Flatbread

Flatbread is a type of bread made from flattened dough. Unlike leavened breads which rise significantly due to yeast or other leavening agents, flatbreads are typically unleavened, though some variations may include minimal leavening. They are a staple food in many cultures around the world, particularly in regions of the Middle East, Mediterranean, Asia, and parts of Africa.

The ingredients for flatbread are generally simple, consisting primarily of flour, water, and salt. Oil is often added to improve texture and flavor. Variations exist depending on the region and desired characteristics, including the type of flour used (wheat, barley, rye, maize, etc.), the addition of spices, and the method of cooking.

Flatbreads can be cooked in a variety of ways, including on a griddle, in a tandoor oven, or in a pan. The cooking method often imparts a unique flavor and texture to the final product.

Common examples of flatbread include:

• Naan: A leavened flatbread from South Asia, typically cooked in a tandoor oven.
• Pita: A slightly leavened flatbread from the Middle East, known for its pocket-like structure.
• Tortilla: A thin, unleavened flatbread from Mexico, typically made from corn or wheat flour.
• Roti: An unleavened flatbread from India, often made from whole wheat flour.
• Matzah: An unleavened flatbread eaten during Passover in Jewish tradition.
• Lavash: A thin, soft flatbread from Armenia.

Flatbreads are versatile and can be used in a variety of ways, including as a wrap for fillings, as a base for toppings, or as an accompaniment to meals. They are often eaten with dips, spreads, or stews. Their ease of preparation and long shelf life (in some cases) make them a practical and important food source in many parts of the world.