The Persians had their Barbari, the Turks their Bazlama, Italy its Paidina, Yemon its Iahoh, Morocco its Harsha, Ethiopia its Injera, Somalia its Laxoox, India its Chapati, Venezuela its Arepa, Jamaica its Bammy, Mexico its Tortillas and on and on it goes. Frequently, flatbreads are a means for moving tasty items from source to mouth using it as an edible “vehicle.” At medieval feasts, they used no dinner plates and laid foods they wanted onto slices of bread called trenches. These contained the juices, and they ate the trenches afterward.
Nancy Kruse reported in Restaurant News, lately, “The presence of flatbreads on restaurant chain menus jumped a whopping 80 percent between 2008 and 2010, according to foodservice research firm Technomic Inc.” She continues further stating that Americans were looking for a substitute for traditional sandwiches. Soon they had their hands on handier wraps, tortillas and focaccias to gain nourishment.
Simple to make, simple to digest, flatbreads can be made quickly with or without yeast and a suitable recipe. Flatbreads contain no chemicals, very little sugar and can be gluten-free with appropriate flours. Your only other necessary ingredients are flour, water, sugar and salt. If you are into sour dough, you will need a small amount of dough culture.
Here is a video on making flatbread:
Use your imagination when it comes to flatbread textures and flavoring:
Any herb or spice mixtures
Flavored or olive oil
Cheeses, Fruits and vegetables
Seafood and meats
Condiments and olives
Dunk in soups
The web is loaded with flatbread/flat bread recipes. Here is a basic one on Cooks.com.
Skip the potatoes, pasta or rice and try flatbread!