Flatbread is bread typically made from flour, water and salt, with or without leavening, mixed and rolled into flattened dough and usually baked quickly at high temperature, with a thickness ranging from below a millimeter to a few centimeters. It is distinguished from loaf breads, which have a lower ratio of crust to crumb, from pancakes, which use a liquid batter rather than a firm dough, and from crackers, which are dry and crisp, and it is considered the oldest and most common type of bread, eaten as a staple food in many parts of the world.
Facts
Partially Attested
Origin Period, To (Year)Source states flatbreads became common across the world by the Neolithic period; the Neolithic's start is conventionally placed around 10,000 BC, used here as an approximation since the source gives no exact year. Origin Period, From (Year) Origin RegionSouthern Levant (Shubayqa 1, Jordan) 1 Connections
Expresses Tradition
Source Flatbread - Wikipedia
Uses Ingredient
Source Flatbread - Wikipedia
Sources
1. Flatbread - Wikipedia
History section, Origin subsection (site location)
The oldest archaeological excavation of flatbread was at a Natufian site called Shubayqa 1 in Jordan, dating to 12,400 BC, some 4,000 years before the start of agriculture in the region.
History section, Origin subsection (date)
The oldest archaeological excavation of flatbread was at a Natufian site called Shubayqa 1 in Jordan, dating to 12,400 BC, some 4,000 years before the start of agriculture in the region.
History section, Origin subsection (Neolithic spread)
They became common across the world by the Neolithic period, arising independently in most societies that had sufficient grain production.
- Uses Ingredient: Flour, Infobox main_ingredient field: [[Flour]], water, salt
- Expresses Tradition: Bread Baking, Wikipedia category: Category:Flatbreads
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