Flatbreads "Omelets, Pita, Pizza"

Basically, there are two types available within this category. Typical flatbreads, which are thin and flat, with minimal or no rise during baking:
Typical products are: Lavash, Naan/Roti/Chapati, Tortilla or Wraps.

Pita is the most common bread in the other category. These products grow during baking, known as the pocket effect.

Manufacturing process

Leavened or unleavened dough. In addition to yeast, baking soda is a very common leavening agent.
Cut from a sheet of dough or a thick sheet of dough obtained from a divided dough ball.
Baked in high temperature ovens for a short time with minimal proofing.
Good rollability after baking for a certain period of time.
Accompaniment for a wide variety of foods.

Thanks to our global experience, we are able to convert traditional process technology into high-performance automatic lines.

A special application in the flatbread category is pizza and its derivatives:

The basic dough is made with flour, water, salt, yeast and oil, and after mixing it undergoes a long fermentation process. The use of sponge and sourdough is also common.

Typical types are:

Italian pizza

American pizza

Lahmacum

Pieces of thin dough, mainly round with an Edge. open crumb texture with crispy and tasty crust.

Thick pizza base with or without a rim (often filled) with a finer, softer crumb structure.

Mainly in Türkiye and the Middle East.