Navajo Flatbreads | Bread Recipes | Jamie Oliver Recipes (2024)

FAQs

What are the four types of flat breads? ›

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).

tortilla, round, thin, flat bread of Mexico made from unleavened cornmeal or, less commonly, wheat flour.

Traditionally, flatbread is basically unleavened bread, which is made without yeast. Flour, water, and salt are the main ingredients. It's rolled out flat and cooked, usually in a brick oven. While it originated in ancient Egypt, many cultures have versions of flatbread.

Freezing flatbreads is easy – stack them and separate each flatbread with sheets of baking parchment so they don't stick together. It's important to cover them completely to avoid freezer burn. To re-heat rolled-out raw flatbreads, put them in a hot frying pan from frozen and fry on each side for 3-4 minutes.

Pita is a flatbread whereas bread comes in loaves. Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.

Similar to naan, pita bread is a slightly leavened flatbread native to the Mediterranean. It's soft, round and features a pocket of air created when the dough is exposed to high cooking temperatures. This pocket makes it easy to stuff the flatbread with fillings like meat, falafel, vegetables and sandwich toppings.

Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Sonoran style are stretchy - like the interior layers of a good croissant is the best way I can think to describe them. They have no leavening agent at all and are thin as paper. They roll around a burrito beautifully without tearing because they have that stretch.

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.

What do you eat with flatbread? ›

Flatbreads are cooked all over the world from Mexican tortillas to Indian chapatis. They are great served soft, filled with slaw or falafels, or baked until crisp and served with dips, soups or stews.

When they begin to bubble and puff up they're ready! Cook directly on the grill over your hot coals. Making sure not to turn too soon or the dough may stick to the bars of your grill. When they begin to bubble and puff up they are ready.

We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes. Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.

Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.