A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. They are usually baked quickly at high temperatures and range from below one millimeter to a few centimeters in thickness. Flatbreads are distinguished from other flour-based foods such as loaf breads, which have lower proportions of crust relative to crumb; pancakes, which use liquid batter rather than firm dough; and crackers, which are dry and crisp. Flatbreads are the oldest and most common type of bread, and are often staple foods. Many types of flatbread are eaten globally.
Flatbreads may use flour from cereal grains, commonly wheat, as well as pseudocereals, pulses, or tubers. Fat may be used as shortening, while other ingredients may provide nutrition or flavor. Depending on water content, the mixture is either a dough or a batter; the latter results in a pancake-like bread. The dough is rested, during which it may undergo fermentation. Fermentation is driven by a leavening agent, most commonly sourdough. Fillings or toppings are sometimes added. Flatbreads are commonly baked against a griddle or the walls of a vertical oven (such as a tandoor). Other methods include being baked in domed ovens, covered in embers, or fried in oil. Some flatbreads puff up as steam forms while baking, while others are pressed or stamped to avoid this. Flatbreads are divided into double-layered flatbreads, which contain leavening and puff up while baking, and single-layered flatbreads, which include thick, leavened varieties and thin, unleavened varieties.
Flatbreads are typically pliable but quickly become stale, so they are usually eaten fresh. They can accompany other foods to act as a utensil or serving plate, or they can be wrapped around foods to form a dish such as a wrap. Some types are dried to be stored long-term. Flatbreads are high in calories, carbohydrates, and protein. Flatbread is commonly made by rural households and urban bakeries, while mass-produced versions include frozen and ready-to-eat products.
Flatbreads were one of the earliest processed foods, being common in many societies by the Neolithic period, with archaeological findings dating back over 14,000 years. Early versions were made of non-cereal starches. Flatbreads spread to many regions from the Fertile Crescent, where wheat and barley were first domesticated. The Greco-Roman world and later European cultures preferred loaf breads over flatbreads. In the modern era, industrial production has become common amid societal changes like urbanization.
Wheat flatbreads are widespread in North African, Middle Eastern, Caucasian, Central Asian, and South Asian cuisines. Tandoor-baked flatbreads are eaten across these regions. Maize-based flatbreads are common in Latin American cuisine, while various local grains are used for dried flatbreads in Northern European cuisine or pancake-like breads in Northeast African cuisine. Some flatbreads, such as pizza, are consumed worldwide.
Characteristics
Flatbreads are a very diverse category of breads characterized by being flat. They are distinguished from loaf breads as flatbreads have higher density and a higher proportion of crust relative to crumb. Some, such as tortillas, essentially have no crumb. Pancakes may be considered a type of flatbread or a distinct category. Flatbreads and pancakes use the same ingredients of flour and water, which are turned into a fluid batter for pancakes or a firm dough for flatbreads. Crackers are similar to flatbreads but with less water, making them crisp. Although they are related to several types of flatbreads, crackers are considered a separate category.
There are many types of flatbreads, which vary based on ingredients, baking methods, size, shape, and moisture. Some are paper-thin and translucent, while others are a few centimeters thick, bordering on loaf breads and able to be sliced. They may weigh between 20 grams and 1 kilogram, with a diameter between 5 and 70 centimeters. Most are round, but some are triangular or rectangular. In appearance, they are light with dark spots. Some types have fillings or toppings, such as pizza. According to food scientist Jalal Qarooni, flatbreads are possibly the most diverse and most popular type of food product.
Though some qualities of flatbreads are variable or subjective, pliability is important for almost all types so that they can be rolled or folded around food. Flatbreads lose this texture if they become stale, to a much greater extent than loaf breads, so they are eaten fresh. Most flatbreads have a very low shelf life as they only have a few basic ingredients, becoming stale after a few hours at room temperature. In flatbreads, like other breads, staling is accompanied by moisture loss, starch retrogradation, and hardening. They may also grow mold as they contain moisture. Their low shelf life contributes to food waste. They are often frozen to last longer, and can be reheated with little difference in quality.
Flatbreads are nutritionally similar to other breads. They are a significant source of energy and nutrients such as protein. Their protein content is about 12%, almost entirely from the flour. They are also high in carbohydrates as they have starchy ingredients; the average fiber content is about 3%, while the sugar content is low, with no more than 5 g per serving. Fat content varies depending on the use of oil. They contain vitamins such as thiamine, riboflavin, and niacin. They often contain phytic acid, an antinutrient that acts against mineral value.
Ingredients The basic ingredients of flatbreads, like other baked goods, are flour, water, and salt, with optional ingredients including fat and yeast. Water is necessary to form a homogenous dough. Flatbreads usually have less water than loaf breads, but the amount varies. A soft, light flatbread can be made with 50% water (relative to flour), while some types contain 60–75%. This proportion is subjective and may vary based on the flour's ability to absorb it. If the flour contains gluten, water helps its development. Salt is necessary for a good-quality product as it strengthens flour and improves texture. The salt content is typically 0.5–3% of the flour, though salt is sometimes excluded from varieties like chapati or maize tortillas. Fat or oil is used as shortening. It increases shelf life, eases dough handling, and makes the bread softer. Examples of shortening include lard in wheat tortillas and butter in naan.
Flour
Flatbreads can use flour from various cereal grains, pseudocereals, or pulses. This differs from loaf breads, which are generally made only of wheat flour, because flatbreads do not require gluten. Gluten is necessary for viscoelastic doughs, so these are usually made of wheat, but thin batters can use gluten-free flours. Flour is sometimes prepared the same day it is baked; this is common among rural residents of North India including Rajasthan.
Wheat flatbreads are the predominant type in many regions. They mostly use soft wheat varieties, but others such as durum are used depending on regional availability. Other cereal grains used for flatbreads include maize flour and rice flour. Minor cereals such as barley, millets, sorghum, oats, and rye are used in various regions. Most flatbreads, such as chapati, use whole grains, while others use refined grains. Some are multigrain. Pseudocereals used for flatbreads include teff. Flatbreads can also be made of pulses such as chickpeas, field peas, or fava beans, each with very different flavors. Pulse flatbreads were historically common when grains were expensive. Pulse flours may be mixed with rice or maize flour. Tubers such as potatoes are also used.
Qualities of wheat flatbreads are influenced by flour processing, milling (which affects flour extraction and damaged starch content), and properties of the wheat itself. Flour germ and bran make dough less elastic, which strongly influences rolling and, in turn, the final product. Thus, wheat flatbreads usually use high-extraction flour (75–90% extraction), which has higher germ and bran content. Low-extraction flour is used for varieties that contain shortening, which achieves a similar role. Other qualities of wheat flour correlated with improved flatbread include hardness, gluten strength, water absorption, and damaged starch content. For various flatbreads, the ideal level of water absorption ranges from 38% to 85%. For yeast-leavened flatbreads, higher absorption is ideal as it results in more gas formation. Factors correlated with water absorption include damaged starch content and flour protein content. Protein content is higher in whole grains than refined grains. In wheat flatbreads, the flour typically contains between 9.5% and 12.5% protein, ideally with a high proportion of gliadin relative to glutenin. The strength of gluten is less important than it is for loaf breads as the smaller crumb means less gas formation.
Compared to wheat, minor cereals are higher in fiber, so they may result in more nutritional value but less water absorption and dough stability. Maize flatbreads are high in carbohydrates but low in protein and micronutrients. Sorghum flatbreads contain antinutrients that make starch and protein less digestible. Teff flatbreads are high in fiber and minerals. Combining multiple flours can influence properties due to interactions between different proteins. Adding pulse flours increases fiber and protein, including globulin, which may improve texture. Flour is sometimes fortified with minerals or other nutrients.
Additional ingredients
Additional ingredients are used for flavor, nutrition, or other properties. Sweet flatbreads use sugar or honey for flavor. Salty flatbreads use salt for flavor, though a little sugar may be used for yeast growth. In addition, sweet flatbreads sometimes use fruits, while salty flatbreads sometimes use vegetables or spices. Seeds can be placed on the surface of dough, such as sesame seeds on shaobing.
Flatbread ingredients include both plant and animal products. Animal products such as milk, butter, yogurt, whey, or eggs are used for nutrition and texture. Their high protein content contributes to dough stability. Whey is a common source of protein fortification, especially in gluten-free flatbreads. Eggs increase protein and micronutrients and also act as a leavening agent. Aside from flour, plant-based products include extracted starch, protein, and fiber. Plant starches are added for texture and appearance, especially in gluten-free flatbreads. Plant proteins, mostly gluten, improve texture when the flour used is not optimal. Fibers also improve texture as they increase water absorption. Flours made of vegetables, fruits, or seeds can be used for nutrition and other properties.
Ingredients can vary according to dietary needs, such as vegan or gluten-free diets. Gluten-free flatbreads are more complete vitamin sources than other gluten-free breads. To increase nutritional value, vegetables may be added, or sprouted flours may be used. In industrial production, flatbreads may include additives that improve the dough, including emulsifiers or hydrocolloids such as guar gum. Other additives include preservatives and thickeners. Flatbreads are less impacted by added ingredients than loaf breads, though some ingredients may make the dough overly sticky or unable to hold steam.
Process Flatbreads, like other breads, are made by mixing ingredients, shaping, and baking. The ingredients are mixed into either a firm dough, using more flour than water, or a thin batter, using more water. The processing of dough into flatbread takes between 45 minutes and 3 hours. The timing of each step has a significant influence on the final product.
Mixing and shaping