Flatbreads are the simplest breads, requiring no leavening, although some are leavened (made with a chemical agent that adds gas to the dough to produce a lighter, airier, more easily chewed bread). They can be extremely thin, like a tortilla, one millimeter or so in thickness, to a few centimeters thick, like focaccia. Examples include the arepa (South America), chapati (India), injera (Ethiopia), jonnycake (U.S.), lavash (Persia), matzoh (Israel), naan (India), oatcake (Scotland), pita (Middle East), pizza (Italy), roti (India), tortilla (Mexico) and sangak (Persia). Some other breads called flatbreads are not completely flat, but use yeast and are partially risen, such as focaccia (Italy).
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