Check Out Our "Disco Food Reviews" Channel here: ****** How To Make Flat Bread with Only 3 Ingredients (Easy Recipe) 3 Cups Flour (White or Whole Wheat) 1 Cup Hot Water 1/2 Tablespoon Salt In ancient Mesopotamia (modern day Iraq), the Sumerians discovered that edible grains could be mashed into a paste and then baked/hardened into a flatbread around 2300 BC. 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. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. Flatbread first appeared in Sumer. From there the recipe travelled to Ancient Egypt and the Indus River valley civilization. Unleavened breads (such as matzoh which is not prepared with leavening agents) are usually flatbreads and hold special religious significance to adherents of Judaism and Christianity. Flatbread is eaten around the world and is known by the following names: Afghan bread or "Nan" (Afghanistan) Bannock (Scotland) Barbari bread (Persia) Bazlama (Turkey): made from wheat flour, drinking water, and table salt Bolani (Afghanistan): a vegetarian flat-bread dish Farl (Ireland and Scotland) Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon Flatbrød (Norway): barley flour, salt and water Flatkaka (Iceland): rye flatbread Focaccia (Italy) Ftira (Malta) Gözleme (Turkey): folded over a savory filling and fried on a griddle Hoggan (Cornwall): made from barley flour containing pieces of green pork[clarification needed] and potato Lángos (Hungary) Lavash (Armenia) Matnakash (Armenia) Obi Non (Afghanistan and Uzbekistan) Opłatek (Poland) Pane carasau (Sardinia) Piadina (Italy): white flour, lard (or olive oil), salt and water Pide (Turkey) Pita (Greece) Pită/Lipie (Romania) Pizza (Italy) Podpłomyk (Poland) Rieska (Finland) Sacramental bread (Europe) Sangak (Persia) Sheermal (Persia and Indian subcontinent) Shotis Puri (Georgia) Somun and Lepina (Bosnia and Herzegovina) Taftoon Bread (Persia) Tigella (Italy) Tonis Puri (Georgia) Torta (Spain) Torta al testo (Umbria, Italy) Torta de Gazpacho (Spain) Tunnbröd (Sweden): any combination of wheat, barley and rye Yufka (Turkey): wheat flour, water and table salt Different types of pita, Mahane Yehuda marketplace, Jerusalem Yemeni lahoh Aish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize Barbari (Iran) Gurassa (Sudan) Harsha (Morocco): fried buttery bread made of semolina Injera (Horn of Africa): teff flour and water Khebz (Levant) Khubz (Arabian Peninsula) Lahoh (Somalia, Djibouti, Yemen) Malooga (Yemen): water, yeast, salt and flour Chapati (Swahili coast, Uganda) Markook (Levant) Matzo (Israel): white plain flour and water Ngome (Mali): millet, water and vegetable oil Pita (Eastern Mediterranean and Middle East) Sangak (Iran) Taftan (Iran) Tajik non (naan) Indian pesarattu Bhakri (India): made with water and millet flour Bhatura (India): made with white flour, yogurt, ghee (or oil), and yeast Bing (China) Piaya (Philippines) Bánh (Vietnam) Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water and salt Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread. Fulka (India): made from whole wheat flour, water and salt. It is like a baked variety of Puri. Paratha (India, Sri Lanka, Nepal) Laobing (China) Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee Naan (Central and South Asia): leavened with yeast, unlike Roti bread Puri (India, Pakistan, Nepal): prepared from dough of atta and salt Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread Roti (Central and South Asia) Roti prata (Singapore) Roti canai (Malaysia and Indonesia) Sanchuisanda (China): baked in ashes[1] Tortillas Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal Bammy (Jamaica): made from grated cassava root or cassava flour and salt Frybread (United States) Pan de Semita (Mexico) Johnnycake (Caribbean) Tortilla (Mexico, Central and South America) Tortilla de Rescoldo (Chile):
...