Flatbread
A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread.
There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick.
Flatbread was already known in Ancient Egypt and Sumer. In ancient Mesopotamia (modern day Iraq), the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread.
Unleavened breads (such as matzoh which is not prepared with leavening agents) are usually flatbreads and hold special religious significance to adherents of Judaism and Christianity.
List of flatbreads
Europe, Central and West Asia
Middle East and Africa
South and East Asia
- Bhakri (India): made with water and millet flour
- Bhatura (India): made with white flour, yogurt, ghee (or oil), and yeast
- Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
- Bing (China)
- Piaya (Philippines)
- Bánh (Vietnam)
- Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water and salt
- Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
- Fulka (India): made from whole wheat flour, water and salt. It is like a baked variety of Puri.
- Green onion pancake (China): made with oil and minced scallions (green onions)
- Paratha (India, Sri Lanka, Nepal)
- Khanom buang (Thailand): rice flour
- Laobing (China)
- Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
- Naan (Central and South Asia): leavened with yeast, unlike Roti bread
- Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
- Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
- Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
- Roti (Central and South Asia)
- Roti prata (Singapore)
- Roti canai (Malaysia and Indonesia)
- Sanchuisanda (China): baked in ashes[1]
Americas
See also
References
|
Wikimedia Commons has media related to Flatbread. |
- ↑ Sanchuisanda is described in "Peoples of China's Far Provinces", by Wong How-Man, National Geographic, March 1984.
|
---|
| | | Types | | |
---|
| Ingredients | |
---|
| Equipment | |
---|
| Processes | |
---|
| Uses | |
---|
| Other | |
---|
| List articles | |
---|
| |
|
|
---|
| Dishes by origin | |
---|
| By type | |
---|
| Appetizers | |
---|
| Breads, grains and seeds | |
---|
| Dairy-based | |
---|
| Fruits and vegetables | |
---|
| Fish and seafood | |
---|
| Meat-based | |
---|
| Meat substitutes | |
---|
| Snack foods | |
---|
| Sweets | |
---|
| By origin and type | | |
---|
| Desserts and sweets | |
---|
| Condiments | |
---|
| Misc. | |
---|
|
---|
|
- Category
- Food portal
- Commons
- WikiProject Food and drink
|
|