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Wikipedia

Flatbread

February 04, 2023

A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.

Flatbread
Homemade flatbread
TypeBread
Main ingredientsFlour, water, salt
  •   Media: Flatbread

Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.

History

Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization.[1]

In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread containing wild barley, einkorn wheat, oats, and Bolboschoenus glaucus tubers (a kind of rush).[2][3]

Primitive clay ovens (tandir) used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The word tandır comes from the Akkadian tinuru, which becomes tannur in Hebrew and Arabic, tandır in Turkish, and tandur in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven. This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh tandır bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences.[4][5]

List of flatbreads

Europe

Middle East and Africa

 
Different types of pita, Mahane Yehuda marketplace, Jerusalem

Central Asia

 
A selection of Tajik non (naan)
 
Afghan bread

East Asia

 
Taking Jingzhou-style guokui out of the oven
  • Guokui (China): stuffed flatbread made from wheat

South Asia

Southeast Asia

 
Piaya flavored with ube (purple yam) and muscovado sugar

Americas

 
Preparing tortillas

See also

References

  1. ^ Pasqualone, Antonella (March 2018). "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems". Journal of Ethnic Foods. 5 (1): 10–19. doi:10.1016/j.jef.2018.02.002.
  2. ^ Colin Barras (21 July 2018). "Stone Age bread predates farming". New Scientist. 239 (3187): 6. Bibcode:2018NewSc.239....6B. doi:10.1016/S0262-4079(18)31274-0.
  3. ^ Amaia Arranz-Otaegui; et al. (16 July 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". PNAS. 115 (31): 7925–7930. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614.
  4. ^ Parker, Bradley J. (2011). "Bread Ovens, Social Networks and Gendered Space: An Ethnoarchaeological Study of Tandir Ovens in Southeastern Anatolia". American Antiquity. 76 (4): 603–627. doi:10.7183/0002-7316.76.4.603. JSTOR 41331914. S2CID 163470937.
  5. ^ Takaoğlu, T. (2004). Ethnoarchaeological investigations in rural Anatolia. Cihangir, İstanbul: Ege Yayınları. (p7)
  6. ^ "What is Pinsa? - PMQ Pizza Magazine". www.pmq.com. Retrieved 20 January 2021.
  7. ^ McCart, Melissa (11 September 2017). "The Roman Pinsa Is the New Pizza". Eater NY. Retrieved 20 January 2021.
  8. ^ Rodolfo Toe (3 May 2013). "Sarajevo Bakery Braces for Ramadan Bonanza". Balkan Insight. Retrieved 5 September 2018.
  9. ^ Celjo, Farah (27 March 2018). "Serbian crepes are just one reason to try Fabrika by Madera: SBS Food". Sbs.com.au. Retrieved 5 September 2018.

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.
  • 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. 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.


February 04, 2023
flatbread, flatbread, bread, made, with, flour, water, milk, yogurt, other, liquid, salt, then, thoroughly, rolled, into, flattened, dough, many, flatbreads, unleavened, although, some, leavened, such, pizza, pita, bread, homemade, flatbreadtypebreadmain, ingr. A flatbread is a bread made with flour water milk yogurt or other liquid and salt and then thoroughly rolled into flattened dough Many flatbreads are unleavened although some are leavened such as pizza and pita bread FlatbreadHomemade flatbreadTypeBreadMain ingredientsFlour water salt Media FlatbreadFlatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced They can be baked in an oven fried in hot oil grilled over hot coals cooked on a hot pan tava comal or metal griddle and eaten fresh or packaged and frozen for later use Contents 1 History 2 List of flatbreads 2 1 Europe 2 2 Middle East and Africa 2 3 Central Asia 2 4 East Asia 2 5 South Asia 2 6 Southeast Asia 2 7 Americas 3 See also 4 References 5 Further readingHistory EditFlatbreads were amongst the earliest processed foods and evidence of their production has been found at ancient sites in Mesopotamia ancient Egypt and the Indus civilization 1 In 2018 charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan in Harrat ash Shaam the Black Desert dating to 12 400 BC some 4 000 years before the start of agriculture in the region Analysis showed that they were probably from flatbread containing wild barley einkorn wheat oats and Bolboschoenus glaucus tubers a kind of rush 2 3 Primitive clay ovens tandir used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras and have been found at archaeological sites distributed across the Middle East The word tandir comes from the Akkadian tinuru which becomes tannur in Hebrew and Arabic tandir in Turkish and tandur in Urdu Hindi Of the hundreds of bread varieties known from cuneiform sources unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven This type of bread is still central to rural food culture in this part of the world reflected by the local folklore where a young man and woman sharing fresh tandir bread is a symbol of young love however the culture of traditional bread baking is changing with younger generations especially with those who reside in towns showing preference for modern conveniences 4 5 List of flatbreads EditEurope Edit Pane carasau from Sardinia Bannock Scotland a quick bread baked from grain Blini Russia Bolo do caco Madeira Portugal Borlengo Italy Farl Ireland and Scotland Flammkuchen Tarte flambee Alsace thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons Flatbrod Norway barley flour salt and water or potato flour and salt or peas flour and salt Flatkaka Iceland rye flatbread Focaccia Italy Ftira Malta Hoggan Cornwall made from barley flour containing pieces of pork and potato Honokaka Bohuslan made from wheatmeal The name is the commercial variant of the traditional name bagebrod meaning baked bread Lagana Greece Shotis Puri Georgia Tonis puri Georgia Langos Hungary Lefse Norway Tandyr nan Central Asia Oatcake United Kingdom Pane carasau Sardinia Italy Piadina Italy white flour lard or olive oil salt and water Pinsa Rome wheat and other flours such as barley rice oats and millet 6 7 Pita Greece Pită Lipie Turtă Romania Pissaladiere France Pizza Italy Podplomyk Poland Posuch Slovakia Parlenka Bulgaria Rieska Finland Somun and Lepina Bosnia and Herzegovina 8 9 Spianata sarda Sardinia Italy Staffordshire oatcake England Tigella Italy Torta Spain Torta al testo Umbria Italy Torta de Gazpacho Spain Tunnbrod Sweden any combination of wheat barley and ryeMiddle East and Africa Edit Georgian tonis puri Different types of pita Mahane Yehuda marketplace Jerusalem Yemeni lahoh Barbari Iran Bataw Egypt Bazlama Turkey made from wheat flour water and salt Chapati Swahili coast Uganda Eish merahrah Egypt made with 5 10 ground fenugreek seeds and maize Gozleme Turkey folded over a savoury filling and fried on a griddle Gurassa Sudan Harcha Morocco fried buttery bread made of semolina citation needed Injera Horn of Africa teff flour Khebz Levant Khubz Arabian Peninsula Khubz Asmr Saudi Arabia Arabian Peninsula made of wholemeal flour yeast and salt citation needed Khubz al Jamri Arabia Northern Yemen ash cake made by burying dough in hot ashes and embers Kisra Sudan Lahoh Somalia Djibouti Yemen Lavash Turkey and Armenia Moroccan Frena Lebanese Bread Lebanon white flour dried yeast sugar salt and water citation needed Malooga Yemen water yeast salt and flour Markook Levant Matnakash Armenia Matzo Jewish white plain flour and water Mulawah Yemen M lawi Tunisia water olive oil semolina and flour Murr Israel Muufo Somalia Ngome Mali millet water and vegetable oil Pita Eastern Mediterranean Turkey and Middle East Pogaca Balkans and Turkey Sabaayad Somalia and Djibouti Saj bread Lebanon Turkey Israel Sangak Iran Taftan Iran Yufka Turkey wheat flour water and salt Taboon bread Lebanon Central Asia Edit A selection of Tajik non naan Afghan bread Afghan bread or Nan Afghanistan Bolani Afghanistan a vegetarian flat bread dish Obi Non Afghanistan and Uzbekistan Shelpek Kazakhstan Tandoor nan Central Asia Tapansha Taba nan Kazakhstan East Asia Edit Taking Jingzhou style guokui out of the oven Bindaeddeok Korea pancake made from mung bean flour Bing China Green onion pancake China made with oil and minced scallions green onions Laobing China Sanchuisanda China Shaobing China Guokui China stuffed flatbread made from wheatSouth Asia Edit Aloo paratha India and Pakistan Akki rotti India Appam India pancake made from fermented rice batter and coconut milk Bakarkhani Bangladesh Bhakri India made with water and millet flour Bhatura Indian subcontinent made with white flour yogurt ghee or oil and yeast Chapati Indian subcontinent made from atta flour whole grain durum wheat water and salt Chili parotha India Chikkolee India Dhebra India Dosa India batter made from rice and black gram fried on a griddle Gobi paratha India and Pakistan Jolada rotti India Kalai roti Bangladesh Kaak Pakistan Kachori Indian subcontinent Kothu parotta India Kulcha Indian subcontinent Luchi India and Bangladesh fine maida flour with water and a spoonful of ghee Makki di roti India and Pakistan Mughlai paratha India and Bangladesh Pathiri India is a traditional roti that originated from Malabar cuisine Naan Indian subcontinent and Central Asia leavened with yeast unlike Roti bread Paratha Indian subcontinent Parotta India and Sri Lanka Pesarattu India pancake made from green gram Mung batter Phulka Indian subcontinent made from whole wheat flour water and salt It is like a baked variety of Puri Poli India made from whole wheat flour water and salt It is folded and layered round flat bread Pol roti Sri Lanka made from scraped coconut and wheat or kurakkan flour with green chillis and onion Puri Indian subcontinent prepared from dough of atta and salt Ragi rotti India and Sri Lanka Roast paan Sri Lanka bread mixture baked in a flat mold producing literally a flat bread citation needed Roti Indian subcontinent Rumali roti Indian subcontinent Sheermal Indian subcontinent and Iran Taftan Indian subcontinent and Iran Southeast Asia Edit Piaya flavored with ube purple yam and muscovado sugar Aparon Philippines Banh Vietnam Kabkab Philippines Khanom buang Thailand rice flour Kiping Philippines Piaya Philippines Roti prata Singapore Roti canai Indonesia and Malaysia Roti tissue Indonesia and Malaysia Americas Edit Preparing tortillas Arepa Colombia Venezuela flat unleavened patty made of cornmeal Bammy Jamaica made from grated cassava root or cassava flour and salt Bannock food a variety of flat quick bread or any large round article baked or cooked from grain 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 Piki Hopi made very thin from blue corn and baked on a hot flat stone Pupusa El Salvador Johnnycake North America and Caribbean Tortilla Mexico Central and South America either as corn tortilla or flour tortilla Tortilla de Rescoldo Chile wheat flour based bread traditionally baked in the coals of a campfireSee also Edit Food portalList of ancient dishes and foods List of baked goods List of breadsReferences Edit Pasqualone Antonella March 2018 Traditional flat breads spread from the Fertile Crescent Production process and history of baking systems Journal of Ethnic Foods 5 1 10 19 doi 10 1016 j jef 2018 02 002 Colin Barras 21 July 2018 Stone Age bread predates farming New Scientist 239 3187 6 Bibcode 2018NewSc 239 6B doi 10 1016 S0262 4079 18 31274 0 Amaia Arranz Otaegui et al 16 July 2018 Archaeobotanical evidence reveals the origins of bread 14 400 years ago in northeastern Jordan PNAS 115 31 7925 7930 doi 10 1073 pnas 1801071115 PMC 6077754 PMID 30012614 Parker Bradley J 2011 Bread Ovens Social Networks and Gendered Space An Ethnoarchaeological Study of Tandir Ovens in Southeastern Anatolia American Antiquity 76 4 603 627 doi 10 7183 0002 7316 76 4 603 JSTOR 41331914 S2CID 163470937 Takaoglu T 2004 Ethnoarchaeological investigations in rural Anatolia Cihangir Istanbul Ege Yayinlari p7 What is Pinsa PMQ Pizza Magazine www pmq com Retrieved 20 January 2021 McCart Melissa 11 September 2017 The Roman Pinsa Is the New Pizza Eater NY Retrieved 20 January 2021 Rodolfo Toe 3 May 2013 Sarajevo Bakery Braces for Ramadan Bonanza Balkan Insight Retrieved 5 September 2018 Celjo Farah 27 March 2018 Serbian crepes are just one reason to try Fabrika by Madera SBS Food Sbs com au Retrieved 5 September 2018 Further reading Edit2005 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 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 Retrieved from https en wikipedia org w index php title Flatbread amp oldid 1132451486, wikipedia, wiki, book, books, library,

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