Flatbreads

The most basic of all breads, flatbreads are the ancestors of the morden loaf. Flatbreads are produced in virtually every cuisine in the world from Mexican tortillas, Middle Eastern pitta and lavash breads to the Indian naan. They can be cooked on hearths, griddles, on the sides of ovens and over open fires and can be made from low-gluten grains like buckwheat, corn and barley, which can’t be used for ordinary bread. Flatbreads not only add carbohydrate to a meal but also often act as the dish or cutlery — chapatis are used to pick up food in India, tortillas are used to wrap Mexican food and pitta bread are the universal pocket stuffed with all kinds of fillings.