Navajo Flatbreads | Bread Recipes | Jamie Oliver Recipes (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).

Pita bread differs from other types of flatbread in that it often contains a leavening agent like yeast. The yeast allows the dough to rise in the oven and form a large air pocket. This air pocket creates a double-layered flatbread that can be stuffed with all kinds of ingredients.

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

Pita bread is a type of flatbread that originated in the Middle East and is now enjoyed in various parts of the world. There are several different types of pita bread, each with its unique characteristics.

Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

Pita bread

Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes.

Poori (or puri) is a deep-fried, unleavened flatbread made with whole wheat flour. Poori are smaller in size when compared to bhatoora. These puffed-up, deep-fried golden beauties are served along with aloo (potato) or chana masala (chickpea curry). 11 / 14.

Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

According to legend, the fleeing Israelites left their bondage in such a hurry that they didn't even wait for their bread dough to rise. Another theory holds that matzo-like flatbreads were simply easier to carry through the desert than regular bread.

Are flatbreads healthier than bread? ›

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.

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!

Toast it however, and it comes to life. The slight browning of the outside improves the flavour. The steaming of the inside softens the bread inside.

Heat through your flatbread, layer with herby yoghurt, mango chutney, coleslaw, chicken and herbs. I like to add a sprinkle of fresh chilli. Eat warm or cold, but if eating cold, don't leave ingredients in the flatbread as it will go soggy. Make it up when ready to eat straight away instead.

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.

From every corner of the globe, flatbreads come in a dizzying array of styles. From thin and crispy Italian piadina to soft and pillowy Indian naan to satisfying nan-e barbari from the Middle East, each a pocket of joy just waiting to be stuffed or topped with your favorite ingredients.

Potato Bread, a leavened or unleavened bread made from potato flour. Pumpernickel, a slightly sweet, rye bread that originated in Germany. Soda Bread, a quick bread made with baking soda as a leavening agent. Sourdough, a bread made by a fermenting process using specific ingredients.