Thinbreads

Thinbreads are a category of baked goods characterized by their flat, thin structure. Unlike traditional loaves of bread, thinbreads are typically unleavened or contain very little leavening, contributing to their dense and crispy or pliable texture. This category encompasses a wide variety of products found in cuisines around the world. Examples include tortillas, matzah, naan, roti, lavash, and crispbreads.

The preparation methods for thinbreads vary significantly. Some are cooked on griddles or tawa, while others are baked in ovens, tandoors, or even directly over open flames. Ingredients are generally simple, often consisting of flour, water, and salt, with some variations including oil, yeast, or other flavorings. The thinness of the dough allows for rapid cooking and creates distinct textural qualities.

Thinbreads serve diverse culinary roles. They can be used as a base for toppings, a wrapper for fillings, a side accompaniment to meals, or as a standalone snack. Their portability and shelf life, particularly for dried or baked varieties like crispbreads, have also made them historically important food items. The global prevalence and adaptability of thinbreads highlight their significance in human diets and culinary traditions.