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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 .
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. [1]
Flatbread South Asia & Middle East: Thick, sweet or spicy flatbread made of Dough, ghee, milk, sugar. Mostly consumed as snacks and also in iftar. Balep korkun: Flatbread Tibet (Central) Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of bannock. Bammy: Flatbread Jamaica
Luchi – deep-fried flatbread from Bengal similar to Puri but made with maida flour instead of atta. Manda roti (Rumali roti): Traditional Indian flatbread which thin like handkerchief and cooked on upturned pot. It was known as Mandaka in ancient India. [5] Naan – oven-baked leavened flatbread Keema naan – naan stuffed with minced meat
Naan (/ n ɑː n /) is an Indian leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. [1] Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. [2] [3] [4]
Paratha (Hindustani pronunciation [pəˈɾaːnʈʰə], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname ...
Also called parantha, porota, etc., this is a pan-fried flatbread, often stuffed with vegetables, cheese, or ground meat. In Pakistan, parathas stuffed with either potatoes, radishes or ground meat are popular and a common breakfast dish. Layered parathas or "lachah/tehdaar" parathas are often used as a wrap for 'kebab rolls'.
It is widely eaten by the Indian communities living in South Africa, and is either eaten as a flat bread or a wrap with locally made curries. Roti is also often eaten in Cape Coloured and Cape Malay Communities. Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti.