flatbreads

Flatbreads are breads prepared from flour, water, and salt and cooked flat, typically without yeast or other leavening, although many varieties use small amounts of yeast, yogurt, or baking powder to produce a lighter texture. Their simplicity and versatility have made flatbreads a staple in many cuisines around the world. Common ingredients may include oil or fat, dairy such as yogurt or milk, and sometimes spices or seeds, depending on regional traditions.

Regional varieties vary in thickness, texture, and leavening. Pita and lavash are common in the Levant and surrounding regions. Roti, chapati, and paratha are staples across the Indian subcontinent. Naan is a leavened, oven-baked bread popular in South and Central Asia. Injera, a sourdough flatbread made from teff, is central to Ethiopian and Eritrean cuisines. In the Americas, corn or wheat tortillas are widely used; similar flatbreads appear in Caribbean, Mexican, and Central American foods.

Flatbreads are typically cooked on a hot griddle, skillet, or tava, baked in an oven or in a clay tandoor, or cooked on an open flame. They can be eaten plain or used as wraps, scooped with stews, or served with dips and toppings. Dried or toasted flatbreads have longer shelf lives and are used in various traditional dishes.

Historically, flatbreads are among the oldest forms of bread, with evidence from multiple regions. They reflect locally available crops and have been adapted to diverse culinary practices. In many cultures flatbreads are daily staples and appear in rituals and celebrations.