A composition of a gel filled flat bread

Abstract

The utility model relates to a novel flat bread composition with a fruit-based filling comprising approximately 80% pineapple gel, 15% sugar, and 5% honey. The filling is prepared by cooking pineapple puree to a gel consistency, incorporating sugar and honey to achieve a balanced sweetness, tanginess, and natural aroma. The pastry is assembled by encasing the filling in layered dough, flattening into thin discs, and pan-cooking or baking until golden brown. The utility model provides a healthier alternative to conventional flat bread composition, which typically uses high amounts of refined sugar. By utilizing pineapple gel as the primary base and honey as a natural sweetener, the product delivers improved nutritional value, distinctive flavor, and reduced dependence on refined sugar. Preferred embodiments include variations in sweeteners (muscovado, coconut sugar, molasses), flavoring agents (cinnamon, nutmeg, ginger, citrus zest), and cooking methods (baking instead of pan-cooking). The utility model further allows the incorporation of stabilizers, preservatives, and alternative flours for texture modification and shelf-life extension. The product is suitable for artisanal and industrial production, offering applications in local bakeries, packaged snack foods, and export markets.