Tipos de flatbread

TITULO:	Tipos de flatbread	OBS 01:
TIPO:	Indice	OBS 02
FONTE:	Wikipédia	WEB:	http://en.wikipedia.org/wiki/Flatbread

 A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast or sourdough culture—although some flatbread is made with yeast, 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 was already known in Ancient Egypt and Sumer.

The term unleavened bread can also refer to breads which are not prepared with leavening agents. These flatbreads hold special religious significance to adherents of Judaism and Christianity. Jews consume unleavened breads such as matzo duringPassover.

Unleavened bread is used in the Western Christian liturgy when celebrating the Eucharist. On the other hand, most Eastern Churches explicitly forbid the use of unleavened bread (Greek: azymes) for Eucharist as pertaining to the Old Testament and allow only for bread with yeast, as a symbol of the New. Indeed, this was one of the three points of contention that brought about the schism between Eastern and Western churches in 1054.^[1]

Canon Law of the Latin Rite of the Roman Catholic Church mandates the use of unleavened bread for the Host, and unleavened wafers for the communion of the faithful. The more liturgical Protestant churches tend to follow the Latin Catholic practice, whereas others use either unleavened wafers or ordinary bread, depending on the traditions of their particular denomination or local usage.

• Aish Mehahra (Egypt)—made with 5 -10% ground fenugreek seeds and maize
• Arepa (Colombia, Venezuela)—flat, unleavened patty made of cornmeal
• Bammy (Jamaica)—made from grated cassava root or cassava root flour and salt
• Barbari bread (Persian)
• Bazlama (Turkey)—made from wheat flour, drinking water, table salt
• Bhakri (India)—made primarily with oil, water, and flour
• Bhatura (India)—typically made with white flour, yogurt, ghee or oil, and yeast
• Bindaeddeok (Korea)—made from mung bean flour
• Bing (China)
• Bolanee (Stuffed flatbread) (Afghanistan)—a vegetarian flat-bread dish
• Casava (Haiti)—made from manioc (cassava root)
• Casabe (South America, Caribbean)—made from bitter cassava root
• Cachapa (Venezuela, Caribbean)—made from yellow maize, cheese
• Chapati (India, Pakistan)—made from atta flour (whole grain durum wheat), water, and salt
• Crêpe (France)—very thin, cooked pancake usually made from wheat flour
• Crisp bread (Nordic)—consists of wholemeal rye flour, salt, and water
• Dosa or dosai (southern India)—made from rice flour, urad flour and salt
• Flammkuchen (north east France)—thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
• Flatbread (North America) Made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
• Flatbrød (Norway)—barley flour, salt, and water
• Flatkaka (Iceland)—rye flatbread
• Focaccia (Italy)
• Gözleme (Turkey)—folded over a savory filling and fried on a griddle
• Green onion pancake (China) —made with oil and minced scallions (green onions)
• Harsha (Morocco) —fried buttery bread made of semolina
• Hoggan (Cornwall) —made from barley flour containing pieces of green pork and potato
• Injera (Ethiopia, Eritrea)—teff flour and water
• Khanom buang (Thailand)—rice flour
• Khubz (Arabian Peninsula)
• Laobing (China)
• Lavash (Persia and Armenia)
• Laxoox (Somalia)
• Lefse (Nordic)—potato, milk or cream (sometimes lard) and flour—cooked on a griddle
• Luchi (East India and Bangladesh)—fine maida flour with water and a spoonful of ghee
• Malooga (Yemeni)—water, yeast, salt, and flour
• Mandezi (Africa)
• Markook (Levant)
• Matzo (Jewish)—white plain flour and water
• Naan (Central and South Asia)
• Ngome (Mali)—millet, water and vegetable oil
• Opłatek (Poland)
• Pan de Semita (Mexico)
• Pane carasau (Sardinia)
• Papadum (India, Sri Lanka)—Salt, peanut oil, flour
• Paratha (India, Sri Lanka)
• Pesarattu (southern India)—made from whole moong, with green chillis, ginger, salt, and cumin
• Piadina (Italy)—white flour, lard (or olive oil), salt and water
• Pita (Eastern Mediterranean and Middle East)
  • Pide (Turkey)
  • Pitta (Greece)
• Pizza is based on flatbread but normally contains yeast
• Podpłomyk (Poland)
• Pol roti (Sri Lanka)—made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
• Puri (India, Pakistan)—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 canai (Malaysia)
• Rieska (Finland)
• Sacramental bread (Roman Catholic and some Protestants)
• Sanchuisanda—baked in ashes^[2]
• Sangak (Persia)
• Sheermal (Persia)
• Taftoon Bread (Persia)
• Torta, Spain
  • Torta de Gazpacho
• Tortilla (Mexico, Central and South America)
  • Tortilla de Rescoldo (Chile)—wheat flour based bread, traditionally baked in the coals of a campfire
• Tunnbröd (Sweden)—any combination of wheat, barley and rye
• Uttapam (South India)—thick pancake made of rice and urad
• Yufka (Turkey)—wheat flour, water and table salt
• Zaedayeh (Assyrian, Chaldean)flat dread made with water and flour, that is thick flat bread like pizza, without the topping or the butter.

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