Flat bread

Flatbreads made without yeast or fermentation — like many traditional varieties — tend to be very low in histamine-related compounds.

• Leavening matters — unleavened flatbreads are the most neutral option; those made with sourdough starter involve fermentation, which may raise histamine levels; standard yeast-leavened flatbreads are generally considered low-histamine but sourdough-style versions are worth approaching more cautiously

• Ingredient simplicity — flatbreads with few ingredients (flour, water, salt, oil) are generally easier to manage than those with added vinegar, spices, or preservatives

Checking whether a flatbread is sourdough-fermented or made with simple ingredients is a helpful first step.