Grain

Flat

Flat breads are unleavened or lightly leavened sheets and rounds—tortillas, pita, naan, lavash, roti, focaccia-style flats—baked on griddles, ovens, or tandoors. They wrap, scoop, and sandwich rather than slice like sandwich loaves. Texture ranges from soft and pliable to crisp crackers. Warm before serving so they flex without cracking. Use as wraps, pizza bases, scoopers for stews, or tear-apart sides with oil and herbs. Stale flats revive briefly over steam or become chips when baked crisp.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Chapati

Lavash

Naan

Pita

Roti

Yufka

Characteristics

Preparations

Crisp ChipsGriddledOven BakedTandoorWarmed

Traits

Flexible Or CrispLayer Or Single SheetMildQuick BakeSoft Or CrispThin FormVersatileWrap Or Scoop Use

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 330

Amount per 100 g

Total Fat 2.47 g
Saturated Fat 0.52 g
Trans Fat 0 g
Monounsaturated Fat 0.51 g
Polyunsaturated Fat 1.17 g
Cholesterol 0 mg
Sodium 5.29 mg
Salt 0.01 g
Total Carbohydrate 73.3 g
Dietary Fibre 6.03 g
Total Sugars 1.06 g
Complex / starch 61.3 g
Protein 10.4 g
Water 11.4 g

Detailed nutrients

Energy 330 kcal
Water 11.4 g
Carbohydrates 73.3 g
- Sugars 1.06 g
- Starch 61.3 g
- Fibre 6.03 g
Protein 10.4 g
Fat 2.47 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
  - Omega-3 0.12 g
Vitamins 52.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.61 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 25.9 µg
- Vitamin C 2 mg
- Vitamin E 0.67 mg
- Vitamin K 1.7 µg
Minerals 415 mg
- Major Minerals 413 mg
  - Calcium 64 mg
  - Sodium 5.29 mg
  - Potassium 344 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.61 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.22 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 25.9 · vitamin-e: 0.67 · vitamin-k: 1.7 ·

Minerals

Sodium: 5.29 · Potassium: 344 · Calcium: 64 · Iron: 1.5 ·

Flat of Bread: composition reflects this culinary part relative to the whole ingredient.

History

6000 BCE

Flat breads were among the earliest cereal foods across the Middle East, South Asia, and Mesoamerica.

100

Regional flatbread techniques (tandoor, comal, saj) diversified with local grains and fats.

1950

Packaged pita, tortillas, and wraps globalised flat bread as convenience bread.