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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Enriched

Pocket

Sheet

South Asian

Characteristics

Preparations

DriedFreshFrozenStuffedToastedWarmedWhole

Traits

BakedChewyFlatLayeredMildNeutralPliableSoftToastyWheaty

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 339

Amount per 100 g

Total Fat 2.48 g
Saturated Fat 0.54 g
Trans Fat 0 g
Monounsaturated Fat 0.53 g
Polyunsaturated Fat 1.22 g
Cholesterol 0 mg
Sodium 4.91 mg
Salt 0.01 g
Total Carbohydrate 66.1 g
Dietary Fibre 6.38 g
Total Sugars 0.99 g
Complex / starch 59.5 g
Protein 10.6 g
Water 11.7 g

Detailed nutrients

Energy 339 kcal
Water 11.7 g
Carbohydrates 66.1 g
- Sugars 0.99 g
  - Monosaccharides 0.7 g
  - Disaccharides 0.3 g
- Starch 59.5 g
  - Amylose 14.9 g
  - Amylopectin 44.6 g
  - Digestible Starch 50.6 g
  - Resistant Starch 5.95 g
- Fibre 6.38 g
  - Soluble Fibre 2.23 g
  - Insoluble Fibre 4.15 g
Protein 10.6 g
- Plant Protein 10.1 g
Fat 2.48 g
- Saturated Fat 0.54 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 1.22 g
  - Omega-3 0.12 g
  - Omega-6 0.61 g
Vitamins 68 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.37 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 34.9 µg
- Vitamin C 2 mg
- Vitamin E 0.91 mg
- Vitamin K 2.3 µg
Minerals 301 mg
- Major Minerals 295 mg
  - Calcium 55 mg
  - Sodium 4.91 mg
  - Potassium 235 mg
- Trace Minerals 6.4 mg
  - Iron 1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.01 g
- Sodium Chloride 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.37 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.21 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 34.9 · vitamin-e: 0.91 · vitamin-k: 2.3 ·

Minerals

Sodium: 4.91 · Potassium: 235 · Calcium: 55 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·

Dry grains are starch-forward with bran fibre when whole; refining strips fibre and some minerals.

In the kitchen

Culinary partners and combinations that usually underperform with Flatbread.

Pairs well with

Classic and complementary matches

Cumin
GarlicNaan-style
LambWraps
Olive
Tomato
YoghurtMiddle Eastern

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Flatbreads were among the earliest grain foods, cooked on hot stones before ovens.

2000 BCE

Levantine and South Asian flatbread traditions diversified with local wheats and griddles.

800

Tandoor and saj cooking spread pocket and sheet breads across Islamic trade networks.

1900

Commercial bakeries packaged pita and similar flatbreads for global urban markets.