Flatbread Is Big in Asia

Flatbread is a staple food, in Asia and beyond. Traditional assortments are available in round,
triangular, square, or heptagonal shapes. They also vary in color, as they are prepared from
different grains such as wheat, maize, sorghum, barley, and rye, Nandini Roy Choudhury,
senior research consultant, Future Market Insights (FMI), writes.

A variety of additions such as garlic, cauliflower, paneer, radish, red bean, black sesame,
falafel, shredded meat, hummus, etc. make the flatbread innovative. Due to the use of
different ingredients, each type of flatbreads differs in taste, appearance, and texture.

Read more: 
World Bakers Digital: Tablet version of the article here!
World Bakers Digital: Mobile version of the article here! 

These are the top 10 most popular types of flatbread in Asia:

Naan (India):

Pita bread (Turkey):

Shaobing (China):

Gözleme (Turkey):
Photo: https://yemek.com/

Manakish (Lebanon):

Paratha (India):

Chapati (India):

Bazlama (Turkey):

Yufka (Turkey):

Roti canai (Malaysia):

As trends, consumers in Asia are becoming health-conscious, which is why major players in
Asia are focusing on launching flatbread products that are rich in nutrients. The demand for
organic, gluten-free, low carb, non-GMO flatbread products has grown considerably over the
past few years in Asia, along with the awareness of a healthy lifestyle and nutritious food.
Consumers are becoming cautious about the food ingredients used in food products and
avoiding those that contain synthetic food additives and chemicals, while the most popular
health claims for this category are low-carb and organic.

You can read more in our World Bakers Digital magazine:
Tablet version of the article here!
Mobile version of the article here! 


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