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). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

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

Traditionally, they are made by sticking the dough to the wall of a tandoor, cooking them quickly to produce soft bread often with big bubbles. “A tandoor is only used in three or four countries and is an open-top, high-temperature oven.

On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust.

In contrast to loaf bread, pita bread and naan are considered to be flatbreads. Pita bread is yeast-leavened and round, turning into layers when baked that create a pocket that is easily filled. Naan is also yeast leavened, and contains water (or milk), flour, salt, and the addition of butter and yogurt.

On the other hand, flatbread contains more selenium -- 28 micrograms, which translates to 51 percent of an adult's selenium needs -- than wheat bread, which provides 16 micrograms. Both selenium and manganese promote healthy enzyme function and protect your cells from damage through their antioxidant function.

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.

History. 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.

Why are my flatbreads hard? ›

Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.

The choice between one or the other is only complicated by the different nutritional benefits and recipe adjustments for each (via Healthline), leaving you with a lot of extra thinking to do. Fortunately, when it comes to baking flatbread, there's only one type of flour you need: barley flour.

Heat through your flatbread, layer with herby yoghurt, mango chutney, coleslaw, chicken and herbs. I like to add a sprinkle of fresh chilli. Eat warm or cold, but if eating cold, don't leave ingredients in the flatbread as it will go soggy. Make it up when ready to eat straight away instead.

Air bubbles which form from the expanding carbon dioxide during the first rise must be eliminated or made smaller. Punching down the dough, then turning it out onto a work surface and kneading it briefly will remove large bubbles.

Naan is usually much thicker than any type of roti and will have a more dense mouthfeel in comparison to roti. However, both of these flatbreads will be soft and chewy. No matter which type of Indian flatbread you choose, both are indispensable aspects of this diverse cuisine.