Flatbread

Flatbread is a bread made from flour, water, and salt that is rolled thin and cooked quickly, resulting in a bread that is typically soft and flexible and used as a wrap, a scoop, or a base for toppings.

Flatbreads can be unleavened, such as chapati, roti, and tortillas, or leavened, such as pita and naan. Doughs may include yeast or sourdough starters, as well as fats such as oil, ghee, or yogurt. Varied cereals are used, including wheat, corn, barley, and millet.

Cooking methods include baking in an oven, steaming on a hot griddle or skillet, or baking in a tandoor or clay oven. Regional examples include tortilla (Mexico and Central America), lavash (Armenia and surrounding areas), injera (Ethiopia and Eritrea), pita (the Levant), and naan (South Asia).

Flatbread is a staple across many cuisines, used to scoop sauces, wrap fillings, or accompany meals. It can range from very thin to thick, and from soft to crisp, depending on regional technique and ingredients.

The concept of flatbread dates back thousands of years, with early examples in Egypt, the Levant, and Mesopotamia. Modern flatbreads can be made with whole grains and without additives, and many varieties are suitable for vegetarian and vegan diets. Fresh flatbread is best eaten soon after baking, but it can be stored for a few days at room temperature or frozen for longer storage.