A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread.
Unleavened bread is a variety of flatbread that doesn't contain bubbles, or leavening agents (bubble makers). Leavens, like yeast, literally add air to the baking bread. All unleavened breads are flatbreads, but flatbreads aren't all unleavened. So, even though pizza crust, focaccia and pancakes are flat, most recipes for these distinctive breads include either an organic or chemical leaven.
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Pita Bread
Injera Bread
Ethiopian bread (injera) Injera is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. Teff can be found in some health food stores, but, alternatively, you can use wheat or cornflour.
Unleavened bread is a variety of flatbread that doesn't contain bubbles, or leavening agents (bubble makers). Leavens, like yeast, literally add air to the baking bread. All unleavened breads are flatbreads, but flatbreads aren't all unleavened. So, even though pizza crust, focaccia and pancakes are flat, most recipes for these distinctive breads include either an organic or chemical leaven.
My Favorites
Pita Bread
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| Ethiopian Bread, Injera |
Injera Bread
Ethiopian bread (injera) Injera is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. Teff can be found in some health food stores, but, alternatively, you can use wheat or cornflour.
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