Flatbread

Flatbread is a type of bread characterized by its thin shape and relatively smooth surface, without a fluffy crumb or thick crust. It is a staple food in many cultures around the world and is used as a side or base for various dishes.

This bread originated in regions where wheat and other cereals have been cultivated since ancient times, such as the Middle East, the Mediterranean, and parts of Asia. Examples of traditional flatbreads include the Mexican tortilla, Middle Eastern pita, Italian focaccia, and Armenian lavash.

From a nutritional standpoint, flatbread is a good source of complex carbohydrates and quick energy, essential for a balanced diet. Its thinness makes it ideal for preparing wraps, accompanying stews, or being used as a base for pizzas and other hot or cold dishes.

In the Latin American context, flatbread goes by various names depending on the country and the specific type of bread. Some common synonyms are: tortilla (especially in Mexico and Central America), arepa (in Colombia and Venezuela, although this is corn-based), and flour tortilla for the wheat versions. In other countries, it may simply be called Arabic bread or pita bread if it comes from the Middle Eastern tradition.

In summary, flatbread is a versatile and essential ingredient in the kitchen, perfect for preparing a wide variety of traditional and contemporary recipes.