A culinary technique involving the preparation of a specific food item, this method utilizes a flat, heated surface for cooking. The result is a product characterized by a crisp bottom crust and a thoroughly cooked top, achieved through direct contact with the heat source. This is in contrast to oven-baked versions, where heat is distributed more evenly from all directions. The preparation typically involves direct placement onto the heated surface.
Employing this technique can offer distinct advantages. It allows for faster cooking times compared to traditional oven methods, and can provide a more controlled cooking environment, leading to a more consistent final product. Furthermore, this approach offers versatility, lending itself to experimentation with different dough types and toppings. Historically, flatbreads cooked on similar surfaces represent an early form of cooked grain based food. The modern iteration builds upon this tradition.
