Flatbreads which have contain no leavening agent. These are universally served as a staple.
So-called because they do not contain yeast, using baking powder or other leavening agent, and do not require kneading.
Flatbreads are cooked the world over where grains, and sometimes potatoes, are available. They consist of the simplest ingredients and are the first and oldest of the breads, requiring no or minimal leavening. Generally, the world-over, they will be made with grains such as wheat, rye, corn, oats or buckwheat simply mixed with water. Some may have oil and yeast or some other leavening agent added. They may be baked in pits, in clay tandoor ovens, on hotplates or over coals. They vary from stylish, flavoured focaccia to naan, rhoti, chupatti and amazing paratha breads; from carta di musica or Irish potato boxty to pizza bases and fougasse. Throughout the Middle East (and closer to home) you will find pitta breads, aesh in Egypt and, in Mexico, tortillas.
Bicarbonate of soda (US: baking soda) is an alkaline powder used to soften water for cooking vegetables which helps them to retain their colour during cooking. It is also a principal ingredient in leavening agents. It gives off carbon dioxide when it comes into contact with an acid, such as lemon, sour milk or cream of tartare, causing it to release bubbles of air into the mixture. It should be added just when you wish the mixture to start rising as the activity starts immediately.
