Flatbread is popping up on grocer’s shelves and in restaurants across the country from gourmet restaurants to franchise sub shops. It’s become a bit of a trend, but flatbread has been around since the days of the ancient Egyptians. It’s really no new concept. Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It’s rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread. From naan in Afghanistan and India to the tortilla in Central and South America to the piadina in Romagna, Italy, the flatbread has been produced just about everywhere.
Other Commercial Flatbreads
Popular flatbread is a lot like a cross between pita bread and naan. There really is no such thing as an American flatbread, but the flatbread you see everywhere looks, feels, and tastes a lot like pita and naan. For some, it tastes too much like it’s baked in a commercial bakery with extra ingredients. They prefer the taste and cost of making it at home.
