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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 .
In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire. [2] In Brazil, esfiha gained popularity in the late 20th century, and since has become one of the most popular fast foods. [4]
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
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European ...
Crescia (Italian:) is a thin Italian flatbread typically prepared in Marche and Umbria (Pesaro, Urbino, Ancona, Macerata, Perugia, and Terni).The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (), and in the Umbrian Valley crossed by the Via Flaminia.
Markook bread (Arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (Arabic: رقاق), shrak (Arabic: شراك), khubz rqeeq (Arabic: رقيق), [1] [better source needed] mashrooh (Arabic: مشروح), and saj bread (Arabic: خبز صاج), is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian Peninsula.
Podpłomyk (from Polish pod – 'under', płomyk – 'flame'; plural: podpłomyki), known in Old Polish as wychopień or wychopieniek, is the oldest known Slavic form of bread, [1] in the form of a small flatbread baked on an open fire.