Flatbread
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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)
- 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)
- Sangak (Persian)
- Taftoon Bread (Persian)
- Tortilla (Mexico)
- Tunnbröd (Sweden)
- Green onion pancake (China)
- Yufka (Turkey)
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