Flatbread

From Wikipedia, the free encyclopedia

A flatbread is a simple bread made from flattened dough. Many flatbreads are unleavened—made without yeast or sourdough culture. They can range from a less than one millimeter to a few centimeters thick. Flatbread was already known in Ancient Egypt and Sumer.

[edit] Examples

• Aish Mehahra (Egypt)
• Barbari Bread (Persian)
• Bazlama (Turkey)
• Bhakri (India)
• Chapati (India)
• Crisp bread (Nordic)
• Flammkuchen (Germany)
• Flatbrød (Norway)
• Focaccia (Italy)
• Green onion pancake (China)
• Injera (Ethiopia)
• Khanom buang (Thailand)
• Knäckebröd (Sweden)
• Lavash (Eastern Mediterranean)
• Laxoox (Somaliland)
• Lefse (Nordic)
• Malooga (Yemeni)
• Matzo (Jewish)
• Naan (Central and South Asia)
• Ngome (Mali)
• Pita (Eastern Mediterranean and Middle East)
• Papadum (India, Sri Lanka)
• Paratha (India, Sri Lanka)
• Pide (Turkey)
• Pizza is also based on flatbread.
• Puri (India)
• Roti (Central and South Asia)
• Roti canai (Malaysia)
• Sanchuisanda (the Qiang people of China) -- made of wheat flour and is baked in ashes at the side of an open wood fire. The finished loaf is covered in ashes which are blown and patted off. The name literally means "three blows, three hits" and refers to this post-cooking cleaning.
• Sangak (Persian)
• Taftoon Bread (Persian)
• Tortilla (Mexico)
• Tunnbröd (Sweden)
• Yufka (Turkey)

[edit] References

• Sanchuisanda is described in "Peoples of China's Far Provinces", by Wong How-Man, National Geographic, March 1984.