Portal:Flatbreads
Portal maintenance status: (October 2018)
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Introduction

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.
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 below one millimeter to a few centimeters thick.
Selected general articles
Tarte flambée (original name: Flammkuche/n) is an Alsatian/Palatine/Alemannic German dish, speciality of the Alsace, Baden-Württemberg and Rheinland-Pfalz region. (northeast France, south Germany), composed of bread dough rolled out very thinly in the shape of a rectangle (Traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region.
Depending on the region, this dish can be called Flammekueche, Flàmmeküeche Flàmmaküacha or Flammekuechle in Alsatian, Flammkuche in Lorraine Franconian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the direct translation would suggest, tarte flambée may or may not be usually flambéed, but cooked in a wood-fire oven. There are many variations of the original recipe, in terms of the garniture. The standard variations are: Read more...
Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş; Persian: لواش; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. It is called Lavaas in Jammu and Kashmir, India, but is more round in shape.
In 2014, "Lavash, the preparation, meaning and appearance of traditional Armenian bread as an expression of culture" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Read more...
A chimichanga with rice
This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water-based dough, pressed and cooked like corn tortillas. Read more...
Puri (also spelled Poori) is an unleavened deep-fried bread, originating from the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in Puri bhaji, but may also be eaten with sweet dishes.
Puris are most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. It’s similar to Gnocco fritto fried bread from Modena, Italy. Read more...
Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into tacos, like Navajo tacos. Read more...
Shaobing (shāo bǐng), also written shao bing or sao bing, is a type of baked, unleavened, layered flatbread in Northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.
Shaobing is not very well known in southern China, unlike other northern dishes like mantou, baozi, and youtiao. Some unique varieties of shaobing can be completely unheard of in the south. Different types of shaobing are often associated with certain cities and towns. Read more...
Khubz, alternatively spelled khoubz, khobez, khubez, khobz or khubooz (Arabic: خبز, translit. khubzun), also known as Arabic bread, Lebanese bread, or Syrian bread, is a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. It originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza base.
Khubz was traditionally baked in a tannuur, and six recipes for khubz made in this way are included in Ibn Sayyar al-Warraq's 10th century Kitab al-Tabikh cookery book. Read more...
Lefse (Norwegian pronunciation: [ˈlɛfsə]) is a traditional soft Norwegian flatbread. It is made with riced or instant potatoes, flour, butter, and milk or cream. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves. Read more...
Matzo, matzah, or matza (Yiddish: מצה matsah, Hebrew: מַצָּה matsa; plural matzot; matzos of Ashkenazi Jewish dialect) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leaven and five grains that, per Jewish Law, can be leavened) is forbidden.
As the Torah recounts, God commanded the Jews to create this special unleavened bread. During Passover it is eaten as a flat, cracker-like bread or used in dishes as breadcrumbs and in the traditional matzo ball soup. Read more...
A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay (in Punjabi), porota (in Bengali), palata (pronounced [pəlàtà]; in Burma), porotha (in Assamese), forota (in Sylheti), and farata (in Mauritius, Sri Lanka and the Maldives). Read more...- Imeretian closed khachapuri
Khachapuri (Georgian: ხაჭაპური [xɑtʃʼɑpʼuri] (
listen) from ხაჭო xach'o "curds" + პური p'uri "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. It is Georgia's national dish.
It is more popular among men and older people. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the Khachapuri index, developed by the International School of Economics at Tbilisi State University. Read more...
Traditional beremeal bannock, as made in Orkney, Scotland.
Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. Read more...
Pane carasau (Italian pronunciation: [ˈpaːne karaˈzau], Sardinian: [ˈpane ɣaɾaˈzau]; "toasted bread", from the past participle of Sardinian verb carasare "to toast", referring to the crust) is a traditional flatbread from Sardinia.
It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time. Pane carasau can last up to one year if it is kept dry. The bread can be eaten either dry or wet (with water, wine, or sauces). Read more...- A papadum is a thin, crisp, disc-shaped food from the Indian subcontinent, typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame). Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.
Papadums are typically served as an accompaniment to a meal in India, Bangladesh, Nepal, and Sri Lanka or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips, and condiments. In Pakistan, these are made of rice and often used as a snack vs meal accompaniment. In certain parts of India, papadums which have been dried, but not cooked, are used in curries and vegetable dishes. Papad has been a part of the Indian subcontinent for generations and is an intrisic part of everyday meals. Read more...
Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Middle East, Central Asia, and Indian subcontinent. Read more...
Arepa (Spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela.
It is eaten daily in those countries and can be served with accompaniments such as cheese, cuajada (fermented milk) or avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. Arepas can also be found in the Canary Islands.[better source needed] It is similar in shape to the Mexican gordita and the Salvadoran pupusa. Read more...
Unleavened hosts on a paten
Sacramental bread, sometimes called altar bread, Communion bread, the Lamb or simply the host (Latin: hostia), is the bread used in the Christian ritual of the Eucharist (also referred to as the Lord's Supper or Holy Communion, among other names). Along with sacramental wine, it is one of two "elements" of the Eucharist. The bread may be either leavened or unleavened (appearing as a wafer), depending on tradition. Eastern and Western traditions both require that it be made from wheat.
Roman Catholic theology generally teaches that at the Words of Institution the bread is changed into the Body of Christ (see transubstantiation), whereas Eastern Christian theology generally views the epiclesis as the point at which the change occurs. Some Protestants believe transignification occurs at the Words of Institution. Read more...- Eish merahrah (Egyptian Arabic: عيش مرحرح, [ʕeːʃ meˈɾɑħɾɑħ]) is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt. The loaves are flat and wide, and usually about 50 cm in diameter. A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or “proof” for 30 minutes before being flattened into round disks and baked. These loaves can be kept for one to two weeks in an airtight container. The addition of fenugreek seeds is thought to increase the protein content, storage length, and digestibility of the bread. Read more...
Shelpek (Turkmen: çelpek; Kazakh: шелпек; Kyrgyz: май токоч, челпек; Uzbek: chalpak/чалпак; Uyghur: , ULY: chalpyak) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as Kaymak, baking soda, salt and vegetable oil.
The dough is shaped into balls and fried in hot vegetable oil until reaching a golden color. Shelpek can also be prepared with yeast, thus the dough stays soft for a longer period of time. The recipe to prepare the dough in the given case is similar to the one used for baursak. Read more...- Qutab is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj. Read more...
Pita (/ˈpɪtə/ or US: /ˈpiːtə/), sometimes spelled pitta (mainly UK), is a yeast-leavened round flatbread baked from wheat flour, sometimes with a pocket. Read more...
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from cassava plant (Manihot esculenta). This species is native to the central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.
Although tapioca is a staple food for millions of people in tropical countries, it provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it is used as a thickening agent in various manufactured foods. Read more...
Mekitsa (Bulgarian: мекица, also transliterated as mekica; plural mekici) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing. mekika). They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.
After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, bread soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands. Read more...- Zhingyalov hats (Armenian: Ժենգյալով հաց, also zhengyalav hatz, zhangyalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from Artsakh and Syunik. Zhingyalov hats is similar to other dishes of peoples of the Caucasus: herb qutab and afar [ru].
In 2015, at the end of April, Artsakh held a festival "Zhingyalov hats". Read more...
Puran poli, also known as holige and bakshalu, is an Indian sweet flatbread from many regions of India as evident by the names below. Read more...- Khebz is a round pocket flatbread widely consumed in Syria and Lebanon. It is similar to pita bread but has a bigger air pocket and thinner layer of bread surrounding the pocket. Read more...
A parotta, porotta or barotta is a layered flatbread, originating from the Indian subcontinent, made from maida flour, popular in Southern India. It is a common street food in southern India, especially in Kerala, Tamil Nadu and the neighboring country of Sri Lanka. Parotta was introduced from Tamil Nadu to Malaysia by Indian Muslims and Sri Lankan Moor working in the Tuticorin harbour in the 1970s, from which it spread across the state to neighbouring states. Parottas are usually available as street food and in restaurants across Kerala, Tamil Nadu and parts of Karnataka, Telangana and Andhra Pradesh. At some places it is also served at weddings, religious festivals and feasts. It is prepared by kneading maida, egg (in some recipes), oil or ghee and water. The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan fried. .
Usually, parottas are eaten with vegetable kurma or chicken, mutton or beef saalna (a spicy curry). Chilli parotta and kothu parotta are prepared using parottas. Maida is kneaded using egg, oil or ghee, and water. The dough is beaten into thin layers and then formed into a round ball. Read more...
Roti canai (pronunciation: /tʃanai/), also known as roti cane (/tʃane/) or roti prata, is an Indian-influenced flatbread dish found in several countries in Asia, including Malaysia, Brunei, Indonesia and Singapore. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as sardines, meat, egg, or cheese.
Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine. It is said that the dish was brought over from India by Indian Muslims, also known as "Mamaks" in Malaysia, and is served in mamak stalls located in both rural and urban Malaysia. Read more...
A cong you bing (simplified Chinese: 葱油饼; traditional Chinese: 蔥油餅; pinyin: cōngyóubǐng; Mandarin pronunciation [tsʰʊ́ŋjǒupìŋ]), also known as a scallion pancake, is a Chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). Unlike Western pancakes, it is made from dough instead of batter. It is pan-fried which gives it crisp edges yet also a chewy texture. Variations exist on the basic method of preparation that incorporate other flavors and fillings.
Scallion pancakes are served both as a street food item and as a restaurant dish. They are also sold commercially, either fresh or frozen in plastic packages (often in Asian supermarkets). Read more...
Turkish spinach & feta gözleme made with yeast dough (similar to bazlama)
Gözleme is a traditional savory Turkish flatbread and pastry dish. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may also sometimes made from prepackaged hand-rolled leaves of yufka dough.
The name derives from the Turkish word göz, meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked. Typically, this is done over a sac griddle. Read more...
Lahoh, also Luḥūḥ Somali: Laxoox) (Arabic: لحوح, Hebrew: לחוח, is a spongy, pancake-like bread originating in Somalia, Djibouti, and Yemen. It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there. In Yemen, it is often sold on the street by peddlers. Read more...
Traditional beremeal bannock, as made in Orkney, Scotland.
Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. A bannock is usually cut into sections before serving. Read more...
Piadina [pjaˈdiːna] or Piada [ˈpjaːda] is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnol), although nowadays flat pans or electric griddles are commonly used.
The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region. Read more...
Rieska (pronounced ['ries.ka]) is unleavened, usually barley-based, soft flat bread. They are often served warm and buttered and consumed with milk. The most simple rieskas contain only flour, salt, and water, but industrial bakeries usually use yeast as well. Rieskas are baked in the oven but they may be baked on a frying pan (like pancake) or even on a heated stone as well. The most common kinds of rieska are:- Ohrarieska (barley rieska) - by far the most common and traditional variety.
- Perunarieska (potato rieska) - another common variety. The dough is made of mashed potatoes.
- Ruisrieska (rye rieska) - this kind of rieska is often made without barley flour but rye instead.
- Maitorieska (milk rieska) - this is a local specialty and a traditional food in the Ylivieska area of Finland. It is very similar to the plain ohrarieska, but made with milk rather than sourmilk or buttermilk.
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Preparing tortillas
Different types of pita, Mahane Yehuda marketplace, Jerusalem
Afghan bread
Pane carasau from Sardinia
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