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Easy Soft Flatbread Recipe (No Yeast) | RecipeTin Eats
src: www.recipetineats.com

A flatbread is a 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. Throughout history, many if not most cultures have had foods that can be classified as flatbread.

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.


Video Flatbread



List of flatbreads

Europe, Central and West Asia

  • Afghan bread or "Nan" (Afghanistan)
  • Bannock (Scotland)
  • Barbari bread (Persia)
  • Bazlama (Turkey): made from wheat flour, drinking water, and table salt
  • Bolani (Afghanistan): a vegetarian flat-bread dish
  • Bolo do caco (Madeira, Portugal)
  • Farl (Ireland and Scotland)
  • Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with shallots and lardons
  • Flatbrød (Norway): barley flour, salt and water
  • 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
  • Lagana (Greece)
  • Pita (Hungary)
  • Lavash (Armenia)
  • Lefse (Norway)
  • Matnakash (Armenia)
  • Obi Non (Afghanistan and Uzbekistan)
  • Op?atek (Poland)
  • Pane carasau (Sardinia)
  • Piadina (Italy): white flour, lard (or olive oil), salt and water
  • Pide (Turkey)
  • Pita (Greece)
  • Pit?/Lipie (Romania)
  • Pissaladière (France)
  • Pizza (Italy)
  • Podp?omyk (Poland)
  • Poga?a (Balkans and Turkey)
  • ???????? (P?rlenka) (Bulgaria)
  • Rieska (Finland)
  • Sacramental bread (Europe)
  • Sangak (Persia)
  • Sheermal (Persia and Indian subcontinent)
  • Shelpek (Central Asia)
  • Shotis Puri (Georgia)
  • Somun and Lepina (Bosnia and Herzegovina)
  • Spianata sarda (Sardinia)
  • Staffordshire oatcake (England)
  • Taftoon Bread (Persia)
  • Tandoor-nan (Central Asia)
  • Tigella (Italy)
  • Tonis Puri (Georgia)
  • 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 table salt

Middle East and Africa

  • Aish Merahrah (Egypt): made with 5-10% ground fenugreek seeds and maize
  • Barbari (Iran)
  • Gurassa (Sudan)
  • Harsha (Morocco): fried buttery bread made of semolina
  • Injera (Horn of Africa): teff flour and water
  • Khebz (Levant)
  • Khobz rmal (Maghreb)
  • Khubz (Arabian Peninsula)
  • Lahoh (Northern Somalia, Djibouti, Yemen)
  • Muufo (Somalia)
  • Malooga (Yemen): water, yeast, salt and flour
  • M'lawi (Tunisia): water, olive oil, semolina and flour
  • Chapati (Swahili coast, Uganda)
  • Markook (Levant)
  • Matzo (Israel): white plain flour and water
  • Murr (Israel)
  • Ngome (Mali): millet, water and vegetable oil
  • Pita (Eastern Mediterranean and Middle East)
  • Sangak (Iran)
  • Taftan (Iran)

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.
  • Phulka (India, Pakistan): 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, Pakistan, Sri Lanka, Nepal)
  • Kaak (Pakistan)
  • Khanom buang (Thailand): rice flour
  • Laobing (China)
  • pathiri Pathiri is a traditional roti that originated from Malabar cuisine.
  • Cheese Naan (Pakistan) A Naan bread filled with Cheeses and local seasoning
  • Nutella Naan/Paratha (Pakistan) A Naan bread filled with Nutella or a Paratha with similar spread
  • Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
  • Naan (India, (Pakistan, 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 (India, (Pakistan, Central and South Asia)
  • Roti prata (Singapore)
  • Roti canai (Malaysia and Indonesia)
  • Sanchuisanda (China): baked in ashes

Americas

  • Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
  • Bammy (Jamaica): made from grated cassava root or cassava flour and salt
  • Beiju (Brazil): made from tapioca
  • Casabe (South America, Caribbean): made from bitter cassava root
  • Frybread (United States)
  • 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)
  • Johnnycake (Caribbean)
  • Tortilla (Mexico, Central and South America)
  • Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire

Maps Flatbread



See also

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

Ultra-Thin Pizza Crust Recipe | King Arthur Flour
src: d2gk7xgygi98cy.cloudfront.net


References


Naan - Indian Flatbread - YouTube
src: i.ytimg.com


Further reading

  • 2005. "High-Profile Flatbreads - Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town". FOOD PRODUCT DESIGN -NORTHBROOK-. 15, no. 1: 96-114. ISSN 1065-772X.
  • 2008. "Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products". FOOD PRODUCT DESIGN -NORTHBROOK-. 18, no. 11: 38-43.
  • 2008. "Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions". BAKING AND SNACK. 30, no. 7: 35-42. ISSN 1092-0447.
  • 2010. "Glycaemic Index of Indian Flatbreads (Rotis) Prepared Using Whole Wheat Flour and Atta Mix-Added Whole Wheat Flour". British Journal of Nutrition. 103, no. 11: 1642-1647. ISSN 0007-1145.
  • 2011. "Flat-Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads". FOOD MANAGEMENT -NEW YORK THEN CLEVELAND OH-. 46, no. 11: 30-35. ISSN 0091-018X.
  • Alford, Jeffrey, and Naomi Duguid. Flatbreads and Flavors: A Baker's Atlas. New York: W. Morrow, 1995. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc.
  • Craddock, Anne. Textural Characteristics of Bagels and Ethnic Flatbreads. 1998. Thesis. 124 leaves.
  • German, Donna Rathmell. Flatbreads from Around the World. San Leandro, Calif: Bristol Pub, 1994.
  • Hansen, Eric. 2015. "Fabled Flatbreads of Uzbekistan." Aramco World. July/August 2015. Pages 32-39.
  • Helou, Anissa. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York: William Morrow, 2007.
  • Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717-1724.
  • Khawaja K.I., et al. 2012. "Glycaemic, Insulin and Ghrelin Responses to Traditional South Asian Flatbreads in Diabetic and Healthy Subjects". British Journal of Nutrition. 108, no. 10: 1810-1817.
  • Reinhold, John G., Bahram Faraji, Parichehr Abadi, and Faramarz Ismail-Beigi. 1981. "An Extended Study of the Effect of Iranian Village and Urban Flatbreads on the Mineral Balances of Two Men Before and After Supplementation with Vitamin D+". Ecology of Food and Nutrition. 10, no. 3: 169-177.

Source of the article : Wikipedia

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