Flatbread

Flatbread

Homemade flatbread
Type	Bread
Main ingredients	Flour, water, salt
Cookbook: Flatbread   Media: Flatbread

A flatbread is

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.^[1]

In 2018, charred bread crumbs were found at a

• Bannock (Scotland): a quick bread
  baked from grain
• Bazlama (Turkey): made from wheat flour, water, and salt
• Blini (Russia)
• Bolo do caco (Madeira, Portugal)
• Borlengo (Italy)
• Farl (Ireland and Scotland)
• 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 (Greece)
• Lángos (Hungary)
• Lefse (Norway)
• Oatcake (United Kingdom)
• Pane carasau (Sardinia, Italy)
• Parlenka (Bulgaria)
• Pita (Turkey)
• Pogača (Balkans and Turkey)
• Pastetx (Gascony, France)
• Piadina (Italy
  ): white flour, lard (or olive oil), salt and water
• Pinsa (Rome): wheat and other flours, such as barley, rice, oats, and millet^[6][7]
• Pita (Greece)
• Pită/Lipie/Turtă (Romania)
• Pichade (Menton, France)
• Pissaladière (France)
• Podpłomyk (Poland)
• Posúch (Slovakia)
• Rieska (Finland)
• Saj bread (Turkey)
• Lepina (Bosnia and Herzegovina)^[8][9]
• Spianata sarda (Sardinia, Italy)
• Staffordshire oatcake (England)
• Shotis Puri (Georgia
  )
• Tonis puri (Georgia)
• Tigella (Italy
  )
• Talo (France)
• 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 salt

Middle East and Africa

• Aghroum (Algeria): Berber flatbread made with semolina
• Barbari (Iran)
• 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]}
• Injera (Horn of Africa): teff flour
• Khebz (Levant
  )
• Khubz (Arabian Peninsula)
• Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt^{[citation needed]}
• Arabia, Northern Yemen
  ): ash cake made by burying dough in hot ashes and embers
• Kisra, (Sudan)
• Lahoh (Somalia, Djibouti, Yemen)
• Lavash (Armenia and Iran)
• Zhingyalov Hats (Armenia): flatbread filled with herbs and spices
• Lebanese Bread (Lebanon): white flour, dried yeast, sugar, salt and water^{[citation needed]}
• Malooga (Yemen
  ): water, yeast, salt and flour
• Markook (Levant
  )
• Matnakash (Armenia)
• Jewish
  ): white plain flour and water
• M'lawi (Tunisia
  ): water, olive oil, semolina and flour
• Moroccan Frena
• Mulawah (Yemen)
• Murr (Israel)
• Muufo (Somalia)
• Ngome (Mali): millet, water and vegetable oil
• Mediterranean and Middle East
  )
• Sabaayad (Somalia and Djibouti)
• Saj bread (Lebanon, Israel)
• Sangak (Iran)
• Taboon bread, (Lebanon)
• Taftan (Iran)

Central Asia

• 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

• Bindaeddeok (Korea
  ): pancake made from mung bean flour
• Bing (China
  )

• 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

• 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 (India): batter made from rice and black gram fried on a griddle
• Gobi paratha (India and Pakistan)
• Jolada rotti (India)
• Kalai roti (Bangladesh)
• 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.
• Poli (India
  ): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
• kurakkan
  flour, with green chillis and onion
• 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]}
• Roti (Indian subcontinent)
• Rumali roti (Indian subcontinent
  )
• Sheermal (Indian subcontinent and Iran)
• Taftan (Indian subcontinent and Iran)

Southeast Asia

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

Americas

• Arepa (Colombia, Venezuela): flat, unleavened bread made of cornmeal
• Bammy (Jamaica): made from grated cassava root or cassava flour and salt
• 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 (United States)
• Johnnycake (North America and Caribbean)
• 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)
• 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 Brayons of northeast New Brunswick.
• Pupusa (El Salvador)
• Tortilla (Mexico, 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

• Damper (traditionally)

See also

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

References