FLATBREAD
A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. They are usually baked quickly at high temperatures and range from below one millimeter to a few centimeters in thickness. Flatbreads are distinguished from other flour-based foods such as loaf breads, which have lower proportions of crust relative to crumb; pancakes, which use liquid batter rather than firm dough; and crackers, which are dry and crisp. Flatbreads are the oldest and most common type of bread, and are often staple foods. Many types of flatbread are eaten globally.
Flatbreads may use flour from cereal grains, commonly wheat, as well as pseudocereals, pulses, or tubers. Fat may be used as shortening, while other ingredients may provide nutrition or flavor. Depending on water content, the mixture is either a dough or a batter; the latter results in a pancake-like bread. The dough is rested, during which it may undergo fermentation. Fermentation is driven by a leavening agent, most commonly sourdough. Fillings or toppings are sometimes added. Flatbreads are commonly baked against a griddle or the walls of a vertical oven (such as a tandoor). Other methods include being baked in domed ovens, covered in embers, or fried in oil. Some flatbreads puff up as steam forms while baking, while others are pressed or stamped to avoid this. Flatbreads are divided into double-layered flatbreads, which contain leavening and puff up while baking, and single-layered flatbreads, which include thick, leavened varieties and thin, unleavened varieties.
Flatbreads are typically pliable but quickly become stale, so they are usually eaten fresh. They can accompany other foods to act as a utensil or serving plate, or they can be wrapped around foods to form a dish such as a wrap. Some types are dried to be stored long-term. Flatbreads are high in calories, carbohydrates, and protein. Flatbread is commonly made by rural households and urban bakeries, while mass-produced versions include frozen and ready-to-eat products.
Flatbreads were one of the earliest processed foods, being common in many societies by the Neolithic period, with archaeological findings dating back over 14,000 years. Early versions were made of non-cereal starches. Flatbreads spread to many regions from the Fertile Crescent, where wheat and barley were first domesticated. The Greco-Roman world and later European cultures preferred loaf breads over flatbreads. In the modern era, industrial production has become common amid societal changes like urbanization.
Wheat flatbreads are widespread in North African, Middle Eastern, Caucasian, Central Asian, and South Asian cuisines. Tandoor-baked flatbreads are eaten across these regions. Maize-based flatbreads are common in Latin American cuisine, while various local grains are used for dried flatbreads in Northern European cuisine or pancake-like breads in Northeast African cuisine. Some flatbreads, such as pizza, are consumed worldwide.
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