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Homemade flatbread

A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened — made without yeast or sourdough culture — although some flatbread is made with yeast, such as pita bread.

There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick.

History[link]

Flatbread was already known in Ancient Egypt and Sumer^[when?].

Religious significance[link]

Jewish Matza eaten on Passover

Host and communion wafers for Western Rite Eucharist

The term unleavened bread can also refer to breads which are not prepared with leavening agents. These flatbreads hold special religious significance to adherents of Judaism and Christianity. Jews consume unleavened breads such as matzo during Passover.

Unleavened bread is used in the Western Christian liturgy when celebrating the Eucharist. On the other hand, most Eastern Churches explicitly forbid the use of unleavened bread (Greek: azymes) for Eucharist as pertaining to the Old Testament and allow only for bread with yeast, as a symbol of the New. Indeed, this was one of the three points of contention that brought about the schism between Eastern and Western churches in 1054.^[1]

Canon Law of the Latin Rite of the Roman Catholic Church mandates the use of unleavened bread for the Host, and unleavened wafers for the communion of the faithful. The more liturgical Protestant churches tend to follow the Latin Catholic practice, whereas others use either unleavened wafers or ordinary bread, depending on the traditions of their particular denomination or local usage.

Regional varieties[link]

Europe and central & West Asia[link]

Afghani bread

Georgian tonis puri

Pane carasau from Sardinia

• Afghan bread (Afghanistan)
• Barbari bread (Persian)
• Bazlama (Turkey): made from wheat flour, drinking water, table salt
• Bolanee (Stuffed flatbread) (Afghanistan): a vegetarian flat-bread dish
• Piadina (Italy): white flour, lard (or olive oil), salt and water
• Flammkuchen (north east France): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
• Flatbrød (Norway): barley flour, salt, and water
• Flatkaka (Iceland): rye flatbread
• Focaccia (Italy)
• Ftira (Malta)
• Gözleme (Turkey): folded over a savory filling and fried on a griddle
• Hoggan (Cornwall): made from barley flour containing pieces of green pork and potato
• Lavash (Armenia)
• Matnakash (Armenia)
• Obi Non (Afghanistan and Usbekistan)
• Opłatek (Poland)
• Pane carasau (Sardinia)
• Pide (Turkey)
• Pita (Greece)
• Podpłomyk (Poland)
• Rieska (Finland)
• Sacramental bread
• Sangak (Persia)
• Sheermal (Persia)
• Shoti (Georgia)
• Somun and Lepina (Bosnia)
• Taftoon Bread (Persia)
• Tonis Puri (Georgia)
• Torta
• Torta de Gazpacho, Spain
• Tunnbröd (Sweden): any combination of wheat, barley and rye
• Yufka (Turkey): wheat flour, water and table salt

Middle East and Africa[link]

Different types of pita, Mahane Yehuda marketplace, Jerusalem

Yemenite lahoh

• Aish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize
• Gurrasa (Sudan)
• Harsha (Morocco) : fried buttery bread made of semolina
• Injera (Ethiopia, Eritrea): teff flour and water
• Khubz (Arabian Peninsula)
• Laxoox (Somalia)
• Malooga (Yemeni): water, yeast, salt, and flour
• Mandezi (Africa)
• Markook (Levant)
• Matzo (Jewish): white plain flour and water
• Ngome (Mali): millet, water and vegetable oil
• Pita (Eastern Mediterranean and Middle East)

South and East Asia[link]

A selection of Tajik non (naan)

Indian pesarattu

• Bhakri (India): made primarily with oil, water, and flour
• Bhatura (India): typically made with white flour, yogurt, ghee or oil, and yeast
• Bindaeddeok (Korea): made from mung bean flour
• Bing (China)
• Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water, and salt
• Dosa or dosai (southern India): made from rice flour, urad flour and salt
• Green onion pancake (China) : made with oil and minced scallions (green onions)
• Sanchuisanda (China)
• Paratha (India, Sri Lanka, Nepal)
• Pesarattu (southern India): made from whole moong, with green chillis, ginger, salt, and cumin
• Khanom buang (Thailand): rice flour
• Laobing (China)
• Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
• Naan (Central and South Asia): leavened with yeast, unlike Roti bread
• Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
• Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
• Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
• Roti (Central and South Asia)
• Roti canai (Malaysia)
• Sanchuisanda: baked in ashes^[2]
• Uttapam (South India): thick pancake made of rice and urad

Americas[link]

Preparing tortillas

• Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
• Bammy (Jamaica): made from grated cassava root or cassava root flour and salt
• Casava (Haiti): made from manioc (cassava root)
• Casabe (South America, Caribbean): made from bitter cassava root
• Cachapa (Venezuela, Caribbean): made from yellow maize, cheese
• Beiju (Brazil): made from tapioca
• Flatbread (North America) Made from maize flour in traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
• Pan de Semita (Mexico)
• Tortilla (Mexico, Central and South America)
• Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire

References[link]

Wikimedia Commons has media related to: Flatbread

v t e Bread List of breads Types Brown bread White bread Whole wheat Flatbread Quick Rye bread Salt-rising Soda bread Sourdough Unleavened Ingredients Barm Calcium propanoate Flour Flour treatment agent Leavening agent Pre-ferment Improver Equipment Oven Bread machine Bread pan Dough scraper Lame Peel Stand mixer Processes Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction Proofing Pre-slicing Steaming Vienna process Uses Breadcrumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast Other Breadmaking Baker percentage Recipes on WikiBooks Category:Breads The Food Portal

v t e Wheat resources History Domestication · Neolithic Revolution · Tell Abu Hureyra · Tell Aswad · Triticeae Types of wheat Common · Durum · Einkorn · Emmer · Kamut · Norin 10 · Red Fife · Spelt · Winter wheat Agronomy Wheat breeding · Wheat diseases (list) · Wheat mildew Trade Australian Wheat Board · Canadian Wheat Board · Corn exchange · International Wheat Council · Peak wheat · Production statistics · Protein premium · Wheat pool Parts of the plant Bran · Germ · Gluten · Husk · Kernel · Straw Basic preparations None: Wheatberry · Milling: Farina · Flour (types) · Groats · Middlings · Semolina · Parboiling: Bulgur As an ingredient Bread · Couscous · Cracker · Flatbread · Pasta · Wheat beer · Wheat germ oil · Wheat gluten Associated human diseases Exercise-induced anaphylaxis · Gluten sensitivity (Coeliac disease, Wheat allergy, etc.) Related concepts Bread riot · Plant breeding · Refined grains · Staple food · Wheatpaste · Whole grain Further information

Mary Ann Esposito is an American chef and television host of Ciao Italia with Mary Ann Esposito, which started in 1989 and is the longest-running television cooking program in America.^[1][2] Esposito has published over a dozen cookbooks^[1].

Personal life[link]

Mary Ann Esposito was raised in Buffalo, New York.^[2] Her mother was a dietician.^[3] Her grandmothers, both professional chefs, moved to the United States from Italy in the 1890s. Her paternal grandmother owned a butcher shop in Fairport, New York and her maternal grandmother lived in Buffalo, where she owned a boarding home. The latter grandmother was from Naples, and continued the traditions of her Italian household within the boarding home. The boarding home was the only house in the neighborhood that had a bathtub, and on Friday nights she would offer neighbors a bath and dinner for a quarter. While her grandmothers provided traditional Italian food, Esposito desired to eat standard foods like other children: Wonderbread and iceberg lettuce.^[2]

Esposito, who never intended on pursuing a career in cooking, learned to cook from her family. Her grandmothers made bread every day, with Esposito helping to make upwards of 20 loaves of bread a day, canning vegetables and fruits, and helping to prepare ingredients for meals. Eventually, Esposito attended college, where she would graduate with a teaching degree and become an elementary school teacher. In 1979, her mother sent her a pasta maker, and despite a lack of interest in cooking as an adult, Esposito taught herself how to make pasta dough. The following year, she and her husband Guy^[1][2] visited Italy for the first time, visiting his cousins. While in Italy, Esposito started attending a cooking class. She began learning the history of Italian cooking, region by region, and traveling to the country twice a year for cooking lessons. At the University of New Hampshire she took classes to learn how to speak Italian. By 1985 she had joined the history master's program at the university, writing her thesis about Italian Renaissance cooking.^[2]

Career[link]

Esposito started teaching cooking through the University of New Hampshire's Division of Continuing Education. In the mid-1980's she submitted a proposal for a cooking show to New Hampshire Public Television. The show was delayed production because of the small size of the television station, however, upon moving to a larger station, a pilot was filmed. The pilot was a test to not only gauge viewer reception, but, to also see how Esposito would be on camera. On the hottest day of the year in the region, the television crew came to Esposito's home in Durham, New Hampshire and the pilot was filmed. Upon airing, the pilot received great reception and the longest running television cooking show was born.^[2]

Esposito has published over a dozen cooking books about Italian cooking and entertaining. Her 1997 book, What You Knead, about breadmaking, was awarded best in category by the International Cookbook Revue and was named one of Food and Wine Magazine's of 1997.^[4] She makes over 40 public appearances a year nationally^[2] and has appeared on the Today Show, Regis and Kathie Lee, QVC, the Food Network, Martha Stewart Living Radio, and other programs.^[4] She contributed to the Huffington Post^[5] and New Hampshire Home.^[6]

Ciao Italia with Mary Ann Esposito[link]

Ciao Italia with Mary Ann Esposito, is a 30-minute cooking show produced for PBS by Esposito's own Mary Esposito Productions, and taped at New Hampshire Public Teleivsion. The show features Esposito's recipes and cooking tips, and visits from guest chefs. She also explores the history of Italian cooking and food.^[2] Through the show, Esposito seeks to help her viewers learn about new recipes that are "doable, authentic, and good."^[3]

When deciding what to feature on the show, Esposito has four standards: she must like to eat the food, the ingredients should be easy to find, the recipe should be something unique and new to the viewer, and should be manageable by the kitchen staff. Every episode has 20 volunteers who work on the show. An entire season of shows, generally about 32 episodes, can be filmed within two weeks during the summer, with two to three shows being filmed a day. All of food is made from scratch in the studio, with each dish being prepared in numerous batches and at different recipe stages. This allows Esposito to execute an entire recipe in a matter of minutes that might take hours to complete. All of the recipes are planned by Esponite and the kitchen staff. Volunteers gather all the pertinent ingredients from local markets and going to Boston for specialty foods if unavailable locally. Recipes are prepared the day of the show. Ciao Italia is not scripted. The television studio used for filming is loosely based on Esposito's home kitchen. The view out the window of the set is painted to appear as the view of the Oyster River, which is seen from her home kitchen. To prepare for shows, Esposito researches and tests recipes outside the studio.^[2]

Recognitions[link]

A scholarship foundation named after and maintained by Esposito awards scholarships for students seeking financial aid to study culinary arts.^[7] Esposito was awarded an honorary degree from St. Anselm College.^[4] She has received the Lifetime Achievement Award in the Culinary and Cultural Arts of Italy by the Order Sons of Italy in America. She is in the Hall of Fame for the Italian Trade Commission.^[4]

Publications[link]

• Celebrations Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year. Hearst Books: New York (1995). ISBN 0-688-13038-0
• Ciao Italia. Morrow Cookbooks: New York (1991). ISBN 0-688-10317-0
• Ciao Italia--Bringing Italy Home. ISBN 0-312-28058-0
• Ciao Italia Family Classics: More than 200 Treasured Recipes from 3 Generations of Italian Cooks. St. Martin's Press: New York (2011). ISBN 0-312-57121-6
• Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen. St. Martin's Press: New York (2009). ISBN 0-312-37769-X
• Ciao Italia in Tuscany: Traditional Recipes from One of Italy's Most Famous Regions. St. Martin's Press: New York (2003). ISBN 0-312-32174-0
• Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy. St. Martin's Press: New York (2002). ISBN 0-312-30329-7
• Ciao Italia Pronto!: 30-Minute Recipes from an Italian Kitchen. St. Martin's Press: New York (2005). ISBN 0-312-33908-9
• Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen. St. Martin's Press: New York (2007). ISBN 0-312-36292-7
• Mangia Pasta!: Easy-To-Make Recipes for Company and Every Day. Morrow Cookbooks: New York (1998). ISBN 0-688-16189-8
• Nella Cucina: More Italian Cooking from the Host of Ciao Italia. Morrow Cookbooks: New York (1993). ISBN 0-688-12151-9
• What You Knead. Morrow Cookbooks: New York (1997). ISBN 0-688-15010-1

References[link]

1. ^ ^{a b c} Annie B. Copps (2008). "Dinner with Guy and Mary Ann Esposito". New England is Delicious. Yankee. http://www.yankeemagazine.com/blogs/foodblog/maryannesposito. Retrieved 25 February 2012. 
2. ^ ^{a b c d e f g h i} Margaret Anne Paine. "A Taste of Italy". Features. University of New Hampshire. http://unhmagazine.unh.edu/sp00/maryannsp00.html. Retrieved 25 February 2012. 
3. ^ ^{a b} "An Interview with Mary Ann Esposito of Ciao Italia". Proud Italian Cook. 2010. http://prouditaliancook.blogspot.com/2010/01/interview-with-mary-ann-esposito-of.html. Retrieved 25 February 2012. 
4. ^ ^{a b c d} Loraine Pavich (2010). "Exclusive Interview: Celebrity Chef Mary Ann Esposito – Host of ‘Ciao Italia’". News & Events. Italia Living. http://www.italialiving.com/articles/food-wine/an-interview-with-celebrity-chef-mary-ann-esposito/. Retrieved 25 February 2012. 
5. ^ "Mary Ann Esposito". Huffington Post. 2012. http://www.huffingtonpost.com/mary-ann-esposito. Retrieved 25 February 2012. 
6. ^ Mary Ann Esposito (2010). "Home Cooking with Mary Ann Esposito". New Hampshire Home. http://www.nhhomemagazine.com/home/945184-421/home-cooking-with-mary-ann-esposito-homemade.html. Retrieved 25 February 2012. 
7. ^ "JWU Announces Winner of First Mary Ann Esposito Foundation Scholarship". News & Events. Johnson & Wales University. http://www.jwu.edu/content.aspx?id=37558. Retrieved 25 February 2012. 

External links[link]

• Official website

The topic of this article may not meet Wikipedia's general notability guideline. Please help to establish notability by adding reliable, secondary sources about the topic. If notability cannot be established, the article is likely to be merged, redirected, or deleted. (April 2011)

Sarah Carey is a former Esat Telecom employee^[1] and former columnist for The Sunday Times^[2] and The Irish Times.^[3] She is currently a radio presenter on Newstalk and has presented for TV3. She resigned from The Irish Times in March 2011 after an appearance on national television during which she defended leaking information from the Moriarty Tribunal about political donations from Denis O'Brien to Irish political parties.

Education and early work[link]

Carey has a degree in History from Trinity College, Dublin and a post-graduate diploma in Business Studies from the Michael Smurfit Business School in University College Dublin.^[4] She has performed freelance PR/marketing work for a number of companies and the political party Fine Gael. She has also worked for Esat Digifone.^[4]

Blogging and newspaper columns[link]

In 2002, she began writing the blog GUBU, "An Irish woman’s social, political and domestic commentary". Then Sunday Times Irish Editor Fiona McHugh, offered Carey a column after reading the blog. The Sunday Times column ended when she started writing a weekly opinion column for The Irish Times in 2008.^[5] The blog also ended in 2008.

Moriarty Tribunal[link]

Witness[link]

Because she had worked as Marketing Coordinator for ESat Telecom, she was a witness at the Moriarty Tribunal.^[6][7] In 2004, she leaked information provided to her by the tribunal about political donations made by Denis O'Brien. These leaks were published by journalist Stephen Collins in The Sunday Tribune. She denied to her legal team that she had been the source of the leak, and they then informed the Tribunal of her denial. Some days later she admitted to them she was the source and explained her role and motivations to the Tribunal when questioned under oath. The Tribunal judge publicly rebuked her in 2004 for wasting the tribunal's time in identifying the source of the leak, describing it as "irresponsible" and "not remotely justified".^[8]

Moriarty Tribunal report and aftermath[link]

When the final Tribunal report was published in March 2011, she appeared on Prime Time, a national TV news analysis show, in which she defended the leak and her support for Mr O'Brien.^[1] Days later, she resigned from her job with The Irish Times.^[9]. In a statement, the editor said that "her credibility as a columnist had been damaged by the findings of the report of the Moriarty tribunal and its aftermath. In order to protect the reputation of The Irish Times, her position as a columnist was untenable." She continues to write for other newspapers.^[10]

References[link]

External links[link]

• Website of Newstalk