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flatbread
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A flatbread is bread made usually 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 pita.
A flatbread is a simple bread made from flour, liquid (like water or yogurt), and salt that is rolled thin and flat before cooking. While most flatbreads don't use leavening agents to make them rise, some varieties like pita do use them.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Food.name
- Flatbread
- Food.image
- Rye and Potato rieska - 1.JPG
- Food.image_size
- 250px
- Food.caption
- Homemade flatbread
- Food.type
- Bread
- Food.main_ingredient
- Flour, water, salt
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 1,051 products
- Energy
- 286 kcal
- Fat
- 7.6 g
- — of which saturates
- 2 g
- Carbohydrates
- 47.7 g
- — of which sugars
- 3.8 g
- Fibre
- 6.5 g
- Protein
- 9.2 g
- Salt
- 23.18 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Rye and Potato rieska - 1.JPG
Show 2 more facts
- Commons category
- Flatbread
- Unicode character
- 🫓
Sources (1)
via Wikidata · CC0
~12 min read
Article
16 sectionsContents
- History
- List of flatbreads
- Europe
- Middle East and Africa
- Central Asia
- East Asia
- China
- Korea
- Japan
- South Asia
- Southeast Asia
- Americas
- Australia
- See also
- References
- Further reading
A flatbread is bread made usually 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 pita.
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.