A flatbread is any bread that is usually made without yeast or other ingredients that make dough rise into a tall, fluffy loaf. Instead of baking into a puffy shape like sandwich bread, flatbreads stay thin and flat, though they might puff up slightly while cooking.

People have been making flatbreads for thousands of years, long before anyone discovered how to make dough rise. Today, flatbreads remain popular around the world: tortillas in Mexico, naan in India, pita in the Middle East, lavash in Armenia, and matzo during the Jewish holiday of Passover. Each culture developed its own version using local grains and cooking methods.

Most flatbreads are cooked quickly at high heat, either on a flat griddle, in a very hot oven, or over an open flame. This fast cooking creates their characteristic texture: chewy, sometimes with charred spots, and perfect for wrapping around fillings or scooping up food. You might use a flatbread to make a wrap for lunch, tear off pieces to eat with hummus, or fold it around grilled meat and vegetables.

The simplest flatbreads contain just flour, water, and salt, which makes them one of humanity's oldest and most fundamental foods.