Thinbread

Thinbread refers to a category of flat, unleavened or leavened baked goods that are characterized by their minimal thickness. Unlike traditional bread, thinbreads typically have a very low moisture content, contributing to their crisp or cracker-like texture. This category encompasses a wide variety of products originating from different cultures. Examples include lavash, a soft unleavened flatbread common in the Caucasus and Middle East, and matzah, a cracker-like unleavened bread central to Jewish Passover traditions. Other regional variations might include items like roti, chapati, or even certain types of crackers. The preparation often involves simple doughs made from flour, water, and sometimes salt, which are then rolled out very thinly and baked at high temperatures. This method of cooking quickly evaporates moisture, resulting in the characteristic thin and often brittle nature of the bread. Thinbreads can be consumed on their own, used as a base for toppings, or as an accompaniment to meals. Their shelf life can be longer than thicker breads due to their low moisture content.