![]() Pinsa ( Rome): wheat and other flours, such as barley, rice, oats, and millet.Piadina ( Italy): white flour, lard (or olive oil), salt and water.The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread". Hönökaka ( Bohuslän): made from wheatmeal.Hoggan ( Cornwall): made from barley flour containing pieces of pork, and potato.Flatbrød ( Norway): barley flour, salt and water, or potato, flour and salt, or peas flour and salt.Flammkuchen/ Tarte flambée ( Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons.Bannock ( Scotland): a quick bread baked from grain.List of flatbreads Europe Pane carasau from Sardinia Lagana from Greece This type of bread is still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh tandır bread is a symbol of young love, however, the culture of traditional bread baking is changing with younger generations, especially with those who reside in towns showing preference for modern conveniences. Of the hundreds of bread varieties known from cuneiform sources, unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven. The word tandır comes from the Akkadian tinuru, which becomes tannur in Hebrew and Arabic, tandır in Turkish, and tandur in Urdu/Hindi. Primitive clay ovens ( tandir) used to bake unleavened flatbread were common in Anatolia during the Seljuk and Ottoman eras, and have been found at archaeological sites distributed across the Middle East. ![]() Analysis showed that they were probably from flatbread containing wild barley, einkorn wheat, oats, and Bolboschoenus glaucus tubers (a kind of rush). In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.įlatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. Many flatbreads are unleavened, although some are leavened, such as pita bread.įlatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. More than 90 per cent of its output is exported to its main markets in the UK, Greece, Bulgaria and the Middle East.A flatbread is a bread made with flour water, milk, yogurt, or other liquid and salt, and then thoroughly rolled into flattened dough. It recently launched a fresh tortilla product on the Irish market and is about to roll out a new product line-up aimed at its Middle East customers. The Flat Bread Company employs 29 people and makes both pizza bases and tortillas/wraps. This has saved us a significant amount of downtime.” “This was replaced by an efficient, highly automated, flexible system which was designed in-house by our engineering manager, Gerry Naughton. “It was driven by a poorly designed, troublesome, inefficient transmission system which caused a great deal of downtime in our factory,” he says. A cooler is used during the baking process and the company’s original system left something to be desired according to company co-founder and managing director, Kieran Walsh. The Flat Bread Company was set up in 2008 and while its name may not be familiar to Irish consumers, its products will be – it supplies the thin and crispy crust bases used in Domino’s pizzas. By coming up with a smart idea to re-engineer a piece of troublesome baking equipment, the Clara-based Flat Bread Company saved itself €900 an hour in machine downtime and greatly improved its efficiency. Of equal value are new process innovations, especially in a manufacturing environment. NEW INNOVATOR: INNOVATION IS not all about new products.
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