Flatbread

Flatbread is a simple bread, which essentially consists of crushed or ground corn and water, and the dough is prepared unleavened and with little or no yeast. Since such little dough rises, it is baked in thin pancakes - the finished loaves are just millimeters to a few centimeters thick.

History

Unleavened bread represents the earliest stage of development of the bread and is directly from the oldest cereal recipe, emerged the pulp, which is one of the main dishes around the world since the beginning of agriculture until today. The Egyptians and Sumerians knew flatbread, so baked on stone porridge, at least since the 5th millennium BC. In Europe, the production of flat bread made ​​from millet, barley and wheat, partially pre- toasted and coarsely crushed, occupied from the 3rd millennium BC, for example, from the Cortaillod culture.

Flatbreads are known worldwide in all agriculture forming cultures and also today the most widespread way of making bread dar.

Regional characteristics

In India and Pakistan flatbreads are (in general: Roti ) in many variants known how soft the and thick Nan, the thin chapati, the baked with butter Paratha, Puri from wholemeal flour and the usually strong and spicy, very thin Papadam. In Malaysia, one finds the Roti Canai flatbread.

Arab flatbreads ( Chubz ) are usually very thin, consisting only of upper and lower crust and therefore can be opened to a bag that can be filled with meat and vegetables. They usually contain a pinch of sugar to have to pre-soak the yeast better.

In Turkey, Iran and neighboring countries, there are other similar, thin lavash ( in Turkish called Yufka ) several centimeters thick flat bread made ​​of yeast dough, called pide in Turkey. The Greek, slightly thinner version called pita.

Furthermore, there is similar to the Turkish Yufka called Fyllo in Greece (Greek φύλλο = "leaf", also called " Fillo " or " Filo " ) or malsouka in North Africa. It also specialties such as spanakopita, Galaktoboureko (Greece ) or Brik called fried dumplings ( North Africa, Tunisia) are made.

In Israel, Pita bread is the most popular version today. The matzo is a special flat bread for the Jewish Passover; it is also the host, which is used in Western churches for Eucharist / Communion developed.

In Italy, from simple flat bread such as focaccia was the pizza and - regionally limited to the territory of Romagna - piadina. In the Alps it has remained as Schuettelbrot and Vinschgauer.

In Poland, you know Podpłomyk a simple, originally altslawisches flat pastry that is also baked with toppings.

From Sweden, the crispbread and the Tunnbröd comes. In Iceland we know two forms of unleavened bread: the only over the Christmas period originally in sheep tallow fried laufabrauð ( " leaves bread, leaves bread " ), which is very crispy and fragile and is decorated with intricate patterns, and the flatbrauð called smooth pan bread of coarse flour, which is often used for sandwiches. In Norway, a distinction is made between the soft, pancake -like lafser and the thin, fragile unleavened bread. The people of the Sámi is traditionally the soft flatbread " Gáhkko " in the radiant heat of an open fire her.

From America especially the thin tortillas from corn or wheat flour are known.

In Ethiopia, food is distributed to the soft flatbread injera and eaten with the hands.

In Chile Hall Ulla is a round white bread made ​​from wheat flour, yeast, milk, water, salt and butter.

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