Flatbreadlike

Flatbreadlike is a culinary descriptor used for dough-based foods that resemble flatbreads in shape, thickness, and basic texture. Items described as flatbreadlike are typically thin and broad, and are cooked by flattening dough and applying heat on a hot surface, in an oven, or in a frying medium. The term is descriptive rather than prescriptive and covers a range of preparations, from unleavened breads such as chapati and roti to lightly leavened varieties like naan, as well as other flat forms such as tortillas, pita, and lava sh.

Characteristics often associated with flatbreadlike foods include a flat, sheet-like shape; a surface that can be soft and pliable or crisp; and a dough that is rolled or pressed thin prior to cooking. Techniques vary by culture and may involve grinding grain into flour, mixing with water and salt, and incorporating fats or yogurt, yeast, or sourdough starter in some cases.

Culinary roles for flatbreadlike components include serving as a wrap for fillings, a vehicle for dips, or a base for toppings. They are common in Middle Eastern, North African, South Asian, Mediterranean, and Latin American cuisines, among others. Variants exist worldwide, with ingredients and leavening adjusted for regional tastes and dietary needs.

See also: flatbread, tortilla, chapati, roti, pita, naan, lavash.