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Flatbread
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<h2 id="history">History</h2> <p>Flatbreads were amongst the earliest <a href="/facts/Food_processing/2vRFfCL9">processed foods</a>, and evidence of their production has been found at ancient sites in <a href="/facts/Mesopotamia/f0mmbhTK">Mesopotamia</a>, <a href="/facts/Ancient_Egypt/BDsEGK4g">ancient Egypt</a>, and the <a href="/facts/Indus_Valley_Civilisation/6xM4aK23">Indus civilization</a>. The origin of all flatbread baking systems are said to be from the <a href="/facts/Fertile_Crescent/KLHIjwQe">Fertile Crescent</a> in West Asia, where they would subsequently spread to other regions of the world.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> </p><p>In 2018, charred bread crumbs were found at a <a href="/facts/Natufian/NTzluLbW">Natufian</a> site called Shubayqa 1 in <a href="/facts/Jordan/JC5sS1oJ">Jordan</a> (in <a href="/facts/Harrat_ash_Shaam/RdzMLzMx">Harrat ash Shaam</a>, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of <a href="/facts/Agriculture/TGztqzJs">agriculture</a> in the region. Analysis showed that they were probably from flatbread containing wild <a href="/facts/Barley/GH7X2qtG">barley</a>, <a href="/facts/Einkorn_wheat/tQ3MtIJN">einkorn wheat</a>, <a href="/facts/Oats/wn3vnCnT">oats</a>, and <i><a href="/facts/Bolboschoenus/FNtCsaT8">Bolboschoenus</a> glaucus</i> <a href="/facts/Tuber/wGw2Sbag">tubers</a> (a kind of rush).<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a><a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> </p><p><a href="/facts/Primitive_clay_oven/3evFxnre">Primitive clay ovens</a> (<i>tandir</i>) 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 <i>tandır</i> comes from the Akkadian <i>tinuru</i>, which becomes <i>tannur</i> in Hebrew and Arabic, <i>tandır</i> in Turkish, and <i>tandur</i> in Urdu/Hindi. Of the hundreds of bread varieties known from cuneiform sources, unleavened <i>tinuru</i> 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 <i>tandır</i> 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.<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a><a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a> </p> <h2 id="list-of-flatbreads">List of flatbreads</h2> <h3>Europe</h3> <ul><li><a href="/facts/Bannock_(British_food)/sGY8s7Fs">Bannock</a> (<a href="/facts/Scotland/VGwbbxB2">Scotland</a>): a <a href="/facts/Quick_bread/wqKIseQX">quick bread</a> baked from grain</li> <li><a href="/facts/Bazlama/U1Vvgnqk">Bazlama</a> (<a href="/facts/Turkey/KIYAWAs0">Turkey</a>): made from wheat flour, water, and salt</li> <li><a href="/facts/Bolo_do_caco/oztUbgIu">Bolo do caco</a> (<a href="/facts/Madeira/HRlYxvhe">Madeira</a>, <a href="/facts/Portugal/lYzwDQ63">Portugal</a>)</li> <li><a href="/facts/Borlengo/mdjHvJcQ">Borlengo</a> (<a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li><a href="/facts/Farl/jRpuHImJ">Farl</a> (<a href="/facts/Ireland/35vYxXdP">Ireland</a> and <a href="/facts/Scotland/VGwbbxB2">Scotland</a>)</li> <li><a href="/facts/Flammkuchen/dHG1gR3V">Flammkuchen</a>/<a href="/facts/Tarte_flamb%25C3%25A9e/dHG1gR3V">Tarte flambée</a> (<a href="/facts/Alsace/MSXIp87H">Alsace</a>): thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons</li> <li><a href="/facts/Flatbr%25C3%25B8d/1LLJom2R">Flatbrød</a> (<a href="/facts/Norway/wlDRKRTR">Norway</a>): <a href="/facts/Barley_flour/S0YEVUso">barley flour</a>, salt and water, or potato, flour and salt, or peas flour and salt.</li> <li><a href="/facts/Flatkaka/zIgjt7F4">Flatkaka</a> (<a href="/facts/Iceland/E4KGYs2j">Iceland</a>): rye flatbread</li> <li><a href="/facts/Focaccia/p5tR5ToB">Focaccia</a> (<a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li><a href="/facts/Ftira/WcmDSMDk">Ftira</a> (<a href="/facts/Malta/FsqM3M37">Malta</a>)</li> <li><a href="/facts/G%25C3%25B6zleme/mr2Beptb">Gözleme</a> (<a href="/facts/Turkey/KIYAWAs0">Turkey</a>): folded over a savoury filling and fried on a griddle</li> <li><a href="/facts/Hoggan/sWAepv7e">Hoggan</a> (<a href="/facts/Cornwall/9A3TftFP">Cornwall</a>): made from <a href="/facts/Barley/GH7X2qtG">barley</a> flour containing pieces of pork, and potato</li> <li><a href="/facts/H%25C3%25B6n%25C3%25B6kaka/9jl7bL5W">Hönökaka</a> (<a href="/facts/Bohusl%25C3%25A4n/hqefIHBa">Bohuslän</a>): made from wheatmeal. The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread".</li> <li><a href="/facts/Lagana_(bread)/b7Djv9qL">Lagana</a> (<a href="/facts/Greece/lqHw8bTB">Greece</a>)</li> <li><a href="/facts/L%25C3%25A1ngos/v04qL1Mt">Lángos</a> (<a href="/facts/Hungary/YRedQLtI">Hungary</a>)</li> <li><a href="/facts/Lefse/Qm9AoYf4">Lefse</a> (<a href="/facts/Norway/wlDRKRTR">Norway</a>)</li> <li><a href="/facts/Oatcake/pM0s7Mc3">Oatcake</a> (<a href="/facts/United_Kingdom/kuPAILt2">United Kingdom</a>)</li> <li><a href="/facts/Pane_carasau/fm4C8nR6">Pane carasau</a> (<a href="/facts/Sardinia/7GGJNHCx">Sardinia</a>, <a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li>Parlenka (<a href="/facts/Bulgaria/Er5pY3YS">Bulgaria</a>)</li> <li><a href="/facts/Pita/bPFfBnlr">Pita</a> (<a href="/facts/Turkey/KIYAWAs0">Turkey</a>)</li> <li><a href="/facts/Pizza/whX3st4e">Pizza</a> (<a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li><a href="/facts/Poga%25C4%258Da/Rh9MW7ME">Pogača</a> (<a href="/facts/Balkans/5Hy8ly0d">Balkans</a> and <a href="/facts/Turkey/KIYAWAs0">Turkey</a>)</li> <li><a href="/facts/Talo_(food)/82NdkJzg">Pastetx</a> (<a href="/facts/Gascony/BMKWXehe">Gascony</a>, <a href="/facts/France/CxIeIKM3">France</a>)</li> <li><a href="/facts/Piadina/1QudjIgS">Piadina</a> (<a href="/facts/Italy/tUf0PDYF">Italy</a>): white flour, lard (or olive oil), salt and water</li> <li>Pinsa (<a href="/facts/Rome/bh1Ttx3T">Rome</a>): wheat and other flours, such as <a href="/facts/Barley/GH7X2qtG">barley</a>, <a href="/facts/Rice/wvL1hBCz">rice</a>, <a href="/facts/Oat/wn3vnCnT">oats</a>, and <a href="/facts/Millet/y0DDfYPm">millet</a><a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a><a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a></li> <li><a href="/facts/Pita/bPFfBnlr">Pita</a> (<a href="/facts/Greece/lqHw8bTB">Greece</a>)</li> <li><a href="/facts/Lipie_(bread)/n9GD3fS2">Pită</a>/<a href="/facts/Lipie_(bread)/n9GD3fS2">Lipie</a>/<a href="/facts/Lipie_(bread)/n9GD3fS2">Turtă</a> (<a href="/facts/Romania/yolzk5cN">Romania</a>)</li> <li><a href="/facts/Pissaladi%25C3%25A8re/XSSEHBut">Pichade</a> (<a href="/facts/Menton/HUJ9yzCA">Menton</a>, <a href="/facts/France/CxIeIKM3">France</a>)</li> <li><a href="/facts/Pissaladi%25C3%25A8re/XSSEHBut">Pissaladière</a> (<a href="/facts/France/CxIeIKM3">France</a>)</li> <li><a href="/facts/Podp%25C5%2582omyk/fIUaohSY">Podpłomyk</a> (<a href="/facts/Poland/eXJ7fd0D">Poland</a>)</li> <li>Posúch (<a href="/facts/Slovakia/gmJwpwM3">Slovakia</a>)</li> <li><a href="/facts/Finnish_bread/46jbpQ1X">Rieska</a> (<a href="/facts/Finland/G5Ak6T91">Finland</a>)</li> <li><a href="/facts/Saj_bread/pfqlswcC">Saj bread</a> (<a href="/facts/Turkey/KIYAWAs0">Turkey</a>)</li> <li><a href="/facts/Somun/bPFfBnlr">Somun</a> and <a href="/facts/Lepina/bPFfBnlr">Lepina</a> (<a href="/facts/Bosnia_and_Herzegovina/jNVA1gPB">Bosnia and Herzegovina</a>)<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a><a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a></li> <li>Spianata sarda (<a href="/facts/Sardinia/7GGJNHCx">Sardinia</a>, <a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li><a href="/facts/Staffordshire_oatcake/HTsxek74">Staffordshire oatcake</a> (<a href="/facts/England/U9mE5bGL">England</a>)</li> <li><a href="/facts/Shotis_Puri/WzeWwCbe">Shotis Puri</a> (<a href="/facts/Georgia_(country)/ccBF8bBE">Georgia</a>)</li> <li><a href="/facts/Tonis_puri/3e8RzLCK">Tonis puri</a> (<a href="/facts/Georgia_(country)/ccBF8bBE">Georgia</a>)</li> <li><a href="/facts/Tigella/DS0FNVeQ">Tigella</a> (<a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li><a href="/facts/Talo_(food)/82NdkJzg">Talo</a> (<a href="/facts/France/CxIeIKM3">France</a>)</li> <li><a href="/facts/Torta/UJyllGfE">Torta</a> (<a href="/facts/Spain/bIyrB8EY">Spain</a>)</li> <li>Torta al testo (<a href="/facts/Umbria/kU3sgXfT">Umbria</a>, <a href="/facts/Italy/tUf0PDYF">Italy</a>)</li> <li><a href="/facts/Torta_de_Gazpacho/744jahkc">Torta de Gazpacho</a> (<a href="/facts/Spain/bIyrB8EY">Spain</a>)</li> <li><a href="/facts/Tunnbr%25C3%25B6d/zFLeSI3y">Tunnbröd</a> (<a href="/facts/Sweden/u3qC7lyj">Sweden</a>): any combination of wheat, barley and rye</li> <li><a href="/facts/Saj_bread/pfqlswcC">Yufka</a> (<a href="/facts/Turkey/KIYAWAs0">Turkey</a>): wheat flour, water and salt</li></ul> <h3>Middle East and Africa</h3> <ul><li>Aghroum (<a href="/facts/Algeria/UXDF4Tj6">Algeria</a>): <a href="/facts/Berbers/kuN9pFNf">Berber</a> flatbread made with semolina</li> <li><a href="/facts/Barbari_bread/1HBH87Et">Barbari</a> (<a href="/facts/Iran/24yukge8">Iran</a>)</li> <li><a href="/facts/Bataw_(bread)/o3R1svcF">Bataw</a> (<a href="/facts/Egypt/8Ttg0JwB">Egypt</a>)</li> <li><a href="/facts/Chapati/u8RHKSAd">Chapati</a> (<a href="/facts/Swahili_coast/jh7UF6je">Swahili coast</a>, <a href="/facts/Uganda/PabdegRm">Uganda</a>)</li> <li><a href="/facts/Eish_merahrah/MYTp3RA2">Eish merahrah</a> (<a href="/facts/Egypt/8Ttg0JwB">Egypt</a>): made with 5–10% ground <a href="/facts/Fenugreek/1BKUXEwj">fenugreek</a> seeds and <a href="/facts/Maize/lJ6c5xMH">maize</a></li> <li>Gurassa (bread) (<a href="/facts/Sudan/yGeaNdvS">Sudan</a>)</li> <li><a href="/facts/Harcha/DYILgev6">Harcha</a> (<a href="/facts/Morocco/6ly8170M">Morocco</a>): fried buttery bread made of semolina</li> <li><a href="/facts/Injera/cjzG6dam">Injera</a> (<a href="/facts/Horn_of_Africa/jU4Xk52j">Horn of Africa</a>): teff flour</li> <li><a href="/facts/Khebz/DAlwIMHx">Khebz</a> (<a href="/facts/Levant/uuJLt3Af">Levant</a>)</li> <li><a href="/facts/Khubz/DAlwIMHx">Khubz</a> (<a href="/facts/Arabian_Peninsula/x1fDka2b">Arabian Peninsula</a>)</li> <li>Maryam's Bread (Arabian Peninsula)</li> <li>Khubz Asmr (<a href="/facts/Saudi_Arabia/uyUpe1J2">Saudi Arabia</a>) (<a href="/facts/Arabian_Peninsula/x1fDka2b">Arabian Peninsula</a>): made of wholemeal flour, yeast, and salt</li> <li><a href="/facts/Ash_cake/c7vLq4C0">Khubz al-Jamri</a> (<a href="/facts/Arabia/x1fDka2b">Arabia</a>, <a href="/facts/Yemen/eDyoh4qV">Northern Yemen</a>): ash cake made by burying dough in hot ashes and embers</li> <li><a href="/facts/Kisra/lna4Wk11">Kisra</a> (<a href="/facts/Sudan/yGeaNdvS">Sudan</a>)</li> <li><a href="/facts/Laffa/0D1IvIFx">Laffa</a> (<a href="/facts/Iraq/pqYSFJw8">Iraq</a>)</li> <li><a href="/facts/Lahoh/9mz4tb9q">Lahoh</a> (<a href="/facts/Somalia/3wQYwIdS">Somalia</a>, <a href="/facts/Djibouti/77jY0eII">Djibouti</a>, <a href="/facts/Kenya/Y9Ko9pQu">Kenya</a>, <a href="/facts/Yemen/eDyoh4qV">Yemen</a>)</li> <li><a href="/facts/Lavash/E5z6NdJd">Lavash</a> (<a href="/facts/Armenia/t3GQx9sU">Armenia</a> and <a href="/facts/Iran/24yukge8">Iran</a>)</li> <li><a href="/facts/Zhingyalov_hats/no2U91aS">Zhingyalov Hats</a> (<a href="/facts/Armenia/t3GQx9sU">Armenia</a>): flatbread filled with herbs and spices</li> <li>Lebanese Bread (<a href="/facts/Lebanon/2dReTXyp">Lebanon</a>): white flour, dried yeast, sugar, salt and water</li> <li><a href="/facts/Malooga/ez3eW44w">Malooga</a> (<a href="/facts/Yemen/eDyoh4qV">Yemen</a>): water, yeast, salt and flour</li> <li><a href="/facts/Markook_shrek/jX8GtFdv">Markook</a> (<a href="/facts/Levant/uuJLt3Af">Levant</a>)</li> <li><a href="/facts/Matnakash/bgIGf78Y">Matnakash</a> (<a href="/facts/Armenia/t3GQx9sU">Armenia</a>)</li> <li><a href="/facts/Matzah/Jvf2Ehq9">Matzo</a> (<a href="/facts/Jewish/T9Y4wE6A">Jewish</a>): white plain flour and water</li> <li><a href="/facts/Msemen/fjl0HItL">M'lawi</a> (<a href="/facts/Tunisia/4uC8Po6k">Tunisia</a>): water, olive oil, semolina and flour</li> <li>Moroccan Frena</li> <li><a href="/facts/Khubz_mulawah/EauanuC1">Mulawah</a> (<a href="/facts/Yemen/eDyoh4qV">Yemen</a>)</li> <li>Murr (<a href="/facts/Israel/dEe3IcaY">Israel</a>)</li> <li>Muufo (<a href="/facts/Somalia/3wQYwIdS">Somalia</a>)</li> <li><a href="/facts/Ngome_(bread)/HJmaIR8S">Ngome</a> (<a href="/facts/Mali/sAaVqV1e">Mali</a>): millet, water and vegetable oil</li> <li><a href="/facts/Pita/bPFfBnlr">Pita</a> (Eastern <a href="/facts/Mediterranean/Vr2pzVbM">Mediterranean</a> and <a href="/facts/Middle_East/8CD6pLWv">Middle East</a>)</li> <li><a href="/facts/Sabaayad/8JwkzvbM">Sabaayad</a> (<a href="/facts/Somalia/3wQYwIdS">Somalia</a> <a href="/facts/Kenya/Y9Ko9pQu">Kenya</a>, and <a href="/facts/Djibouti/77jY0eII">Djibouti</a>)</li> <li><a href="/facts/Saj_bread/pfqlswcC">Saj bread</a> (<a href="/facts/Lebanon/2dReTXyp">Lebanon</a>, <a href="/facts/Israel/dEe3IcaY">Israel</a>)</li> <li><a href="/facts/Samoon/paeV0K8t">Samoon</a> (<a href="/facts/Iraq/pqYSFJw8">Iraq</a>)</li> <li><a href="/facts/Sangak/mpy69x3J">Sangak</a> (<a href="/facts/Iran/24yukge8">Iran</a>)</li> <li><a href="/facts/Taboon_bread/MjVpxXFQ">Taboon bread</a> (<a href="/facts/Lebanon/2dReTXyp">Lebanon</a>)</li> <li><a href="/facts/Taftan_(bread)/jJK0yTr5">Taftan</a> (<a href="/facts/Iran/24yukge8">Iran</a>)</li></ul> <h3>Central Asia</h3> <ul><li><a href="/facts/Afghan_bread/gQX6JrxH">Afghan bread</a> or "Nan" (<a href="/facts/Afghanistan/v63Auu1C">Afghanistan</a>)</li> <li><a href="/facts/Bolani/bVUuTkvc">Bolani</a> (<a href="/facts/Afghanistan/v63Auu1C">Afghanistan</a>): a vegetarian flat-bread dish</li> <li><a href="/facts/Obi_Non/T0dx3xFe">Obi Non</a> (<a href="/facts/Afghanistan/v63Auu1C">Afghanistan</a> and <a href="/facts/Uzbekistan/o8wfw2xR">Uzbekistan</a>)</li> <li><a href="/facts/Shelpek/wXEL5NpP">Shelpek</a> (<a href="/facts/Kazakhstan/Vfs8NI6e">Kazakhstan</a>)</li> <li><a href="/facts/Tandoor-nan/3fk7z8Dp">Tandoor-nan</a> (Central Asia)</li> <li><a href="/facts/Tandyr_nan/T0dx3xFe">Tandyr nan</a> (<a href="/facts/Central_Asia/rB8k0CyT">Central Asia</a>)</li> <li>Tapansha, Taba nan (<a href="/facts/Kazakhstan/Vfs8NI6e">Kazakhstan</a>)</li></ul> <h3>East Asia</h3> <ul><li><a href="/facts/Bindaeddeok/4uX0PIoY">Bindaeddeok</a> (<a href="/facts/Korea/cj2kDBzc">Korea</a>): pancake made from mung bean flour</li> <li><a href="/facts/Bing_(Chinese_flatbread)/rEs53EMQ">Bing</a> (<a href="/facts/China/lTjIXY5p">China</a>)</li></ul> <ul><li><a href="/facts/C%25C5%258Dng_y%25C3%25B3u_b%25C7%2590ng/WyfHt63l">Green onion pancake</a> (China): made with oil and minced scallions (green onions)</li> <li><a href="/facts/Laobing/f3Shl8Qs">Laobing</a> (China)</li> <li><a href="/facts/Sanchuisanda/zRHjuBV7">Sanchuisanda</a> (China)</li> <li><a href="/facts/Shaobing/bIEBYs0q">Shaobing</a> (China)</li></ul> <ul><li><a href="/facts/Guokui/HjYXqxvn">Guokui</a> (China): stuffed flatbread made from wheat</li> <li><a href="/facts/Hotteok/wsYB5HYj">Hotteok</a> (<a href="/facts/Korea/cj2kDBzc">Korea</a>):</li></ul> <h3>South Asia</h3> <ul><li><a href="/facts/Aloo_paratha/9hWej1te">Aloo paratha</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Pakistan/cbIsvJy1">Pakistan</a>)</li> <li><a href="/facts/Akki_rotti/2C3n3QaF">Akki rotti</a> (<a href="/facts/India/1kKHcnxM">India</a>)</li> <li><a href="/facts/Appam/SmYj36aW">Appam</a> (<a href="/facts/India/1kKHcnxM">India</a>): pancake made from fermented rice batter and coconut milk</li> <li><a href="/facts/Bakarkhani/mkuoY7lx">Bakarkhani</a> (<a href="/facts/Bangladesh/NXk4f78Y">Bangladesh</a>)</li> <li><a href="/facts/Bhakri/PX9HMgU0">Bhakri</a> (<a href="/facts/India/1kKHcnxM">India</a>): made with water and millet flour</li> <li><a href="/facts/Bhatura/PVHKGbUt">Bhatura</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>): made with white flour, yogurt, ghee (or oil), and yeast</li> <li><a href="/facts/Chapati/u8RHKSAd">Chapati</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>): made from atta flour (whole grain durum wheat), water</li> <li><a href="/facts/Chili_parotha/nD2wcfKh">Chili parotha</a> (<a href="/facts/India/1kKHcnxM">India</a>)</li> <li><a href="/facts/Chikkolee/9cXWDGMx">Chikkolee</a> (<a href="/facts/India/1kKHcnxM">India</a>)</li> <li><a href="/facts/Dhebra/EbsxADcv">Dhebra</a> (<a href="/facts/India/1kKHcnxM">India</a>)</li> <li><a href="/facts/Dosa_(food)/RjK4Hq8W">Dosa</a> (<a href="/facts/India/1kKHcnxM">India</a>): batter made from rice and black gram fried on a griddle</li> <li><a href="/facts/Gobi_paratha/896pP5nW">Gobi paratha</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Pakistan/cbIsvJy1">Pakistan</a>)</li> <li><a href="/facts/Jolada_rotti/IYoSadQo">Jolada rotti</a> (<a href="/facts/India/1kKHcnxM">India</a>)</li> <li>Kalai roti (<a href="/facts/Bangladesh/NXk4f78Y">Bangladesh</a>)</li> <li><a href="/facts/Kaak_(bread)/chNGKv9R">Kaak</a> (<a href="/facts/Pakistan/cbIsvJy1">Pakistan</a>)</li> <li><a href="/facts/Kachori/H6AJ8FmG">Kachori</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>)</li> <li><a href="/facts/Kothu_parotta/mjMyFXlf">Kothu parotta</a> (<a href="/facts/India/1kKHcnxM">India</a>)</li> <li><a href="/facts/Kulcha/R0VQKGCE">Kulcha</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>)</li> <li><a href="/facts/Luchi/BgJM5FIx">Luchi</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Bangladesh/NXk4f78Y">Bangladesh</a>): fine maida flour with water and a spoonful of ghee</li> <li><a href="/facts/Makki_di_roti/uXko2DAm">Makki di roti</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Pakistan/cbIsvJy1">Pakistan</a>)</li> <li><a href="/facts/Mughlai_paratha/BY4UdebW">Mughlai paratha</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Bangladesh/NXk4f78Y">Bangladesh</a>)</li> <li><a href="/facts/Naan/aJvESyaU">Naan</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a> and <a href="/facts/Central_Asia/rB8k0CyT">Central Asia</a>): leavened with yeast, unlike <a href="/facts/Roti/T7CMcbBg">Roti</a> bread</li> <li><a href="/facts/Paratha/8MaM32RB">Paratha</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>)</li> <li><a href="/facts/Parotta/8T6SaNU2">Parotta</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Sri_Lanka/VtTBmysE">Sri Lanka</a>)</li> <li><a href="/facts/Pathiri/T5moMn94">Pathiri</a> (<a href="/facts/India/1kKHcnxM">India</a>): is a traditional roti that originated from Malabar cuisine.</li> <li><a href="/facts/Pesarattu/94SM326L">Pesarattu</a> (<a href="/facts/India/1kKHcnxM">India</a>): pancake made from green gram (Mung) batter</li> <li><a href="/facts/Phulka/u8RHKSAd">Phulka</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>): made from whole wheat flour, water and salt. It is like a baked variety of Puri.</li> <li><a href="/facts/Puran_Poli/d8rXKkeo">Poli</a> (<a href="/facts/India/1kKHcnxM">India</a>): made from whole wheat flour, water and salt. It is folded and layered round flat bread.</li> <li><a href="/facts/Roti/T7CMcbBg">Pol roti</a> (<a href="/facts/Sri_Lanka/VtTBmysE">Sri Lanka</a>): made from scraped <a href="/facts/Coconut/RUYNhNo2">coconut</a> and wheat or <a href="/facts/Kurakkan/5wpsopws">kurakkan</a> flour, with green chillis and onion</li> <li><a href="/facts/Puri_(food)/qno85UhY">Puri</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>): prepared from dough of atta and salt</li> <li><a href="/facts/Ragi_rotti/nYgVtaSp">Ragi rotti</a> (<a href="/facts/India/1kKHcnxM">India</a> and <a href="/facts/Sri_Lanka/VtTBmysE">Sri Lanka</a>)</li> <li>Roast paan (<a href="/facts/Sri_Lanka/VtTBmysE">Sri Lanka</a>): bread mixture baked in a flat mold, producing, literally, a 'flat' bread.</li> <li><a href="/facts/Roti/T7CMcbBg">Roti</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>)</li> <li><a href="/facts/Rumali_roti/wwSe3e6A">Rumali roti</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a>)</li> <li><a href="/facts/Sheermal/K2K9f04a">Sheermal</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a> and <a href="/facts/Iran/24yukge8">Iran</a>)</li> <li><a href="/facts/Taftan_(bread)/jJK0yTr5">Taftan</a> (<a href="/facts/Indian_subcontinent/0XUWGXpx">Indian subcontinent</a> and <a href="/facts/Iran/24yukge8">Iran</a>)</li></ul> <h3>Southeast Asia</h3> <ul><li><a href="/facts/Aparon/tHUHhpU9">Aparon</a> (<a href="/facts/Philippines/ARpmxXQV">Philippines</a>)</li> <li><a href="/facts/B%25C3%25A1nh/HbFRvJPX">Bánh</a> (<a href="/facts/Vietnam/0ulfA8Eq">Vietnam</a>)</li> <li><a href="/facts/Kabkab/WdJQq2K4">Kabkab</a> (<a href="/facts/Philippines/ARpmxXQV">Philippines</a>)</li> <li><a href="/facts/Khanom_buang/xF9lSjKb">Khanom buang</a> (<a href="/facts/Thailand/GCUnN4JK">Thailand</a>): rice flour</li> <li><a href="/facts/Kiping/4t1KGECn">Kiping</a> (<a href="/facts/Philippines/ARpmxXQV">Philippines</a>)</li> <li><a href="/facts/Piaya_(food)/hHSc2Afw">Piaya</a> (<a href="/facts/Philippines/ARpmxXQV">Philippines</a>)</li> <li><a href="/facts/Roti_prata/scDCdt98">Roti prata</a> (<a href="/facts/Singapore/CQDkhUvD">Singapore</a>)</li> <li><a href="/facts/Roti_canai/scDCdt98">Roti canai</a> (<a href="/facts/Brunei/dyz9JUn8">Brunei</a>, <a href="/facts/Indonesia/vQnWU3IW">Indonesia</a>, <a href="/facts/Malaysia/8zbUMzCP">Malaysia</a>, <a href="/facts/Singapore/CQDkhUvD">Singapore</a> and <a href="/facts/Thailand/GCUnN4JK">Thailand</a>)</li> <li><a href="/facts/Roti_tissue/8DQJtVcL">Roti tissue</a> (<a href="/facts/Indonesia/vQnWU3IW">Indonesia</a> and <a href="/facts/Malaysia/8zbUMzCP">Malaysia</a>)</li></ul> <h3>Americas</h3> <ul><li><a href="/facts/Arepa/sFWrtpUe">Arepa</a> (<a href="/facts/Colombia/nl7r8Q2u">Colombia</a>, <a href="/facts/Venezuela/eX1qnkln">Venezuela</a>): flat, unleavened bread made of cornmeal</li> <li><a href="/facts/Bammy/FD9x3ae7">Bammy</a> (<a href="/facts/Jamaica/jeDulmwE">Jamaica</a>): made from grated cassava root or cassava flour and salt</li> <li><a href="/facts/Bannock_(Indigenous_American_food)/moVsWkG3">Bannock (food)</a>: a variety of flat quick bread or any large, round article baked or cooked from grain</li> <li>Beiju (<a href="/facts/Brazil/QHkG46GL">Brazil</a>): made from <a href="/facts/Tapioca/kKWBug24">tapioca</a></li> <li><a href="/facts/Casabe/kKWBug24">Casabe</a> (<a href="/facts/South_America/PhrFEMk7">South America</a>, <a href="/facts/Caribbean/zRI9aMCh">Caribbean</a>): made from bitter cassava root</li> <li><a href="/facts/Frybread/HB7MpNkp">Frybread</a> (<a href="/facts/North_America/djNjCQIl">North America</a>)</li> <li><a href="/facts/Johnnycake/sv3Mxv4x">Johnnycake</a> (<a href="/facts/North_America/djNjCQIl">North America</a> and <a href="/facts/Caribbean/zRI9aMCh">Caribbean</a>)</li> <li>Native American Flatbread (<a href="/facts/North_America/djNjCQIl">North America</a>): made from maize flour in a traditional style of early <a href="/facts/Indigenous_peoples_of_the_Americas/LG2r6wXm">Native Americans</a>; now topped with ground beef, vegetables, beans and cheese</li> <li>Pan de semita (<a href="/facts/Mexico/IT5bwhdh">Mexico</a>)</li> <li><a href="/facts/Piki/3YR0tRC2">Piki</a> (<a href="/facts/Hopi/et30jSxz">Hopi</a>): made very thin from blue corn and baked on a hot flat stone</li> <li><a href="/facts/Ploye/ulDvwLQ6">Ploye</a> (<a href="/facts/Canada/cWWFM8oc">Canada</a>): thin crepe made from buckwheat flour, traditional to the <a href="/facts/Brayon/UkeKPRog">Brayons</a> of northeast <a href="/facts/New_Brunswick/SLTqCmM2">New Brunswick</a>.</li> <li><a href="/facts/Pupusa/40lFrs11">Pupusa</a> (<a href="/facts/El_Salvador/6Plzw4vr">El Salvador</a>)</li> <li><a href="/facts/Tortilla/eGnsY9v4">Tortilla</a> (<a href="/facts/Mexico/IT5bwhdh">Mexico</a>, <a href="/facts/Central_America/CXKgTuxC">Central</a> and <a href="/facts/South_America/PhrFEMk7">South America</a>): either as <a href="/facts/Corn_tortilla/sYYcaTGL">corn tortilla</a> or <a href="/facts/Flour_tortilla/KL7WzGV4">flour tortilla</a></li> <li><a href="/facts/Tortilla_de_Rescoldo/Iokhpg4m">Tortilla de Rescoldo</a> (<a href="/facts/Chile/uEyTfEcx">Chile</a>): wheat <a href="/facts/Flour/dY1Lx5RQ">flour</a> based bread, traditionally baked in the coals of a campfire</li></ul> <h3>Australia</h3> <ul><li><a href="/facts/Damper_(food)/9H8bqBS8">Damper</a> (traditionally)</li></ul> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li></ul> <ul><li><a href="/facts/List_of_ancient_dishes/yhTvYC3a">List of ancient dishes and foods</a></li> <li><a href="/facts/List_of_baked_goods/bQc497y3">List of baked goods</a></li> <li><a href="/facts/List_of_breads/bvdVSkYW">List of breads</a></li></ul> <h2 id="further-reading">Further reading</h2> <ul><li>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. <a href="/facts/ISSN_(identifier)/DPAflDvU">ISSN</a> <a href="https://www.worldcat.org/search?fq=x0:jrnl&q=n2:1065-772X">1065-772X</a>.</li> <li>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.</li> <li>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. <a href="/facts/ISSN_(identifier)/DPAflDvU">ISSN</a> <a href="https://www.worldcat.org/search?fq=x0:jrnl&q=n2:1092-0447">1092-0447</a>.</li> <li>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. <a href="/facts/ISSN_(identifier)/DPAflDvU">ISSN</a> <a href="https://www.worldcat.org/search?fq=x0:jrnl&q=n2:0091-018X">0091-018X</a>.</li> <li>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.</li> <li>Craddock, Anne. Textural Characteristics of Bagels and Ethnic Flatbreads. 1998. Thesis. 124 leaves.</li> <li>German, Donna Rathmell. Flatbreads from Around the World. San Leandro, Calif: Bristol Pub, 1994.</li> <li>Hansen, Eric. 2015. <a href="https://web.archive.org/web/20150721163331/https://www.saudiaramcoworld.com/issue/201504/the.fabled.flatbreads.of.uzbekistan.htm">"Fabled Flatbreads of Uzbekistan."</a> Aramco World. July/August 2015. Pages 32–39.</li> <li>Helou, Anissa. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York: William Morrow, 2007.</li> <li>Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717–1724.</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>"Calories in 1 Piece Flatbread". nutritionix. <a href="https://www.nutritionix.com/food/flatbread/1-piece" target="_blank">https://www.nutritionix.com/food/flatbread/1-piece</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>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. hdl:11586/217814. <a href="https://doi.org/10.1016%2Fj.jef.2018.02.002" target="_blank">https://doi.org/10.1016%2Fj.jef.2018.02.002</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>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. <a href="https://www.newscientist.com/article/mg23931873-800-stone-age-bakers-made-first-bread-thousands-of-years-before-farming/" target="_blank">https://www.newscientist.com/article/mg23931873-800-stone-age-bakers-made-first-bread-thousands-of-years-before-farming/</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>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. Bibcode:2018PNAS..115.7925A. doi:10.1073/pnas.1801071115. PMC 6077754. PMID 30012614. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6077754</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>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. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>Takaoğlu, T. (2004). Ethnoarchaeological investigations in rural Anatolia. Cihangir, İstanbul: Ege Yayınları. (p7) <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>"What is Pinsa? - PMQ Pizza Magazine". www.pmq.com. 7 May 2018. Retrieved 20 January 2021. <a href="https://www.pmq.com/what-is-pinsa" target="_blank">https://www.pmq.com/what-is-pinsa</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>McCart, Melissa (11 September 2017). "The Roman Pinsa Is the New Pizza". Eater NY. Retrieved 20 January 2021. <a href="https://ny.eater.com/2017/9/11/16291096/camillo-pinsa-prospect-leffert-gardens-opening" target="_blank">https://ny.eater.com/2017/9/11/16291096/camillo-pinsa-prospect-leffert-gardens-opening</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>Rodolfo Toe (3 May 2013). "Sarajevo Bakery Braces for Ramadan Bonanza". Balkan Insight. Retrieved 5 September 2018. <a href="http://www.balkaninsight.com/en/article/sarajevo-traditional-bakery-flavours-muslim-ramadan-06-03-2016" target="_blank">http://www.balkaninsight.com/en/article/sarajevo-traditional-bakery-flavours-muslim-ramadan-06-03-2016</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>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. <a href="https://www.sbs.com.au/food/article/2018/03/27/serbian-crepes-are-just-one-reason-try-balkan-eatery" target="_blank">https://www.sbs.com.au/food/article/2018/03/27/serbian-crepes-are-just-one-reason-try-balkan-eatery</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> </ol>