Flatbreads - food in focus

Food in focus

Flatbreads
Rotis, naan, pita breads, tortillas and lavash are known as flatbreads. They are easy to prepare and wonderful to enjoy with a special Eastern, Mediterranean or Mexican meal.

Previous topics

Flatbreads are of the oldest and most traditional breads known to man. Some are chewy, some crispy and almost all are shaped into rounds.

Types of flatbread

Indian flatbreads are served with almost every Indian meal. They're specifically kept quite plain in flavour to not spoil the rich and spicy flavours of the dishes of the meal. Indian breads often take the place of knives and forks as they are used to scoop up the food to eat. One such flatbread is Naan, which is traditionally cooked in a special clay oven called a tandoor. Naan bread is served mainly with the dryer dishes such as kebabs or tandoori dishes.

Chappati is another Indian flatbread favourite. It's made from wholemeal flour, ghee, salt and water, and cooked in two stages: first the dough is browned in a pan, then it is toasted directly over the flame, so the steam forms moist puffed pockets in the centre.

Paratha is also an Indian flatbread. Paratha are brushed with oil, then folded and rolled so that the dough separates into flaky layers when cooked on a griddle.

Pita bread is a Middle Eastern speciality, made with wheat flour and raised with yeast. It's a flat, round of dough baked in the oven until puffed and speckled with brown. The crusts can easily be pulled apart to form a pocket for stuffing.

Traditional Jewish matzo is made with unbleached wheat flour (variations may include egg or whole wheat flour. The Jewish religion prohibits fermentation of dough, so the bread is completely flat, almost like a cracker.

Lavash is a Middle Eastern bread that is crips and delicious served with brinjal dip, taramasalata or hummus. For variation, sprinkle with poppy seeds instead of sesame seeds.

Mexican tortillas are made from corn or wheat flour, water and salt and are popular all over the world. Once it has been shaped with a special press, a tortilla is quickly baked on a griddle so that it stays flat, raising at most a blister. Tortillas are the basis for many Mexican dishes, such as enchiladas (corn tortillas softened in oil or sauce, then rolled and stuffed with chicken, meat or beans, and topped with cheese and hot sauce), or tacos, which are tortillas folded and fried until crisp then stuffed. Corn chips are actually corn tortillas that are cut into pieces and deep fried and enjoyed as a snack with tomato salsa and guacamole.

Injera is a large fermented pancake from East Africa. It's made from millet flour leavened with yeast, with a slightly sour taste. It is served as an accompaniment to the main meal and is also often the 'dish' in which the meal is served. Pieces are torn off and used to scoop up dishes of pulses or stews.

Another African favourite is Mandazi (or Maandazi, also called Mahamri or Mamri) which are East African fried breads similar in appearance to doughnuts and popular in the coastal Swahili areas of Kenya and Tanzania. They are eaten with tea or coffee for breakfast, for a snack anytime, and with the main course for lunch or dinner.

Important points

Don't rush the bread-making process. Although they don't all contain yeast, the dough needs time to rest. If the dough has not rested, the bread will be tough once cooked.

Use gentle strokes when you roll out the dough to avoid stretching it. If it is stretched too much during rolling, the bread will shrink when cooked and will be tough.

Flat breads are cooked one or a few at a time. Keep cooked breads on a plate covered with a damp dishcloth while cooking the others. This will prevent drying out, keeping the bread soft.

When making naan or pita breads, make sure the grill or oven is heated to the correct temperature and that the baking tray is very hot before you put the bread onto it.

Storing flatbreads

Like most breads, flatbreads do not stay fresh for very long, with the exception of the lavash, which is dried and will stay fresh for a few weeks, provided it's keep in a well-sealed container.

The other breads may be frozen once cooked. Place a piece of greaseproof paper between each roti or tortilla so that they will be easy to separate once thawed. Once defrosted, pop the breads into the oven for a little while just before serving.

10 things to do with flatbreads

Mandazi (East African breads)

Tip of the day

Cook's tip
To prevent burning, use a heavy-base pan to cook roti. An electric ffying pan also works well.