Super source
Energy
331 kcal · 17% DV target
A versatile, ancient staple characterized by its thin, unleavened or lightly leavened structure, flatbread serves as a foundational source of complex carbohydrates across global cuisines.
Flatbreads made from refined wheat flour typically have a high glycaemic index (a measure of how quickly food raises blood glucose) because the mechanical kneading and baking process creates a porous structure that is easily broken down by digestive enzymes .12
Incorporating soluble fibres, such as guar gum or galactomannan (a viscous fibre from fenugreek), into flatbread dough can significantly lower the insulin and glucose response following a meal .4
Using millets as a primary ingredient in flatbreads is associated with better management of blood sugar levels compared to refined rice or wheat-based versions .8
Early research into "functional" flatbreads suggests that fortifying traditional recipes with pulses (legumes), oilseeds, or whey protein can increase the protein density and metabolic profile of the bread .2
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
331 kcal · 17% DV target
8.81 g · 18% DV target
45.8 g · 17% DV target
5.63 g · 20% DV target
3.38 g · 17% DV target
Not a benefit — best kept low
0.46 g · 46% DV target
Not a benefit — best kept low
Seasonality has not been estimated for this ingredient yet.
Store at room temperature to prevent staling.
Separate with parchment paper before freezing.
Wheat and grain production generally have a lower carbon footprint than animal products.
Flatbread is one of the oldest prepared foods in human history, with evidence of wild grain flour being used to make it in Jordan as far back as 14,400 years ago .