Flatbreads

Flatbreads are a type of bread made with flour, water, and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are slightly leavened, such as pita bread.

History

The history of flatbreads dates back to ancient times, with the earliest evidence found in Mesopotamia. Flatbreads were convenient to make and consume, requiring only simple ingredients and minimal cooking equipment. They have been adopted by many cultures around the world, resulting in a wide variety of flatbreads with different ingredients, cooking methods, and cultural significance.

Types of Flatbreads

There are many types of flatbreads around the world. Some of the most well-known include:

• Naan: A leavened flatbread from India that is typically cooked in a tandoor, or clay oven.
• Tortilla: A thin, unleavened flatbread from Mexico made from either cornmeal or flour.
• Pita: A round, leavened flatbread from the Middle East that puffs up when cooked, creating a pocket.
• Focaccia: An Italian flatbread that is similar to pizza dough and often topped with olive oil, salt, and other ingredients.
• Injera: A sourdough-risen flatbread from Ethiopia with a slightly spongy texture.

Preparation and Use

Flatbreads are typically prepared by mixing flour, water, and sometimes salt into a dough, then rolling it out into a flat shape. The dough is then cooked, often on a hot surface such as a griddle or in an oven. Some flatbreads, like naan and pita, use yeast or another leavening agent to create a rise in the dough.

Flatbreads are used in a variety of ways across different cuisines. They can be used as a utensil to scoop up other foods, as with injera in Ethiopian cuisine, or filled with ingredients to make sandwiches, as with pita in Middle Eastern cuisine. They can also be topped with ingredients and eaten like a pizza, as with focaccia in Italian cuisine.

See Also

• Bread
• Leavening agent
• Cuisine

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