FLAT BREADS


Gocmen D., Inkaya A. N. , Aydin E.

BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE, vol.15, no.4, pp.299-307, 2009 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 4
  • Publication Date: 2009
  • Journal Name: BULGARIAN JOURNAL OF AGRICULTURAL SCIENCE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.299-307

Abstract

Flat breads are produced most of the world. But some of them are made mostly by traditional methods in Turkey, Middle East and Northern African countries. Flat breads are either one (single) layered or two (double) layered. Another two sub-groups for single layered flat breads are leavened or unleavened. Two layered flat breds are leavened. The most significant characteristic of flat bread that differs from other loaves or pan ones is that they have lower specific volumes. In this article, you will find a brief summary of the mainly ingredients used in flat bread production, production steps of flat bread, some flat breads produced all over the world and the production methods of the most common Turkish flat breads such as lavas, pide and yufka.