Flatbread
Flatbread
Flatbread (/ˈflætbred/) is a type of 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.
Etymology
The term "flatbread" is a direct translation from the English words "flat" and "bread". The term "flat" comes from the Old English flet, meaning 'floor, dwelling'. The term "bread" comes from the Old English brēad, meaning 'piece of food'.
Types of Flatbread
There are many different kinds of flatbread around the world, including:
- Roti: An unleavened flatbread from the Indian subcontinent.
- Pita: A leavened flatbread from the Mediterranean and Middle East.
- Tortilla: A type of unleavened flatbread from Mexico, made from cornmeal or flour.
- Naan: A leavened flatbread from India that is baked in a tandoor.
- Focaccia: An Italian flatbread that is similar to pizza dough and often topped with olive oil, salt, and other ingredients.
Related Terms
- Bread: A staple food prepared from a dough of flour and water, usually by baking.
- Leavening agent: Any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture.
- Dough: A thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
External links
- Medical encyclopedia article on Flatbread
- Wikipedia's article - Flatbread
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