Grain
Flatbread
Flatbread covers unleavened or lightly leavened thin breads cooked on griddles, in tandoors, or on hot stones—pita, lavash, roti, yufka, and similar forms. They wrap, scoop, and sandwich across Middle Eastern, South Asian, Mediterranean, and Central Asian cuisines. Wheat dominates, with regional flours and fat enrichments changing flake and chew. Overlaps tortilla and some bread flats but emphasises non-loaf, sheet-like service.
Also known as: Khubz / Pita / Lavash, Roti / Chapati / Paratha, Yufka / Lavaş, Lavash
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History
Flatbreads were among the earliest grain foods, cooked on hot stones before ovens.
Levantine and South Asian flatbread traditions diversified with local wheats and griddles.
Tandoor and saj cooking spread pocket and sheet breads across Islamic trade networks.
Commercial bakeries packaged pita and similar flatbreads for global urban markets.