Flatbread

Article summary

A flatbread is bread typically made with flour, water, and salt, with or without leavening, which are mixed and rolled into flattened dough. They are usually baked quickly at high temperatures and range from below one millimeter to a few centimeters in thickness. Flatbreads are distinguished from other flour-based foods such as loaf breads, which have lower proportions of crust relative to crumb; pancakes, which use liquid batter rather than firm dough; and crackers, which are dry and crisp. Flatbreads are the oldest and most common type of bread, and are often staple foods. Many types of flatbread are eaten globally. Flatbreads may use flour from cereal grains, commonly wheat, as well as pseudocereals, pulses, or tubers. Fat may be used as shortening, while other ingredients may provide nutrition or flavor. Depending on water content, the mixture is either a dough or a batter; the latter results in a pancake-like bread. The dough is rested, during which it may undergo fermentation. Fermentation is driven by a leavening agent, most commonly sourdough. Fillings or toppings are sometimes added. Flatbreads are commonly baked against a griddle or the walls of a vertical oven (such as a tandoor). Other methods include being baked in domed ovens, covered in embers, or fried in oil.…

Key claims

No claims recorded.

Discussion questions

1. Summarise the article in your own words. Which single claim would you verify first, and why?
2. Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
3. If two sources disagreed about one of these facts, what would you need in order to trust one over the other?

Bibliography

No sources recorded.