The article explores the distinctions between leavened and unleavened bread, underscoring that leavened bread contains ingredients like yeast or baking soda that enable it to rise, creating fluffy textures. Unleavened bread, in contrast, is straightforward, consisting mainly of flour, salt, and water. Common examples of unleavened bread include pitta, tortillas, and lavash. The article further highlights how unleavened varieties are often flat and can be utilized for stuffing or wrapping, making them versatile for various culinary applications.
Leavened breads feature a leavener that helps dough to rise, creating air pockets, while unleavened bread contains no leavener and is denser.
Common unleavened varieties like pitta, tortillas, and roti are often described as flatbreads due to their lack of rise and are typically cooked quickly.
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