Cookbook:Flatbread

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Flatbread is a type of bread that is cooked flat, typically on a flat pan or other flat surface. Flatbreads are featured in many different cuisines around the world, and can be made from a wide range of cereals and other starchy foods.

Some flatbreads are fermented before cooking (e.g., dosa), whilst others are just mixes of flour, water, and sometimes other ingredients (e.g., roti). The mixture can be a thin batter (e.g., appam) or a dough (e.g., pita).

Usually, flatbreads are cooked with a minimum of oil or fat in the pan, if any. This helps the flatbread to steam on the pan, rather than fry – the water in the batter or dough becomes steam and cooks the flatbread from the inside.

Flatbreads can be eaten by tearing off a piece to eat, by rolling up other food inside (e.g. masala dosa, döner kebab, burrito), or by folding around food. In many cultures, flatbreads are used as utensils, by tearing off a piece and using it like tweezers to pick up other food.

This cookbook has recipes for the following flatbreads:

• Afghan bread – Afghan, from wheat
• appam – South Asian, from rice, often with coconut, urad dal
• batooru – Indian, from wheat
• bhatoora – Indian, from wheat, with yoghurt
• chapati (roti) – Indian, usually from wheat
• dosa – Indian, from rice and ural dal
• faina – Urugayan, from chickpea and wheat flour
• flour tortilla – Mexican, from wheat
• fry bread – Native American, from wheat
• gözleme – Turkish
• hard tack – from wheat
• injera – Ethiopian, from teff
• lepinja – Serbian
• makki di roti (cornmeal roti) – Indian, from maize
• maitorieska – Finnish, from barley
• naan – Indian, from wheat
• pancake – European, from wheat
• papadum
• pita – Middle Eastern, from wheat
• ragi dosa – Indian, from millet and urad dal
• shirmal – South Asian, from wheat, with milk
• socca – European, from chickpeas
• tortilla – Mexican, from maize