If you’re a stickler for precision, you could insist that the catchall "flatbread" is misleadingly broad. You could point out that a cracker isn’t a pancake isn’t pizza and debate the finer points of batters versus unleavened doughs versus proofed doughs.
But if you just want to explore the glories of the category, the broader the better. After all, flatbreads have evolved over millennia throughout much of the world to incorporate ground cereals and legumes and root vegetables, cooked on bakestones and in beehive ovens and cast-iron pots; they’re topped, stuffed, dipped and even used as tableware without much concern for dictionary definitions. So in our book, it’s a flatbread so long as it contains some sort of flour and resembles a disk more than a loaf. Case closed, mouth open with these 10 globe-spanning examples.Read More