There’s no doubt that pizza is one of the most popular foods in the world, but what makes it so popular? Pizza is one of the most versatile food items out there; it can be enjoyed as both a snack and an entree, and it’s easily shareable among large groups of people. However, in recent years, flatbreads have steadily gained popularity in restaurants and eateries all around the world thanks to its similarities to a traditional pizza. Flatbreads are often viewed as a more upscale take on pizza, and several recipes have elevated the flatbread even more with luxurious ingredients and bold sauces. But what exactly is a flatbread? And what makes it different from the pizza that we know and love?
The Early History of Pizzas and Flatbreads
While it is common knowledge that a version of pizza originated in Italy several hundred years ago, the history of the flatbread goes a lot farther back. Flatbreads have been enjoyed by ancient cultures like the Greeks and Egyptians for centuries prior. The concept has remained largely the same since its inception; flatbread is toasted and topped with tomato sauce, cheese, meats, and vegetables. This concept would later be expanded upon in the Italian city of Naples, where leavening was added to the dough to make it rise. With this innovation, the pizza recipe we know and love was born.
The recipe would continue to evolve for decades until Queen Margherita of Savoy visited Naples in 1889. It was here where she would taste pizza for the first time, and she immediately fell in love with the recipe. In fact, the queen loved the recipe so much that it was eventually named after her, and Margherita pizza is still being served by thousands of pizzerias around the world to this day. Pizza exploded in popularity afterwards, and it would finally reach American shores in the 1940s and continue to evolve to this day.
What’s the Difference Between Flatbread and Pizza?
The biggest difference between a flatbread and a pizza is the dough that they are made from. In a classic pizza, yeast is added to the dough mixture, which allows it to rise and create a soft, airy texture as it bakes. On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust. This baking method makes flatbreads more similar to the earliest pizza recipes than modern pizza.
The Shape:
Nowadays, pizzas can be made into all sorts of shapes and sizes, but the shape that most people are familiar with is a circular pizza with triangle-shaped slices. The shape of most flatbreads differ from that of a traditional pizza; flatbreads are often shaped like elongated ovals or rectangles and are usually left uncut.
Are Flatbreads and Pizza the Same Food?
While pizza and flatbreads are often interlinked, they stand apart from each other and uniquely different foods. Flatbreads feature a crispy dough that adds an amazing texture to every bite, and they can be customized with a variety of sauces and toppings to take the flavor to the next level. Ready to try a flatbread unlike any other? Atomic Wings’ new awesome lineup of flatbreads combines the crispy, crunchy texture of flatbreads with the spicy, flavor-filled wing sauces that you know and love. We’ve got 3 delicious new flavors for you to try; order yours online today!
In a classic pizza, yeast is added to the dough mixture, which allows it to rise and create a soft, airy texture as it bakes. On the other hand, flatbreads usually lack yeast or any kind of leavening agent, which creates its signature flat and crispy crust.
But the difference between the two really comes down to the ingredients, they both need flour, water, and salt, but pizza dough has an additional ingredient, yeast. Pizza dough is a leavened dough where flatbread is unleavened, giving it that flat texture.
The difference between traditional and flatbread pizza is in the dough. Traditional pizzas are made from dough containing yeast, while flatbread pizza dough does not contain yeast.
Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.
Flatbreads made with whole grains or alternative flours can contribute more fiber and nutrients compared to traditional pizza crusts. Consider whole wheat or multigrain flatbreads for added nutritional value.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Flatbreads sometimes use different sauces, from classic tomato, to alfredo, to balsamic glaze, to plain olive oil, to even barbecue sauce. Flatbreads frequently use more exotic varieties of cheese like goat's cheese or blue cheese that wouldn't typically be found on your pizza.
Originally, considered a poor man's food in 16th century Naples, the pizza started with humble beginnings. With square shaped flatbreads, topped with nothing more than garlic, lard, and salt. Fast forward to the 21st century, pizza is a source of pride for Italians, not to mention enjoyed by the whole world!
The ancient Romans wouldn't have recognized the pizza we enjoy today (not least because the tomato wasn't introduced to Europe until the early 16th century). But they did produce flatbread topped with cheese, honey, fruits like dates and figs, nuts, or vegetables.
Tortillas are typically baked on a triple pass oven, while flatbreads are usually baked in a tunnel oven. Flatbreads may also require a proofing or resting period that varies based on the specific flatbread being made.
Pita is a flatbread whereas bread comes in loaves. Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.
In general, pizza crusts have a chew to them. Even the thinnest, most cracker-like crust of a St. Louis-style pizza still has a chew to it. Conversely, most flatbreads are crispy and without a chew.
Laffa is an Israeli flatbread, also known as Iraqi pita, that's cooked in a taboon, a tandoor-like, high-heat clay oven. For those of us who don't have taboons in our home kitchens, a pizza stone or even a baking sheet turned upside down and preheated in the oven will produce beautiful, chewy laffa.
The reason a refrigerator is bad for bread: When bread is stored in a cold (but above freezing) environment, this recrystallization, and therefore staling, happens much faster than at warmer temperatures. Freezing, however, dramatically slows the process down. So that's the science in a nutshell.
While it is often portioned and cut to share, a flatbread is actually different from a traditional pizza. According to Basta Pasta, flatbreads . Flatbread pizza crusts are typically thicker and doughier than thin crusts. They are also usually cooked in a wood-fired oven, which gives them a smoky flavor.
Popular flatbread is a lot like a cross between pita bread and naan. There really is no such thing as an American flatbread, but the flatbread you see everywhere looks, feels, and tastes a lot like pita and naan. For some, it tastes too much like it's baked in a commercial bakery with extra ingredients.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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