Answer:
Classification of Flat Breads
Flat breads can be classified in two different categories: single layered and double layered. Single-layered bread is again classified in two subgroups as leavened/fermented (risen by a process of yeast fermentation) and unleavened. According to this classification barbari, gomme, lavash, tandýr, and pide are classified as leavened single-layered flat bread, whereas yufka and parotha are classified as unleavened single-layered flat bread, and pita (Arabic flat bread) and baladi are double-layered flat bread.
Double-layered flat bread is widely used in Middle Eastern and North African countries and is gaining popularity in Western countries. High extraction flour (flour having a good amount of fiber) is generally used for double-layered flat bread, making it acceptable as a high dietary fiber food.
