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  • noun

Words related to flatbread

any of various breads made from usually unleavened dough

References in periodicals archive ?
It is a floured tortilla flat bread rolled with a beef filling and covered with a chilli pepper sauce.
Tabbouleh is at its best when served as part of a mezze, and this recipe with baby beetroot goes superbly with the herb flat breads above.
Chewy Italian flat bread bakes right on the barbecue
Grilled Italian Herb Flat Bread 2 1/3 cups warm water (110|)
A quesadilla is a Mexican toasted tortilla flat bread sandwich with a spicy/cheesy filling.
Employing its in-house R&D department and test kitchen, coupled with automated equipment for cooking, chargrilling, slicing, shaping, baking and blast freezing, the company is able to provide outsourced new product development services in eight main categories - marinated meats; cooked meat strips; sandwich fillings; cooked sausages; burgers and grillsteaks; speciality stuffings; DIY snack kits and baked flat breads.
Bianca products include stuffed pastas of all varieties, cut pastas, grilled flat breads, and custom pasta sauces.
I, too, have always enjoyed good bread on my travels and would say that Italy makes some of the best bread available in supermarkets, while in Turkey recently we had some wonderful flat breads cooked over a wood fire oven.
Honeytop Speciality Foods, the leading naan and other flat breads producer, has invested [pounds sterling]750,000 in a new production line at its Dunstable factory.
Ovis Boske is expecting that, between 2002 and 2010, the market for Flat Breads (such as tortillas and wraps, but also naans, pittas, Swedish flat breads, chapatis, piadinas etc.
Honey Top Foods, tel:01582 671611, manufacturers of authentic naan breads and other flat breads, have won a contract to supply Iceland UK with a range of traditionally baked own-brand long-life naans.
These include pre-portioned aromatic garlic and herb, and cheese and herb flat breads, which retail at 1.
The flat breads, with a low specific volume can be further divided into single layer and two layer varieties.
Chapter titles are: Cereal grains in Flat Bread Production; Cereal Milling and Flour Production for Flat Breads; Properties and Functions of Sourdough and Noncereal Ingredients in Flat Bread Production; Flat Breads; Double-Layered Flat Breads; Quality of Flat Breads; followed by a detailed subject index.