Easy Flatbread Recipe (VIDEO) (2024)

FAQs

What are the four types of flat breads? ›

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.

Due to their geometry and structure, tortillas, pizza crust, English muffins, crumpets, and pretzels can be considered flat breads. Tortillas are flat breads traditionally made from wheat flour or maize and are indigenous to Mexico, Central America, and the southwestern United States.

I discovered that naan bread contains more ingredients than pita, making it fluffier and softer – the perfect vessel for curries. Pita is designed as a leaner, stronger flatbread with a pouch for filling. They're also cooked differently, with naan created in a tandoor and pita baked in the oven.

Answer: You might have overworked the gluten in that flatbread.

Lavash, meet Pita. Lavash is thinner and larger: As you've probably gathered by now, Lavash is incredibly thin, almost like a sheet of paper. In contrast, pita bread is thicker and often pocket-shaped, creating a perfect vessel for stuffing ingredients inside.

Pita is another familiar flatbread found throughout the Mediterranean. In Egypt, the local pita called baladi is traditionally made with 100% whole wheat flour. And in the US, it's easy to find whole grain pita bread (with the Whole Grain Stamp) in grocery stores.

Pita is a flatbread whereas bread comes in loaves. Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.

In the Middle East ever country has a form of flat bread, and it goes into Persia and India, pita tend to when cook, inflate and form the pocket you find when opening it up, so you can put falafel, shawarma and other foods in it, were naan and other Arabic flatbreads are more like a flat loaf of white bread no pocket ...

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.

What does "pita" mean in slang? ›

abbreviation for pain in the ass: used, for example on social media and in text messages, to refer to someone or something that is annoying: Deeply held beliefs are no excuse for being a PITA.

Focaccina is an appetizer-sized portion of regular focaccia. This bread needs no introduction since it is such a ubiquitous baked good. It is believed that focaccia originated in ancient Greece, and countless people still enjoy eating focaccia to this day.

Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown.

If you're an avid bread maker, or a novice trying it for the first time, you may have a few questions about the process. One of the most common questions Bob's Red Mill Experts get asked is, "can you over-knead bread?" In short, the answer is yes.

For it to work, the dough must be neither too thick nor too thin, and be sufficiently hydrated so that the blast of heat from the oven quickly turns the moisture to steam that inflates the bread. One of the best ways to get this right is a kitchen scale.

It identifies five main types: (1) yeast breads like white bread, whole wheat bread, and rye bread; (2) buns and rolls like sandwich rolls and French/Italian bread rolls; (3) flatbreads like pita, focaccia, lavash, and tortillas; and (4) quick breads like biscuits and banana bread.

As for the pita bread, there are two types: the flat, thin style that is easily torn and has a chewy texture, and the thicker, spongy style used as a pocket for sandwiches. I have never gotten behind the thick, spongy pita and even have a kind of irritation about it.