These are some of the oldest breads in existence. You don’t need much to cook them—some were originally baked in the desert on scorching-hot stones—so they’re practical and accessible, and you can find a different flatbread for just about every major civilization. Some versions are yeasted and some aren’t (see pages 375–387 for nonyeasted varieties); they can be made with all sorts of grains. One thing they all have in common is that they’re, well, flat, which makes them quick to cook and ideal company for any toppings or dips you can imagine. And since each one is so small, it’s that much easier to eat them at peak freshness, right out of the oven.
Most flatbreads are traditionally baked on searing-hot stones or on the walls of equally hot clay ovens. Assuming you don’t have one of those, a regular home oven cranked up to 500°F works just fine, and a baking stone, if you have one, makes a great approximation.