A baking formulation utilizing oil as the primary fat source to create leavened flatbreads is the central subject. These preparations typically involve mixing flour, leavening agents (such as baking powder or baking soda), salt, liquid (water or milk), and oil to form a dough, which is then shaped and baked. This method contrasts with formulations using butter, shortening, or lard as the principal fat.
The approach offers several advantages, including reduced cost compared to butter-based recipes, potential for increased shelf life, and suitability for individuals with dairy sensitivities. Historically, the adoption of oil in similar baked goods mirrored the availability and affordability of different fat sources, with regional variations influencing the commonality of certain recipes. The use of oil can also impact the texture of the final product, often resulting in a softer, less flaky outcome compared to traditional methods.