the world of flatbreads

Is flatbread a pizza? One of the biggest misunderstandings about flatbread is that it is the same as pizza dough. Though flatbread and pizza dough share similarities, they are not the same food item. The primary difference between flatbread and pizza dough is that many flatbreads are unleavened, whereas pizza dough uses yeast. The yeast used in pizza dough requires the dough to rise for a certain amount of time before cooking and creates a fluffier, thicker crust. 

Though the main difference between these two types of bread is yeast, it's not the only thing that makes them unique. Here are a few other ways to determine if what you're eating is flatbread or pizza dough. 

Focaccia is a light and airy flatbread that originates from Italy. It's typically flavored with toppings like olive oil, herbs, cheese and meat and cooked on a stone hearth. One of the distinguishing characteristics of focaccia is its dimples made by pressing fingers into the dough before baking. Focaccia can be eaten similar to pizza, dipped into soups and stews, or as sandwich bread. 

Lavash, a traditional Armenian flatbread, gets its shape and flavor from the hot walls of a clay oven. When fresh, it has a soft and flexible nature. However, once it has dried, Lavash turns brittle. This bread's minimal ingredients and dry state mean that you can store it for several weeks without spoiling. To soften lavash before use, sprinkle a bit of water on top to rehydrate it. Lavash is most commonly used as a wrap to make sandwiches and paired with soups and stews. 

Naan is one of the most popular flatbreads available at most grocery stores. It has a soft and pillowy nature native to India and other areas of West and South Asia. Unlike most other flatbreads, naan is a leavened bread and often contains dairy-based ingredients like milk or yogurt. These ingredients add a subtle flavor to the flatbread while softening the texture. Widely known for its pillow bubbles, naan can be enjoyed as is, wrapped around meat, or used to soak up soups and stews. 

Similar to naan, pita bread is a slightly leavened flatbread native to the Mediterranean. It's soft, round and features a pocket of air created when the dough is exposed to high cooking temperatures. This pocket makes it easy to stuff the flatbread with fillings like meat, falafel, vegetables and sandwich toppings. Enjoy pita as is, or pair it with kebabs, gyros, hummus and sauces. 

Tortillas are a variety of flatbread native to the Central Americas and Spain. An item that quickly became popular worldwide, this flatbread is now used in various cuisines. The location in which a tortilla is made usually determines its ingredients. Tortillas native to Central America and often made with maize flour and labeled as corn tortillas, whereas flour tortillas are made with wheat. 

Perfectly soft and chewy, this homemade Naan Bread recipe comes together quickly and easily. All you need are a few simple ingredients to make this buttery flatbread. Traditionally, naan is made in a clay Tandoori oven, but this homemade naan recipe is made in a cast-iron skillet to get that iconic smokey taste and golden brown blister spots. 

Lavash, a traditional regional flatbread enjoyed around the South Caucasus and western Asia, is an essential part of Armenian, Iranian, and Turkish cuisine. We traveled to Yerevan, Armenia, to see how it's made there and learn about the importance of lavash. In Armenia, the dough is thinly rolled out and slapped against a tonir (underground clay oven) to bake for a few seconds. When fresh, it can be eaten with cheese or kebab, or on its own. 

Here's how I like to make Arabian style pitta (pita) breads. These differ from the Greek ones in shape, thickness and texture. They're a very versatile bread that can be used for sandwiches or dipping and the recipe is deceptively easy.