• Flat bread or stick bread is simply made with just water, flour and salt and exists in various cultures around the world. The thickness of the bread can vary from a few millimeters to a few centimeters.
Lipia, with its many variations, is an illustration of diversity cultural global, changing its texture and flavor to suit the varied geography and demographics of the world map.
It is fluffy in some areas, crumbly or crunchy in others and can even take the place of cutlery, with many people using flat bread like the Romanians Panis Quadratus, Right "edible tableware" to numerous culinary preparations.
Flatbread is usually made from a simple recipe of flour, salt and water in varying proportions. Different regions of the world have their own ingredients and styles of making flatbreads – some are toasted, while others take shape on a charcoal stove. Although flat breads are usually prepared from whole wheat flour, refined ones or mixtures with other flours are also used.
A variety of additions, such as garlic, herbs, various seeds or vegetables, make the lipia acquire special valences in terms of taste, appearance and texture. Different regions have their own ingredients and styles of making flatbreads, creating many types and variations served for breakfast, tea or as a main meal.
Various varieties of flat bread
In India, Morocco, Iran, but also in other places, this bakery product has an authentic connection with the culture and heritage of the country, enjoying, as a staple food, a privileged position in the local gastronomy.
Among the varieties of flat bread, the most popular is chapati, originating in India or the Middle East equivalent, lavash. Traditionally baked on a flat pan or tray, chapati is a flat disk of dough made with whole wheat flour. Its name is a reference to the way bakers slap the dough between their hands before putting it in the pan. The secret to soft chapatis lies in the kneading process – the longer the kneading, the softer the chapati.
Stick it Naan, leavened and stretched into an oval shape, is traditionally cooked in the tandoor, by sticking the dough to the inner walls of the oven. Fluffy and airy on top, slightly crunchy on the bottom, this flatbread has been baked in the ovens of India's imperial courts since the Mughal. And today it enjoys great popularity, being a regular product on restaurant menus as well.
Scandinavian sticks
We can find two interesting varieties of glue in Norway: Lefse and Lomp. They are made from potatoes, salt and flour, and the dough is baked at medium to high heat, directly on the flame or in a pan. The original recipe did not contain potatoes, as potatoes were only introduced to Norway 250 years ago, but nowadays the recipe containing potatoes is preferred because of its unique taste.
And Sweden has its version of glue. Tunnbröd (in translation "thin bread") is a traditional Swedish flatbread. It was created out of necessity because it could be kept for longer periods of time. Nowadays, it is found in several forms, obtained from different combinations of wheat, barley and rye or various seeds.
They are barbarians is a wheat-based Iranian flatbread that also contains yeast. The dough is usually baked in a long oval shape, which is traditionally greased with "room", a flour glaze that gives it a slightly golden crust but keeps it light and airy inside.
Before being baked in traditional tandoor ovens, the bread is usually sprinkled with poppy seeds, nigella or sesame seeds. The name of "barbarians" comes from the old disrespectful name used to refer to the ethnic group Hazare. It is believed that they were the ones who originally brought the tradition of brewing they are barbarians in Tehran and other parts of Iran.
This crispy stick is a staple breakfast bakery item in Iran; it is most often served freshly prepared and accompanied by spreads, cheese and a variety of fresh vegetables.
Bannock – Scottish linnet
From the Highlands of Scotland it comes bannock an unleavened flatbread, baked on the stove. It is traditionally prepared with a single type of grain – barley, oats, wheat, rye or even pea flour – to which water or whipped milk is added.
bannock- made from a mixture of different flours is known as mashlum or meslin bannock. This flatbread was once an essential part of everyday life and various celebrations in the Highlands, and each variety of bannock was named after the traditional Gaelic festival for which it was prepared.
Before the XNUMXth century, bread bannock it was baked on one bannock stane – a flat stone placed on coals to be used as a cooking surface. Today it is mainly cooked on the stove and there are many regional variations that depart from its simple origins: for example bannockul Selkirk it's more like a fruit cake with lard and raisins, while bannockCPC Pitcaithly it is a sweet bread with candied fruit crust.
Growing popularity
Flat bread, regardless of the region it comes from, is gaining more and more popularity in consumer preferences, due to the fact that it can accompany a wide range of dishes. It's also easy to prepare, highly portable and convenient – perfect for today's on-the-go consumer.
The high nutrient content of linden gives a feeling of adequate satiety. And there's flexibility – flatbread can fit into almost any lifestyle and diet. With a growing focus on alternative grains and gluten-free, flat bread is perceived as healthier than traditional bread – a factor driving the growth of this market.
Moreover, according to an analysis carried out by Global, Flatbread Market Opportunities and Forecast 2019-2026, the flatbread market is growing at a compound annual growth rate (CAGR) of 6,2% and is expected to reach $62,8 billion by 2026. And manufacturers continue to introduce innovative glue options – such as bread naan filled with Nutella marketed in Australia – to capture the flat bread market and adapt to changing consumer tastes and preferences.
Article written by Gabriela Dan, Editor of Arta Albă
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