Monday, 12 November 2012

Flatbreads , how many are there in this world?

‘The picture that inspired us at Wrapid to look at flatbread from around the world’.

Bhasker (the other founder) known as Turban, ‘cause he’s The Head Wrap, fought hard to get authentic flatbreads into our business from our spinach tortilla, desert khobie breads to the infamous naan breads. We met many ethnic bakers and tasted loads of breads.

Try the Wrapid range - from the hard work protecting our recipes to the need to run our little business on ethical grounds , treating suppliers and customers the same, the taste we hope you agree says it all.

Now for all those who thought flatbread was only Mexican tortilla’s or burrito’s and of course knew that naan and chapatti is too, here’s the education for all the flatbreads we know about…

Stephen Minall

The Maven

Founder/Slave/ Chief Worrier!

• 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)

• Ftira (Malta)

• 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)

• Pancake any of a variety of breads cooked in a frying pan.

• 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)

o Pide (Turkey)

o 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)

o 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

o Torta de Gazpacho

• Tortilla (Mexico, Central and South America)

o 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