Flatbread: Difference between revisions

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* [[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]])
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* [[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]])
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* [[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]])

Latest revision as of 17:34, 26 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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