Flatbread: Difference between revisions

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{{short description|Type of bread}}
{{short description|Type of bread}}
{{Infobox food
{{Infobox food
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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.]]


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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.


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==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.


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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).


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[[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]]]]
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* [[Saj bread|Yufka]] ([[Turkey]]): wheat flour, water and salt
* [[Saj bread|Yufka]] ([[Turkey]]): wheat flour, water and salt


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=== 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]]]]
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* [[Taftan (bread)|Taftan]] ([[Iran]])
* [[Taftan (bread)|Taftan]] ([[Iran]])


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=== 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]])]]
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* Tapansha, Taba nan ([[Kazakhstan]])
* Tapansha, Taba nan ([[Kazakhstan]])


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===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]]


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* [[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]])
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* [[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]]]]
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* [[Taftan (bread)|Taftan]] ([[Indian subcontinent]] and [[Iran]])
* [[Taftan (bread)|Taftan]] ([[Indian subcontinent]] and [[Iran]])


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===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]]


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* [[Aparon]] ([[Philippines]])
* [[Aparon]] ([[Philippines]])
* [[Bánh]] ([[Vietnam]])
* [[Bánh]] ([[Vietnam]])
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* [[Roti tissue]] ([[Indonesia]] and [[Malaysia]])
* [[Roti tissue]] ([[Indonesia]] and [[Malaysia]])


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=== Americas ===
=== Americas ===
[[File:Balboa 20 bg 120603.jpg|thumb|Preparing [[tortilla]]s]]
[[File:Balboa 20 bg 120603.jpg|thumb|Preparing [[tortilla]]s]]
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* [[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


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


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==See also==
==See also==
{{portal|Food}}
{{portal|Food}}
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* [[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}}.
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* 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.


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{{Flatbreads}}
{{Flatbreads}}
{{Bread}}
{{Bread}}
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{{Wheat}}
{{Wheat}}


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[[Category:Unleavened breads| ]]
[[Category:Unleavened breads| ]]
[[Category:Ancient dishes]]
[[Category:Ancient dishes]]

Latest revision as of 20:55, 25 May 2025

Other languages:
Flatbread
Homemade flatbread
TypeBread
Main ingredientsFlour, water, salt

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, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 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, or metal griddle, and eaten fresh or packaged and frozen for later use.

History

Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the 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 tubers (a kind of rush).

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

Pane carasau from Sardinia
Lagana from Greece

Middle East and Africa

Georgian tonis puri
Different types of pita, Mahane Yehuda marketplace, Jerusalem
Yemeni lahoh

Central Asia

A selection of Tajik non (naan)
Afghan bread

East Asia

Taking Jingzhou-style guokui out of the oven

South Asia

Indian naan served with paneer butter masala

Southeast Asia

Piaya flavored with ube (purple yam) and muscovado sugar

Americas

Preparing tortillas
A tomato and pesto flatbread in New York

Australia

See also

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. "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.
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