Title: Flatbread
Content:  A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.
Title: Flatbread
Content: Bannock (Scotland): a quick bread baked from grain ; Blini (Russia) ; Bolo do caco (Madeira, Portugal) ; Borlengo (Italy) ; Farl (Ireland and Scotland) ; Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and lardons ; Flatbrød (Norway): barley flour, salt and water, or potato, flour and salt, or peas flour and salt. ; Flatkaka (Iceland): rye flatbread ; Focaccia (Italy) ; Ftira (Malta) ; Hoggan (Cornwall): made from barley flour containing pieces of pork, and potato ; Hönökaka (Bohuslän): made from wheatmeal. The name is the commercial variant of the traditional name "bagebröd", meaning "baked bread". ; Lagana (Greece) ; Lángos (Hungary) 
Title: Flatbread
Content:  Flatbreads and Flavors: A Baker's Atlas. New York: W. Morrow, 1995. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc. ; Craddock, Anne. Textural Characteristics of Bagels and Ethnic Flatbreads. 1998. Thesis. 124 leaves. ; German, Donna Rathmell. Flatbreads from Around the World. San Leandro, Calif: Bristol Pub, 1994. ; Hansen, Eric. 2015. "Fabled Flatbreads of Uzbekistan." Aramco World. July/August 2015. Pages 32–39. ; Helou, Anissa. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York: William Morrow, 2007. ; Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717-1724.  Pão ázimo
Title: Flatkaka
Content:  Flatkaka (, lit. "flat cake") or flatbrauð (, lit. "flat bread") is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan. Traditionally, flatkaka was baked on hot stones or straight on the embers of the fire, later on small but heavy cast iron frying pans, and today, when making flatkaka at home, people sometimes bake them directly on an electric hot plate to get the desired result. There usually is a difference between home-made flatkaka and the varieties sold in stores, the latter being somewhat thicker and dryer because of added wheat flour. It is assumed that the Icelandic tradition of baking flatbread goes back to the settlement of Iceland in the 9th century. Historically, Iceland moss (Cetraria islandica) was sometimes used as a supplement because of a lack of grain on the island. Flatkaka is usually served cut into halves or quarters, with a topping of butter or mutton pâté, with hangikjöt, smoked salmon or even pickled herring.
Title: Flatbread
Content:  Lefse (Norway) ; Lepinja (Croatia, Serbia) ; Lepyoshka (Russia) ; Oatcake (United Kingdom) ; Pane carasau (Sardinia, Italy) ; Piadina (Italy): white flour, lard (or olive oil), salt and water ; Pinsa (Rome): wheat and other flours, such as barley, rice, oats, and millet ; Pita (Greece and Hungary) ; Pită/Lipie/Turtă (Romania) ; Pissaladière (France) ; Pizza (Italy) ; Podpłomyk (Poland) ; Posúch (Slovakia) ; Părlenka (Bulgaria) ; Rieska (Finland) ; Somun and Lepina (Bosnia and Herzegovina) ; Spianata sarda (Sardinia, Italy) ; Staffordshire oatcake (England) ; Tigella (Italy) ; Torta (Spain) ; Torta al testo (Umbria, Italy) ; Torta de Gazpacho (Spain) ; Tunnbröd (Sweden): any combination of wheat, barley and rye 
Title: Pita
Content:  In many languages, the word pita refers not to flatbread, but to flaky pastries: see börek for them. Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: khubz ʿarabī), Syrian bread and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).
Title: Flatbread
Content: 2005. "High-Profile Flatbreads - Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town". FOOD PRODUCT DESIGN -NORTHBROOK-. 15, no. 1: 96-114.. ; 2008. "Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products". FOOD PRODUCT DESIGN -NORTHBROOK-. 18, no. 11: 38-43. ; 2008. "Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions". BAKING AND SNACK. 30, no. 7: 35-42.. ; 2011. "Flat-Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads". FOOD MANAGEMENT -NEW YORK THEN CLEVELAND OH-. 46, no. 11: 30-35.. ; Alford, Jeffrey, and Naomi 
Title: Flatbrød
Content:   Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. It was once generally eaten in all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. Another use is served with betasuppe, a traditional meat soup or lapskaus, a traditional stew. The thinner the bread is, the better it is. It is rolled and then cooked on a large griddle. The tradition of making flat bread used to be passed down through generation after generation by housewives, and each person had her own recipe for preparing it. It is still an important part of Norwegian food traditions, and is alive and well in the countryside.
Title: Flatbread
Content: Barbari (Iran) ; Bataw (Egypt) ; Bazlama (Turkey): made from wheat flour, water, and salt ; Chapati (Swahili coast, Uganda) ; Eish merahrah (Egypt): made with 5–10% ground fenugreek seeds and maize ; Gözleme (Turkey): folded over a savoury filling and fried on a griddle ; Gurassa (Sudan) ; Harsha|Harcha (Morocco): fried buttery bread made of semolina ; Injera (Horn of Africa): teff flour ; Khebz (Levant) ; Khubz (Arabian Peninsula) ; Khubz Asmr (Saudi Arabia) (Arabian Peninsula): made of wholemeal flour, yeast, and salt ; Khubz al-Jamri (Arabia, Northern Yemen): ash cake made by burying dough in hot ashes and embers. ; Kisra, (Sudan) ; Lahoh (Somaliland, Djibouti, Yemen) 
Title: Muffin
Content:  Flatbread muffins (known in the United States and elsewhere as "English muffins"; in Britain simply as "muffins" or "bakery muffins" ) are a flatter disk-shaped, typically unsweetened yeast-leavened bread; generally about 4 in round and 1.5 in tall. It is of English or European origin. Rather than being entirely oven-baked, they are also cooked in a griddle on the stove top and flipped from side-to-side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-type muffins. "Cornmeal and bran are sometimes substituted for some of the flour." These muffins are popular in Commonwealth countries and the United States. Flatbread muffins are often served toasted for breakfast. They may be served with butter or margarine, and topped with sweet toppings, such as jam or honey, or savoury toppings (e.g., round sausage, cooked egg, cheese or bacon). Flatbread muffins are often eaten as a breakfast food (e.g. as an essential ingredient in Eggs Benedict and most of its variations), accompanied by coffee or tea.

Question: Verify the following claims with "True" or "False": Flatbread is also in a Bakewell tart.
Answer: False