Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried buckwheat bread near me hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. 12,400 BC, some 4,000 years before the start of agriculture in the region.

Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. The name is the commercial variant of the traditional name “bagebröd”, meaning “baked bread”. It is like a baked variety of Puri. It is folded and layered round flat bread.

Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems”. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan”. Bread Ovens, Social Networks and Gendered Space: An Ethnoarchaeological Study of Tandir Ovens in Southeastern Anatolia”. The Roman Pinsa Is the New Pizza”. Sarajevo Bakery Braces for Ramadan Bonanza”. Serbian crepes are just one reason to try Fabrika by Madera: SBS Food”.

High-Profile Flatbreads – Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town”. Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products”. Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions”. Flat-Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads”.

FOOD MANAGEMENT -NEW YORK THEN CLEVELAND OH-. Flatbreads and Flavors: A Baker’s Atlas. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc. Textural Characteristics of Bagels and Ethnic Flatbreads. San Leandro, Calif: Bristol Pub, 1994.