Lamb Flatbreads With Garlic Yogurt Dressing Recipe | Waitrose & Partners (2024)

FAQs

How are flatbreads traditionally made? ›

Flatbreads were typically made from a grain being ground down. In early human history, this was accomplished by using two stones to crush the grain until it became a flour. The ground grain was combined with water and salt, then mixed until a dough formed.

The truth is, flatbreads have been popular for centuries all over the world simply because they are easy to produce and even more delicious to eat. From ubiquitous Italian pizzas to lesser-known Indian chapatti, the one food that connects almost all culinary cultures is the simple but flavorful flatbread.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

Pita bread is lower in calories than other types of bread and is often made with a combination of regular and whole wheat flour, making it a good source of whole grains and rich in dietary fiber.

The Greek pita resembles very much the Arabic flatbread, but unlike them, our pita breads are leavened. Their taste is neutral and pita are soft and flexible so that it can wrap around the grilled meat and tzatziki or home-made gyros I made last week.

Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit. Serve the flatbreads while still soft and warm. Once cold, they won't be quite the same.

Roti canai ranked as the best flatbread in the world. From breakfast staples to supper bites at the mamak, roti canai is a top choice among Malaysians.

Though flatbread originated in Ancient Egypt, it can be found in several cultures. Afghanistan and India have their version of flatbread known as naan, Central and South America the tortilla, and Romagna, Italy the Piadini. Flatbread is produced and consumed nearly everywhere!

Traditional Flatbread

To make flatbread, water, salt, flour and often a leavening like yeast are combined into a dough and rolled out into a flat oblong, oval, or rectangular shape. The dough is then cooked in a brick oven for added crispiness and flavor.

What is a traditional flatbread? ›

Traditional Flatbread

Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It's rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread.

On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust.

Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today's focaccia.) But the modern birthplace of pizza is southwestern Italy's Campania region, home to the city of Naples.