Mediterranean]] and [[Middle East]])
* [[Sabaayad]] ([[Somalia]] [[Kenya]], and [[Djibouti]])
* [[Saj bread]] ([[Lebanon]], [[Israel]])
* [[Samoon]] ([[Iraq]])
* [[Sangak]] ([[Iran]])
* [[Taboon bread]] ([[Lebanon]])
* [[Taftan (bread)|Taftan]] ([[Iran]])

=== Central Asia ===
[[File:Taj Lepeshki.jpg|thumb|A selection of [[Tajik cuisine|Tajik]] [[Naan|non]] ([[naan]])]]
[[File:Afghan bread.jpg|thumb|[[Afghan cuisine|Afghan]] bread]]
* [[Afghan bread]] or "Nan" ([[Afghanistan]])
* [[Bolani]] ([[Afghanistan]]): a vegetarian flat-bread dish
* [[Obi Non]] ([[Afghanistan]] and [[Uzbekistan]])
* [[Shelpek]] ([[Kazakhstan]])
* [[Tandoor-nan]] (Central Asia)
* [[Tandyr nan]] ([[Central Asia]])
* Tapansha, Taba nan ([[Kazakhstan]])

===East Asia===
[[File:Cooking_Jingzhou_style_guokui.jpg|thumb|Taking [[Jingzhou]]-style ''[[guokui]]'' out of the oven]]

* [[Bindaeddeok]] ([[Korea]]): pancake made from mung bean flour
* [[Bing (Chinese flatbread)|Bing]] ([[China]])
:* [[Cōng yóu bǐng|Green onion pancake]] (China): made with oil and minced scallions (green onions)
:* [[Laobing]] (China)
:* [[Sanchuisanda]] (China)
:* [[Shaobing]] (China)
* [[Guokui]] (China): stuffed flatbread made from wheat
* [[Hotteok]] ([[Korea]]):

===South Asia===
[[File:Butter Naan With Paneer Butter Masala.jpg|thumb|[[India]]n [[naan]] served with [[paneer makhani|paneer butter masala]]]]
* [[Aloo paratha]] ([[India]] and [[Pakistan]])
* [[Akki rotti]] ([[India]])
* [[Appam]] ([[India]]): pancake made from fermented rice batter and coconut milk
* [[Bakarkhani]] ([[Bangladesh]])
* [[Bhakri]] ([[India]]): made with water and millet flour
* [[Bhatura]] ([[Indian subcontinent]]): made with white flour, yogurt, ghee (or oil), and yeast
* [[Chapati]] ([[Indian subcontinent]]): made from atta flour (whole grain durum wheat), water
* [[Chili parotha]] ([[India]])
* [[Chikkolee]] ([[India]])
* [[Dhebra]] ([[India]])
* [[Dosa (food)|Dosa]] ([[India]]): batter made from rice and black gram fried on a griddle
* [[Gobi paratha]] ([[India]] and [[Pakistan]])
* [[Jolada rotti]] ([[India]])
* Kalai roti ([[Bangladesh]])
* [[Kaak (bread)|Kaak]] ([[Pakistan]])
* [[Kachori]] ([[Indian subcontinent]])
* [[Kothu parotta]] ([[India]])
* [[Kulcha]] ([[Indian subcontinent]])
* [[Luchi]] ([[India]] and [[Bangladesh]]): fine maida flour with water and a spoonful of ghee
* [[Makki di roti]] ([[India]] and [[Pakistan]])
* [[Mughlai paratha]] ([[India]] and [[Bangladesh]])
* [[Naan]] ([[Indian subcontinent]] and [[Central Asia]]): leavened with yeast, unlike [[Roti]] bread
* [[Paratha]] ([[Indian subcontinent]])
* [[Parotta]] ([[India]] and [[Sri Lanka]])
* [[Pathiri]] ([[India]]): is a traditional roti that originated from Malabar cuisine.
* [[Pesarattu]] ([[India]]): pancake made from green gram (Mung) batter
* [[Phulka]] ([[Indian subcontinent]]): made from whole wheat flour, water and salt. It is like a baked variety of Puri.
* [[Puran Poli|Poli]] ([[India]]): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
* [[Roti#Sri Lanka|Pol roti]] ([[Sri Lanka]]): made from scraped [[coconut]] and wheat or [[kurakkan]] flour, with green chillis and onion
* [[Puri (food)|Puri]] ([[Indian subcontinent]]): prepared from dough of atta and salt
* [[Ragi rotti]] ([[India]] and [[Sri Lanka]])
* Roast paan ([[Sri Lanka]]): bread mixture baked in a flat mold, producing, literally, a 'flat' bread.{{citation needed|date=September 2018}}
* [[Roti]] ([[Indian subcontinent]])
* [[Rumali roti]] ([[Indian subcontinent]])
* [[Sheermal]] ([[Indian subcontinent]] and [[Iran]])
* [[Taftan (bread)|Taftan]] ([[Indian subcontinent]] and [[Iran]])

===Southeast Asia===
[[File:Piaya_flatbread_(Philippines)_01.jpg|thumb|''[[Piaya (food)|Piaya]]'' flavored with ''[[Dioscorea alata|ube]]'' (purple yam) and [[muscovado]] sugar]]

* [[Aparon]] ([[Philippines]])
* [[Bánh]] ([[Vietnam]])
* [[Kabkab]] ([[Philippines]])
* [[Khanom buang]] ([[Thailand]]): rice flour
* [[Kiping]] ([[Philippines]])
* [[Piaya (food)|Piaya]] ([[Philippines]])
* [[Roti prata]] ([[Singapore]])
* [[Roti canai]] ([[Brunei]], [[Indonesia]], [[Malaysia]], [[Singapore]] and [[Thailand]])
* [[Roti tissue]] ([[Indonesia]] and [[Malaysia]])

=== Americas ===
[[File:Balboa 20 bg 120603.jpg|thumb|Preparing [[tortilla]]s]]
[[File:At New York City 2024 119.jpg|thumb|A tomato and pesto flatbread in New York]]
* [[Arepa]] ([[Colombia]], [[Venezuela]]): flat, unleavened bread made of cornmeal
* [[Bammy]] ([[Jamaica]]): made from grated cassava root or cassava flour and salt
* [[Bannock (Indigenous American food)|Bannock (food)]]: a variety of flat quick bread or any large, round article baked or cooked from grain
* Beiju ([[Brazil]]): made from [[tapioca]]
* [[Casabe]] ([[South America]], [[Caribbean]]): made from bitter cassava root
* [[Frybread]] ([[North America]])
* [[Johnnycake]] ([[North America]] and [[Caribbean]])
* Native American Flatbread ([[North America]]): made from maize flour in a traditional style of early [[Indigenous peoples of the Americas|Native Americans]]; now topped with ground beef, vegetables, beans and cheese
* Pan de semita ([[Mexico]])
* [[Piki]] ([[Hopi]]): made very thin from blue corn and baked on a hot flat stone
* [[Ploye]] ([[Canada]]): thin crepe made from buckwheat flour, traditional to the [[Brayon]]s of northeast [[New Brunswick]].
* [[Pupusa]] ([[El Salvador]])
* [[Tortilla]] ([[Mexico]], [[Central America|Central]] and [[South America]]): either as [[corn tortilla]] or [[flour tortilla]]
* [[Tortilla de Rescoldo]] ([[Chile]]): wheat [[flour]] based bread, traditionally baked in the coals of a campfire

===Australia===
*[[Damper (food)|Damper]] (traditionally)

==See also==
{{portal|Food}}
* [[List of ancient dishes|List of ancient dishes and foods]]
* [[List of baked goods]]
* [[List of breads]]

==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}}.
* 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. [https://web.archive.org/web/20150721163331/https://www.saudiaramcoworld.com/issue/201504/the.fabled.flatbreads.of.uzbekistan.htm "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.

{{Flatbreads}}
{{Bread}}
{{Lists of prepared foods}}
{{Wheat}}

[[Category:Unleavened breads| ]]
[[Category:Ancient dishes]]
[[Category:Flatbreads]]
{{二次利用|date=25 May 2025, at 08:40}}

← Older revision		Revision as of 17:34, 26 May 2025
Line 99:		Line 99:
	* [[Eish merahrah]] ([[Egypt]]): made with 5–10% ground [[fenugreek]] seeds and [[maize]]		* [[Eish merahrah]] ([[Egypt]]): made with 5–10% ground [[fenugreek]] seeds and [[maize]]
	* [[Gurassa (bread)]] ([[Sudan]])		* [[Gurassa (bread)]] ([[Sudan]])
	* [[Harcha]] ([[Morocco]]): fried buttery bread made of semolina~~{{citation needed\|date=September 2018}}~~		* [[Harcha]] ([[Morocco]]): fried buttery bread made of semolina
	* [[Injera]] ([[Horn of Africa]]): teff flour		* [[Injera]] ([[Horn of Africa]]): teff flour
	* [[Khebz]] ([[Levant]])		* [[Khebz]] ([[Levant]])
	* [[Khubz]] ([[Arabian Peninsula]])		* [[Khubz]] ([[Arabian Peninsula]])
	* [[Maryam's Bread]] (Arabian Peninsula)		* [[Maryam's Bread]] (Arabian Peninsula)
	* Khubz Asmr ([[Saudi Arabia]]) ([[Arabian Peninsula]]): made of wholemeal flour, yeast, and salt~~{{citation needed\|date=September 2018}}~~		* Khubz Asmr ([[Saudi Arabia]]) ([[Arabian Peninsula]]): made of wholemeal flour, yeast, and salt
	* [[Ash cake\|Khubz al-Jamri]] ([[Arabia]], [[Yemen\|Northern Yemen]]): ash cake made by burying dough in hot ashes and embers		* [[Ash cake\|Khubz al-Jamri]] ([[Arabia]], [[Yemen\|Northern Yemen]]): ash cake made by burying dough in hot ashes and embers
	* [[Kisra]] ([[Sudan]])		* [[Kisra]] ([[Sudan]])
Line 111:		Line 111:
	* [[Lavash]] ([[Armenia]] and [[Iran]])		* [[Lavash]] ([[Armenia]] and [[Iran]])
	* [[Zhingyalov hats\|Zhingyalov Hats]] ([[Armenia]]): flatbread filled with herbs and spices		* [[Zhingyalov hats\|Zhingyalov Hats]] ([[Armenia]]): flatbread filled with herbs and spices
	* Lebanese Bread ([[Lebanon]]): white flour, dried yeast, sugar, salt and water~~{{citation needed\|date=September 2018}}~~		* Lebanese Bread ([[Lebanon]]): white flour, dried yeast, sugar, salt and water
	* [[Malooga]] ([[Yemen]]): water, yeast, salt and flour		* [[Malooga]] ([[Yemen]]): water, yeast, salt and flour
	* [[Markook shrek\|Markook]] ([[Levant]])		* [[Markook shrek\|Markook]] ([[Levant]])
Line 190:		Line 190:
	* [[Puri (food)\|Puri]] ([[Indian subcontinent]]): prepared from dough of atta and salt		* [[Puri (food)\|Puri]] ([[Indian subcontinent]]): prepared from dough of atta and salt
	* [[Ragi rotti]] ([[India]] and [[Sri Lanka]])		* [[Ragi rotti]] ([[India]] and [[Sri Lanka]])
	* Roast paan ([[Sri Lanka]]): bread mixture baked in a flat mold, producing, literally, a 'flat' bread.~~{{citation needed\|date=September 2018}}~~		* Roast paan ([[Sri Lanka]]): bread mixture baked in a flat mold, producing, literally, a 'flat' bread.
	* [[Roti]] ([[Indian subcontinent]])		* [[Roti]] ([[Indian subcontinent]])
	* [[Rumali roti]] ([[Indian subcontinent]])		* [[Rumali roti]] ([[Indian subcontinent]])