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All, I made a few edits (i.e. removed) some south east asian pancake varieties that showed up under flatbreads. Just a note of clarification to those who originally inserted them, a flatbread is different from a crepe or pancake. A flatbread is made into a dough and then rolled out and cooked on a heated surface (or baked), unlike a crepe or pancake where a somewhat watery dough is prepared and is then "spread" on a heated cooking surface. — Preceding unsigned comment added by 2001:4C28:194:520:5E26:AFF:FEFE:8C40 (talk) 18:13, 9 December 2012 (UTC)[reply]
The statement "Indeed, this was one of the three points of contention that brought about the schism between Eastern and Western churches in 1054." does not agree with the article http://en.wikipedia.org/wiki/East-West_Schism, which lists it in the section "Other points of conflict" as one of seven "other" points of conflict.
SlaterDeterminant (talk) 04:48, 14 June 2009 (UTC)[reply]
Someone removed Pancakes from the list stating that they are not a bread. I disagree. They are probably the most familiar type of flatbread in North America. The editor is anonymous and removed several other examples that I also consider flatbreads, like rye crispbread. I suggest that the edits be reverted. Please discuss. Superstitionfree (talk) 07:00, 18 April 2010 (UTC)[reply]
Description of Flatbread: A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.
Description of Pancake: A pancake is a thin, flat, round cake prepared from a batter.
Description of Dough: Dough is a paste made out of any cereals (grains) or leguminous crops by mixing flour with a small amount of water and/or other liquid.
Description of Batter: Batter is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods.
Batter is not Dough and Dough is not Batter....Try kneading batter and making Tempura with dough, Doh!
109.34.206.112 (talk)
Really, it is to do with liquid content. A batter is a pourable version whereas a dough is workable by hand. However, there are some very big overlaps. For instance, if you make ciabatta bread, the dough is very wet and you stir it with a spoon - you cannot knead it. Both batters and doughs can be made with yeast or soda and so can be leavened. From the culinary point of view, they are in the same group. Joss (talk) 19:15, 31 May 2017 (UTC)[reply]
Alright, I know. It's bread and it's flat. But that's a descriptive and not an encyclopedic entity. This "article" seems to be not much more than a long list of breads that are flat (which is not such a novel shape for bread, anyway). Other than the shape, there seems to no unifying characteristic for these breads. (It is like having an article for squarepizza.) Shouldn't this be a list of flat breads or a category? — AjaxSmack23:03, 25 April 2014 (UTC)[reply]
Yes, they very definitely exist as a bread type. Rather important one, historically, since simple flatbreads cooked on the hearthstone next to the fire is probably one of the earliest examples of bread making. Joss (talk) 19:17, 31 May 2017 (UTC)[reply]
The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.
Oppose. This would work better as a WP:BROADCONCEPT article than a pure list. "Flatbread" is a thing, and, while it is a bit vague thing, it is recorded in dictionaries [1] so the introductory sections could use some expansion. For example, many Mediterranean flatbreads trace their origins to Greco-Roman Tracta (dough), not even mentioned in this article. No such user (talk) 07:24, 11 July 2016 (UTC)[reply]
Yes, the definition says it is "a bread that has a wide surface and little thickness", i.e. a bread that is flat. A perusal of Google Books results yields no definition beyond that either. It is simply used as a descriptive. As there is no formal encyclopedic category of "flatbread", there is no WP:BROADCONCEPT to be had as such. (Even the "wide surface and little thickness" is subjective.) The "article" has no sources for the term and has been a repository list for years. — AjaxSmack12:01, 11 July 2016 (UTC)[reply]
AjaxSmack: The first link in your search results is Jalal Qarooni (6 December 2012). Flat Bread Technology. Springer Science & Business Media. ISBN978-1-4613-1175-1., its 200 pages entirely devoted to flat breads as a class: history, flour chemistry (impact of flour extraction rate on bread quality), technology, classification ("Dough-based, single-layered"; "batter-based (leavened)", "double-layered"), and what makes them opposed to thick or puffed breads. From another source, North Dakota Wheat Commission: Among the many variations of bread products, flat breads have become increasingly popular. Most Americans are familiar with pita, pizza and focaccia. These are just a small sample of flat breads, an ancient form dating back to the first bread baked by man. Today more than 1.8 billion people worldwide eat traditional flat bread. The appeal of these breads lies in their many styles and shapes, as well as the ethnic flavors that can be applied. Flat breads are divided into two major groups:single-layered and double layered.[...] I see a very clear concept here, not merely a descriptive collocation. No such user (talk) 12:20, 11 July 2016 (UTC)[reply]
I won't belabour the point beyond this but the "Definitions" section at the beginning of the North Dakota Wheat Commission source has no definition; nor does Qarooni from the preview available to me. It is simply bread that is flat; neither sources provides any other commonalities. I don't deny the flat breads exists but "flatbread" seems to be taxonomically of little use (cf.unleavened bread) and the lack of anything but a list in the article seems to bear this out. — AjaxSmack13:51, 11 July 2016 (UTC)[reply]
Yeah, but, A broad-concept article is an article that addresses a concept that may be difficult to write about because it is abstract, or because it covers the sometimes-amorphous relationship between a wide range of related concepts describes exactly that. The sources we found above widely and repeatedly use the term "flat bread" but regularly fail to provide a clear definition because it's... amorphous. I agree that the current article is lacking on prose, and that it could at least use the NDWheat's level of coverage (not sure if I could be arsed to expand it), but I think it offers a better potential for that with the current title. No such user (talk) 14:09, 11 July 2016 (UTC)[reply]
Oppose. This should be a BROADCONCEPT article. It is not problematic that it contains a list. We generally should avoid creating stand-alone list articles in absence of a main article that needs a list in it split out, unless there's an independent reason to have such a list (e.g. to fit into a series of lists about related topics). It would actually be very easy to write several pages of sourced prose on flatbreads and their history, nature, relationships, modern popularity, etc., etc., etc., for anyone who likes writing about food. — SMcCandlish ☺☏¢ ≽ʌⱷ҅ᴥⱷʌ≼ 20:50, 11 July 2016 (UTC)[reply]
The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.
I am a little confused by this idea of "slightly leavened". The traditional recipe for pita uses much the same amount of yeast as does most bread. However, it is rolled very thin before baking on a stone, so does not have a chance to rise. Whatever the method, it is leavened bread, not slightly leavened. Joss (talk) 19:08, 31 May 2017 (UTC)[reply]
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